Beef Enchiladas Recipe
This beef enchiladas recipe features a tasty homemade red enchilada sauce that's both delicious and easy to make. Perfect for busy weeknights, serving a crowd or prepping ahead and freezing for later, it's sure to become a family favorite!
Ingredients
Taco Beef
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion finely chopped
- 8 garlic cloves minced
- 1 ½ pounds lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 (16 oz can) refried beans
- 1/2 cup salsa
Enchilada Sauce
- 2 tablespoons all-purpose flour
- 1/4 cup vegetable oil
- 1 (14 oz can) fire-roasted tomatoes
- 1 ¼ cup chicken broth
- 1 tablespoon oregano
- 1 tablespoon light brown sugar
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Assemble The Enchiladas
- 8 large flour tortillas
- 5 cups sharp cheddar cheese grated
Toppings
- cilantro leaves stems removed and chopped
- sour cream
- diced avocado
- crumbled cotija or feta cheese
Instructions
Make Enchilada Sauce
- Blend the Tomatoes: Place the diced tomatoes in a food processor and blend until extremely smooth.
- Mix the Enchilada Spices: In a small bowl, combine all the enchilada sauce spices until evenly mixed.
- Cook the Roux and Spices: Heat the oil in a saucepan over medium heat. Gradually whisk in the flour and enchilada spice mixture, stirring until smooth and free of lumps.
- Add the Tomatoes and Broth: Slowly pour in the blended tomatoes and chicken broth while whisking continuously. Bring the mixture to a gentle bubble, then reduce the heat to low. Let it simmer for 10 minutes, whisking occasionally, until the flavors come together.
- Use or Store the Sauce: Use the sauce immediately in your recipe, or transfer it to an airtight container and refrigerate for up to 1 week. It also freezes well for longer storage.
Saute The Beef Mixture
- Sauté the Onion and Garlic: Heat the oil in a large sauté pan over medium-high heat. Add the onion and garlic, stirring occasionally, for about 3 minutes until softened and fragrant.
- Cook the Ground Beef: Add the ground beef to the pan, breaking up any clumps as it browns. Continue stirring occasionally, allowing the beef to cook through and the grease to reabsorb into the mixture.
- Season the Ground Beef: When the beef is nearly browned, stir in the taco seasonings—chili powder, cumin, smoked paprika, and oregano. Continue cooking until the beef is fully cooked. If there’s any excess grease, drain it off before proceeding.
- Add the Refried Beans and Salsa: Stir in the refried beans and salsa over medium-low heat until fully incorporated into the beef mixture.
Assemble The Enchiladas and Bake
- Prepare the Baking Dish: Preheat the oven to 350°F. Spread a thin layer of enchilada sauce evenly across the bottom of a 9x13 baking dish.
- Assemble the Enchiladas: Set up an assembly line with tortillas, enchilada sauce, beef mixture, and cheese. Take a tortilla, spread 2 tablespoons of enchilada sauce evenly over the surface, add 1/2 to 2/3 cup of the beef mixture in a straight line near one edge (where you’ll start rolling), and sprinkle with 1/3 cup of cheese.
- Roll and Arrange the Enchiladas: Roll up the tortilla tightly and place it seam-side down in the prepared 9x13-inch baking dish. Repeat with the remaining tortillas, filling the dish as you go.
- Top the Enchiladas: Evenly spread the remaining enchilada sauce (about 1 ¾ cups) over the assembled enchiladas, then sprinkle with the remaining cheese (about 1 ½ to 2 cups).
- Bake the Enchiladas: Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and golden brown.
- Serve the Enchiladas: Serve immediately while they’re hot and melty, topped with your favorite toppings.