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Cheeseburger Enchiladas

A comforting blend of cheeseburger and enchiladas, perfect for a weeknight meal or potluck, featuring healthy options.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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).