If you’re craving a comforting dinner that packs a punch of flavor, this Beef Enchiladas Recipe is absolutely worth trying. I love this recipe because it balances rich, savory beef with a smooth, tangy enchilada sauce that’s homemade but not complicated. Whether it’s a casual weeknight or a weekend family dinner, you’ll find that these enchiladas come together quickly and deliver maximum satisfaction every single time.
When I first tried making beef enchiladas from scratch, I was amazed at how approachable the process is and how adaptable the recipe can be. This Beef Enchiladas Recipe is perfect for anyone wanting to make a restaurant-style meal at home without fuss. Plus, the layers of beans, beef, and cheese wrapped in tortillas just scream cozy and delicious — you’re going to want seconds (and maybe even thirds!).
Why You’ll Love This Recipe
- Bursting with Flavor: The homemade enchilada sauce is rich, thick, and perfectly spiced to elevate every bite.
- Quick & Simple Process: You’ll be surprised how easily this dinner comes together with just a handful of ingredients.
- Family Favorite: My family goes crazy for this one, and leftovers always disappear fast!
- Versatility: You can easily customize with different beans, cheese, or heat level to suit your taste.
Ingredients You’ll Need
The ingredients in this Beef Enchiladas Recipe come together to create a perfect balance of hearty, creamy, and tangy flavors. Keep an eye out for good quality tomato passata or canned tomato sauce — it really makes a difference in the sauce’s smoothness and depth.
- Onion & Garlic Powder: These form a simple spice base; if you only have one, that’s totally fine to use instead of both.
- Cumin Powder: Adds that warm, earthy depth typical in Mexican dishes.
- Paprika: Brings a mild smokiness and beautiful color to the sauce and filling.
- Dried Oregano: A little herbaceous note to balance the spices perfectly.
- Cayenne Pepper: Optional but I love adding a subtle kick; adjust to your heat preference.
- Olive Oil: For cooking and making the enchilada sauce roux.
- Flour: Helps to thicken the enchilada sauce into that luscious texture you want.
- Chicken Stock/Broth: Use low sodium to control saltiness; it’s the liquid base for the sauce.
- Tomato Passata or Canned Tomato Sauce: The heart of the sauce; pureed for smoothness and flavor.
- Ground Beef (Minced): I use lean beef, which keeps it tasty but less greasy.
- Garlic Cloves: Freshly minced garlic completes the aromatic filling.
- Onion: Finely chopped for sweetness and texture.
- Refried Beans: Adds creaminess and helps bind the filling deliciously.
- Black Beans: For an extra burst of protein and fiber; rinsed and drained.
- Tortillas or Burrito Wraps: I recommend flour tortillas for easy rolling and baking.
- Grated Melting Cheese: Monterey Jack or tasty cheddar melts beautifully on top.
- Cilantro/Coriander Leaves: Optional garnish that adds freshness and color.
Variations
I love how flexible this Beef Enchiladas Recipe is — it’s perfect for customizing to fit what you have on hand or your dietary needs. You can really make it your own without losing the essence of those delicious enchilada vibes.
- Vegetarian Version: Swap the beef for sautéed mushrooms and extra beans or veggies for a hearty meatless option — it’s surprisingly satisfying!
- Spice Level Adjustments: I like to add cayenne pepper for heat, but feel free to dial it back or up depending on your family’s taste.
- Cheese Varieties: Monterey Jack melts beautifully, but cheddar, pepper jack, or even a Mexican blend work great if you want a different twist.
- Make Ahead: You can assemble the enchiladas a day in advance and bake them fresh for dinner — a real time saver without sacrificing flavor.
How to Make Beef Enchiladas Recipe
Step 1: Prepare the Spice Mix and Enchilada Sauce
Start by mixing all the spice mix ingredients together in a small bowl — this simple blend of onion powder, garlic powder, cumin, paprika, oregano, and cayenne is a game-changer. For the enchilada sauce, heat olive oil over medium heat in a large saucepan. Sprinkle in the flour and stir continuously for about a minute until it forms a smooth roux – this prevents lumps later on. Whisk in half the chicken broth right away, and the mixture will thicken into a paste in seconds. Add the remaining broth, the tomato passata or canned tomato sauce, salt, pepper, and two tablespoons of your spice mix. Turn up the heat to medium-high and cook, whisking regularly, until the sauce thickens to a syrupy consistency — about 3 to 5 minutes. This homemade sauce is what elevates your Beef Enchiladas Recipe from good to unforgettable.
