Easy Homemade Cheeseburger Enchiladas — A Traditional Comfort with Healthy Options

Introduction — A Cozy Memory and When to Serve

The first time I made Cheeseburger Enchiladas, it felt like two comfort foods became best friends: the familiar warmth of a cheeseburger and the cozy, saucy hug of enchiladas. Cheeseburger Enchiladas are one of those recipes that instantly brings everyone to the table — perfect for a busy weeknight, a casual Sunday family meal, or even a holiday potluck when you want something both nostalgic and a little inventive.

This easy, homemade recipe gives you that classic cheeseburger flavor tucked into tender tortillas and baked until bubbly. It’s cozy, crowd-pleasing, and simple enough to become a go-to when you want a delicious, low-effort dinner that feels special.

🧂 Ingredients (Serves 4–6)

• 1 pound (450 g) lean ground beef (or ground turkey for a lighter option)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• 1 tablespoon tomato paste
• 1/2 cup ketchup (for that cheeseburger vibe)
• 1/2 cup beef broth or water
• 1 cup shredded cheddar cheese, plus 1/2 cup extra for topping
• 1/2 cup shredded mozzarella or Monterey Jack cheese
• 8–10 flour tortillas (6–8-inch) — use corn for gluten-free alternative
• 1 cup enchilada sauce or mild salsa verde (for baking)
• 2 tablespoons vegetable or olive oil (for sautéing)
• Optional toppings: chopped tomatoes, shredded lettuce, pickles, diced red onion, sliced jalapeños, sour cream, guacamole, chopped cilantro

Prep & cook time: Prep 15 minutes — Cook 25–30 minutes — Total ~45 minutes

👩‍🍳 Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat oil in a large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent.
3. Add garlic and ground beef. Cook, breaking up meat, for 6–8 minutes until browned and no longer pink. Drain excess fat if needed.
4. Stir in tomato paste, ketchup, beef broth (or water), salt, pepper, onion powder, and smoked paprika. Simmer for 8–10 minutes until the mixture thickens slightly. Taste and adjust seasoning.
5. Remove skillet from heat. Stir in 1 cup shredded cheddar and 1/2 cup mozzarella until melted and well combined. This is your cheeseburger-style filling.
6. Spoon about 1/3 to 1/2 cup of filling down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
7. Pour enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 1/2 cup cheddar cheese over the sauce.
8. Bake uncovered for 18–22 minutes until heated through and cheese is bubbly. If you like a browned top, broil on high for 1–2 minutes—watch closely so it doesn’t burn.
9. Remove from oven and let rest 3–5 minutes. Top with shredded lettuce, chopped tomatoes, pickles, diced onion, jalapeños, sour cream, guacamole, and cilantro as desired. Serve warm.

Quick tip: If using corn tortillas, warm them briefly in a hot skillet or microwave covered with a damp towel to prevent cracking when rolling.

💡 Tips & Variations

• Low-carb / Keto: Use low-carb tortillas or wrap the filling in large lettuce leaves; reduce ketchup or swap with sugar-free tomato sauce.
• Gluten-free: Use certified gluten-free flour tortillas or warmed corn tortillas.
• Vegan: Substitute cooked lentils or crumbled tempeh for beef. Use dairy-free cheddar and a vegan enchilada sauce. Add nutritional yeast for a savory boost.
• Lean & heart-healthy: Choose lean ground turkey, extra-lean beef, or a 90/10 blend, and use reduced-fat cheese. Add finely chopped mushrooms into the beef mix to stretch protein and add moisture.
• Make-ahead: Assemble in the baking dish, cover, and refrigerate up to 24 hours. Bake when ready (add 5–10 extra minutes).
• Freezing: Place unbaked enchiladas in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and bake as directed (may need extra baking time).
• Serving ideas: Serve with a crisp green salad, roasted sweet potatoes, or air-fryer fries for true diner vibes. Pickles on the side add authentic cheeseburger tang.

🩺 Health & Lifestyle Tie-in
This recipe can be adjusted to support different health goals — high protein for muscle repair, calcium from cheese for bone health, and fiber added by mixing in black beans or mushrooms. Cooking at home like this saves money versus dining out (a small but meaningful way to protect your wallet and long-term financial well-being), and eating balanced meals now can help reduce future health care costs.

❤️ Conclusion
If you try these Cheeseburger Enchiladas, I’d love to see your version — leave a comment, snap a photo, or tag me on social media. There’s something so joyful about turning two favorites into one cozy dish; it always makes our weeknight dinners feel a little celebratory. Happy cooking and enjoy every cheesy, saucy bite!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Cheeseburger Enchiladas

A comforting blend of cheeseburger and enchiladas, perfect for a weeknight meal or potluck, featuring healthy options.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Filling

• 1 pound lean ground beef (or ground turkey for a lighter option) Choose lean options for a healthier dish.
• 1 small onion, finely chopped About 1/2 cup when chopped.
• 2 cloves garlic, minced
• 1/2 teaspoon salt Adjust to taste.
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika Optional.
• 1 tablespoon tomato paste
• 1/2 cup ketchup For that cheeseburger vibe.
• 1/2 cup beef broth or water
• 1 cup shredded cheddar cheese Plus 1/2 cup extra for topping.
• 1/2 cup shredded mozzarella or Monterey Jack cheese
• 8-10 pieces flour tortillas (6-8-inch) Use corn for gluten-free alternative.
• 1 cup enchilada sauce or mild salsa verde For baking.
• 2 tablespoons vegetable or olive oil For sautéing.

Optional Toppings

• chopped tomatoes
• shredded lettuce
• pickles
• diced red onion
• sliced jalapeños
• sour cream
• guacamole
• chopped cilantro

Method

 

Preparation

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Heat oil in a large skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
3. Add garlic and ground beef. Cook, breaking up meat, for 6–8 minutes until browned and no longer pink. Drain excess fat if needed.
4. Stir in tomato paste, ketchup, beef broth (or water), salt, pepper, onion powder, and smoked paprika. Simmer for 8–10 minutes until the mixture thickens slightly. Taste and adjust seasoning.
5. Remove skillet from heat. Stir in 1 cup shredded cheddar and 1/2 cup mozzarella until melted and well combined. This is your cheeseburger-style filling.

Assembly

1. Spoon about 1/3 to 1/2 cup of filling down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Baking

1. Pour enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the remaining 1/2 cup cheddar cheese over the sauce.
2. Bake uncovered for 18–22 minutes until heated through and cheese is bubbly. If you like a browned top, broil on high for 1–2 minutes—watch closely so it doesn’t burn.
3. Remove from oven and let rest for 3–5 minutes. Top with desired toppings and serve warm.

Notes

If using corn tortillas, warm them briefly in a hot skillet or microwave covered with a damp towel to prevent cracking when rolling.

Make-ahead: Assemble in the baking dish, cover, and refrigerate up to 24 hours. Bake when ready (add 5–10 extra minutes).

Freezing: Place unbaked enchiladas in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and bake as directed (may need extra baking time).