Beef Enchiladas with an extra tasty, saucy filling, smothered with a homemade Enchilada Sauce. My time saving trick is to use one base Enchilada spice mix for both the sauce and filling!
Beef Enchiladas
I love that there are so many variations of Beef Enchiladas in this big-wide-world.
Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. Fancy ones with the addition of chillies, beans, corn and even olives, sometimes even bacon. Hidden vegetable versions (don’t ever try that on me, I can pick them a mile away).
Shredded beef enchiladas, short rib ones.
And today I’m sharing mine. 🙂 It’s made with:
- A simple homemade Enchilada sauce which is quick to make and so, SO much better than store bought;
- A flavour loaded beef and bean filling which is made with ground beef (mince), a load of Tex-Mex spices, refried beans AND black beans. Bean overload? Definitely not! The refried beans add bulk while keeping the filling nice and juicy so we can have nice, big, plump enchiladas!
The filling of these beef enchiladas have extra oomph with the addition a refried beans, a good hit of spices and splash of Enchilada sauce!
What you need for Beef Enchiladas
Here’s what goes in my beef enchiladas.
Just a note on a few of the ingredients:
- Refried beans – the “secret ingredient” that really fills out the beef mixture so you can big, plump, generously stuffed enchiladas that are nice and juicy. I use this in my Chicken Enchiladas too – works a treat!
- Black beans – to fill it out a bit and add a different texture to the filling. Diced vegetables are great to add too – especially red peppers / capsicum.
- Homemade Enchilada Sauce – made with either tomato passata or canned tomato sauce (US, I like Hunts), plus a good hit of Tex-Mex spices.
- Beef – This is a recipe for beef enchiladas so it’s made with ground beef. But it can be substituted with pork, chicken or turkey!
Here’s my little time saving trick: one spice mix to flavour both the beef filling AND the Enchilada Sauce.
How to make Beef Enchiladas
There’s a good back of Tex-Mex spices in this! Some of it is used for the homemade Enchilada Sauce, and the rest is used to flavour the Beef and Bean Filling.
Try these on the side
- Corn Salad with Avocado
- Grilled Corn or try this Mexican Corn
- Everyday Cabbage Salad
- Broccoli Salad
- Pico de Gallo (Authentic Mexican Salsa)
Ahhh. These Beef Enchiladas. I really hate using the words “these are the BEST!” for any of my recipes because we all have different palettes, and what I may think is the “best” might not be to someone elses’ taste.
But truly, to me, to this day, even after having consumed more than my fair share of Enchiladas at Tex-Mex restaurants across America, I still think these are better. Way, WAY better than the mainstream chain restaurants!
Hope you had a great weekend! – Nagi x
Watch how to make it
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Beef Enchiladas
Ingredients
Spice Mix
- 1 tsp each onion & garlic powder (Note 1)
- 1 tbsp each cumin powder, paprika and dried oregano
- 1/2 - 1 tsp cayenne pepper (optional, spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups (500ml) chicken stock / broth , low sodium
- 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) (Note 2)
- 1/4 tsp each salt and pepper
Beef
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (~1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, I use Old El Paso)
- 400g / 14oz black beans, drained (1 can, Note 3)
Enchiladas
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
- Cilantro/coriander leaves , roughly chopped (optional garnish)
Instructions
- Mix together Spice Mix ingredients. Set aside.
Enchilada Sauce
- Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
- Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
- Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk
- Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.
Filling
- Preheat oven to 180C/350F.
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
- Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
- Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).
Enchiladas
- Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
- Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
- Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!
Recipe Notes:
Nutrition Information:
Originally published June 2016. Updated August 2019 with new photos, new video, new process photos and refreshed writing – no change to recipe, I wouldn’t dare!
Mexican Mania
Life of Dozer
Rain, hail or shine, Dozer blasts through the dog door out into the backyard to chase rabbits and bark at birds.
Luckily, he has a raincoat to help keep him dry(ish) on wet days!
THese are so tasty. I thought there use to be notes that had a recipe for quick refried black bean. Was that edited out? If so could you add them back or sent them to me?
Hi Sarah, check the recipe notes here for a refried bean sub: https://www.recipetineats.com/chicken-burrito/ N x
Great mid-week meal for everyone. I made a double batch and wondering if I can freeze one portion?
Yes you definitely can Kate! N x
Thank you Nagi – I popped it in the fridge overnight (it’s fully cooked) but suspect it may not even make it to the freezer – LOL!
I’m planning to make these enchiladas tonight, but I’m having trouble posting the recipe on my Pinterest page. When I try to save it, I get your general page, and can’t find the recipe on it. Suggestions?
Hi Mary, not sure what’s happening here as it’s saving fine for me. Let me look into it! N x
Do you have any suggestion on what I can replace the both beans with? I just really dont like beans
Just use all beef. I did and it was still delicious.
I just made and devoured this. SO GOOD! My husband told me to save the recipe because they are the best enchiladas he ever had and I agree! Definitely will be making these again!
Great recipe. Loved these enchiladas – heaps of leftovers that I think tasted even better the next day! Yum
I’m so glad you loved them Cherie!! N x
I’ve never had any luck with those store bought latex tortillas, so I used your easy no yeast flat bread instead to make these enchiladas, and wowowow!
These were better than I’ve had at any restaurant – much more juicy fillings and sauce, and of course those home made tortillas took it to the next level!
I served them with light sour cream, fresh avocado, a drizzle of lime and a super basic lettuce/cherry tom/red onion salad.
I cannot wait to try the chicken enchiladas now. You have created a monster!
Another better-than-restaurant winner.
Thank you!
WOOT! That’s awesome Chainie, I’m so glad you loved them! N x
I was JUST about to ask if your flatbread recipe would work here, but no need! Chainie has already tried and tested! Thank you!
Another family winner here. We love your recipes. So easy and videos good to view too. You are my first go to recipe site. Thank you.
Another recipe from Nagi that actually makes me think I can cook.
So yummy!!
Hi Nagi, can this be frozen and how would I go about it?
Hi Cassandra, I just make up to the step before cooking in the oven and then freeze. To cook, simply thaw and then proceed as per the recipe. N x
I froze a container of filling and a container of sauce… no worries.
Hi. I’ve made many recipes from yoor blog. I love the flavours of this one, only small issue is it was a bit soggy. The enchiladas lost their texture and came a bit mushy.
I served it with pico de gallo which was absolutely perfect.
I’m determined to make them again and avoid the sogginess. Any ideas? I’ve read toasting the tortillas before cooking can help?
Hi Adam, they have sauce on them so are not going to be super crispy – try using corn tortillas instead of flour and that should help. N x
Thanks. Will give it a go with the corn ones!
Enchiladas are typically made with corn tortillas. IMO, flour tortillas would get quite soggy as they are made with lard. Corn tortillas are made with just a bit of water.
Hi Nagi. I am making this again tonight. Loved it the first time and it will be a perfect meal for a cold NZ night. Cheers, Robbie and give Dozer a big hug from me.
A weekend family favourite on regular request! I serve it on a bed of shredded iceberg lettuce and then tomato, corn kernels and avocado to self serve. It usually fills 10 tortillas. Very filling and delicious
I made this the other day and it was sooo good! My whole family loved it–even my picky four-year-old. We used homemade tortillas (since we could) and it was great. Looking forward to making it again! Thanks!
Hi Nagi,
I’m very excited to try this recipe! I’m going to try it with your Mexican Shredded Beef recipe and wanted to know if I should still include the refried bean, black bean, and enchilada sauce mixture. If so, should this be mixed into the shredded beef, or added separately before rolling? Thank you 🙂