Why You’ll Love This Recipe
These beef enchiladas offer the perfect balance of savory, cheesy, and spicy elements, with a homemade sauce that adds depth and complexity. The recipe is versatile and forgiving—you can make it ahead, freeze leftovers, or serve it for breakfast the next day with eggs. Whether you’re cooking for a crowd or a weeknight family meal, these enchiladas deliver consistently delicious results with minimal fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 recipe red enchilada sauce
- 1 1/2 pounds lean ground beef
- 1 onion, chopped (or substitute 1 tsp onion powder)
- 1 teaspoon beef bouillon or better than bouillon
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 4 oz. can mild chopped green chiles
- 1 15 oz. can black beans, rinsed and drained
- 1 1/2 cups shredded Monterrey Jack cheese, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 8-10 medium (8-inch) flour tortillas or 10-12 quality corn tortillas (e.g., La Tortilla Factory)
Optional garnishes: sour cream, pico de gallo, tomatoes, avocados, avocado crema, olives, cilantro
Directions
- Preheat oven to 350°F. Prepare enchilada sauce according to your preferred recipe or use store-bought.
- If using corn tortillas (recommended), flash fry each tortilla in a skillet with enough oil to cover the bottom, about 10 seconds per side until soft with bubbles but not browned. Drain on paper towels.
- Brown the ground beef and onions in a large skillet over medium heat. Add beef bouillon and seasonings, breaking up the meat as it cooks.
- Stir in ½ cup enchilada sauce, green chilies, and black beans. Let cool slightly.
- Mix in 1 cup Monterrey Jack and 1 cup cheddar cheese. Set aside.
- Lightly grease a 9×13 baking dish and spread ½ cup enchilada sauce evenly on the bottom.
- Fill each tortilla with about a heaping ½ cup of beef mixture, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining Monterrey Jack and cheddar cheese.
- Cover tightly with foil and bake for 30-35 minutes until bubbly and cheese is melted.
- Garnish with chopped cilantro and other toppings as desired. Serve warm with sour cream or Greek yogurt.
Servings and Timing
- Servings: 6 to 8
- Total Time: 1 hour 5 minutes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Variations
- Vegetarian: Replace ground beef with sautéed mushrooms or a mix of beans and vegetables.
- Spicier: Add diced jalapeños or increase chili powder and cumin for extra heat.
- Cheese options: Swap Monterrey Jack for pepper jack or mozzarella for a different flavor profile.
- Tortilla choice: Use corn tortillas for authentic flavor or flour tortillas for softness.
- Sauce shortcuts: Use store-bought enchilada sauce when short on time, though homemade is recommended for best flavor.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions, covering loosely to prevent drying out. For freezing, wrap enchiladas tightly in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a leaner alternative but may require additional seasoning for flavor.
Do I have to flash fry the tortillas?
No, it’s optional but recommended to prevent tearing and add softness. You can also microwave tortillas wrapped in a damp towel for 30 seconds.
Can I make this recipe ahead of time?
Absolutely! Prepare the filling and assemble enchiladas, then cover and refrigerate for up to 24 hours before baking.
What can I use if I don’t have beef bouillon?
You can substitute with beef broth or skip it, but it adds depth to the flavor.
Can I use canned beans other than black beans?
Yes, pinto or kidney beans can be substituted depending on your preference.
How spicy is this recipe?
It’s mildly spicy due to chili powder and green chilies; adjust seasonings to taste for more or less heat.
Can I freeze these enchiladas?
Yes, they freeze well. Wrap tightly and freeze for up to 3 months.
What’s the best cheese to use?
Monterrey Jack and cheddar provide great melting and flavor, but you can experiment with your favorites.
Can I make this gluten-free?
Use gluten-free corn tortillas and ensure your enchilada sauce and seasonings are gluten-free.
How do I make homemade enchilada sauce?
It typically includes chili powder, tomato paste, garlic, cumin, broth, and flour to thicken. There are many recipes online for authentic homemade sauce.
Conclusion
These Beef Enchiladas combine classic Mexican flavors with the comfort of home cooking. The homemade enchilada sauce is a game-changer, making the dish irresistibly saucy and flavorful. Perfect for family dinners, make-ahead meals, or freezing for busy nights, this recipe is sure to become a staple in your kitchen. Try it once, and you’ll never want to go back to store-bought sauce again.
Beef Enchiladas
Ground Beef Enchiladas bursting with authentic Mexican flavors, featuring juicy seasoned beef, two kinds of melted cheese, and a rich homemade red enchilada sauce. Easy to prepare and perfect for family dinners or meal prep.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
1 recipe red enchilada sauce
1 1/2 pounds lean ground beef
1 onion, chopped (or substitute 1 tsp onion powder)
1 teaspoon beef bouillon or better than bouillon
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 4 oz. can mild chopped green chiles
1 15 oz. can black beans, rinsed and drained
1 1/2 cups shredded Monterrey Jack cheese, divided
1 1/2 cups shredded cheddar cheese, divided
8–10 medium (8-inch) flour tortillas or 10–12 quality corn tortillas (e.g., La Tortilla Factory)
Optional garnishes: sour cream, pico de gallo, tomatoes, avocados, avocado crema, olives, cilantro
Instructions
- Preheat oven to 350°F. Prepare enchilada sauce according to your preferred recipe or use store-bought.
- If using corn tortillas (recommended), flash fry each tortilla in a skillet with enough oil to cover the bottom, about 10 seconds per side until soft with bubbles but not browned. Drain on paper towels.
- Brown the ground beef and onions in a large skillet over medium heat. Add beef bouillon and seasonings, breaking up the meat as it cooks.
- Stir in ½ cup enchilada sauce, green chilies, and black beans. Let cool slightly.
- Mix in 1 cup Monterrey Jack and 1 cup cheddar cheese. Set aside.
- Lightly grease a 9×13 baking dish and spread ½ cup enchilada sauce evenly on the bottom.
- Fill each tortilla with about a heaping ½ cup of beef mixture, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining Monterrey Jack and cheddar cheese.
- Cover tightly with foil and bake for 30-35 minutes until bubbly and cheese is melted.
- Garnish with chopped cilantro and other toppings as desired. Serve warm with sour cream or Greek yogurt.
Notes
Vegetarian option: replace ground beef with sautéed mushrooms or a mix of beans and vegetables.
Spicier: add diced jalapeños or increase chili powder and cumin.
Cheese variations: swap Monterrey Jack for pepper jack or mozzarella.
Tortilla choice affects texture and flavor; corn tortillas recommended for authenticity.
Store leftovers in airtight container refrigerated up to 4 days; freeze up to 3 months.
Reheat covered with foil at 350°F or microwave individual portions covered.
Flash frying tortillas is optional but recommended to prevent tearing and add softness.
Nutrition
- Serving Size: 1 enchilada (approx.)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
