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Ground Beef Enchiladas are a delicious dinner that you can make ahead or freeze for later. Our homemade enchilada sauce really puts this recipe over the top.
Enchiladas and enchilada-inspired recipes are some of my favorites to make! This is probably because I am obsessed with my Homemade Enchilada Sauce . The flavor is perfection. I use it on my Beef Enchilada Casserole and it always gets rave reviews.
It is important to note that the enchilada sauce I use in that recipe and in this one is not a traditional enchilada sauce. Traditional enchilada sauce starts with chiles, not tomatoes. My sauce is quick to make, delicious, and is ten times better version of the canned sauces you get in U.S. grocery stores.
These incredible beef enchiladas are the best combination of flavors made with easy-to-find ingredients. You will love it. Even better, you can make it 24 hours in advance or freeze it to have a great comfort food dinner on hand.
How to Make Beef Enchiladas
This is a recipe where you are going to multitask. We are making the enchilada sauce and the enchilada filling at the same time. It reads as complicated, but once you do it one time you will see it’s a pretty simple recipe. You will want to start by gathering and measuring all of your ingredients.
Step 1: Make the Red Enchilada Sauce
Sauté the onions, add the seasonings, and then make a roux by whisking in flour.
After coating the onions in the flour, slowly whisk in the chicken stock. Then add the tomato sauce and minced garlic and bring to a simmer. Cook for five minutes.
Step 2: Make the Enchilada Filling
While you are sautéing an onion for your sauce, start cooking the ground beef. After it begins to brown, add an onion. Once the onion is translucent and the meat is cooked through, drain excess grease and add green chiles.
Step 3: Blend the Enchilada Sauce
This step isn’t absolutely necessary, but I love the smooth texture for dipping the tortillas. I usually pour the sauce right back in the skillet it was made in to make for easy dipping.
Step 4: Add Enchilada Sauce to the Beef Filling
You will want to use 1/2 cup of the finished enchilada sauce in the filling. This will bring that delicious flavor to the inside of the enchiladas too.
Step 5: Assemble the Enchiladas
Dip the corn tortillas in the warm sauce, pulling off any excess by running it through two fingers. Having warm sauce is what allows the corn tortillas to roll easily. Add the ground beef mixture and a little shredded cheese to the tortilla, roll it, and place it seam side down in a greased casserole dish.
Step 7: Finish off the Enchiladas
Pour the rest of the sauce over the enchiladas. Sprinkle the top with more shredded cheese. Bake, uncovered, for 20 minutes and enjoy.
Corn Tortillas vs. Flour Tortillas
Traditionally, enchiladas are made with corn tortillas. There is something about the combination of the corn in the tortillas and the enchilada sauce that makes my mouth water just thinking about it.
The step of dipping the tortillas in the enchilada sauce slows this recipe down for sure. But I would argue that it is 100% worth it. A way to make it all quicker is to make my Beef Enchilada Casserole instead, there is no rolling with that one.
Making Enchiladas Ahead
The ultimate way to make this recipe for beef enchiladas a fast weeknight dinner is to make them the day before. When making in advance, instead of putting them in the oven, wrap them in aluminum foil and bake within 24 hours.
Freezing Enchiladas
You can also freeze this enchilada beef recipe. Make in a disposable baking tray, wrap it three times with plastic wrap or aluminum foil, and place in the freezer for up to three months. The beauty of a disposable baking tray is that you don’t have to worry about it cracking when you take a frozen dish from the freezer and put it right into your hot oven.
When baking, transfer from the freezer to the preheated oven. Bake at 350 degrees Fahrenheit for 45 minutes to 1 hour or until the cheese is melted and bubbly. If you are making this in advance, I highly suggest doubling all of the ingredients and making two trays. You can do this in the recipe card below by hovering over the serving sizes, and with the sliding scale shows up, moving it until it reads “20 enchiladas.”
Storing Leftovers and Reheating
Leftover enchiladas can be stored in the refrigerator in an airtight container for up to four days. Reheat in a covered baking dish for 25 minutes at 350 degrees Fahrenheit. Alternatively, you can cover them in a microwave-safe dish and cook for three to five minutes at half power. Always use your best discretion when it comes to leftovers.
