Shredded Beef Enchiladas With Cheese

Beef Enchiladas Casserole is so easy to make, even on a weeknight! They are packed with a combo of beef and mushrooms, smothered in a creamy Enchiladas Verdes Sauce, and covered in shredded cheese. Mexican Enchiladas will become a new family favorite, guaranteed. Beef Enchiladas recipes are our go-to when it comes to Mexican food, so be sure to find the best taste of Shredded Beef Enchiladas, Spicy Beef Enchiladas, or Cheesy Beef Enchiladas.

Beef Enchiladas Casserole

Shredded Beef Enchiladas With Cheese

Mexican Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded beef girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas recipes totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded Oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – Enchiladas Verde and sour cream – and takes about 30 seconds to throw together. They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They are creamy, cheesy, and yet so delicious!

Shredded Beef Enchiladas

How to make Beef Enchiladas?

• First, brown the mushrooms in a little bit of butter.  Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
• Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
• Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
• While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
• Place a scant 1/2 cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
• Cover with sauce, sprinkle with remaining cheese and bake.
• Serve with chopped cilantro.

Do I have to use cremini mushrooms?

No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.

How long to cook Beef Enchiladas?

Actually, Beef Enchiladas taste better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect. Preparation of Enchiladas Verdes takes a lot more time if you want to get the best result. Otherwise, It takes almost 30 minutes to bake. If you preheat the oven already.

Mexican Enchiladas

How to make Enchilada Sauce?

Enchilada sauce is the mixture of few ingredients which I have mentioned in the cheesy beef enchiladas recipes section. I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.

Enchiladas Verdes

What to serve with Enchiladas?

• Corn Guacamole
• Cilantro Rice
• Bacon Guacamole
• Zucchini Rice

Preparation Time: 

Preparation time requires to make spicy beef enchiladas is 15 minutes.

Cooking Time:

Cooking time requires to bake cheesy beef enchiladas is 30 minutes.

Shredded Beef Enchiladas Recipes

Beef Enchiladas Casserole is so easy to make, even on a weeknight! They are packed with a combo of beef and mushrooms, smothered in a creamy Enchiladas Verdes Sauce, and covered in shredded cheese.

• 1 lb ground beef
• 16 oz enchiladas Verde
• 1 tbsp butter
• 10 soft taco-sized tortillas
• 1 lb cremini mushrooms, chopped
• 8 oz Oaxaca cheese, shredded
• 1 cup sour cream
• 2½ tsp ground cumin
• 1½ tsp dried oregano
• 2 large garlic cloves, minced
• 1¼ tsp salt

Cooking Method For Spicy Beef Enchiladas

1. Preheat oven to 350 degrees. Grease a 9×13 baking dish. 
2. Heat a large non-stick skillet to medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add ½ tsp salt, toss and cook 1 more minute. 
3. Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minute. Add ¼ cup water. Toss to combine and set aside. 
4. Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper set aside. 
5. To assemble enchiladas. Spoon about ½ cup of the sauce in the bottom of the pan. Place about ½ cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.

If you are a casserole lover then you should also check our chicken and rice casserole recipe. Enjoy!

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