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.
Ingredients
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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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Serve: Let the enchiladas rest for a few minutes before serving. Enjoy warm with your favorite toppings or sides.
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.
