Beef Enchiladas Recipe

If you’re looking for a comforting dinner that packs big flavor and makes your kitchen smell irresistible, this Beef Enchiladas Recipe is a total winner. I absolutely love how this dish comes together with layers of savory spiced beef, creamy beans, and a luscious homemade enchilada sauce that wraps everything up in soft tortillas. It’s one of those recipes that feels a little fancy but is easy enough for a weeknight meal.

When I first tried this Beef Enchiladas Recipe, I was blown away by how the sauce transforms the whole dish, adding richness without being too heavy. You’ll find that this recipe is super adaptable—great for feeding a hungry family or impressing friends—and satisfies those cheesy, spicy cravings like nothing else.

Ingredients You’ll Need

Every ingredient in this Beef Enchiladas Recipe has a role, from building the flavors in the sauce to creating that comforting, cheesy finish on top. A couple of tips: try to use fresh garlic when possible, and if you find tomato passata, grab that—it really elevates the richness of the sauce.

• Onion & Garlic Powder: Perfect for layering warm, savory tones without overpowering; I like to keep both on hand for flexibility.
• Cumin Powder: This earthy spice is the heart of the flavor profile—don’t skip it!
• Paprika: Adds a smoky depth; sweet paprika works beautifully here.
• Dried Oregano: Gives that classic Mexican herbal touch.
• Cayenne Pepper (optional): Just a pinch adds a nice heat kick, but you can leave it out if you prefer mild flavors.
• Olive Oil: For sautéing and the sauce, choose a mild extra virgin olive oil if you can.
• Flour: Used to thicken the sauce into a luscious texture.
• Chicken Stock/Broth: Low sodium is ideal so you can control the saltiness of your sauce perfectly.
• Tomato Passata or Canned Tomato Sauce: Passata is silky smooth, but a good-quality canned tomato sauce works well too.
• Salt and Pepper: Season carefully—taste as you go to balance.
• Ground Beef: I prefer lean ground beef here; it keeps the filling hearty without getting greasy.
• Garlic Cloves & Onion: Fresh and finely chopped for that classic fragrant base.
• Refried Beans: I love using Old El Paso for convenience—just make sure they’re smooth and creamy.
• Black Beans: Adds texture and extra protein; rinsed well to reduce sodium.
• Tortillas: Soft flour tortillas or burrito wraps, whichever you prefer for rolling.
• Grated Melting Cheese: Monterey Jack or cheddar both melt beautifully and add that gooey finish.
• Cilantro/Coriander Leaves (optional): Adds freshness as a garnish—totally optional but highly recommended.

Variations

This Beef Enchiladas Recipe is flexible, so I encourage you to play around depending on your tastes and what you have on hand. Over the years, I’ve tweaked it to fit different dietary needs or to add a twist for special occasions.

• Vegetarian Version: Swap the ground beef with sautéed mushrooms, sweet potatoes, or a medley of roasted veggies—I find this keeps the same hearty feeling without meat.
• Spice Level Adjustment: If you like it hotter, I add a bit more cayenne and sometimes a diced jalapeño to the filling. It wakes up the flavors nicely.
• Cheese Variations: Try pepper jack for a little zip, or go all-out with a Mexican cheese blend if you can find it.
• Make it Healthier: Use whole wheat tortillas and lean ground turkey or chicken; the sauce and beans still bring the flavor forward.

How to Make Beef Enchiladas Recipe

Step 1: Mix Your Spice Blend

Start by combining onion and garlic powder, cumin, paprika, oregano, and the cayenne (if you’re using it). I like to mix this up and keep it handy because it’s such a key part of the beef’s flavor. Having the spice blend ready makes the whole cooking flow smoother, and gives you consistent results every time.

Step 2: Make the Enchilada Sauce

Heat olive oil in a large pan over medium heat, then stir in the flour to form a smooth paste. Cook it for about a minute to get rid of that raw floury taste. Next, whisk in about half a cup of chicken stock—this part thickens the mix into a silky roux. Then add the rest of the stock, tomato passata, salt, pepper, and two tablespoons of the spice blend. Turn the heat up slightly and cook the sauce for 3 to 5 minutes until it’s thick enough to coat the back of a spoon, like a thick syrup. This sauce is a game changer—you’ll see how it helps bring the enchiladas together.

Step 3: Cook the Beef Filling

Preheat your oven to 180°C (350°F). While waiting, heat olive oil in a skillet over high heat. Toss in the garlic and onion and cook gently for a couple of minutes until fragrant. Add the ground beef, breaking it up with a spoon, and season with the remaining spice mix. Cook until the beef is fully browned, which usually takes another couple of minutes.

Now stir in the refried beans, black beans, and about a quarter cup of your enchilada sauce, seasoning with salt and pepper as needed. If your beans feel too thick, a splash of water will loosen them up to stir through easily. Cook the filling together for a couple more minutes so the flavors marry well, then remove from heat.

Step 4: Assemble and Bake Your Enchiladas

On the bottom of your baking dish, smear a little enchilada sauce—that’s a trick I learned to stop the tortillas from sliding around when you bake them. Spoon the filling onto the lower third of each tortilla, roll it up tightly, and place seam-side down in the dish. Once all are lined up, pour the remaining sauce over the top and sprinkle generously with grated cheese.

Pop the whole dish into the oven and bake covered for 10 minutes (I usually use a baking tray as a lid or foil), then remove the cover and bake for another 10 minutes until the cheese is bubbly and golden. Serve immediately while it’s hot and melty.

How to Serve Beef Enchiladas Recipe

Garnishes

I love topping my enchiladas with fresh cilantro because it adds a burst of color and brightness. A dollop of sour cream or a squeeze of lime really elevates the flavors, too. Sometimes I add sliced avocado or pickled red onions on top for that extra zing.

Side Dishes

My go-to sides are always a simple Mexican rice or a crisp green salad with citrus dressing to balance the richness. Corn on the cob with a sprinkle of chili powder and lime is another family favorite that pairs beautifully.

Creative Ways to Present

For gatherings, I’ve arranged individual enchiladas in colorful ramekins or mini cast-iron skillets—each guest feels like they have their own personal serving! Another fun idea is building a layered enchilada casserole with alternating layers of sauce, cheese, and filling for a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so the next day’s meal tastes even better. Just make sure to cool the dish before covering to avoid sogginess.

Freezing

This Beef Enchiladas Recipe freezes beautifully. I roll up the filled tortillas, put them in a freezer-safe dish with a layer of sauce underneath, cover tightly, and freeze. When ready to bake, thaw overnight in the fridge, top with fresh sauce and cheese, then bake as usual.

Reheating

To reheat, I cover the enchiladas with foil and warm them in the oven at 350°F (180°C) for about 15-20 minutes until heated through and the cheese is melty. Avoid microwaving if possible—it tends to make the tortillas soggy.

FAQs

Final Thoughts

This Beef Enchiladas Recipe has become one of my most trusted dishes whenever I want something hearty, flavorful, and crowd-pleasing. I think you’ll appreciate how the homemade sauce and spice blend bring all the elements together in a way that feels both authentic and comforting. Give it a try—you might find yourself making these enchiladas over and over, just like I do!

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