Step 2: Cook the Beef Filling
Preheat your oven to 180°C (350°F) so it’s ready when you need it. In a hot skillet, warm the olive oil over high heat and add the minced garlic and finely chopped onion. Cook them for about two minutes until fragrant and softened — your kitchen will start smelling amazing here. Add the ground beef and cook for another couple of minutes, breaking it up as you go so it browns evenly. Sprinkle in the remaining spice mix and continue cooking until the beef is fully browned, approximately another two minutes. Stir in the refried beans, black beans, about a quarter cup of your enchilada sauce, and season with salt and pepper. The beans will loosen up and blend smoothly with the beef as you heat everything through. Remove from heat and get ready for the best part: rolling your enchiladas!
Step 3: Assemble and Bake Your Beef Enchiladas
Lightly smear a bit of the enchilada sauce on the bottom of your baking dish — this little trick stops the tortillas from sticking or sliding around during baking. Lay out a tortilla, pile about a third of the filling on the lower third of the wrap, then roll it up tightly and place it seam-side down in the dish. Repeat until you’ve used all your filling and tortillas. Pour the remaining enchilada sauce all over the rolled tortillas, then generously sprinkle grated cheese on top. To bake, cover the dish — I usually just place a baking tray over it or use foil — and bake for 10 minutes. Then, remove the cover and bake for another 10 minutes until the cheese is beautifully melted and golden in spots. Serve hot and enjoy the delicious melty goodness!
Pro Tips for Making Beef Enchiladas Recipe
- Use a Thick Sauce: I learned that making a slightly thick enchilada sauce helps everything stick and keeps the tortillas from getting soggy.
- Control the Spice Level: Start with less cayenne pepper — add more if you want it hotter, but it’s easier to add spice than take it away!
- Warm the Tortillas: Quickly warming your tortillas before filling makes rolling easier and reduces cracking.
- Don’t Overfill: Overstuffing can cause the enchiladas to burst or be hard to roll — a good thumb rule is a heaping couple of tablespoons of filling per tortilla.
How to Serve Beef Enchiladas Recipe
Garnishes
I’m a sucker for fresh garnishes on my enchiladas — a sprinkle of chopped cilantro really brightens the dish and adds a lovely pop of color. Sour cream or a dollop of guacamole works wonders too, especially if you want to balance the savory heat with some creaminess. Feel free to add thinly sliced red onions or a squeeze of fresh lime for an extra zing.
Side Dishes
My go-to side dishes here are classic Mexican rice or a simple green salad with a tangy vinaigrette. Sometimes I whip up some roasted corn on the cob with chili lime butter to keep that festive vibe going strong. Black beans or refried beans go hand in hand too if you want an extra hearty meal.
Creative Ways to Present
For special occasions, I like to arrange the enchiladas in a pretty circular pattern in a round baking dish and sprinkle with colorful diced bell peppers and extra cheese on top. Sometimes I add avocado slices and edible flowers for a fun, vibrant look that gets my guests excited even before their first bite. You can also serve individual enchiladas in small casserole dishes for a charming personal touch.
Make Ahead and Storage
Storing Leftovers
Leftover beef enchiladas store beautifully in an airtight container in the fridge for up to 3 days. I usually cover them tightly with plastic wrap or foil to keep that melty cheese from drying out. When I reheat, I add a little sprinkle of water on top and microwave covered to keep everything moist and delicious.
Freezing
I discovered you can freeze the assembled but unbaked enchiladas — just cover the dish tightly with foil and store for up to 3 months. When you’re ready to cook, thaw overnight in the fridge and bake as usual, adding a few extra minutes to the bake time if needed. This makes it easy to prep ahead and have a flavorful dinner ready whenever you want.
Reheating
To keep the enchiladas tasting fresh when reheating, I like to cover the dish with foil and warm them in the oven at 175°C (350°F) for about 20 minutes. This helps keep the cheese melty and prevents the tortillas from drying out. If you’re pressed for time, the microwave works fine too — just cover to keep moisture locked in.
