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Beef Enchiladas Recipe

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4.1 from 49 reviews

These Beef Enchiladas are a hearty and flavorful Mexican-inspired dish featuring a savory ground beef filling with beans and green chiles, wrapped in flour tortillas, smothered in rich red enchilada sauce, and baked with melted Mexican blend cheese. Topped with fresh cilantro, diced avocado, red onions, sour cream, and crumbled cotija cheese, they make for a satisfying family meal perfect for any occasion.

Ingredients

Enchilada Sauce

  • 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)

Beef Filling

  • 1 tablespoon olive oil
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds (24 ounces) lean ground beef
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • Fine sea salt, to taste
  • Freshly-cracked black pepper, to taste

Assembly

  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese

Toppings (Optional)

  • Fresh cilantro
  • Chopped red onions
  • Diced avocado
  • Sour cream
  • Crumbled cotija cheese

Instructions

  1. Prepare the enchilada sauce: Prepare the red enchilada sauce according to your preferred recipe, or use 15 ounces of store-bought red enchilada sauce for convenience.
  2. Sauté the beef filling: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the diced onion and minced garlic, sautéing for 3 minutes while stirring occasionally until softened. Add the ground beef and ground cumin, cooking for another 5 minutes until beef is fully browned, breaking up the meat with a wooden spoon. Stir in the rinsed pinto beans and diced green chiles until well combined. Season with fine sea salt and freshly cracked black pepper to taste.
  3. Prep the oven and baking dish: Preheat your oven to 350°F (180°C). Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9 x 13-inch baking dish to prevent sticking and enhance flavor.
  4. Assemble the enchiladas: Set up an assembly line with tortillas, enchilada sauce, beef filling, and shredded cheese. Lay out one flour tortilla, spread about two tablespoons of enchilada sauce evenly over its surface, then add a generous spoonful of the beef filling in a line down the center of the tortilla. Sprinkle approximately 1/3 cup of shredded cheese over the filling. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process for all remaining tortillas.
  5. Top and bake: Pour any remaining enchilada sauce over the assembled rolled tortillas in the dish, spreading it evenly. Sprinkle the remaining shredded cheese over the top. Bake uncovered in the preheated oven for 20 minutes, or until the enchiladas are thoroughly heated through and the tortillas are slightly crispy on the edges.
  6. Serve: Remove the baking dish from the oven and transfer it to a wire rack to cool slightly. Serve the enchiladas immediately while hot, garnished with your choice of fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese. Enjoy your delicious, comforting meal!

Notes

  • You can use store-bought enchilada sauce for convenience or make your own for a more authentic flavor.
  • Flour tortillas are used here, but corn tortillas can be substituted for a gluten-free option, though they may be more delicate to work with.
  • Adjust the spiciness by selecting mild or hot diced green chiles based on your preference.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
  • For added depth of flavor, consider adding chopped jalapeños or a pinch of smoked paprika to the beef mixture.

Find it online: https://recipethrive.com/beef-enchiladas-recipe/