What to Serve with Beef Enchiladas
The sky is the limit as to what would be good with these enchiladas. Here are a few of my favorites:
- Cilantro Lime Rice: Super simple to make and so delicious. A bite of enchilada paired with a bite of this rice is heaven.
- Crockpot Pinto Beans: This is a great, healthy side for this main dish.
- Corn Salsa: This would be fantastic with a bowl of chips on the table, but would also work as a side salad!
- Margaritas: You simply will not find a better margarita recipe. It is fantastic.
If you make this ground beef enchilada recipe or any of my other recipes, please leave me a comment and let me know what you think! I love hearing from you!
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Ingredients
Enchilada Sauce (see note 1)
- 1 tablespoon olive oil (14.79 ml)
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt (0.5 grams)
- 2 teaspoons chili powder (5.4 grams)
- 1 1/2 teaspoons cumin (1.5 grams)
- 1 tablespoon all purpose flour (7.5 grams)
- 1 cup chicken stock (236.59 ml)
- 15 ounces tomato sauce (425 grams)
- 2 cloves garlic minced
For Enchiladas
- 1 pound ground beef see note 2 (453.59 grams)
- 1/2 teaspoon kosher salt (0.5 grams)
- 1/4 teaspoon black pepper (0.58 grams)
- 1 small yellow onion diced
- 4.5 ounces diced green chiles undrained (125 grams)
- 10 six inch corn tortillas see note 3
- 2 cups shredded Colby Jack cheese or cheddar cheese, see note 4 (224 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- Prepare and measure all of the ingredients before starting. This is a multi-tasking recipe, we are making the enchilada sauce and filling at the same time. Having everything measured and ready to go will make things easier. Refer to the step by step photos in the post if needed.
Enchilada Sauce
- In a large skillet for the enchilada sauce , heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes. (While you are waiting for the onion to cook, start the beef for the filling – step 1 under “Enchilada Filling” below.) 1 tablespoon olive oil, 1 small yellow onion, 1/2 teaspoon kosher salt
- Stir chili powder and cumin into the onion for the enchilada sauce and cook for about 30 seconds. 2 teaspoons chili powder, 1 1/2 teaspoons cumin
- Stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes. 1 tablespoon all purpose flour, 15 ounces tomato sauce, 1 cup chicken stock, 2 cloves garlic
- Transfer the enchilada sauce to a blender and blend to make smooth (optional). Then put it back in the skillet you made it in to make dipping the tortillas easy.
Enchilada Filling
- While the onion is sautéing for the enchilada sauce, add the ground beef to a separate skillet to make the enchilada filling , breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes. 1 pound ground beef, 1/2 teaspoon kosher salt, 1 small yellow onion, 1/4 teaspoon black pepper
- Once the beef is cooked through, remove from the heat, drain the fat and stir in the green chiles. Add 1/2 cup of the finished and blended enchilada sauce to the ground beef. 4.5 ounces diced green chiles
Constructing the Enchiladas
- Dip the corn tortillas in the warm enchilada sauce one at a time. Run the coated tortilla between 2 fingers to pull off excess sauce. 10 six inch corn tortillas
- Add a scant 1/4 cup of the beef filling and about a tablespoon of the shredded cheese to the coated tortilla. Roll and place seam side down in the prepared baking dish. Continue with all 10 tortillas. 2 cups shredded Colby Jack cheese
- Pour any remaining enchilada sauce over the top, and then top with the remaining cheese.
- Bake uncovered for 20 minutes or until the cheese is bubbly.
Recipe Video
Notes
- You can replace this enchilada sauce recipe with two cups of store-bought sauce. Please note that you should warm the sauce before starting step 1 under “Constructing the Enchiladas.” This will help the corn tortillas roll better.
- You could replace the ground beef with ground turkey. You will just want to add a little bit of oil to the pan before browning it.
