Delicious Homemade Beef Enchiladas with Enchilada Sauce
This homemade beef enchiladas recipe combines seasoned ground beef, melted Monterey Jack cheese, and flavorful enchilada sauce. Each tortilla is filled, rolled, and baked to perfection, making a hearty, delicious meal that’s perfect for family gatherings or a cozy dinner at home. Learn how to make the rich enchilada sauce from scratch, which brings the perfect balance of spices, richness, and flavor to every bite.
Ingredients
Ground Beef Filling
- 1 pound ground beef
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 3/4 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup tomato sauce
Homemade Enchilada Sauce
- 1/4 cup oil or butter (canola, vegetable, or avocado oil)
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 tablespoon chili powder
- 2 cups beef broth (low or no sodium preferred)
- 1 tablespoon tomato paste
Enchiladas
- 1/4 cup canola oil
- 12-15 white corn tortillas
- 1 cup Monterey Jack cheese, shredded
Preparing the Ground Beef Filling
- In a skillet over medium heat, cook the ground beef until it’s browned and fully cooked. As it cooks, break it up into small crumbles with a spoon or spatula.
- Once the beef is no longer pink, turn off the heat and carefully drain any excess grease.
- Add the chili powder, salt, cumin, dried oregano, garlic powder, and onion powder to the beef. Stir well to coat the beef with the spices, then mix in the tomato sauce until everything is combined. Set this filling aside while you prepare the rest of the ingredients.
Making the Homemade Enchilada Sauce
- In a medium skillet, heat the oil or butter over medium heat. Once heated, add the flour and stir continuously to form a thick paste, cooking for about 1-2 minutes to remove any raw flour taste.
- Add the garlic powder, onion powder, cumin, dried oregano, and chili powder to the paste. Stir well, allowing the spices to blend and form a thick, aromatic paste.
- Gradually whisk in the beef broth and tomato paste. Keep stirring until the mixture is smooth, then bring it just below a simmer, allowing the sauce to thicken slightly. Once it reaches your desired consistency, remove from heat and set aside.
Preparing the Tortillas for Enchiladas
- Preheat your oven to 350°F (175°C).
- Pour a thin layer of enchilada sauce into the bottom of a glass 9×13-inch baking dish, setting it aside for later.
- In a skillet, heat the canola oil over medium heat. Once the oil is hot, use tongs to gently dip a tortilla into the oil. Let it cook for about 10-15 seconds, then flip it and cook the other side for the same amount of time. The goal is to soften the tortilla, not crisp it.
- Repeat this process with each tortilla, then set them aside on a plate.
Assembling the Enchiladas
- Take each fried tortilla and either dip it into the enchilada sauce or brush the sauce on, coating both sides lightly.
- Place the sauce-coated tortilla on a clean surface, add a spoonful of the seasoned ground beef filling and a sprinkle of shredded cheese in the center.
- Carefully roll the tortilla around the filling and place it seam-side down in the prepared baking dish.
- Repeat this process with the remaining tortillas, ground beef filling, and cheese until the baking dish is filled with rolled enchiladas.
Baking the Enchiladas
- Once all the enchiladas are in the dish, pour any remaining enchilada sauce over the top to ensure the tortillas are fully coated.
- Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Place the baking dish in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and let the enchiladas cool slightly before serving.
Serving Suggestions
- Serve the enchiladas with fresh toppings like chopped cilantro, diced tomatoes, sliced jalapeños, or a dollop of sour cream for extra flavor.
- Accompany the dish with Mexican rice, refried beans, or a simple side salad for a complete meal.
Tips for Perfect Beef Enchiladas
- Control the Sauce Thickness: If you prefer a thicker enchilada sauce, let it simmer a little longer. For a thinner consistency, add a bit more beef broth.
- Oil Temperature for Tortillas: Make sure the oil is hot enough to soften the tortillas without making them crispy. This helps make them pliable for rolling without breaking.
- Cheese Variety: While Monterey Jack cheese is traditional, you can also try using cheddar, a Mexican cheese blend, or queso fresco for a different flavor.
- Season to Taste: Adjust the spices to your preference. Add a dash of cayenne or hot sauce to the beef filling if you like spicier enchiladas.
Frequently Asked Questions
Can I use a different meat instead of ground beef?
Yes, you can substitute ground beef with shredded chicken, turkey, or even pork. Adjust the seasoning according to the type of meat you use.
What’s the best way to store leftover enchiladas?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through.
Can I make these enchiladas in advance?
Absolutely! You can prepare the enchiladas up to the point of baking, then cover and refrigerate them for up to 24 hours. Bake them when you’re ready to serve.
Can I use store-bought enchilada sauce?
Yes, store-bought enchilada sauce can be a convenient substitute if you’re short on time. However, homemade sauce gives a richer, more authentic flavor.
What are good sides for enchiladas?
Enchiladas pair well with Mexican rice, refried beans, guacamole, or a fresh green salad.
These beef enchiladas are a classic, comforting dish that brings the rich flavors of Mexican cuisine right to your table. With a homemade enchilada sauce, seasoned beef, and melted cheese, each bite is full of flavor. Enjoy your enchiladas with family and friends for a delicious meal everyone will love!