Beef enchiladas are a popular Mexican dish made with seasoned beef, soft tortillas, tasty enchilada sauce, and melted cheese. This beef enchilada recipe is great for a family dinner, a potluck, or even a quick weeknight meal when you’re looking for something comforting and full of flavor.
This easy-to-follow beef enchilada recipe is flexible and perfect for everyone, whether you’re an experienced cook or just starting out. With this guide, you can create enchiladas that taste as good as they do in restaurants—right in your own kitchen.
In this article, you’ll learn:
- What you need to make the perfect beef enchilada recipe.
- How to cook a tasty and well-seasoned beef filling.
- The secret to making a rich enchilada sauce.
- Helpful tips for assembling and baking enchiladas like a pro.
Ready to explore this easy and delicious beef enchilada recipe? Let’s get started!
Ingredients for the Perfect Beef Enchilada Recipe
To make tasty beef enchiladas, start by gathering fresh, simple ingredients. Here’s a full list of what you’ll need for the filling, sauce, and toppings, along with some easy swaps to suit your taste.
Essential Ingredients for a Delicious Beef Enchilada Recipe
- Ground Beef: 1 pound of lean ground beef (85% lean for the right balance of flavor and moisture).
Substitution: Ground turkey or chicken for a leaner alternative. - Onion: 1 medium onion, finely diced.
Tip: Yellow or white onions work best for a mild, sweet flavor. - Garlic: 3 cloves, minced.
Shortcut: Use 1 teaspoon of garlic powder if fresh isn’t available. - Seasonings:
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
Enhancement: Add a pinch of smoked paprika for extra depth.
- Optional Add-ins:
- ½ cup black beans (rinsed and drained)
- ½ cup corn kernels
- 1 small diced bell pepper for additional texture and flavor.
Ingredients for the Enchilada Sauce
- Tomato Sauce: 2 cups (preferably unsalted or low-sodium for better control of flavor).
Alternative: Crushed tomatoes blended for a smoother consistency. - Chicken Broth: 1 cup (low-sodium recommended).
Vegetarian Option: Use vegetable broth instead. - Flour and Oil: 2 tablespoons of all-purpose flour and 2 tablespoons of vegetable oil for the roux.
Gluten-Free Option: Substitute with cornstarch or gluten-free flour. - Seasonings for Sauce:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt to taste.
Tortillas and Cheese
- Tortillas: 8-10 small flour or corn tortillas (6-8 inches).
Recommendation: Corn tortillas give a more authentic texture, while flour tortillas are softer and easier to work with. - Shredded Cheese: 2 cups of Mexican blend cheese, cheddar, or Monterey Jack.
Variation: Use pepper jack for added spice.
Toppings and Garnishes
- Toppings:
- ½ cup sour cream
- 1 avocado, sliced or diced
- ¼ cup chopped fresh cilantro
- Lime wedges for added zest.
- Optional Garnishes: Chopped green onions, pickled jalapeños, or hot sauce.
Substitutions and Variations for Your Beef Enchiladas
- Vegetarian Option: Replace ground beef with crumbled tofu, lentils, or a mix of sautéed vegetables like zucchini, mushrooms, and spinach.
- Low-Carb Version: Use low-carb tortillas or zucchini slices instead of traditional tortillas.
- Spice Control: Adjust chili powder and cayenne to control heat levels. For mild enchiladas, omit cayenne entirely.
Prepping Your Ingredients
Before you start cooking:
- Chop all vegetables (onions, garlic, peppers) and measure out your spices for easy access.
- Warm tortillas slightly to make them pliable for rolling.
With all the ingredients prepped, you’re ready to dive into the next steps: preparing the savory beef filling.
For a Mexican-inspired side dish, pair these enchiladas with Mexican chicken salad.
Preparing the Filling for Your Beef Enchilada Recipe
The filling is the heart of any great beef enchilada. By perfectly seasoning and preparing the ground beef, you can create a flavorful and savory base that complements the rich sauce and soft tortillas.
Step-by-Step Instructions for Perfect Beef Enchiladas
- 1: Heat the Pan
Heat a large skillet over medium heat. Add 1 tablespoon of vegetable oil to prevent sticking and enhance browning.
