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Beef Enchiladas

Beef Enchiladas

These beef enchiladas combine perfectly seasoned ground beef, a homemade enchilada sauce with a secret ingredient, and plenty of melty cheese for a restaurant-quality Mexican dinner that comes together in just 45 minutes.
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Cook Time 45 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6

Equipment

  • Large skillet
  • 9x13 baking dish
  • Small saucepan

Ingredients
  

For the enchilada sauce

  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 2 cups chicken broth
  • 1 (8 oz) can tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon (my secret ingredient!)

For the beef filling

  • 1 tablespoon vegetable oil
  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

For assembly

  • 12 corn tortillas (or flour tortillas if you prefer)
  • 3 cups shredded Mexican cheese blend, divided
  • Optional toppings: diced avocado, sour cream, chopped cilantro, sliced jalapeños, lime wedges

Instructions
 

Step 1: Make the Enchilada Sauce

  • Heat the oil in a small saucepan over medium heat until shimmering.
  • Add the flour and chili powder, then whisk continuously for about 2 minutes until fragrant. This is essentially making a roux, which will thicken your sauce.
  • Gradually whisk in the chicken broth to avoid lumps. Then add tomato sauce, cumin, garlic powder, oregano, salt, and cinnamon.
  • Bring to a simmer and cook for 5-7 minutes until slightly thickened, whisking occasionally. The sauce should coat the back of a spoon but still be pourable.
  • Remove from heat and set aside. This sauce can be made up to 3 days ahead and refrigerated if you want to prep ahead!

Step 2: Prepare the Beef Filling

  • Preheat your oven to 375°F (190°C).
  • Heat oil in a large skillet over medium-high heat until shimmering.
  • Add the ground beef and break it apart with a wooden spoon. Cook until no longer pink, about 5-7 minutes.
  • Add the diced onion and cook until softened, about 3-4 minutes.
  • Stir in the garlic, green chiles, cumin, and oregano. Cook for another minute until fragrant.
  • Season with salt and pepper to taste, then remove from heat. Drain excess fat if needed.
  • Stir in 1 cup of the shredded cheese while the mixture is still hot so it melts slightly.

Step 3: Soften the Tortillas

  • Traditional method: Lightly fry each tortilla in hot oil for about 10 seconds per side until pliable but not crispy. Drain on paper towels.
  • Easier method: Stack tortillas, wrap in damp paper towels, and microwave for 30-45 seconds until warm and pliable.
  • Healthier option: Brush tortillas lightly with oil on both sides and warm in the oven for 2-3 minutes.

Step 4: Assemble and Bake

  • Spread about 1/2 cup of enchilada sauce in the bottom of a 9x13 baking dish.
  • Working with one tortilla at a time, place about 1/4 cup of the beef filling down the center of the tortilla.
  • Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
  • Pour the remaining enchilada sauce over the top, making sure to cover all the tortillas (this prevents them from drying out).
  • Sprinkle the remaining 2 cups of cheese evenly over the top.
  • Bake uncovered for 20-25 minutes until the cheese is melted and bubbly and the edges are slightly crispy.
  • Let stand for 5 minutes before serving (I know it's hard to wait, but this helps them set up a bit!).
  • Garnish with your choice of toppings and serve hot. Prepare for compliments!

Notes

  • Sauce strategy: The homemade enchilada sauce is what makes this recipe special, but in a pinch, you can substitute 2.5 cups of your favorite store-bought enchilada sauce.
  • Tortilla tip: Corn tortillas have more authentic flavor, but flour tortillas are easier to work with and don't tear as easily. Both are delicious!
  • Make ahead magic: You can assemble the entire dish up to 24 hours in advance and refrigerate. Add an extra 10 minutes to the baking time if cooking from cold.
  • Freezer friendly: Baked enchiladas freeze beautifully for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
  • Spice control: For milder enchiladas, reduce the chili powder to 2 tablespoons. For spicier, add 1/4 teaspoon cayenne to the sauce or top with sliced jalapeños.