Beef Enchiladas
Let’s be honest, most homemade beef enchiladas are a letdown. They end up being a soggy, messy casserole where you can’t tell the tortilla from the filling. It’s a sad end for what should be a delicious, comforting meal.
You deserve better than that. This recipe is the real deal. It’s the one I’ve perfected over years in busy kitchens, and it guarantees you perfect enchiladas every single time. No more mush, just amazing flavor.
We’re going to make a rich, savory beef filling and a simple red sauce from scratch that beats the canned stuff any day. Stick with me, and you’ll be making enchiladas that your family actually asks for again.
What You’ll Need
I’ve broken down the ingredients into two parts: the filling and the sauce. Don’t let the list scare you; most of this stuff is probably already in your pantry.
For the Beef Filling:
- 1 tablespoon olive oil
- 1 pound ground beef (85/15 is good)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4-ounce) can diced green chiles, undrained
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
For the Red Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 2 cups beef or chicken broth
- 1 (8-ounce) can tomato sauce
- Salt to taste
For Assembly:
- 12 corn tortillas
- 1/4 cup vegetable oil, for frying
- Optional toppings: sour cream, cilantro, sliced black olives, chopped green onions
Pro Tips
After making thousands of enchiladas, I’ve learned a few things. These little tricks make a huge difference between okay enchiladas and great ones.
- Quick-Fry Your Tortillas: This is the most important step to prevent sogginess. A quick 10-second dip in hot oil makes the tortillas flexible and creates a tiny barrier against the sauce. It completely changes the final texture.
- Grate Your Own Cheese: Bagged shredded cheese has powders on it to stop it from clumping. These powders also stop it from melting into that perfectly gooey, cheesy pull you want. A block of cheese and a grater is your best friend here.
- Toast Your Spices: When you make the sauce, let the chili powder and other spices cook in the oil for about a minute before adding liquids. This “blooms” them, making their flavor much deeper and less raw.
Tools You’ll Need
You don’t need anything fancy for this recipe. Just your basic kitchen gear will do the job.
- Large skillet
- Medium saucepan
- 9×13 inch baking dish
- Cutting board and knife
- Cheese grater
- Tongs
- Measuring cups and spoons
Substitutions and Variations
This recipe is pretty flexible. You can easily swap things out based on what you have or what you like.
| Ingredient | Substitution | Notes |
|---|---|---|
| Ground Beef | Ground turkey, chicken, or chorizo | Cooking time might change slightly. If using chorizo, you may not need to add as much oil. |
| Corn Tortillas | Flour tortillas | Flour tortillas will give you a softer, almost doughy texture. They don’t need to be fried. |
| Cheddar/Jack Cheese | Colby, queso asadero, or a Mexican blend | Use any good melting cheese you enjoy. |
| Beef Broth | Chicken or vegetable broth | This will slightly change the flavor of the sauce, but it will still be delicious. |
Make-Ahead Tips
You can easily prep this meal ahead of time to make dinner a breeze.
- The Filling: The beef filling can be cooked, cooled, and stored in an airtight container in the fridge for up to 3 days.
- The Sauce: The red sauce can also be made ahead of time. It will keep in the fridge for up to a week. It might thicken a bit, so just whisk in a splash of water or broth when you reheat it.
- Freezing: You can assemble the entire casserole, cover it tightly with foil, and freeze it for up to 3 months. Thaw it in the fridge overnight before baking as directed, adding about 10-15 minutes to the baking time.
How to Make the Best Beef Enchiladas
Follow these steps exactly, and you’ll get perfect results. We’ll start with the sauce, then the filling, and finally put it all together.
Part 1: Make the Red Sauce
Step 1: Heat 2 tablespoons of oil in a saucepan over medium heat. Whisk in the flour and cook for one minute until it’s a light golden paste.
Step 2: Add the chili powder, garlic powder, onion powder, oregano, and cumin. Stir constantly for about 30 seconds until everything smells fragrant.
Step 3: Slowly pour in the broth while whisking to avoid lumps. Then, stir in the tomato sauce.
Step 4: Bring the sauce to a simmer and let it cook for 10-15 minutes, until it has thickened enough to coat the back of a spoon. Season with salt to your liking.
Part 2: Cook the Beef Filling
Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until it starts to soften.
Step 2: Add the ground beef to the skillet. Break it up with a spoon and cook until it’s browned all over. Drain off any excess fat.
Step 3: Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for one more minute.
Step 4: Add the can of green chiles (with the liquid) and about 1/4 cup of your homemade enchilada sauce to the beef. Stir it all together and remove from the heat.
Part 3: Assemble and Bake
Step 1: Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
Step 2: Heat 1/4 cup of oil in a small skillet over medium heat. Using tongs, dip each corn tortilla in the hot oil for about 10 seconds per side. Just long enough to make it soft. Place the fried tortillas on a plate lined with paper towels.
Step 3: To assemble, dip a softened tortilla into the enchilada sauce, coating both sides.
Step 4: Lay the saucy tortilla on a plate. Add a spoonful of the beef mixture and a sprinkle of shredded cheese down the center. Roll it up tightly and place it seam-side down in the baking dish.
Step 5: Repeat with the remaining tortillas until the dish is full. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cheese.
Step 6: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden. Let it rest for 10 minutes before serving. This helps the enchiladas set so they don’t fall apart when you serve them.
Nutrition, Pairings, and More
Here’s a little extra info to help you fit this meal into your life.
| Category | Suggestions |
|---|---|
| Serving Suggestions | Mexican rice, refried beans, or a simple green salad with a lime vinaigrette. |
| Dietary Swaps | For a lower-carb version, use low-carb tortillas and serve over cauliflower rice. |
| Time-Saving Tip | Use a rotisserie chicken instead of ground beef for a quicker filling. |
Disclaimer: The nutritional information is an estimate. It will vary based on the specific ingredients you use.
Estimated Nutrition (per enchilada):
- Calories: ~350 kcal
- Protein: 18g
- Fat: 20g
- Carbohydrates: 25g
Leftovers and Storage
If you have any leftovers, they store really well.
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheating: You can reheat individual portions in the microwave. For the best results, reheat the enchiladas in an oven-safe dish at 350°F until warmed through.
Frequently Asked Questions
Q1. Why did my corn tortillas crack when I rolled them?
Ans: You probably skipped frying them in oil or didn’t get them warm enough. The hot oil makes them pliable so they can roll without breaking. A quick dip in the warm sauce also helps.
Q2. Can I use store-bought enchilada sauce?
Ans: Yes, you can. If you’re short on time, a can of red enchilada sauce will work. But the homemade sauce in this recipe is very simple and has a much richer flavor.
Q3. Are these enchiladas spicy?
Ans: They have a mild, savory heat. The spice level comes from the chili powder and green chiles. If you want more heat, you can add a pinch of cayenne pepper to the sauce or use hot green chiles.
Wrapping Up
There you go—a foolproof plan for making incredible beef enchiladas from scratch. No more soggy disasters, just a delicious, crowd-pleasing meal you can be proud of.
Give this recipe a shot. I promise it’s worth the little bit of extra effort. When you make it, come back and leave a comment below. I’d love to hear how it turned out for you
