Beef and Cheese Mexican Sanchiladas

sanchilada with enchilada sauce, cheese, and tortilla chips.
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You may be asking “What in the heck is a sanchilada??” It’s a tasty Mexican favorite that’s a cross between a sancho and a beef enchilada smothered in enchilada sauce and topped with cheese.

single beef sanchilada with tortilla chips and ground beef

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Beef and Cheese Mexican Sanchiladas

It’s no secret that we are big fans of all foods that are Mexican and Tex Mex at our house. We love Walking Taco Pull-Apart Bread, One Skillet Cheesy Enchilada Orzo Pasta, Tex Mex Cowboy Casserole, Chili Cheese Tamale Dip… on and on goes the list!

We go to a special little taco joint that serves sanchiladas and it’s my absolute favorite dish on their menu. It recently dawned on me that I needed to figure out how to make sanchiladas at home…..so I did.

My recipe isn’t exactly how my little taco joint makes their sanchiladas, but it’s close, and my boys are super excited to get to eat this Mexican dish as any meal. I get excited because it’s basic, cheesy, and fast Mexican food!

How to Make Beef and Cheese Sanchiladas

  1. Brown the ground beef in a skillet along with the spices; drain any fats that accumulate, then stir in the enchilada sauce.
  2. Place one-fourth of the prepared ground beef mixture in the center of a warm flour tortilla, spreading it in a 2-inch row across the tortilla.
  3. Top the beef sanchilada filling with cheese, as desired; top the cheese with chopped lettuce.
  4. Place the sour cream into a sandwich bag, snipping the corner from the bag. Squeeze the sour cream through the hole in the bag and onto the sanchilada filling over the top of the lettuce, the length of the filling and back. (Two stripes of sour cream.)
  5. Roll the tortilla around the filling, then place the sanchilada into a shallow serving dish or onto a plate.
  6. Top the sanchilada with more enchilada sauce and cheese, then microwave the sanchilada for a few seconds until nicely hot throughout. Serve with tortilla chips stacked on each side of the sanchilada.
Mexican sanchilada with sauce and tortilla chips

Quick Tips for Making Mexican Sanchiladas

  • Warming the tortillas in the microwave before you roll them around the filling makes them much easier to work with.
  • We prefer beef for sanchiladas, but you could actually use any ground meat, such as ground turkey, ground pork, or even ground venison.
  • If you prefer, you can substitute green enchilada sauce for the red enchilada sauce for a new twist on your sanchiladas.
  • We use mild red enchilada sauce but if you prefer a more spicy sauce and experience, opt for the hot red enchilada sauce, or stir a bit of red pepper flakes into the mild enchilada sauce.
Beef sanchilada with a bite on a fork.

Other Mexican and Tex Mex Favorites to Enjoy –

Beef and Cheese Mexican Sanchiladas

Course Main Course
Cuisine Mexican
Keyword beef, enchiladas, mexican, sanchos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1 lb. lean ground beef
  • 1/2 tsp. granulated onion
  • 1/2 tsp. granulated garlic
  • 2 10 oz. cans mild red enchilada sauce
  • shredded cheddar cheese
  • chopped lettuce
  • 1 cup sour cream
  • 4 8-inch flour tortillas, warmed
  • tortilla chips, for serving alongside the sanchiladas

Instructions

  1. In a heavy-bottomed skillet over medium high heat, brown the ground beef with the spices until cooked throughout and no pink remains (160-165 degrees F.); drain any fats that accumulate as the beef cooks.

  2. Stir one can of the enchilada sauce into the ground beef, continuing to cook over medium heat until the sanchilada mixture is hot throughout; remove from the heat.

  3. Place a warm tortilla onto a work surface; place one-fourth of the prepared beef mixture across the center of the tortilla in a 2-inch strip; top with cheese and lettuce, as desired.
  4. In a small bowl, combine the sour cream with 1/4 cup of red enchilada sauce, stirring to combine. Place the prepared sour cream mixture into a sandwich bag, snipping away the corner of the bag.

  5. Press the sour cream mixture through the hole in the corner of the bag, onto the beef mixture over the top of the cheese and the lettuce, making two strips of sour cream the length of the beef mixture, or as desired.

  6. Roll the flour tortilla around the beef filling, placing the sanchilada into an elongated, shallow dish or into a wide, shallow bowl.

  7. Heat the prepared sanchilada for a few seconds in the microwave until heated throughout; stack tortilla chips alongside the sanchilada and serve at once.
  8. Repeat with the remaining ingredients to make three more sanchiladas.

Recipe Notes

Tips for Making the Best Beef and Cheese Mexican Sanchiladas

  • Warming the tortillas in the microwave before you roll them around the filling makes them much easier to work with.
  • We prefer beef for sanchiladas, but you could actually use any ground meat, such as ground turkey, ground pork, or even ground venison.
  • If you prefer, you can substitute green enchilada sauce for the red enchilada sauce for a new twist on your sanchiladas.
  • We use mild red enchilada sauce but if you prefer a more spicy sauce and experience, opt for the hot red enchilada sauce, or stir a bit of red pepper flakes into the mild enchilada sauce.

 

 

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Let’s Get You Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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