Tip: Use a nonstick or cast-iron skillet for even cooking. - 2: Add the Beef
Place 1 pound of ground beef into the skillet. Drain any excess grease to avoid a heavy filling. - 3: Add Onions and Garlic
Stir in 1 finely diced onion and cook until translucent, about 2-3 minutes. Add 3 minced garlic cloves and cook for an additional 30 seconds, just until fragrant.
Seasoning the Filling
- 1: Add Spices
Sprinkle the beef mixture with:- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste.
Mix well to evenly coat the beef.
- 2: Optional Add-Ins
If desired, incorporate ½ cup of black beans, ½ cup of corn kernels, or 1 small diced bell pepper. These ingredients add texture, color, and nutritional value. - 3: Simmer for Flavor
Reduce the heat to low. This step allows the spices to meld with the beef for a deeper flavor profile. If the filling feels dry, add a splash of chicken broth or water.
Taste Testing and Adjustments
- Taste the filling and adjust the seasoning if necessary.
For more heat: Add a pinch of cayenne pepper or a splash of hot sauce.
For smokiness: Stir in a small amount of chipotle chili powder or smoked paprika.
Storing or Using the Filling
- Immediate Use: Once the filling is cooked, let it cool slightly before assembling the enchiladas. This makes it easier to handle.
- Make-Ahead Option: Transfer the filling to an airtight container and refrigerate for up to 2 days. Reheat before using to ensure even warmth.
Now that your filling is ready, the next step is to create the rich and flavorful enchilada sauce.
For additional sauce inspiration, check out our guide to creating flavorful toppings in Mexican lasagna.
Making the Sauce for Your Homemade Beef Enchilada Recipe
The enchilada sauce is a vital element that ties the entire dish together. A rich, flavorful sauce adds moisture and enhances the taste of the tortillas, filling, and cheese. This homemade sauce is easy to prepare and can be adjusted to suit your preferences.
Ingredients for the Sauce
Before you begin, gather these ingredients:
- 2 cups of tomato sauce
- 1 cup of chicken broth (or vegetable broth for a vegetarian option)
- 2 tablespoons of all-purpose flour (or cornstarch for gluten-free)
- 2 tablespoons of vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt to taste
Step-by-Step Sauce Preparation
- 1: Create the Roux
Heat 2 tablespoons of vegetable oil over medium heat. Once the oil is hot, whisk in 2 tablespoons of flour. Stir continuously for 1-2 minutes, until the mixture is golden and slightly bubbly.
Tip: Be careful not to burn the roux, as it will affect the sauce’s flavor. - 2: Add Spices
Whisk in 2 teaspoons of chili powder, 1 teaspoon of cumin, and ½ teaspoon of oregano. Cook for 30 seconds to bloom the spices, which intensifies their flavor. - 3: Incorporate Liquids
Gradually whisk in 2 cups of tomato sauce and 1 cup of chicken broth. Continue whisking to prevent lumps and ensure a smooth consistency. - 4: Simmer the Sauce
Reduce the heat to low and let the sauce simmer. The sauce will thicken as it cooks. If it becomes too thick, add a splash of broth or water to adjust the consistency.
Customizing the Enchilada Sauce for Your Recipe
- For More Heat: Add ¼ teaspoon of cayenne pepper or a few dashes of hot sauce.
- For a Smoky Taste: Incorporate a teaspoon of smoked paprika or chipotle powder.
- For a Milder Sauce: Reduce the chili powder by half and omit the cayenne pepper.
Taste and Finish
- Once the sauce has thickened, taste it and adjust the seasoning with salt if needed. For a slightly tangy flavor, squeeze in a teaspoon of fresh lime juice just before serving.
Tips for Perfecting the Sauce in Your Beef Enchilada Recipe
- Use Immediately: Let the sauce cool slightly before assembling your enchiladas.
- Refrigerate: Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
With your sauce ready, you’re all set to start assembling the enchiladas.
Assembling the Enchiladas
The assembly process is where all the delicious components come together. Following these steps ensures your enchiladas are perfectly rolled, generously sauced, and baked to perfection.
Preparing the Tortillas
- 1: Warm the Tortillas
Heat the tortillas to make them pliable and prevent cracking during assembly.- Microwave: Wrap 8-10 tortillas in a damp paper towel and microwave for 20-30 seconds.
- Stovetop: Lightly heat each tortilla in a dry skillet for 10-15 seconds per side.
