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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · Leave a Comment

    Beef Enchiladas

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    Pin image with text of beef enchiladas.

    These homemade beef enchiladas are generously seasoned for a rich and bold flavor that your entire family will love! This saucy, cheesy, and savory meal is perfect for any occasion! Even better, you can use homemade enchilada sauce to take the flavor to the next level!

    Easy Beef Enchiladas

    This Tex-Mex-inspired recipe is loaded with a variety of spices, beans, and ground beef for a savory and unforgettable meal! Don’t let the long ingredient list fool you, this recipe is easy to make!

    From start to finish, this meal will be ready to enjoy in only 45 minutes! So you can use this recipe any day of the week, even on a busy weeknight.

    Square image of beef enchiladas.
    These bold, saucy, and wonderfully hearty beef enchiladas are too good not to share!
    Jump to:
    • Easy Beef Enchiladas
    • 🥘 Ingredients
    • 🔪 How To Make Beef Enchiladas
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ Can You Make Beef Enchiladas Ahead Of Time?
    • ❓ Can I Make Beef Enchiladas With Corn Tortillas?
    • ❓ What Is Enchilada Sauce?
    • 🍴 More Delicious Mexican Recipes!
    • 📋 Recipe
    • 💬 Comments

    🥘 Ingredients

    While this recipe does have a long list of ingredients, don’t worry! All of these items are common pantry staples that can be found at any grocery store if you don’t already have them!

    Photo showing ingredients needed for beef enchiladas.

    Enchilada Seasoning

    • Onion Powder – ½ teaspoon of onion powder.
    • Garlic Powder – ½ teaspoon of garlic powder.
    • Chili Powder – ½ teaspoon of chili powder.
    • Cayenne Pepper – ½ teaspoon of cayenne pepper (or less depending on your preference).
    • Cumin – ½ tablespoon of cumin.
    • Paprika – ½ tablespoon of paprika.
    • Oregano – ½ tablespoon of oregano.

    Beef Enchilada Filling

    • Olive Oil – 1 tablespoon of extra virgin olive oil.
    • Yellow Onion – ½ cup of finely diced yellow onion (or white onion).
    • Garlic – 1 teaspoon of minced garlic (about 1 clove).
    • Ground Beef – 1 pound of ground beef (I used 80/20 ground chuck).
    • Refried Beans – 15.25 ounces of refried beans (try my homemade refried black beans recipe or use 1 15.25 ounce can).
    • Black Beans – 16 ounces of black beans (1 16-ounce can, drained).
    • Green Chiles – 4 ounces of diced green chiles (do not drain).
    • Salt & Pepper – ¼ teaspoon of both salt & pepper, adjusted to taste.

    Enchiladas

    • Red Enchilada Sauce – 28 ounces of red enchilada sauce (see recipe, or use 1 28-ounce can - *see note).
    • Flour Tortillas – 8 flour tortillas (try my homemade tortilla recipe or use the large burrito size tortillas).
    • Monterey Jack – 1½ cups of freshly grated Monterey Jack cheese (or cheddar).
    • Fresh Cilantro – Chopped fresh cilantro (optional for garnish).

    *Be sure to see the recipe card below for ingredients, amounts, & instructions!*

    🔪 How To Make Beef Enchiladas

    This beef enchilada recipe may have a few steps to it, but none of them are difficult! All you will need is a skillet, a cheese grater, and a 9x13 baking dish!

    One batch of this recipe makes 8 servings, so it is enough for the whole family to enjoy! Enchilada recipes are one of my favorite 'plannedover' meals that you can reheat for multiple dinners too!

    Make The Beef Enchilada Filling

    Process image 1 showing sauteing onion and garlic in a pan.
    Process image 2 showing added chiles to onion and garlic.
    Process image 3 showing ground beef in pan.
    Process image 4 showing seasoning added to ground beef.
    Process image 5 showing added beans.
    Process image 6 showing beans cooked into beef.
    1. Preheat and combine enchilada seasoning. To begin, preheat your oven to 350°F (175°C) and then combine ½ teaspoon each of onion powder, garlic powder, chili powder, and cayenne pepper, ½ tablespoon each of cumin, oregano, and paprika and set aside for later.
    2. Saute onion and garlic. Heat the 1 tablespoon of olive oil in a large skillet over high heat. Once hot and simmering, add ½ cup of yellow onion and 1 teaspoon of minced garlic and saute until fragrant, about 2 minutes. Add the diced green chiles and stir to combine.
    3. Brown the beef. Next, add the 1 pound of ground beef to the skillet and brown for 3 minutes, breaking it up as it cooks. After 3 minutes, add the spice mix and cook for an additional 2 minutes or until no longer pink.
    4. Finish the filling. Add the 15.25 ounces of refried beans, 16 ounces of black beans, 4 ounces of diced green chiles (with juices, do not drain), and ¼ cup of enchilada sauce to the skillet. Season with salt and pepper to taste. Stir to combine and cook for 2 minutes, then remove from heat and set aside.

