If you’re searching for a dish that blends bold flavors, comforting textures, and a touch of festive spirit, beef enchiladas should be at the top of your list. Picture warm tortillas wrapped around seasoned beef, smothered in a rich sauce, and baked until the cheese melts into a golden, bubbly layer. This isn’t just dinner—it’s a celebration of Mexican-inspired flavors that brings joy to your table.
Why We Love This Beef Enchiladas Recipe
You’ll love this beef enchiladas recipe for its perfect mix of comfort and flavor. The combination of tender ground beef, aromatic spices, and creamy, melted cheese creates a dish that feels indulgent yet approachable. The sauce ties it all together, coating the tortillas in savory richness while keeping them soft and flavorful.
Another reason this recipe is so appealing is its flexibility. You can adjust the spice level, experiment with different cheeses, or even swap the protein for a lighter or vegetarian option. It’s a recipe that invites creativity while delivering consistent, delicious results every time.
Meal prep fans will also appreciate how well this dish stores and reheats. You can prepare the beef and sauce ahead of time, assemble the enchiladas when you’re ready, and enjoy them fresh from the oven in under 20 minutes. Whether you’re making a single batch for dinner or doubling it for a crowd, these enchiladas will always find a warm welcome at the table.
Ingredients about Beef Enchiladas
For the best flavor and texture, you’ll need a balance of protein, spices, sauce, and cheese. Here’s exactly what you should have ready before you begin:
- 1 pound 90% lean ground beef
- Heaping 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil (for sauce)
- 1 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 1 (8-oz) can tomato sauce
- 2 cups chicken broth
- 2 tablespoons vegetable oil (for brushing tortillas)
- 10 (6- to 7-inch) yellow corn tortillas
- 3 cups shredded Mexican blend cheese
How to Make Beef Enchiladas Directions
Creating beef enchiladas is a step-by-step process that’s straightforward yet rewarding. Follow these instructions closely, and you’ll have a dish that’s as beautiful as it is tasty.
Tenderize the Beef
In a medium bowl, mix the ground beef with the baking soda and salt. Let it sit for at least 20 minutes. This step helps lock in moisture so your beef stays juicy and tender after cooking.
Preheat Your Oven
While the beef is resting, set your oven to 425°F (218°C). A properly preheated oven ensures even cooking and perfect cheese melt.
Brown the Beef
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the beef and cook until browned, breaking it apart with a spatula. Transfer the beef to a plate and set aside.
Sauté the Vegetables
In the same skillet, add the chopped onion, minced jalapeño, and garlic. Cook for 3–4 minutes until soft and fragrant. This step lays the aromatic foundation for your sauce.
Add the Spices and Flour
Stir in chili powder, cumin, oregano, and flour. Cook for about a minute to remove the raw taste from the flour and blend the spices with the vegetables.
Make the Sauce
Add tomato sauce and chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce to a simmer for 5–7 minutes, or until it thickens into a rich sauce.
Prepare the Tortillas
Brush each tortilla with vegetable oil, then warm them in the microwave for about 90 seconds. Softening the tortillas prevents them from tearing when you fill and roll them.
Assemble the Enchiladas
Spread a thin layer of sauce in the bottom of your baking dish. Place a tortilla on a flat surface, add a spoonful of beef and a sprinkle of cheese, then roll it up and place it seam-side down in the dish. Repeat with all tortillas.
Top and Bake
Pour the remaining sauce over the enchiladas, spreading it evenly. Sprinkle the rest of the cheese on top. Bake for 15 minutes, or until the cheese is melted and bubbly with golden edges.
How to Serve Beef Enchiladas
Once your enchiladas are baked, let them sit for a few minutes to settle before serving. This makes them easier to plate without falling apart. Garnish with fresh cilantro, diced tomatoes, or sliced avocado for a pop of color and freshness.
These enchiladas pair beautifully with side dishes like Mexican rice, refried beans, or a crisp green salad. If you want to add extra creaminess, serve them with sour cream or a dollop of guacamole. A tangy salsa drizzled on top can also enhance the flavors without overpowering them.
The beauty of this dish is its versatility—you can keep it simple for a weeknight dinner or dress it up with sides and toppings for a festive occasion.
Expert Tips: Beef Enchiladas
- Select Quality Beef
Using 90% lean ground beef keeps the dish flavorful without excess grease. - Control the Spice
Adjust the heat by changing the amount of jalapeño or chili powder. - Make Ahead for Convenience
Prepare the beef and sauce up to a day in advance for quick assembly later. - Try Cheese Combinations
Mix cheeses like Monterey Jack, cheddar, or pepper jack for added flavor depth. - Don’t Overfill
Filling tortillas with too much can cause them to tear. Keep portions balanced for neat rolls.
How to Store Beef Enchiladas
If you have leftovers, let the enchiladas cool to room temperature. Store them in an airtight container in the refrigerator for up to 3 days.
For longer storage, wrap each enchilada individually in plastic wrap and place them in a freezer-safe container. They’ll last up to 3 months frozen. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a faster option.
Variation of Beef Enchiladas
- Vegetarian – Replace beef with sautéed zucchini, bell peppers, and black beans.
- Extra Cheesy – Add more cheese inside and on top for a decadent version.
- Southwestern Twist – Mix in black beans and corn with the beef for added sweetness and texture.
- Different Sauces – Try green salsa, tomatillo sauce, or a smoky chipotle sauce.
- Breakfast Style – Use scrambled eggs, breakfast sausage, and cheese for a morning-friendly enchilada.
FAQ about Beef Enchiladas
What are beef enchiladas?
They’re tortillas filled with seasoned beef and cheese, rolled up, covered in sauce, and baked until hot and melty.
How long does it take to make them?
About an hour from start to finish, or less if you prep the components ahead of time.
Can I prepare them ahead?
Yes—assemble and refrigerate before baking, or freeze for longer storage.
What sides work best?
Mexican rice, refried beans, fresh salad, or roasted vegetables are great companions.
How do I reheat leftovers?
Use the oven for best texture, or microwave in short bursts until hot.
Beef Enchiladas
Ingredients
- 1 pound 90% lean ground beef
- ¼ teaspoon baking soda heaping
- 1 teaspoon salt
- 2 tablespoons vegetable oil for sauce
- 1 medium white onion finely chopped
- 2 cloves garlic finely chopped
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 1 8-oz can tomato sauce
- 2 cups chicken broth
- 2 tablespoons vegetable oil for brushing tortillas
- 10 pieces yellow corn tortillas 6- to 7-inch
- 3 cups shredded Mexican blend cheese
Instructions
- In a medium bowl, mix ground beef with baking soda and salt. Let sit for at least 20 minutes.
- Preheat your oven to 425°F (218°C).
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the beef and cook until browned; transfer to a plate.
- In the same skillet, add onion, jalapeño, and garlic. Cook for 3–4 minutes until soft.
- Stir in chili powder, cumin, oregano, and flour. Cook for about a minute.
- Add tomato sauce and chicken broth, stirring to combine. Bring to a gentle boil, then simmer for 5–7 minutes until thickened.
- Brush each tortilla with vegetable oil and warm in the microwave for about 90 seconds.
- Spread a thin layer of sauce in the bottom of a baking dish. Fill each tortilla with beef and cheese, roll up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle the rest of the cheese on top, and bake for 15 minutes until melted and bubbly.
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