There’s something comforting and nostalgic about a pan of cheesy enchiladas bubbling straight from the oven. This Hamburger Enchilada Recipe is one of those dinners my family never gets tired of—warm, hearty, and incredibly easy to pull together on a busy night.
Dinner practically makes itself, and every bite is packed with creamy, savory flavor. Whether you're feeding teenagers, guests, or just looking for a simple weeknight win, these enchiladas deliver every time.
Ingredients Roll Call
Here’s everything you’ll need to make these cheesy, family-friendly enchiladas:
Enchilada Filling
- 1 pound Hamburger 80/20
- 1 can Kidney Beans, rinsed and drained
- 1 (8 oz) block Cream Cheese, softened
- 2 cans Red Enchilada Sauce
- 3 cups Mexican Blend Cheese
Tortillas
- 1 package 10-inch Flour Tortillas (works best)
Optional Garnishes
- Sour Cream
- Salsa
- Guacamole
Let’s Make It (Step-by-Step Instructions)
1. Prep the Dish
Heat oven to 350°F and lightly spray the bottom of a 9×13 baking dish.
2. Build the Filling
In a large frying pan, combine:
- Hamburger with diced onion and cook until onions are transparent
Add to cooked meat mixture
- Rinsed kidney beans
- Softened cream cheese
Warm over medium heat, stirring until the cream cheese melts into the mixture.
3. Add the Sauce
Pour ¾ can of enchilada sauce into the skillet mixture and stir to combine.
Set the remaining sauce aside.
4. Assemble the Enchiladas
Spoon the hamburger filling down the center of each tortilla.
Top with a generous sprinkle of cheese.
Roll tightly and place seam-side down in your prepared baking dish.
5. Sauce + Cheese
Once all enchiladas are placed in the pan, pour the remaining 1¼ cans of enchilada sauce evenly over the top.
Use a spoon to spread sauce so every tortilla is covered.
Finish with the remaining cheese.
6. Bake
Bake for 20–30 minutes, or until the cheese is melted and the enchiladas are hot and bubbly.
Flavor Fixes & Easy Swaps
Make it your way with simple ingredient swaps:
- Beans: Use black beans or pinto beans instead of kidney beans.
- Heat Level: Choose mild, medium, or hot enchilada sauce based on your preference.
- Protein Swap: Replace the Hamburger with shredded chicken or turkey.
- Cheese Options: Pepper Jack, Colby Jack, or Queso Quesadilla melt beautifully.
- Add Veggies: Stir in diced green chiles, corn, sautéed onions, or bell peppers.
Fridge & Freezer Magic
To Store
Keep leftovers in an airtight container for 3–4 days. Reheat in the microwave or cover with foil and warm in the oven.
To Freeze
You can freeze enchiladas before or after baking:
- Before Baking: Assemble, cover tightly, and freeze up to 2 months. Thaw overnight, then bake.
- After Baking: Freeze individual portions for easy grab-and-heat meals.
Kitchen Q&A's for Hamburger Enchiladas
Yes, but warm them first so they don’t tear. They will create a more traditional enchilada texture but may be smaller.
Can I make this ahead?
Absolutely. Assemble in the morning and refrigerate until you’re ready to bake.
Absolutely. Assemble in the morning and refrigerate until you’re ready to bake.
Serving Suggestions
Serve with:
- Mexican Rice
- Refried Beans
- Fresh Green Salad with Cilantro Lime Dressing
- Chips + Salsa or Guacamole
Your Next Favorite Recipes
Ground Beef Enchiladas with Cream Cheese
Ingredients
- 1 pound Ground Beef - 80/20
- 1 Onion - Diced
- 1 Can Kidney Bean - Rinced
- 1 8oz Cream Cheese - Softened
- 2 Cans Enchlada Sauce - Red
- 3 Cups Cheese - Mexican Blend
- 1 Pkg Flour Tortillas - 10 inch works best
Garnish
- Sour Cream
- Salsa
- Guacamole
Instructions
- Heat oven to 350F and spay bottom of a 9x13 dish.
- In frying pan, add Hamburger and diced onion and cook over medium heat until onions are transparent and the hamburger is cooked through.
- Add kidney beans (rinsed and drained), and cream cheese and warm over medium heat to combine.
- Pour ¾ of a can of Enchilada sauce into mixture and combine. Save extra enchilada sauce for later.
- Fill tortilla with hamburger mixture and top with cheese. Roll up tortilla and with seam side down place in baking dish.
- When you have made all the enchiladas, pour remainder 1 ¼ cans of enchilada sauce over top and rub to cover all the tortillas.
- Top with remaining cheese.
- Bake for 20-30 minutes or until cheese is melted.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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