- My preference for this recipe is corn tortillas. But if your family prefers flour, you will want to: Use 8 large flour tortillas instead of 10 small corn tortillas and pour 1/2 cup of the enchilada sauce in the bottom of the pan.
- The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself as it melts significantly better.
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Beef Enchiladas
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Green Enchiladas
Buffalo Chicken Enchiladas
Beef Enchilada Casserole
Sour Cream Chicken Enchiladas
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Beef Enchiladas
Ingredients
Enchilada Sauce (see note 1)
- 1 tablespoon olive oil (14.79 ml)
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt (0.5 grams)
- 2 teaspoons chili powder (5.4 grams)
- 1 1/2 teaspoons cumin (1.5 grams)
- 1 tablespoon all purpose flour (7.5 grams)
- 1 cup chicken stock (236.59 ml)
- 15 ounces tomato sauce (425 grams)
- 2 cloves garlic minced
For Enchiladas
- 1 pound ground beef see note 2 (453.59 grams)
- 1/2 teaspoon kosher salt (0.5 grams)
- 1/4 teaspoon black pepper (0.58 grams)
- 1 small yellow onion diced
- 4.5 ounces diced green chiles undrained (125 grams)
- 10 six inch corn tortillas see note 3
- 2 cups shredded Colby Jack cheese or cheddar cheese, see note 4 (224 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- Prepare and measure all of the ingredients before starting. This is a multi-tasking recipe, we are making the enchilada sauce and filling at the same time. Having everything measured and ready to go will make things easier. Refer to the step by step photos in the post if needed.
Enchilada Sauce
- In a large skillet for the enchilada sauce , heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes. (While you are waiting for the onion to cook, start the beef for the filling - step 1 under “Enchilada Filling” below.) 1 tablespoon olive oil, 1 small yellow onion, 1/2 teaspoon kosher salt
- Stir chili powder and cumin into the onion for the enchilada sauce and cook for about 30 seconds. 2 teaspoons chili powder, 1 1/2 teaspoons cumin
- Stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally for 5 minutes. 1 tablespoon all purpose flour, 15 ounces tomato sauce, 1 cup chicken stock, 2 cloves garlic
- Transfer the enchilada sauce to a blender and blend to make smooth (optional). Then put it back in the skillet you made it in to make dipping the tortillas easy.
Enchilada Filling
- While the onion is sautéing for the enchilada sauce, add the ground beef to a separate skillet to make the enchilada filling , breaking it up and seasoning it with salt and pepper. Once broken up, add the second diced onion and cook until the beef is cooked through, about 5 minutes. 1 pound ground beef, 1/2 teaspoon kosher salt, 1 small yellow onion, 1/4 teaspoon black pepper
- Once the beef is cooked through, remove from the heat, drain the fat and stir in the green chiles. Add 1/2 cup of the finished and blended enchilada sauce to the ground beef. 4.5 ounces diced green chiles
Constructing the Enchiladas
- Dip the corn tortillas in the warm enchilada sauce one at a time. Run the coated tortilla between 2 fingers to pull off excess sauce. 10 six inch corn tortillas
- Add a scant 1/4 cup of the beef filling and about a tablespoon of the shredded cheese to the coated tortilla. Roll and place seam side down in the prepared baking dish. Continue with all 10 tortillas. 2 cups shredded Colby Jack cheese
- Pour any remaining enchilada sauce over the top, and then top with the remaining cheese.
- Bake uncovered for 20 minutes or until the cheese is bubbly.
Video
Notes
- You can replace this enchilada sauce recipe with two cups of store-bought sauce. Please note that you should warm the sauce before starting step 1 under “Constructing the Enchiladas.” This will help the corn tortillas roll better.
- You could replace the ground beef with ground turkey. You will just want to add a little bit of oil to the pan before browning it.
- My preference for this recipe is corn tortillas. But if your family prefers flour, you will want to: Use 8 large flour tortillas instead of 10 small corn tortillas and pour 1/2 cup of the enchilada sauce in the bottom of the pan.
- The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself as it melts significantly better.
Nutrition
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