FAQs
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Can I use corn tortillas instead of flour tortillas for this Beef Enchiladas Recipe?
Yes, you can use corn tortillas if you prefer them! Just be sure to warm them slightly before filling to make them pliable and easier to roll without cracking. Corn tortillas add a slightly different texture but still taste great in the dish.
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Can I make the enchilada sauce ahead of time?
Absolutely! The enchilada sauce can be made up to 3 days in advance and stored in the fridge. Just warm it gently before using it in the recipe to bring back that luscious consistency.
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What can I substitute for refried beans in the filling?
If you don’t have refried beans, you can mash regular cooked beans of any kind or simply increase the amount of black beans. I’ve even used canned chickpeas mashed lightly for a different texture and it worked well!
Final Thoughts
This Beef Enchiladas Recipe holds a special place in my kitchen because it combines simple ingredients into something truly comforting and delicious — the kind of meal you want to serve when you’re craving homey flavors with a little Mexican flair. I hope you’ll give it a go and enjoy making it as much as I do; it’s an easy recipe to tweak and share with family or friends when you want a reliable crowd-pleaser. Once you try it, you might find it becoming a regular in your dinner rotation too!
Print
Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This hearty Beef Enchiladas recipe features a flavorful spice mix, rich enchilada sauce, and a savory beef and bean filling all wrapped in soft tortillas, topped with melted cheese and baked to perfection. Ideal for a comforting Mexican-inspired meal that serves four.
Ingredients
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 – 1 tsp cayenne pepper (optional, for spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce (e.g., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500 g) ground beef (lean mince preferred)
- 400 g (14 oz) refried beans (1 can, e.g., Old El Paso)
- 400 g (14 oz) black beans, drained (1 can)
Enchiladas Assembly
- 8 tortillas (or burrito wraps)
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper if using. Mix well and set aside.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 3 tablespoons of flour and stir constantly to combine into a smooth paste. Cook for 1 minute to remove the raw flour taste.
- Add Broth and Tomatoes: Whisk in 1/2 cup of the chicken stock immediately to prevent lumps, creating a thick paste quickly. Then add the remaining chicken stock, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk thoroughly to combine.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking regularly, until it thickens to the consistency of a thick syrup. Remove from heat and set aside.
- Cook Beef Filling: Preheat the oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion, sautéing for 2 minutes until fragrant.
- Brown Beef: Add the ground beef to the skillet and cook for 2 minutes, breaking it up with a spoon. Sprinkle the remaining spice mix over the beef and continue cooking for another 2 minutes until the beef is fully browned.
- Add Beans and Sauce: Stir in the refried beans, drained black beans, about 1/4 cup of the enchilada sauce, and season with salt and pepper. Cook for 2 more minutes, stirring to combine and loosen the mixture. Remove from heat.
- Assemble Enchiladas: Lightly grease or smear a little enchilada sauce on the bottom of a baking dish to prevent sticking. Place about a quarter of the filling on the lower third of each tortilla, then roll it up tightly and place seam-side down in the dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish. Sprinkle the grated cheese over the top.
- Bake: Bake in the preheated oven for 10 minutes covered (use a baking tray or aluminum foil to cover) to melt the cheese and heat through, then uncover and bake for another 10 minutes to brown the cheese slightly.
- Serve: Garnish with roughly chopped cilantro or coriander leaves if desired. Serve hot and enjoy!
Notes
- You can use all onion or all garlic powder if you only have one. Fresh garlic can be substituted with 3 minced cloves but is not identical in flavor.
- Tomato passata is a smooth pureed tomato product, unseasoned and thicker than crushed tomatoes. If unavailable, canned tomato sauce like Hunts is a good substitute.
- Black beans can be replaced with red kidney beans or other beans if preferred.
- The refried beans loosen when heated; add a splash of water if needed for better consistency.
- To cover the baking dish, a baking tray or aluminum foil can be used to retain moisture while melting cheese.
- Make-ahead tip: Assemble enchiladas in the baking dish and store uncovered, keep sauce separate, add sauce before baking.
- Nutrition info based on using lean beef mince for better health profile without sacrificing flavor.
