My famous beef enchiladas are an absolute show-stopper! They’re loaded with a flavorful and hearty filling of seasoned ground beef, black beans, and diced green chiles.
They’re baked until the tortillas are soft, the filling is hot and bubbly, and the cheese topping is melted to perfection.
This dish is just like what you get at your favorite Mexican restaurant, but it’s so easy to make at home!
Trust me, once you try it, you’ll be hooked!
Why You’ll Love These Beef Enchiladas
Flavor Fiesta: These enchiladas pack a punch of bold, authentic Mexican flavors from the homemade enchilada sauce.
Crowd-Pleaser: This is a classic comfort food dish that’s sure to be a hit with the whole family. It’s perfect for weeknight dinners or casual entertaining.
Meal Prep Friendly: The enchiladas can be assembled ahead of time and baked right before serving. They make meal prep a breeze on busy days.
Comfort Food: The combination of warm tortillas, savory beef filling, and melted cheese creates a comforting and hearty meal.
Ingredients
- Ground Beef: Juicy and flavorful, it forms the hearty base of the enchilada filling.
- Olive Oil: It adds a rich, smooth texture to the dish.
- Onion and Garlic: These aromatics provide a savory depth and fragrant aroma to the beef mixture.
- Chili Powder, Ground Cumin, and Dried Oregano: These spices infuse the beef with a warm, earthy, and slightly spicy flavor profile.
- Black Beans: They add a creamy texture and extra protein, making the enchiladas more filling.
- Diced Green Chiles: They provide a mild heat and tangy flavor, enhancing the overall taste.
- Large Flour Tortillas: Soft and pliable, perfect for wrapping around the beef and bean filling.
- Shredded Mexican Cheese Blend: It melts beautifully over the enchiladas, adding a gooey, cheesy finish.
- Optional Toppings: Chopped cilantro, diced avocado, and sour cream add freshness and a cool contrast to the warm enchiladas.
- Red Enchilada Sauce: This rich, smoky, and slightly spicy sauce ties the dish together.
How to Make Beef Enchiladas
These enchiladas are a restaurant-worthy meal you can make right at home!
1. Make the sauce. Toast the ancho and guajillo chiles in a dry skillet for 30-60 seconds. Soak in boiling water for 20 minutes. Blend the chiles with the soaking liquid, onion, garlic, salt, oregano, and cumin until smooth. Cook the puree in oil for 5 minutes until thick.
2. Preheat the oven. Set to 350°F.
3. Sauté the onion. Heat the olive oil in a skillet over medium-high heat. Cook the onion for 3 minutes until soft.
4. Cook the beef. Add the ground beef to the skillet. Cook until browned, about 5-7 minutes. Drain the excess grease.
5. Add the spices. Stir in the chili powder, cumin, oregano, black beans, and green chiles. Season with salt and pepper. Remove from the heat.
6. Prepare the dish. Spread 1/2 cup enchilada sauce in a 9×13-inch baking dish.
7. Fill the tortillas. Warm the tortillas. Place the beef filling and cheese in each tortilla. Roll up and place seam-side down in the dish.
8. Top with the sauce. Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining cheese.
9. Bake the enchiladas. Bake uncovered for 20-25 minutes until the cheese is melted and bubbly.
10. Serve hot. Garnish with cilantro, avocado, and sour cream. Enjoy!
Tips for the Best Beef Enchiladas
My tried-and-true tips will make your enchiladas truly incredible.
- Ditch the fat. Use lean ground beef (90% or leaner) to avoid excess grease. Drain any fat after browning the beef.
- Take a sauce shortcut. If you’re you’re short on time, use a good-quality store-bought sauce instead of making it from scratch.
- Prevent sogginess! Lightly fry the tortillas in hot oil before filling to prevent them from getting too soggy. Use thick, high-quality flour tortillas.
- Give ‘em a flavor boost. Toast the dried chiles before soaking to enhance their flavor in the homemade enchilada sauce.
- Vary up the filling. Add sautéed vegetables like corn, zucchini, or bell peppers to the beef filling for extra nutrition and flavor. You can also substitute the ground beef with shredded chicken, pork, or turkey.
- Skip the stickiness: To prevent the enchiladas from sticking, spread a thin layer of sauce on the bottom of the baking dish before adding the rolled enchiladas.
- Go wild with toppings. Garnish the baked enchiladas with your favorite toppings like chopped cilantro, diced avocado, sour cream, sliced jalapeños, or diced tomatoes .
- Make it a fiesta. Serve the beef enchiladas with Mexican rice, refried beans, black beans, corn salad, or a simple green salad on the side.
How to Store
Keep your enchiladas fresh with these easy tips.
To Store: Refrigerate in an air-tight container for up to 4 days. Avoid stacking them to prevent the tortillas from becoming soggy.
To Freeze: Place in a freezer-safe container or wrap tightly in plastic wrap and foil. Store for up to 3 months. Thaw overnight in the refrigerator before reheating.
You may also assemble unbaked enchiladas in a freezer-safe pan, cover tightly with foil, and freeze for up to 3 months. Thaw overnight before baking as directed.
To Reheat: Reheat in a 350°F oven for 15-20 minutes until heated through. Or, reheat individual portions in the microwave for 1-2 minutes.
Beef Enchiladas
8
servings30
minutes25
minutes608
kcalThese easy beef enchiladas turn any night into a fiesta! With bold Mexican flavor and plenty of gooey cheese, they’re totally restaurant-worthy.
Ingredients
- Beef Enchiladas:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can diced green chiles
8-10 large flour tortillas
3 cups shredded Mexican blend cheese
Optional toppings: chopped cilantro, diced avocado, sour cream
- Red Enchilada Sauce:
2 dried ancho chiles, rinsed and stemmed
5-6 dried guajillo chiles, rinsed and stemmed
2 1/2 cups boiling water
3/4 cup chopped white onion
2 garlic cloves, coarsely chopped
3/4 tsp salt
1/2 tsp dried oregano (optional)
1/4 tsp ground cumin (optional)
1 tbsp olive oil
Instructions
- Make the enchilada sauce: Toast the ancho and guajillo chiles in a dry skillet over medium heat for 30-60 seconds until fragrant. Transfer to a bowl and pour the boiling water over them. Let soak for 20 minutes until softened. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the onion, garlic, salt, oregano and cumin. Blend until very smooth, 1-2 minutes. Heat the oil in a saucepan over medium heat. Pour in the chile puree and cook, stirring frequently, for 5 minutes. The sauce should be thick enough to coat the back of a spoon.
- Preheat the oven to 350°F.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté for 3 minutes until starting to soften. Stir in the garlic and cook for 30 seconds.
- Add the ground beef to the skillet. Cook, breaking up the meat, until browned and cooked through, about 5-7 minutes. Drain excess grease if needed.
- Stir in the chili powder, cumin, oregano, black beans, and green chiles. Season with salt and pepper to taste. Remove from heat.
- Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.
- Warm the tortillas in the microwave or oven until pliable. Place 1/3-1/2 cup of the beef filling down the center of each tortilla. Top with a sprinkle of shredded cheese. Roll up tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle with the remaining shredded cheese.
- Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve hot, garnished with desired toppings like chopped cilantro, diced avocado, and sour cream. Enjoy!