    Assemble & Bake The Beef Enchiladas

    Process image 7 showing enchilada sauce in baking dish.
    Process image 8 showing enchiladas rolled into baking dish.
    Process image 9 showing cheese added.
    Process image 10 showing finished beef enchiladas.
    1. Prepare baking dish. First, add a thin layer of enchilada sauce to the bottom of a 9x13 baking dish (this keeps the enchiladas from sliding).
    2. Fill and roll tortillas. Lay the 8 flour tortillas out flat before adding filling to the lower ⅓ of the tortilla. Next, gently roll it up and place it in your prepared baking dish with the open edge of the tortilla facing downwards. Repeat with the remaining tortillas.
    3. Top the enchiladas. Once all of the tortillas are filled, rolled, and placed in the baking dish, pour the remaining sauce over the enchiladas. Sprinkle the 1½ cups of Monterey Jack cheese evenly over the top and cover it with foil.
    4. Bake. Bake at 350°F (175°C) for 10-15 minutes, then remove from the oven and serve while hot. Garnish with fresh cilantro, if desired.

    For a complete Tex-Mex-inspired dinner, add a side of Mexican rice! You can also add on some hatch chile guacamole with a big bowl of tortilla chips! Enjoy!

    💭 Angela's Tips & Recipe Notes

    • One batch of my quick and easy red enchilada sauce recipe makes about 20 ounces, or 2½ cups, which should suffice for this recipe. If you like your enchiladas saucy, you may want to make 1½ batches of enchilada sauce.
    • If the refried beans are extra thick and do not thin out after being added to the skillet, you can add a splash of water, beef broth, or enchilada sauce.
    • To keep your tortillas from being stiff or tearing when you roll them, wrap a stack of them in a wet paper towel and pop them in the microwave for 30 seconds - 1 minute. Warm tortillas are easier to roll. (I suggest heating your flour tortillas anyway for easily rolling enchiladas.)
    • More tasty enchilada toppings to add after serving include red salsa, sour cream, shredded lettuce, pico de gallo, diced tomatoes, or diced avocado.

    🥡 Storing & Reheating

    Enchiladas can be kept in the refrigerator for up to 5 days when stored in an airtight container or in a container that has been tightly wrapped with plastic wrap or aluminum foil. 

    Store cooled leftovers in a freezer-safe container and freeze for up to 3 months. Make sure to use a tight-fitting lid or wrap the container in plastic wrap or heavy-duty aluminum foil.

    You can also freeze some extra enchilada sauce separately to use when you reheat your enchiladas. Thaw overnight in the fridge before reheating and drain any excess liquid off. 

    Reheating Beef Enchiladas

    Transfer your enchiladas to a baking dish and add any additional sauce or cheese you desire. Bake, uncovered, for 25 minutes at 350°F (175°C).

    ❓ Can You Make Beef Enchiladas Ahead Of Time?

    Yes! Making these beef enchiladas in advance is a great way to take some stress off of your busy day! You can assemble the entire dish and keep it in the fridge for up to one day before baking it.

    Additionally, you can freeze the entire dish for up to two months! Just let it thaw out overnight before baking it.

    ❓ Can I Make Beef Enchiladas With Corn Tortillas?

    You can use both flour or corn tortillas for this beef enchiladas recipe! So, choose your favorite kind and get started! *Obviously, you'd need more corn tortillas since they're smaller.

    ❓ What Is Enchilada Sauce?

    Enchilada sauce is a broth, tomato, and oil-based sauce that uses jalapeno, garlic powder, onion powder, chili powder, paprika, and cumin to add some heat and flavor! These dried spices are usually sautéed in oil before adding broth and thickening up the savory sauce.

    Tall image of beef enchiladas.

    🍴 More Delicious Mexican Recipes!

    • Mexican Cornbread Casserole
    • Ground Beef Mexican Casserole
    • Picadillo Mexicano
    • Mexican Corn Fritters
    • Carne Asada
    • Elotes

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of beef enchiladas.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 4 reviews

    Beef Enchiladas

    These homemade beef enchiladas are generously seasoned for a rich and bold flavor that your entire family will love! This saucy, cheesy, and savory meal is perfect for any occasion! Even better, you can use homemade enchilada sauce to take the flavor to the next level!
    Author | Angela
    Servings: 8 servings
    Calories: 492kcal
    Prep 10 minutes minutes
    Cooking 35 minutes minutes
    Total Time 45 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    Enchilada Seasoning

    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon chili powder
    • ½ tsp cayenne pepper (or less, to your preference)
    • ½ tablespoon cumin
    • ½ tablespoon paprika
    • ½ Tbsp oregano

