Enchilada Taco Rollups easy and delicious

Enchilada Taco Rollups

Enchilada Taco Rollups are baked, not fried, and filled with juicy enchilada taco meat, cheese, and sour cream! You can add any taco toppings you love, but one thing is for sure-you will love them!

Enchilada Taco Rollups | The Butcher's Wife

If you have tried my Enchilada Tacos then you know exactly what you are getting with these little rollups! I use the same enchilada taco meat for these rollups. I add sour cream and cheese and roll them up in a corn tortilla (flour would be tasty too) Then I bake them until they are the perfect crispy-crunchy rollup! They are super tasty for dinner, but why not make them for an appetizer. I think they would be a great addition to a large Mexican potluck or family gathering as well! And the greatest thing is you can freeze them for later!

Enchilada Tacos – Taco Meat

Instead of regular taco seasoning, I love to use enchilada sauce to season my meat! I love a good taco seasoning but I love the flavor and ease of the enchilada sauce! It makes the taco meat juicy and flavorful- not dry! You can use any brand of red enchilada sauce that you like. I prefer Old El Paso, Red Enchilada Sauce. We use Mild, but if you like it a bit spicier you can use medium or hot!

Enchilada Tacos- use this enchilada sauce

Just brown your ground beef and add the enchilada sauce- that is it! The enchilada sauce combined with sour cream, cheese and any other topping you love make these amazing!

The Tortilla

Enchilada Taco Rollups are baked not fried! We always make our rollups with corn tortillas. I love how the rollups bake up so crispy! They taste every bit as good as if they were fried (but without the extra calories)! You can use flour tortillas and they are super tasty also. Just know that you will use a bit more meat filling to fill the flour tortilla since they are typically a bit larger than a corn tortilla. So you may end up with less rollups using flour tortillas! I promise, no matter what tortillas you choose to use, these rollups do not disappoint! They will soon become a family favorite!

Other Fillings for Enchilada Tacos Rollups

I keep these rollups super simple, only because we have picky eaters at our house. I usually end up freezing some for later, so I keep them simple and nobody will be surprised with stuff they don’t like!

In the tortilla I add some sour cream, the enchilada taco meat and shredded cheddar cheese. I always add a lot of cheese-because cheese makes everything better! I love adding green onions to my rollups and a touch of hot sauce but my kids will not eat them with it, so most of the time that is left out! But add whatever you like!

The corn tortillas don’t leave a lot of room for a bunch of filling. For this reason, I keep it simple, but you can add some tomatoes, olives, salsa or whatever you can fit!

Making/Baking the Enchilada Taco Rollups

If you know anything about me, you know I use parchment paper for all of my baking and cooking in the oven. So line a baking a sheet with parchment paper and heat your oven to 400 degrees.

I have never found a brand of corn tortillas that roll up perfectly. Most tend to be a bit dry and crack and break when rolling, but I have the perfect solution! Get your hand wet, then take about 5 corn tortillas and brush your wet hand over the tortillas so they are slightly damp. Then, put them in a zip top bag (do not seal it) and let them warm in the microwave for about 20 seconds. You can also wrap the damp tortillas in a paper towel and warm them. The tortillas should be soft and much easier to roll up. There shouldn’t be a lot of breaking and cracking (there will still be some that are stubborn and crack!).

Take your warm soft tortilla and spread 1/2 to 1 tablespoon sour cream in the center of the tortilla. Next, take about 3 to 4 tablespoons of enchilada taco meat and place it in the center.

Top with a bunch of cheese and any other toppings you like (green onions are delish) and gently roll up the tortilla around the filling. Place the rollup seam side down on the parchment paper. Repeat until all of your enchilada taco meat is used.

Enchilada Taco Rollups | The Butcher's Wife

OPTIONAL: Spray the tops of the rollups with cooking spray and sprinkle with kosher salt or season salt.

Bake the rollups for 15-20 minutes or until the edges of the tortillas start to get a bit crispy.

Enchilada Taco Rollups | The Butcher's Wife

Freezing the Enchilada Taco Rollups

If you are making rollups to freeze them for later, roll them up and do not bake them. Place them in a single layer in the freezer for an hour so they can partially freeze. After the hour, you can add them to a zip top bag to freeze them, or place them in a freezer container.

When you are ready to bake them, just take them out of the freezer (no need to thaw them before) and bake them at 400 degrees until they are warmed and crispy.

If you have already baked them and decide to freeze the leftovers, let them cool completely. Then place them in a zip top bag or freezer container and freeze them for later! When you are ready to eat them, bake them at 400 degrees until they are warmed and crispy. Since they have already baked once, they may tend to get a bit more crispy when reheating – so watch them closely!

