Homemade Easy Beef Enchiladas Recipe

I absolutely love this Homemade Easy Beef Enchiladas Recipe because it brings comfort food vibes right to your table with simple ingredients and straightforward steps. Whether you’re craving a cozy dinner or want to impress family without spending hours in the kitchen, this recipe has got you covered. The blend of homemade enchilada sauce with seasoned beef just hits the spot every time.

When I first tried making enchiladas from scratch, I discovered how much fresher and more flavorful they taste compared to the canned sauce versions. Plus, the recipe is super forgiving, so you’ll find that even if you’re a bit new to cooking, these enchiladas will come out tasting like they’re from your favorite Mexican restaurant. Trust me, this Homemade Easy Beef Enchiladas Recipe becomes a go-to once you get the hang of it!

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Ingredients You’ll Need

Each ingredient here plays a key role in building authentic, layered flavors. Using fresh spices and high-quality cheeses will really elevate your Homemade Easy Beef Enchiladas Recipe, so keep an eye out for those at the store.

• Olive oil: A good-quality oil helps bring the enchilada sauce and beef filling together without overpowering flavors.
• All-purpose flour: This thickens the enchilada sauce perfectly, giving it that lovely, smooth texture.
• Chili powder: The star spice that gives the sauce its bold, classic Mexican flavor.
• Ground cumin: Adds warm earthiness that complements the beef wonderfully.
• Garlic powder: For a subtle garlicky kick without overpowering the sauce’s balance.
• Onion powder: Enhances the savory depth of the sauce and filling.
• Dried oregano: Brings in a hint of herbal brightness that’s essential in Mexican cooking.
• Salt: Essential for balancing and bringing out all the flavors.
• Tomato paste: Adds richness and a touch of sweetness to the enchilada sauce.
• Low-sodium vegetable stock: Keeps the sauce moist and flavorful without too much sodium.
• Ground beef: I like lean or medium lean for juicy, tender enchiladas without excessive grease.
• Yellow onion: Finely chopped to blend seamlessly into the filling.
• Chopped green chiles: Adds mild heat and a lovely tangy flavor.
• Refried beans: They add creaminess and extra substance to the filling, great for texture.
• Cheddar jack cheese: A cheese blend that melts beautifully, giving you that gooey, satisfying top layer and inside filling.
• Flour tortillas: I prefer 10-inch for easy rolling, but 6-inch work too when you want more bite-sized enchiladas.
• Homemade enchilada sauce: Prepared beforehand and used in the filling, pour over, and bake.

Variations

I love tweaking this Homemade Easy Beef Enchiladas Recipe depending on the season and who I’m cooking for, so feel free to make it your own. A little swap here or there can keep it exciting while still comforting.

• Vegetarian Variation: Replace ground beef with sautéed mushrooms or crumbled tofu and use vegetable stock for the sauce; it’s still hearty and delicious.
• Spice it Up: I sometimes add a diced jalapeño or extra chili powder for more heat—great if you love bold spice!
• Cheese Lovers: Add extra cheese on top or mix in some queso fresco for a creamy finish that my family goes crazy for.
• Smaller Tortillas: Using 6-inch tortillas makes bite-sized enchiladas perfect for parties or kids’ lunches.

How to Make Homemade Easy Beef Enchiladas Recipe

Step 1: Make the Enchilada Sauce

Start by warming olive oil in a saucepan over medium heat. Whisk in the flour and cook for about a minute—this step is key to avoid a raw flour taste. Next, stir in chili powder, cumin, garlic and onion powders, oregano, and salt so the spices bloom and develop flavor. Slowly pour in the vegetable stock and tomato paste while whisking to keep the sauce smooth. Let it simmer gently for 10-12 minutes until it thickens just right. Don’t rush this part because good sauce is the secret of the whole dish!

Step 2: Prepare the Beef Filling

Heat olive oil in a skillet on medium-high and add the ground beef along with chopped onions, green chiles, salt, and pepper. Break the beef up with a spatula and cook until it’s no longer pink, about 4-5 minutes—drain out excess fat to keep things balanced. Toss in half the cheddar cheese, refried beans, and a third of your homemade enchilada sauce, stirring until everything is combined and yummy. This mixture comes together quickly, so keep an eye to avoid burning.

Step 3: Assemble and Bake the Enchiladas

Preheat your oven to 375°F and pour about one-third cup of enchilada sauce on the bottom of your baking dish to prevent sticking. Scoop equal portions of filling onto the lower half of each tortilla, then roll them up tightly and place seam-side down in the dish. Once all are nestled in, cover the enchiladas with the remaining sauce and sprinkle with the rest of your shredded cheese—adjust how much cheese you want on top here. Cover with foil and bake for 10 minutes, then uncover and bake for another 10 until bubbling and golden. I learned this two-step baking keeps the cheese perfectly melted without drying out the tortillas.

