Beef Enchiladas are a staple around my house. They’re full of seasoned ground beef and cheese and topped with the most wonderful, flavorful red enchilada sauce on the planet. And, then topped with more cheese. Because cheese is heavenly. Make this recipe once and you’re family will be asking for it again and again. Promise.
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Beef Enchiladas are a true comfort food in my opinion. Like a lot of Mexican food, it’s just a part of our standard diet. If we go too long without eating them, someone will let me know. Needless to say, they stay on the rotation.
Beef Enchiladas are also exceptionally easy to make. It’s nothing more that rolling a couple of ingredients into a tortilla and covering it with the most luxurious enchilada sauce – which also comes together in about 5 minutes.
I serve this for an easy weeknight dinner, church potlucks, and even for holiday parties. It’s perfect to bring to a Mexican dinner night. My kids even love them reheated for breakfast. They’re so good, so easy, and everyone loves them. What’s not to like about that?!
beef enchiladas ingredients
- Avocado Oil
- AP Flour
- Tomato Paste
- Chili Powder
- Ground Cumin
- Ground Coriander
- Granulated Garlic
- Granulated Onion
- Dried Oregano
- Ground Cinnamon
- Kosher Salt
- Fresh Ground Pepper
- Chicken Broth
recipe tools
- Cutting Board
- Chef’s Knife
- Large Skillet
- Spatula
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Cheese Grater
how to make beef enchiladas
the red enchilada sauce
Yes, I know you can buy red enchilada sauce in a can or jar at the store. I want you to try making this from scratch one time and see how wonderful it is. It’s easy, it’s quick, and it’s beyond delicious.
First, in a large skillet over medium heat, add the avocado oil. When the oil starts to become hot, sprinkle in the flour – it should sizzle. Whisk the flour and oil together for 3-4 minutes so the raw flour taste cooks out. You’re basically doing a quick roux.
After you’ve cooked the roux a few minutes, add in the tomato paste and spices. Whisk that in with the roux and cook for a few more minutes or until the tomato paste becomes a very deep red color and the spices become very fragrant.
TIP: I suggest mixing the spices in a small bowl before starting the enchilada sauce. It comes together quickly, so having them already measured and ready to go makes things much easier.
Slowly pour in the chicken broth a little at a time. This helps prevent any lumps in the enchilada sauce. Add a little broth, whisk it until its incorporated. Add a little more broth and whisk some more. Repeat this until all of the broth is incorporated into the roux and tomato/spice mixture.
Add a teaspoon of red wine vinegar, stirring to combine. Give the enchilada sauce a taste. If it needs more, salt and/or pepper, add a little. Pour the enchilada sauce into a bowl or glass jar and set aside.
the beef enchiladas
This part, just like the sauce part, is super easy. All you need to do is brown the ground beef with your favorite taco seasoning. I cook mine in the same skillet I make the sauce in so I don’t leave any of that wonderful goodness behind. And, because I don’t like doing extra dishes.
Once the ground beef is cooked and the sauce is ready, it’s time to roll. You can use flour or corn tortillas for you enchiladas. Either will work, but just make sure you heat yours before rolling. This will prevent the tortillas from cracking. I use a very affordable microwavable tortilla warmer and it’s amazing.
Spoon about 2 tablespoons of sauce into a warm tortilla, spreading it to the edges. Next, spoon about 2 tablespoons of your ground beef mixture into the middle of the tortilla followed by a sprinkle of shredded cheese.
Roll the tortilla and place it seam-side down into a lightly greased 9×13 baking dish. Repeat until you run out of filling and tortillas. Pour the remaining enchilada sauce over the top of the enchiladas and top with as much shredded cheese as your heart tells you.
Bake the Beef Enchiladas in a 350° oven for 20 minutes or until the cheese is melted and everything is nice and bubbly.
Let the enchiladas cool just a few minutes, garnish with all the lovely things, and enjoy!
recipe frequently asked questions
Absolutely! All you need to do is swap out the AP flour with your favorite gluten-free flour blend. Cassava flour would also work!
You don’t have to add the cinnamon to the enchilada sauce, but you should. The cinnamon gives the enchilada sauce a warmth, but not necessarily a cinnamon/fall vibes flavor if that makes sense. The amount in the recipe below is just enough to give the sauce a hint of that somethin’-somethin’ that makes it super special.
Yes! Make the enchiladas according to the recipe instructions, but don’t bake them. Cover them in plastic wrap and then foil. They will stay good in the freezer for up to 3 months. When you’re ready, thaw and bake until bubbly.
The enchiladas will stay good up to 3 days in the fridge. To reheat, cover with a damp paper towel and pop it in the microwave.
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Beef Enchiladas
Equipment
Ingredients
Red Enchilada Sauce
- 3 tbsp avocado oil
- 3 tbsp AP flour
- 1 tbsp chili powder
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp cumin
- ½ tsp ground coriander
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp fresh ground pepper
- ⅛ tsp ground cinnamon optional
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1 tsp red wine vinegar
The Beef Enchiladas
- 1 lb ground beef
- 1-2 tbsp taco seasoning
- 2-3 cups cheddar or Monterey Jack cheese, shredded This is a suggestion. Measure cheese with your heart.
- 12 corn or flour tortillas street taco size
- sour cream, cilantro leaves, diced red onion, jalapeño slices, avocado for garnish
Instructions
Red Enchilada Sauce
- In a large skillet over medium heat, add the avocado oil. When the oil starts to become hot, sprinkle in the flour – it should sizzle. Whisk the flour and oil together for 3-4 minutes so the raw flour taste cooks out.
- After you've cooked the roux a few minutes, add in the tomato paste and spices. Whisk and cook for a few more minutes or until the tomato paste becomes a very deep red color and the spices become very fragrant.
- Slowly pour in the chicken broth a little at a time. This helps prevent any lumps in the enchilada sauce. Add a little broth, whisk it until its incorporated. Add a little more broth and whisk some more. Repeat this until all of the broth is incorporated into the roux and tomato/spice mixture.
- Add a teaspoon of red wine vinegar, stirring to combine. Give the enchilada sauce a taste. If it needs more, salt and/or pepper, add a little.
The Beef Enchiladas
- Brown the ground beef with your favorite taco seasoning.
- Spoon about 2 tablespoons of enchilada sauce into a warm tortilla, spreading it to the edges. Next, spoon about 2 tablespoons of your ground beef mixture into the middle of the tortilla followed by a sprinkle of shredded cheese.
- Roll the tortilla and place it seam-side down into a lightly greased 9×13 baking dish. Repeat until you run out of filling and tortillas. Pour the remaining enchilada sauce over the top of the enchiladas and top with as much shredded cheese as your heart tells you.
- Bake in a preheated 350° oven for 20 minutes or until the cheese is melted and everything is nice and bubbly.
- Enjoy!
Notes
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my Beef Enchiladas recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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