These classic Mexican Beef Enchiladas are filled with seasoned ground beef, onions, and melted cheese, then rolled in soft corn tortillas, smothered in a rich homemade red enchilada sauce, and baked until bubbly. This comforting dish is perfect for family dinners, meal prep, or special occasions.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Servings: 6 (12 enchiladas)
Ingredients
For the Beef Filling
- 2 tablespoons olive oil
- 1½ pounds (680g) lean ground beef
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 (4-ounce) can diced green chiles (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup tomato sauce
- 2 tablespoons chopped fresh cilantro (optional)
For the Homemade Red Enchilada Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 2 cups beef broth
- 1 cup tomato sauce
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly
- 12 corn tortillas
- 3 cups shredded Mexican cheese blend
- ½ cup shredded cheddar cheese (optional)
- Cooking spray or a little oil for the baking dish
Optional Toppings
- Chopped fresh cilantro
- Sour cream
- Diced tomatoes
- Sliced avocado
- Crumbled queso fresco
- Sliced jalapeños
- Diced red onion
- Lime wedges
Instructions
Step 1: Prepare the Beef Filling
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the ground beef and cook for 7–8 minutes, breaking it apart with a spoon until browned.
- Drain excess fat if needed.
- Stir in the cumin, chili powder, smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.
- Add the diced green chiles and tomato sauce.
- Simmer for 5 minutes until the mixture is thick.
- Remove from the heat and stir in cilantro, if using.
Step 2: Make the Red Enchilada Sauce
- In a medium saucepan, heat the vegetable oil over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Add the chili powder, cumin, garlic powder, onion powder, oregano, and smoked paprika. Cook for 30 seconds until fragrant.
- Slowly whisk in the beef broth to prevent lumps.
- Stir in the tomato sauce, apple cider vinegar, salt, and pepper.
- Bring to a gentle simmer and cook for 8–10 minutes, stirring often, until the sauce thickens slightly.
Step 3: Prepare the Tortillas
- Preheat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Warm the corn tortillas in a dry skillet or microwave for 20–30 seconds until pliable.
Step 4: Assemble the Enchiladas
- Spread about ½ cup of the red sauce over the bottom of the baking dish.
- Place about ¼ cup of the beef filling in the center of each tortilla.
- Sprinkle with about 2 tablespoons of shredded cheese.
- Roll the tortilla tightly and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas.
- Pour the remaining red sauce evenly over the enchiladas.
- Sprinkle the remaining cheese over the top.
Step 5: Bake
- Cover the dish loosely with foil.
- Bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the enchiladas rest for 5–10 minutes before serving.
Serving Suggestions
Serve these enchiladas with:
- Mexican rice
- Refried beans
- Charro beans
- Cilantro-lime rice
- Guacamole
- Pico de gallo
- Fresh green salad
- Tortilla chips with salsa
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze baked or unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
Reheating
- Oven: Bake at 350°F (175°C) for 15–20 minutes.
- Microwave: Heat individual portions for 2–3 minutes, or until hot.
Tips for the Best Beef Enchiladas
- Lightly warming the tortillas helps prevent cracking when rolling.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- If you like extra heat, add diced jalapeños or a pinch of cayenne pepper to the beef filling or sauce.
- Let the enchiladas rest after baking so they hold their shape when served.
- The homemade red sauce can be made a day ahead and refrigerated for even deeper flavor.
Nutrition (Approximate Per Serving)
- Calories: 560
- Protein: 33g
- Carbohydrates: 28g
- Fat: 34g
- Saturated Fat: 14g
- Fiber: 4g
- Sugar: 5g
- Sodium: 760mg