How to Serve Homemade Easy Beef Enchiladas Recipe

Garnishes

My favorite garnishes to top these beef enchiladas are fresh cilantro, a dollop of sour cream, and maybe a few slices of avocado for creaminess and a pop of color. I also like a sprinkle of chopped green onions for a mild crunch. These simple additions make every bite taste even brighter.

Side Dishes

I often serve these enchiladas alongside Mexican rice and refried beans to round out the meal. A crisp, fresh salad with a lime vinaigrette is also perfect for balancing the richness of the cheese and beef. Sometimes, I whip up a quick corn and black bean salsa which adds a refreshing twist.

Creative Ways to Present

For special occasions, I’ve served the enchiladas in individual oven-safe ramekins instead of a big dish—it feels fancy and makes portioning easy. You can also garnish with colorful sliced radishes and a drizzle of chipotle crema for a restaurant-style presentation that wows your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas in an airtight container in the fridge for up to 3 days. They reheat beautifully without losing moisture, so my family often enjoys these the next day with almost no effort.

Freezing

This Homemade Easy Beef Enchiladas Recipe freezes well if you want to make a bigger batch. Just assemble the enchiladas but don’t bake them — wrap tightly in foil and place in a freezer-safe container. When ready, thaw overnight in the fridge and bake as usual, adding a few extra minutes to the baking time.

Reheating

I reheat leftovers covered with foil in the oven at 350°F for about 15-20 minutes until warmed through and the cheese is melted again. This method keeps the tortillas moist compared to microwaving, which can dry them out.

FAQs

Final Thoughts

This Homemade Easy Beef Enchiladas Recipe has become a favorite in my house because it combines comforting flavors with an approachable cooking process. I love that I can make the sauce from scratch and tailor the filling just the way my family likes it each time. If you’re looking for a reliable, delicious meal that feels homemade yet effortless, I really recommend giving this recipe a try—you might just find it becoming your new weeknight classic too!

Homemade Easy Beef Enchiladas Recipe

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• Author: Anna
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 8 enchiladas
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

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Description

These Homemade Easy Beef Enchiladas are a flavorful and comforting Mexican dish featuring tender ground beef mixed with refried beans and cheddar jack cheese, all wrapped in soft flour tortillas and smothered in a rich, homemade enchilada sauce. Baked to perfection, this recipe offers a deliciously cheesy and saucy meal perfect for family dinners or gatherings.

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Ingredients

Units USM Scale 1x2x3x

Homemade Enchilada Sauce

• 3 Tbsp. olive oil
• 3 Tbsp. all-purpose flour
• 3 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1 Tbsp. tomato paste
• 2 cups low-sodium vegetable stock

Beef Enchiladas

• 1 Tbsp. olive oil
• 1 lb. ground beef
• 1 cup yellow onion, finely chopped
• 1 (4.5-oz.) can chopped green chiles
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup refried beans
• 1 1/4 cups cheddar jack cheese, shredded and divided (plus extra for topping if desired)
• 2 cups homemade enchilada sauce (use 1/3 for bottom of pan, 1/3 added to beef filling, and about 1 to 1 1/4 cups to top enchiladas)
• 8 10-inch flour tortillas

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Instructions

1. Prepare Enchilada Sauce: In a medium saucepan, heat olive oil over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Add chili powder, cumin, garlic powder, onion powder, oregano, and salt; stir to combine the spices.
2. Add Liquids and Simmer: Slowly pour in the vegetable stock and tomato paste while whisking constantly until smooth. Reduce the heat and simmer the sauce, stirring occasionally, until it thickens, about 10-12 minutes. Remove from heat and set aside.
3. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Pour 1/3 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly.
4. Cook Beef Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, chopped onion, green chiles, salt, and black pepper. Cook, breaking up the meat with a spoon, until beef is browned and no longer pink, about 4-5 minutes. Drain excess fat.
5. Mix Beef Filling: To the cooked beef mixture, add 1/2 cup shredded cheddar jack cheese, 1/3 cup enchilada sauce, and refried beans. Stir everything together until well combined and heated through.
6. Assemble Enchiladas: Evenly divide the beef filling among the 8 flour tortillas, placing the filling on the bottom half of each tortilla. Roll up each tortilla tightly and arrange seam side down in the prepared baking dish.
7. Top with Sauce and Cheese: Pour about 1 to 1 1/4 cups of the remaining enchilada sauce over the rolled enchiladas. Sprinkle with your desired amount of shredded cheddar jack cheese (approximately 3/4 cup was used in this recipe).
8. Bake: Cover the baking dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
9. Serve: Let the enchiladas rest for a few minutes before serving. Enjoy warm with your favorite toppings or sides.

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Notes

• The recipe uses 10-inch flour tortillas to yield 8 enchiladas, but 6-inch tortillas can also be used to make approximately 10 smaller enchiladas.
• If you prefer extra cheesy enchiladas, feel free to add more shredded cheese on top; the recipe includes cheese in the filling and a moderate amount on top.
• For a spicier sauce, you can increase the chili powder or add additional diced green chiles.
• Refried beans add creaminess and help bind the filling together but can be omitted or substituted as desired.