Eating the Rollups

I know you need no explanation for eating these crispy rollups. Enchilada Taco Rollups are perfect on their own. But, they are delicious with some Homemade Guacamole on the side. Make some Mexican Rice, and even some Homemade Salsa or Pico de Gallo to enjoy with them.

I hope you enjoy these rollups as much as we do! If you have leftovers, they can be heated in the microwave the next day. They are a little softer but still amazingly tasty!

Enchilada Taco Rollups | The Butcher's Wife

If you haven’t tried my crispy Enchilada Tacos, click HERE!

Also try my Fast and Easy Chicken Enchiladas, and my Fast and Easy Ground Beef Enchiladas.

Also try my Chicken Bacon Ranch Rollups, and my Super Easy Chicken and Cream Cheese Rolled Tacos.


These are some of the recommended products I used to make this delicious recipe. You can click on any of the products below.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Enchilada Taco Rollups

Enchilada Taco Rollups are baked, not fried, and filled with juicy enchilada taco meat, cheese, and sour cream! You can add any taco toppings you love, but one thing is for sure-you will love them!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Servings 15 Rollups (approx.)

Ingredients

  • 1 1/2 lbs ground beef
  • 1 10 oz. can Mild Red Enchilada Sauce *I love Old El Paso, Mild, any brand works
  • sour cream
  • cheddar cheese, shredded/grated
  • corn tortillas *flour work great if preferred
  • cooking spray, kosher salt or season salt *optional- for spraying/sprinkling on the rollups before baking
  • Any other filling you may like: green onions, hot sauce etc.

Instructions

  • Preheat your oven to 400°. Line a baking sheet with parchment paper, or lightly grease it.
  • In a skillet, on medium heat, brown your ground beef. Rinse, drain your meat. Then add your meat back into the skillet and add your can of enchilada sauce. Stir it together and let it warm on medium heat. Remove from heat when it is warmed.
  • Time for rolling the Rollups! If your corn tortillas are dry and break and crack when rolling: Get your hand wet, then take about 5 corn tortillas and brush your wet hand over the tortillas so they are slightly damp. Then, put them in a zip top bag (do not seal it) and let them warm in the microwave for about 20 seconds. You can also wrap the damp tortillas in a paper towel and warm them.
    The tortillas should be soft and much easier to roll up. There shouldn't be a lot of breaking and cracking (there will still be some that are stubborn and crack!).
    If you are using flour tortillas, you will not need to heat them. They should roll just fine!
  • Take about 1/2 to 1 tablespoon of sour cream and spread it on the tortilla. You can use as much or as little sour cream as you like!
    If you are using flour tortillas you may need to add a bit more, since they are a larger tortilla!
  • Next, take 3 to 4 tablespoons of taco meat and place it in the center of the tortilla. You can add more or less to you liking. If you find you have to much meat in the tortilla when you roll it, just add less the next time!
    If you are using flour tortillas you may need to add a bit more, since they are a larger tortilla!
  • Sprinkle as much as or little cheese on top of the meat! The more the better in my opinion!
  • Roll up the tortilla, and place it seam side down on the baking sheet. Repeat until all of the meat is used.
    Depending on how much filling you use you should get anywhere from 12-15 rollups using corn tortillas. You will get less using flour tortillas since they are larger tortillas and will need more filling.
  • OPTIONAL: Spray the rollups with cooking spray and lightly sprinkle with season salt or kosher salt before baking!
  • Bake the rollups in the oven at 400° for 20-25 minutes until the edges are golden brown and crispy!
  • Take them out of the oven when they are done and enjoy!
  • You can reheat leftovers in the microwave for a few minutes. They are a bit softer but still tasty!
    See NOTES below for freezing!

Notes

FREEZING: If you are making rollups to freeze them for later, roll them up and do not bake them. Place them in a single layer in the freezer for an hour so they can partially freeze. After the hour, you can add them to a zip top bag to freeze them, or place them in a freezer container. 
When you are ready to bake them, just take them out of the freezer (no need to thaw them before) and bake them at 400 degrees until they are warmed and crispy.
If you have already baked them and decide to freeze the leftovers, let them cool completely. Then place them in a zip top bag or freezer container and freeze them for later! When you are ready to eat them, bake them at 400 degrees until they are warmed and crispy. Since they have already baked once, they may tend to get a bit more crispy when reheating – so watch them closely!

Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife
Enchilada Taco Rollups | The Butcher's Wife

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*

This site uses Akismet to reduce spam. Learn how your comment data is processed.