- 2: Prevent Sticking
Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of vegetable oil.
Rolling and Filling Tortillas for the Beef Enchilada Recipe
- 1: Add the Filling
Spoon 2-3 tablespoons of the beef filling down the center of each tortilla. Avoid overfilling, as this can cause the enchiladas to burst during baking.
Tip: Spread the filling evenly for better texture in every bite. - 2: Roll the Tortillas
Roll each tortilla tightly around the filling, tucking the edges slightly as you go. Place them seam-side down in the prepared baking dish to keep them secure.
Adding the Sauce
- 1: Pour the Sauce
Generously pour the enchilada sauce over the rolled tortillas, covering them completely. This prevents the edges from drying out during baking.
Tip: Reserve a small amount of sauce to drizzle over individual servings if desired. - 2: Sprinkle the Cheese
Evenly distribute 2 cups of shredded cheese over the sauced enchiladas. Use a mix of cheddar, Monterey Jack, or Mexican blend for the best flavor.
Layering Sauce and Cheese in Your Enchiladas
For added flavor and texture, consider layering the enchiladas with these optional ingredients before baking:
- Sliced black olives
- Diced green chilies
- Chopped green onions
Final Touches
- Check for Overcrowding: Ensure the enchiladas are snug but not too tightly packed, allowing the sauce to coat each tortilla evenly.
- Cover if Needed: If your baking dish is shallow, loosely cover it with foil to prevent cheese from sticking to the oven rack.
With the enchiladas assembled and ready to go, it’s time to bake them to golden, bubbly perfection.
Baking Instructions for Your Beef Enchilada Recipe
Baking is the last step to make your beef enchiladas golden, cheesy, and full of flavor. Follow these steps to make sure they turn out hot, bubbly, and delicious.
Preheating the Oven
- Set the Temperature: Preheat your oven to 375°F (190°C). This temperature ensures the enchiladas cook evenly without drying out.
- Position the Rack: Adjust the oven rack to the middle position for optimal heat distribution.
Baking the Enchiladas
- 1: Cover the Dish (Optional)
- For softer, steamier enchiladas: Cover the dish loosely with aluminum foil for the first 15 minutes of baking.
- For crispy, browned edges: Bake uncovered the entire time.
Tip: Spray the foil with non-stick cooking spray to prevent the cheese from sticking.
- 2: Bake
- At the 20-minute mark, check to ensure the cheese is melted and bubbly. If it isn’t golden enough, increase the oven temperature to 400°F (200°C) for the final 5 minutes.
- 3: Add Final Touches
Once baked, remove the dish from the oven and let the enchiladas rest for 5 minutes before serving. This step helps the sauce set and prevents messy servings.
Serving the Enchiladas
- Plate Them Up: Use a wide spatula to carefully lift each enchilada onto a plate.
- Garnish Generously: Top with sour cream, sliced avocado, fresh cilantro, or lime wedges for added brightness and flavor.
- Pair with Sides: Serve alongside Mexican rice, refried beans, or a crisp green salad for a complete meal.
Adjusting for Larger or Smaller Servings
- Smaller Batch: Halve the recipe for 4-5 enchiladas in an 8×8-inch baking dish.
- Larger Batch: Double the recipe and bake in two separate dishes to serve a crowd.
Tips for Perfectly Baked Beef Enchiladas
- Storing Leftovers:
- Refrigerate: Place leftovers.
- Freeze: Wrap individual enchiladas in foil and freeze for up to 3 months.
- Reheating Instructions:
- Oven: Reheat in a 350°F (175°C) oven, covered, for 15-20 minutes.
- Microwave: Add extra sauce to prevent dryness.
With the enchiladas baked to perfection, your delicious meal is ready to enjoy.
If you’re looking for other hearty comfort foods, try this creamy steak Alfredo pasta.
Frequently Asked Questions
What is the secret to good enchiladas?
The secret to good enchiladas lies in balancing flavor, texture, and preparation techniques.
- Homemade Sauce: A fresh, flavorful enchilada sauce makes all the difference. Adjust the spices and consistency to suit your taste.
- Warmed Tortillas: Heating the tortillas before rolling prevents them from cracking and helps them absorb sauce evenly.
- Proper Layering: Ensure each enchilada is well-coated with sauce and topped with cheese to prevent dryness.
