Nothing beats the aroma of Beef Enchiladas bubbling in the oven, with that rich red sauce melding with spiced ground beef and melted cheese. I first learned to make these during my early marriage when my husband's Mexican grandmother took pity on my sad attempts at making Mexican food and spent an entire afternoon teaching me her secrets.
These Beef Enchiladas with red sauce have been our family's go-to comfort dinner ever since, especially when we need something that feels like a warm hug after a long week. The beauty lies in how simple ingredients transform into something that tastes like it came from your favorite Mexican restaurant, and the leftovers taste even better the next day.
Why You'll Love This Recipe
These ground Beef Enchiladas deliver that perfect combination of hearty protein, melted cheese, and rich sauce that makes everyone at the table happy. My teenage kids request these at least twice a month, and I've never had a guest leave without asking for the recipe. What makes this beef enchilada recipe easy is that you can prep everything ahead of time and just pop it in the oven when you're ready to eat.
The homemade enchilada sauce takes just minutes to make and tastes infinitely better than store-bought versions. Unlike restaurant enchiladas that can be heavy and greasy, these are perfectly balanced with just enough sauce to coat everything without making it soggy. Plus, you can easily double the recipe for meal prep or entertaining, making it perfect for dinner ideas for August when you want something satisfying but not too heavy.
Jump to:
What You'll Need
These pantry staples and simple fresh ingredients come together to create restaurant-quality Mexican comfort food. I love how accessible this recipe is - most ingredients are things you can find at any grocery store.
Main Ingredients
- 1 lb ground beef
- 8-10 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the Red Sauce
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon cumin
- ¼ teaspoon garlic powder
- 2 cups chicken broth
- Salt to taste
Optional Extras
Try adding black beans, corn, or diced jalapeños to the filling for extra flavor and texture. Fresh cilantro, diced tomatoes, and sliced green onions make perfect garnishes.
Check the recipe card for exact amounts and full instructions.
How to Make Beef Enchiladas
Make the Red Sauce
Heat olive oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Add chili powder, cumin, and garlic powder, cooking for another 30 seconds until fragrant. Gradually whisk in chicken broth, bringing the mixture to a boil, then reduce heat and simmer for 10 minutes until thickened.
Prepare the Beef Filling
In a large skillet, cook ground beef over medium-high heat, breaking it up with a spoon until browned and fully cooked, about 6-8 minutes. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic, cumin, chili powder, salt, and pepper, cooking for another minute until fragrant.
Warm the Tortillas
Heat tortillas in the microwave wrapped in damp paper towels for 30 seconds, or warm them individually in a dry skillet for a few seconds on each side. This prevents them from cracking when you roll them.
Can I use corn tortillas instead of flour? Yes, but corn tortillas need to be warmed longer and are more fragile. Some people prefer to lightly fry them in oil first to make them more pliable.
Assemble the Enchiladas
Preheat your oven to 350°F. Spread a thin layer of red sauce in the bottom of a 9x13 inch baking dish. Place about ⅓ cup of beef filling and a sprinkle of cheese down the center of each tortilla. Roll tightly and place seam-side down in the prepared dish.
Top and Bake
Pour the remaining red sauce over the rolled enchiladas, making sure they're well covered. Top with remaining cheese and bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are lightly golden.
Aliana's Top Tip
Here's my secret for perfect enchiladas with ground beef: don't overfill the tortillas!
I learned this the hard way after many messy attempts that fell apart. About ⅓ cup of filling per tortilla is the sweet spot.
Also, make sure your red sauce isn't too thick - it should coat a spoon but still be pourable.
My mother-in-law taught me to save a little extra cheese to sprinkle on top halfway through baking for that perfect golden, bubbly finish that makes everyone's mouth water when you pull them from the oven.
Easy Swaps
No ground beef? This enchilada recipe ground beef works great with ground turkey, chicken, or even seasoned black beans for a vegetarian version. You can use corn tortillas if you prefer, just warm them well first. Store-bought enchilada sauce works if you're short on time, though homemade tastes much better.
Storage & Serving Tips
These easy homemade enchiladas keep beautifully in the refrigerator for up to 4 days and reheat wonderfully in the oven. You can also assemble them completely and freeze before baking - just add 15-20 extra minutes to the baking time when cooking from frozen. Cover with foil if the top browns too quickly.
Follow Aliana on Pinterest →What to Serve With Beef Enchiladas
These pair perfectly with Mexican rice, refried beans, and a simple side salad with lime dressing. Guacamole, sour cream, and fresh salsa make classic accompaniments. For a complete Mexican feast, add some chips and queso or fresh corn on the cob.
FAQs About Beef Enchiladas
Can I make the sauce ahead of time?
Yes! The enchilada red sauce recipe can be made up to 3 days ahead and stored in the refrigerator. Just reheat gently before using.
How do I prevent soggy enchiladas?
Don't oversauce them, and make sure your beef filling isn't too wet. Let any excess liquid cook off before assembling.
What's the best cheese for enchiladas?
Mexican cheese blend works perfectly, but you can also use Monterey Jack, cheddar, or a combination of both.
Can I freeze assembled enchiladas?
Absolutely! Assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Bake directly from frozen, adding extra time.
More Recipes You'll Love
If you're looking for more satisfying Mexican-inspired Dinner ideas, these crowd-pleasers never disappoint: cheesy beef quesadillas that are crispy and loaded with flavor, chicken fajitas with sizzling peppers and onions, and loaded beef nachos perfect for sharing. These recipes enchiladas all share that same comforting appeal and bold flavors that make weeknight Dinners feel special.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Beef Enchiladas Recipe:
Leave a Reply