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!
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
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).