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Delicious homemade beef enchiladas topped with sauce and cheese

Beef Enchiladas

A comforting and flavor-packed dish featuring tender ground beef, a rich enchilada sauce, and topped with melted cheese, perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 375
Ingredients Method Notes

Ingredients
  

Enchilada Sauce
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1.5 cups low sodium chicken broth
  • 2 tablespoons sauce from a can of chipotles in adobo
  • 2 cans tomato sauce (15 ounce each)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
Beef Filling
  • 1 pound lean ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon salt
  • 6 ounces cheddar cheese, freshly grated
  • 6 ounces Monterey Jack cheese, freshly grated
  • 8 pieces tortillas Use your favorite type
For Serving
  • sliced avocado for garnishing
  • halved cherry tomatoes for garnishing
  • lime wedges for garnishing
  • sour cream for serving
  • chopped cilantro for garnishing
  • sliced scallions for garnishing

Method
 

Preparation
  1. Preheat your oven to 375℉.
  2. Make the enchilada sauce: In a medium saucepan over medium-high heat, add the olive oil. Sauté the minced garlic for 30 seconds until fragrant.
  3. Add chicken broth, chipotle sauce, tomato sauce, chili powder, cumin, paprika, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir and bring to a boil, then let simmer for 15 minutes.
Cook Beef Filling
  1. In a large skillet over medium-high heat, cook ground beef with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt for 7-8 minutes until browned.
  2. Mix in 1/2 cup of the enchilada sauce and 1/3 of the shredded cheeses until melted.
Assembly
  1. Spoon 1 cup of enchilada sauce onto the bottom of a 9x13 casserole dish.
  2. On each tortilla, place about 1/4 cup of the beef mixture, then roll tightly and place seam side down in the dish.
  3. Repeat until all tortillas are filled.
Baking
  1. Pour 1 1/2 cups of enchilada sauce over the enchiladas and top with the remaining cheese.
  2. Bake for 25 minutes or until cheese is bubbly and golden.
Serving
  1. Serve with sliced avocado, halved cherry tomatoes, lime wedges, sour cream, and a sprinkle of chopped cilantro and scallions.

Notes

For extra heat, consider adding more chipotle sauce or diced jalapeños. You can prepare the enchilada sauce in advance and refrigerate for up to a week. Choose corn tortillas for a traditional taste or flour for a softer texture. Store leftovers in an airtight container for up to 3 days or freeze assembled, uncooked enchiladas with parchment paper between them.