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!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
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!
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
Grilled Corn or try this Mexican Corn
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
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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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!
Blanca Rvero says
the enchiladas be made and be frozen for later ?
Nagi Maehashi says
Yes perfect to make in advance and freeze!
Maggie Unzueta says
This looks insanely, incredibly good. Sooo yummy!
Nagi says
Thanks Maggie! 🙂 N x
Tiffany says
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!
Nagi says
Burritos, enchiladas…. same same, but different! 😂
Eric says
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!
Nagi says
Regular is fine!
Rachel says
Can you freeze the sauce?
Nagi says
A million times YES!
Zenia says
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
Nagi says
You killed it Zenia!! Awesome!! 🙂 N xx
Danny D Croop says
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?
Jessica says
I ran across the same issue. The spice mix only makes 2 tablespoons if that.
Leah says
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.
chris says
I am making your shwarma again tonight. Awesome stuff. I use toum instead of the yoghurt sauce. Noticed the confusion with tsp and tbsp. When I copy a recipe I always change tbsp to Tbsp. That’s how I always saw it in old recipe books and it catches the eye with the capital T.
Nagi says
2 tbsp 🙂 The spice Mix makes 4 tbsp in total
Amy says
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 😁
Nagi says
That’s terrific Amy! I’m so glad you enjoyed this one – thanks for letting me know! N x
Nat says
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.
Nagi says
That’s great to hear Nat! Thanks so much for letting me know you enjoyed this! N x ❤️
Kym says
Ohh my goodness….so good….the spice mix was amazing…….totally loved this recipe and so did 80 yr old Pop and the big boys (my sons)….Nagi thank you so much for another amazing recipe
Nagi says
So great to hear Kym!! Thanks for letting me know you enjoyed this (and your pop and boys!) – N x
Carolyn says
I will definitely be making this again. I just loved the fact that it was made was “scratch”. It took me a bit longer to prepare, but well worth the wait time. Thanks for another recipe to add to my growing list of favourites 🙂
Nagi says
That’s so great to hear Carolyn!! I looooove this so much, I have to make it again soon! N xx
Laura says
These were so yummy and great comfort food. Loved the addition of the refried beans, never thought of doing that before. I know you have said these would be fine to freeze – but what would you suggest the best way to reheat them from frozen?
Nagi says
Hi Laura! To be honest, I like mircrowaving them because that way they don’t dry out 🙂 N x
Sharon says
I made this for 10 people last night!! It was amaaaaaaaazing and I don’t normally like enchiladas!! Yummmm Thank you!!! I did add more Chilly in the meat and also some minced carrots and celery to bulk it up.. It was a big hit with everyone <3 I also made your cheese dip, so good!!
Nagi says
So pleased you enjoyed this Sharon! Thank you for letting me know!! N xx
David Tremblay says
I made these tonight and they turned out so delicious. I didn’t have refried beans so I made them from scratch, so happy I did. I also added some rice to the filling I was very delicious.
Nagi says
YUM. Now I have a hankering for enchiladas!
Carla says
May I use corn tortillas?
Mike says
Best enchiladas ever!
Nagi says
THANKS MIKE!!! N xx
Chaela says
As I was mixing up the spices, I thought to myself, “That is A LOT of oregano…maybe I should dial it back a bit.” And then I thought, “Trust Nagi.”
You are my go-to person for all, and I mean ALL of my recipes. Before I look anywhere else, I always see if Nagi has a recipe for it first. I have never been disappointed with one of your recipes, and they have become staples in our home. Thanks for being amazing and keeping my family fed!
Nagi says
Awww I LOVE HEARING THAT Chaela! Thank you! N xx
Darlene says
Nagi,
I’m not sure which I love more,your recipes or your beautiful dog! Recently discovered your blog and am enjoying very much!
Nagi says
I’m so pleased you’re enjoying my blog, thanks for reading Darlene! N x
Terrie says
Made these today and they are delicious!!
Nagi says
Whoot! So glad you enjoyed this Terrie, thanks for letting me know! N xx
Renee says
Do you recommend flour tortillas? Many enchilada recipes use corn tortillas.
Nagi says
Yes but only because where I am, corn tortillas don’t roll well, they crack ❤️