- Baking Time: Bake just long enough to melt the cheese and warm the filling without overcooking and drying out the tortillas.
Why are they called divorced enchiladas?
“Divorced enchiladas” (enchiladas divorciadas) is a term for a dish where two enchiladas are served with two different sauces, typically red and green, separated on the plate. The “divorced” reference comes from the visual division of the two sauces. This dish celebrates a mix of flavors and colors, offering variety in a single meal.
Are enchiladas better with corn or flour?
Traditionally, enchiladas are made with corn tortillas, which provide an authentic flavor and slightly firmer texture. Corn tortillas are ideal for absorbing sauce while maintaining their structure.
However, flour tortillas are a popular alternative, offering a softer, more pliable texture. They’re easier to roll and tend to hold up better for larger, stuffed enchiladas. Ultimately, the choice depends on personal preference and the style of enchilada you’re making.
What kind of cheese is best for enchiladas?
The best cheese for enchiladas is one that melts well and enhances the dish’s flavors. Popular options include:
- Mexican Blend Cheese: A mix of cheddar, Monterey Jack, and other cheeses, offering a balanced flavor.
- Cheddar: Adds sharpness and color.
- Monterey Jack: Known for its creamy, mild flavor and excellent melting properties.
- Queso Oaxaca: A stringy Mexican cheese that melts beautifully and is ideal for authentic enchiladas.
- Pepper Jack: Adds a spicy kick for those who like heat.
For the most satisfying results, use a combination of cheeses to achieve both flavor and texture.
Conclusion
Beef enchiladas are a hearty and delicious dish that’s easy to make for weeknight dinners but still impressive enough for special occasions. This beef enchilada recipe shows you how to make a tasty beef filling, a rich homemade sauce, and perfectly rolled enchiladas packed with flavor. Whether you enjoy a spicy kick or prefer a milder taste, this recipe is flexible and easy to adjust.
Serve your enchiladas with simple sides like rice, beans, or a crisp salad, and add toppings like sour cream or avocado for extra flavor. With these tips and clear steps, you’ll feel ready to follow this beef enchilada recipe and make the best enchiladas. Enjoy your tasty creation and share it with your family and friends!
This beef enchilada recipe is perfect for anyone who loves cooking at home. By using this guide, you can easily make enchiladas as good as your favorite restaurant’s. Keep this recipe handy for your next family dinner or get-together—it’s sure to be a hit!
Beef Enchilada Recipe
Equipment
- Large skillet
- Wooden spoon
- Cutting board
- Knife
- Measuring cups and spoons
- Baking dish (9×13 inches)
- Mixing bowl
- Aluminum foil (optional)
Ingredients
- For the Enchiladas
- 1 lb ground beef 80/20 or leaner
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper optional, for heat
- 1 10 oz can red enchilada sauce (or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- For Topping & Garnish
- ½ cup chopped fresh cilantro
- ½ cup sour cream
- ½ cup diced tomatoes
- ¼ cup sliced green onions
- 1 jalapeño sliced (optional)
Instructions
- Step 1: Prepare the Beef Filling
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned (about 5-7 minutes).
- Add the chopped onion and garlic to the beef and cook for another 2-3 minutes until softened.
- Season with salt, black pepper, chili powder, cumin, smoked paprika, and cayenne pepper. Stir well to coat the beef evenly.
- Pour in ½ cup of the enchilada sauce and stir to combine. Let it simmer for 2 minutes, then remove from heat.
- Step 2: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish. Spread ¼ cup of enchilada sauce over the bottom.
- Lay a tortilla flat, add about ¼ cup of the beef mixture in the center, and sprinkle with a little cheese. Roll it up tightly and place seam-side down in the baking dish. Repeat for all tortillas.
- Step 3: Bake the Enchiladas
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
- Step 4: Garnish and Serve
- Remove from the oven and let it rest for 5 minutes.
- Garnish with chopped cilantro, diced tomatoes, green onions, and jalapeño slices. Serve with sour cream on the side.
Notes
Make It Spicier: Add extra cayenne or use a spicy enchilada sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: Freeze assembled (unbaked) enchiladas for up to 2 months. Thaw overnight and bake as directed.
Serving Ideas: Serve with Mexican rice, refried beans, guacamole, or a fresh salad.