    Beef Enchiladas Filling

    • 1 tablespoon olive oil (extra virgin)
    • ½ cup yellow onion (finely diced, or white onion)
    • 1 teaspoon garlic (minced, about 1 clove)
    • 1 lb ground beef (I used 80/20 ground chuck)
    • 15.25 oz refried beans (1 15.25-ounce can)
    • 16 oz black beans (1 16-ounce can, drained)
    • 4 oz diced green chiles (do not drain)
    • ¼ teaspoon each, salt & pepper (to taste)

    Enchiladas

    • 28 oz red enchilada sauce (see recipe, or 1 28-ounce can - *see note)
    • 8 flour tortillas (the large burrito size tortillas)
    • 1 ½ cups Monterey Jack (freshly grated, or cheddar)
    • fresh cilantro (chopped, optional for garnish)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    Beef Filling

    • Preheat your oven to 350°F (175°C) then combine all spice mix ingredients and set aside for later.
      ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon chili powder, ½ teaspoon cayenne pepper, ½ tablespoon cumin, ½ tablespoon oregano, ½ tablespoon paprika
    • Meanwhile, heat the olive oil in a large skillet or frying pan over high heat. Once hot and shimmering, add the onion and garlic and saute until fragrant, about 2 minutes. Add the diced green chiles and stir to combine.
      1 tablespoon olive oil, ½ cup yellow onion, 1 teaspoon garlic, 4 oz diced green chiles
    • Add the ground beef to the skillet and brown for 3 minutes, using a wooden spoon or spatula to break it up as it cooks. After 3 minutes, add the spice mix and cook for an additional 2 minutes or until no pink remains.
      1 lb ground beef
    • Add the refried beans, black beans, and green chiles (with juices, do not drain) and ¼ cup of enchilada sauce to the skillet. Season with salt & pepper to taste. Stir to combine and cook for 2 minutes, then remove from heat and set aside.
      15.25 oz refried beans, 16 oz black beans, ¼ teaspoon each, salt & pepper, 28 oz red enchilada sauce

    Enchiladas

    • Add a thin layer of enchilada sauce to the bottom of a 9x13 baking dish (this keeps the enchiladas from sliding).
    • Lay the tortillas out flat before you and add filling to the lower ⅓ of the tortilla. Gently roll it up and place it in your prepared baking dish with the 'seam' or open edge of the tortilla facing downwards. Repeat with remaining tortillas.
      8 flour tortillas
    • Once all tortillas are filled, rolled, and placed in the baking dish, pour the remaining sauce over the enchiladas. Sprinkle the cheese evenly over the top and cover with foil.
      1 ½ cups Monterey Jack
    • Bake at 350°F (175°C) for 10-15 minutes, then remove from the oven and serve while hot. Garnish with fresh cilantro, if desired.
      fresh cilantro

    Equipment You May Need

    Skillet
    Grater Set
    9x13 baking dish

    Notes

    • One batch of my quick and easy red enchilada sauce recipe makes about 20 oz, which should suffice for this recipe. If you like your enchiladas saucy, you may want to make 1 ½ batches of enchilada sauce.
    • If the refried beans are extra thick and do not thin out after being added to the skillet, you may add a splash of water.
    • If your tortillas are stiff or tearing when you roll them, wrap a stack of them in a wet paper towel and pop them in the microwave for 30 seconds - 1 minute. Warm tortillas are easier to roll. *I suggest heating your flour tortillas anyway for easily rolling enchiladas.
    • More tasty enchilada toppings to add after serving include: red salsa, sour cream, shredded lettuce, pico de gallo, diced tomatoes, or diced avocado.
    • To store: Enchiladas can be kept in the refrigerator for up to 5 days when stored in an airtight container or in a container that has been tightly wrapped with plastic wrap or foil. 
    • To freeze: Store cooled leftovers in a freezer-safe container and freeze for up to 3 months. Make sure to use a tight-fitting lid or wrap the container in plastic wrap. You can also freeze some extra enchilada sauce separately to use when you reheat your enchiladas. Thaw overnight in the fridge before reheating and drain any excess liquid off. 
    • To reheat: Transfer your enchiladas to a baking dish and add any additional sauce or cheese you desire. Bake, uncovered, for 25 minutes at 350°F (175°C).

    Nutrition

    Calories: 492kcal (25%) | Carbohydrates: 45g (15%) | Protein: 27g (54%) | Fat: 22g (34%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg (20%) | Sodium: 1636mg (71%) | Potassium: 474mg (14%) | Fiber: 10g (42%) | Sugar: 10g (11%) | Vitamin A: 1199IU (24%) | Vitamin C: 4mg (5%) | Calcium: 258mg (26%) | Iron: 5mg (28%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Beef Enchiladas, Best Enchilada Recipes, Best Mexican Recipes, enchilada recipes
    Course Beef Dishes, Dinner Recipes, Main Course
    Cuisine American, Mexican
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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