This Ground Beef Enchiladas recipe pairs seasoned ground beef with a creamy Sriracha sauce and plenty of melted cheese for a flavorful, family-friendly meal that comes together in under an hour.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- What to serve with them
- How to make them gluten free
- More Mexican recipes
If you enjoy bold, spicy flavors, you’ll find Sriracha shows up often in this collection of recipes — from Sriracha honey pulled pork tacos to Sriracha steak fried rice and Sriracha candied bacon grilled cheese. I love using the hot chili-garlic sauce in both classic and unexpected ways to add depth and heat.
This version swaps shredded chicken for ground beef and introduces a new creamy Sriracha enchilada sauce that keeps the filling saucy and the finished dish rich and satisfying. The finished enchiladas are saucy, cheesy, and perfectly balanced between smoky, tangy tomato and spicy Sriracha heat.
Ingredients
- Ground beef — use 80/20 or leaner depending on preference.
- Enchilada seasoning — a blend of chili powder, paprika, onion powder, garlic powder, and salt. You can use a store-bought mix or make your own at home and store for future recipes.
- Chicken broth — divided; used in the filling and the sauce. Bouillon or boxed broth both work.
- Sour cream — gives the sauce a smooth, creamy texture.
- Sriracha — adjust the amount to control heat.
- Tomato paste — adds concentrated tomato flavor and body to the sauce.
- Flour tortillas — soft taco size (8–10″) makes rolling easier.
- Pepper jack cheese — shredded. Monterey jack, cheddar, or a spicy cheddar are good alternatives.
Instructions
Step-by-step photos are included below to help guide you. For ingredient quantities and a compact recipe card, see the recipe section near the end of the post.
- Preheat the oven. Set the oven to 350°F (175°C).
- Brown the beef. Heat a large skillet over medium-high heat. Add the ground beef and crumble as it cooks until no pink remains. Drain excess grease.
- Season and simmer. Stir in enchilada seasoning, add 1/2 cup chicken broth, lower the heat, and simmer for 10 minutes so the flavors meld.
- Make the creamy Sriracha sauce. In a blender or food processor, combine 1 cup chicken broth with sour cream, Sriracha, tomato paste, and the remaining enchilada seasoning. Blend until smooth and creamy.
- Assemble the enchiladas. Spoon a little sauce onto each tortilla and coat both sides. Place a large spoonful of beef in the center, sprinkle with cheese, roll up, and arrange seam-side down in a 9 x 13-inch baking dish.
- Top and bake. Pour any remaining sauce over the rolled enchiladas and sprinkle with the remaining cheese. Bake in the preheated oven for 20–25 minutes, until bubbly and lightly browned.
- Serve. Let rest a few minutes before serving. Garnish with chopped cilantro or green onions if desired.
Recipe tips
- The sauce has a medium heat level. Reduce the Sriracha if you prefer a milder dish.
- These enchiladas are meant to be saucy — don’t worry if there’s a generous amount of sauce in the pan.
- If you’re cooking for two, divide the enchiladas into two smaller baking dishes. Bake one and tightly seal and refrigerate or freeze the other for an easy leftover meal.
What to serve with them
These spicy ground beef enchiladas pair well with bright, fresh sides. Try any of these:
- Deconstructed Mexican street corn
- Mexican rice
- Cilantro lime cauliflower rice
- Guacamole
- Green chili queso dip
- Mexican black beans
How to make them gluten free
Everything in this recipe is gluten free except the flour tortillas. Swap in corn tortillas to make the dish gluten free. Because corn tortillas are usually smaller (about 6″), add two extra tortillas to the recipe to make up the difference.
Heat corn tortillas briefly before assembling so they’re pliable and less likely to tear. Options:
- Pan fry briefly in a thin layer of oil until soft but not crispy.
- Wrap in foil and warm in a 350°F oven for 10 minutes.
- Wrap in damp paper towels and microwave for 30–60 seconds until warm and flexible.
More Mexican recipes
Here are a few more favorites to try:
Carne Asada Bowl
Quesabirria Tacos
Chicken Enchiladas with Creamy Avocado Sauce
Chilaquiles Rojos
Mexican Chicken Street Corn Tacos
Steak Quesadilla
Ground Beef Enchiladas with Creamy Sriracha Sauce
This creamy Sriracha enchilada recipe combines seasoned ground beef, a tangy tomato-and-sour-cream sauce spiked with Sriracha, and plenty of melty cheese for a comforting baked meal the whole family will love.
Servings: 8 enchiladas
Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes
Author: Whitney Bond
Ingredients
- 1 1/2 pounds ground beef
- 3 tablespoons enchilada seasoning (divided)
- 1 1/2 cups chicken broth, divided
- 1 cup sour cream
- 1/4 cup Sriracha (adjust to taste)
- 6-ounce can tomato paste
- 8 flour tortillas, soft taco size
- 2 cups shredded pepper jack cheese
Directions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium-high heat, cook the ground beef until no pink remains; drain excess fat.
- Add 2 tablespoons enchilada seasoning and 1/2 cup chicken broth to the beef. Reduce heat and simmer 10 minutes.
- In a blender or food processor, combine remaining 1 cup chicken broth, sour cream, Sriracha, tomato paste, and the remaining 1 tablespoon enchilada seasoning. Blend until smooth.
- Spoon sauce onto each tortilla, coat both sides, add a large spoonful of beef and a sprinkle of cheese, then roll and place seam-side down in a 9 x 13-inch baking dish.
- Pour remaining sauce over the rolled enchiladas and top with remaining cheese. Bake 20–25 minutes until bubbly and slightly golden.
- Allow to rest a few minutes before serving. Garnish as desired.
Notes
- Reduce Sriracha to lower the heat if you prefer milder enchiladas.
- These enchiladas are intentionally saucy — that contributes to their creamy texture.
- To make ahead: divide into two smaller dishes, bake one and refrigerate or freeze the other for later.
Nutrition (per enchilada, approximate)
Calories 491 kcal; Protein 26 g; Fat 34 g; Carbohydrates 21 g; Sodium 986 mg. Values are estimates and will vary based on ingredients used.