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!
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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain flour
- 2 cups chicken stock / broth
- 1 1/2 cups tomato passata (Note 2)
- 1/2 tsp salt
- Black pepper
Beef
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (~1 cup)
- 1 lb / 500g ground beef (mince)
- 1 can (14oz/400g) refried beans (I use Old El Paso)
- 1 can (14oz/400g) black beans, drained (Note 3)
Enchiladas
- 8 tortillas (or burrito wraps)
- 1 cup+ grated melting cheese (I like Monterey Jack, tasty or cheddar cheese)
- Cilantro/coriander leaves (optional)
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, and increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking occasionally at the beginning then constantly towards the end, until the sauce thickens to the consistency of thick syrup. 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.
Enchiladas
- Smear a bit of Sauce on the bottom of a baking dish.
- 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
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. 😉
I made these tonight and they were SO GOOD!!! It made a good bit so I froze them for later!
Yes! Enchiladas make a great freezer meal!
Third time I’ve made this now. It’s bloody amazing. Smeared with sour cream. Who would bother going out to a restaurant for this when you can make at home for a fraction of the price. Awesome Mexican recipes Navi.
Definitely!!
Made these tonight. Very tasty. Another keeper recipe to include in the menu rotation.
I’m so happy you loved them Owen! Thanks for the feedback!
the enchiladas be made and be frozen for later ?
Yes perfect to make in advance and freeze!
This looks insanely, incredibly good. Sooo yummy!
Thanks Maggie! 🙂 N x
My husband said these were the best burritos he’d ever had. He didn’t know they were enchiladas but they were delicious none the less. Thank you for a recipe I can put in the archives!
Burritos, enchiladas…. same same, but different! 😂
Just came across this recipe and it looks amazing. I’m curious if low sodium broth/stock should be used or if the regular is fine? I just don’t want it too salty!
Regular is fine!
Can you freeze the sauce?
A million times YES!
I made this tonight along with your Mexican rice… my partner and I absolutely love Mexican food and this didn’t disappoint… even if I do say so myself.
Thanks for sharing Nagi x
You killed it Zenia!! Awesome!! 🙂 N xx
The recipe says to “Add remaining Spice Mix” to the filling even though the recipe for the spice mix only makes 2 Tbsp which is added to the sauce, so if I was to use a canned enchilada sauce how much spice mix would I put into the filling?
2 tbsp 🙂 The spice Mix makes 4 tbsp in total
I ran across the same issue. The spice mix only makes 2 tablespoons if that.
It definitely makes 4 tablespoons in total. I think you’ve made a mistake and put 1 TEASPOON each of cumin, paprika and oregano. But as recipe states, it’s 1 TABLESPOON of each. So the total amount is def 4 tablespoons.
Amazing! I probably added a little too much cayenne but this recipe did not disappoint. I didn’t have refried beans but I don’t think it’s lacking. I will make this for pot lucks and such..It is one to be shared! Tomorrow I plan to get a couple of eggs and serve the leftovers as a juevos rancheros 😁
That’s terrific Amy! I’m so glad you enjoyed this one – thanks for letting me know! N x
Yum, yum, yum! I love Mexican food and this recipe did not disappoint. I was surprised how easy it was to make the enchilada sauce and won’t be buying the jar stuff any more. The family also thought these where pretty good and all went back for more.
That’s great to hear Nat! Thanks so much for letting me know you enjoyed this! N x ❤️