Beef Enchiladas Classic Dish (Printable version)
Tender beef and cheese wrapped in tortillas and baked with a flavorful enchilada sauce.
# Ingredient List:
→ Beef Filling
01 - 1 lb ground beef (or shredded cooked beef)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - 1 tbsp vegetable oil
→ Enchilada Sauce
11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 2 tbsp chili powder
14 - 1 tsp ground cumin
15 - ½ tsp garlic powder
16 - ½ tsp onion powder
17 - ½ tsp dried oregano
18 - ¼ tsp cayenne pepper (optional)
19 - 2 cups low-sodium beef or chicken broth
20 - 1 tbsp tomato paste
21 - ½ tsp salt
22 - ¼ tsp black pepper
→ Assembly
23 - 8 (8-inch) flour tortillas (or corn tortillas for gluten-free)
24 - 2 cups shredded cheddar cheese (or Mexican cheese blend)
25 - ½ cup chopped fresh cilantro (optional)
26 - Sliced jalapeños, sour cream, and lime wedges for serving (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Sauté onions for 2–3 minutes, then add garlic and cook for 30 seconds. Add ground beef, breaking it apart, and cook until browned, approximately 6–8 minutes. Drain excess fat if necessary.
03 - Incorporate cumin, chili powder, smoked paprika, oregano, salt, and black pepper into the beef mixture. Cook for 1 additional minute, then remove from heat.
04 - In a saucepan, heat 2 tablespoons vegetable oil over medium heat. Whisk in flour and cook for 1 minute to form a roux. Add chili powder, cumin, garlic powder, onion powder, oregano, and cayenne pepper, stirring for 30 seconds.
05 - Gradually whisk in broth and tomato paste. Bring to a simmer and cook, whisking frequently, until the sauce thickens, about 6–7 minutes. Season with salt and black pepper, then remove from heat.
06 - Spread half a cup of sauce evenly over the bottom of the prepared baking dish. Warm tortillas to increase pliability. Place approximately one-quarter cup of beef mixture and 2 tablespoons shredded cheese onto each tortilla, roll tightly, and arrange seam-side down in the dish.
07 - Pour remaining sauce evenly over assembled enchiladas. Top with remaining shredded cheese.
08 - Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
09 - Optionally garnish with chopped cilantro and sliced jalapeños. Serve with sour cream and lime wedges.
# Expert Suggestions:
01 -
- The homemade sauce tastes deeper and more balanced than anything from a can, and it only takes ten minutes to whisk together.
- You can prep the filling and sauce ahead, then assemble and bake right before dinner without any last minute stress.
- Leftovers reheat beautifully, and somehow the flavors get even richer the next day.
02 -
- Warm your tortillas before rolling or they will crack and split, leaving you with a messy pile instead of neat rolls.
- Don't skip draining the beef, excess grease will pool under the tortillas and make the whole dish soggy and heavy.
- Let the sauce simmer long enough to thicken, a watery sauce won't cling and the enchiladas will taste diluted.
03 -
- Make a double batch of the enchilada sauce and freeze half, it saves so much time on busy weeknights.
- If you're short on time, use rotisserie chicken instead of cooking beef, just shred it and season with the same spices.
- For extra flavor, mix a handful of cheese into the beef filling before rolling, it melts inside and makes every bite even richer.