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. 🙂
Regular readers won’t be surprised when I say that this is a little different to most recipes you come across. The main difference being the beef filling which I like to make a bit saucy with the addition of refried beans (seriously, it’s so good!!!!) and extra flavourful by adding spices and a splash of homemade Enchilada sauce.
I also like to add 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.
I make my Enchiladas with a Homemade Enchilada Sauce. Hand on heart, I have purchased bottled enchilada sauce once in my life – and that was only to taste test it. I am not a for snob (remember I’ve professed a secret love of KFC Popcorn Chicken!), but buying Enchilada Sauce is something that never crosses my mind because it is just so easy and fast to make at home and the flavour is just countless times better than what you get in a jar!
Plus, here’s my little time saving tip: one spice mix to flavour both the beef filling AND the Enchilada Sauce. Paprika, cumin, oregano, onion and/or garlic powder and an optional hit of extra heat from cayenne pepper.
How many of those spices have you already got in your pantry? All of them? 🙂
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 chicken stock / broth , low sodium
- 1 1/2 cups tomato passata (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:
Life of Dozer
It’s been a weekend of torrential rain and gale force winds here in Sydney, and much of the east coast of Australia. The amazing folk of the NSW State Emergency Service are working overtime, rescuing and helping thousands and thousands of people, many of whom are in my area in the Northern Beaches.
I’m fortunate that I’ve stayed safe, warm and (mostly) dry this weekend. And with the aide of his raincoat, so has Dozer. 😉
Sooo good can’t wait to make again.
That’s so great to hear Frances!
Hi Nagi, My family loved the beef enchiladas.
Your recipes are amazing and
I’m enjoying cooking again.
Thank you,
That’s wonderful Robyn!
Loved this! It was easy and tasted like what I would get in a restaurant. I will definitely make this again.
Delicioso! You are right the fresh, homemade enchilada sauce is better than canned and very easy to make. I had leftover chicken that I used instead of the beef. Made Mexican rice as a side. Yummy
It’s so much better than canned, and you know exactly what’s in it! – N x
So so so good!!! I used half the cumin, and added some homemade taco seasoning in the meat, and no black beans. (Wife doesn’t like them, I blended the refried don’t think she noticed.) For the tomato puree I used one can hunts tomato puree and a can of Mexican rotel and blended together with the two tablespoons of the seasoning. But enchilada sauce is best I’ve ever had or made. Thank you for sharing.
Also sliced up avocado on top. It was amazing. Thanks again
Woah that’s great to hear Kyle!!
Another absolutely amazing recipe!
Thanks so much Ash!
hi Nagi,
love your recipes ! does this keep and reheat well in terms of leftovers ?
Sure does!!
Hi Nagi! I just made your Beef Enchilada recipe for my family. May I just say, Delicious!!! I love how easy it was to make. And the Enchilada sauce has great flavor! Thank you your recipes! Never a disappointment!
Thanks so much for the feedback Kelly!!! ❤️
Oops! Forgot to rate
Thanks Trev!
Once again Nagi, a straight forward and simple recipe that is so, so much better than anything shop bought. A definite keeper that my family will enjoy many more times in the future.
(p.s. Please give Dozer a long scratch behind the ears for me. 🙂 )
I was making your chilli recipe, which I love and seen the beef enchilada recipe pop up. Now i know it’s not the same. But I thought that you wouldn’t be too disappointed….I did make the enchilada sauce for the top and then followed everything else. It was wonderful My husband says it’s his favourite way to have chilli 🌶. Thanks Nagi – Another wonderful recepie. Kisses for Your beautiful boy 😍xx
Thanks so much Davina!!
This is amazing! Second time I’ve made it and halved the spices this time for the little ones. Soo good, it was my birthday meal. Don’t worry am actually being taken out by my husband on the weekend but this was the meal I wanted for this cold dreary June birthday evening.
Perfect Rachel!! And Happy Birthday 🎂
Hi Nagi! Just found your site, and am perusing your recipes which look really good. Will try the oven baked chicken this weekend. What a refreshing and upbeat site you have! Love the pics and time saving tips and am in love with Dozer💕 Your friend from South Texas.
Thanks so much Rebecca ❤️
Hi Nagi, going to try this one 🙂 could you tell me what tortilla’s you use?
How can I stop the bottom of the tortillas from being soggy
I think it’s just part of enchiladas unfortunately!
To keep those tortillas from being soggy on the bottom, before filling them place them, one at a time in a really hot fry pan that has a quarter inch of canola oil, each side for 5 seconds. Drain on a paper towel if you need to. This seems to seal the tortilla just enough to keep the sauce from making it soft and soggy. Works for me anyway..
Jerry in Calif.
Use corn tortillas instead, will keep shape better and is more true to how we make them in Texas. Will change the taste but still a wonderful recipe.
I use corn tortillas as well to keep from being soggy. Appreciate the amazing recipes. When we see a cook book? You deserve more recognition for all the people you teach!
When *will