Easy Beef Enchiladas: Delish

Easy Beef Enchiladas

Jalisco, Mexico


I love that there are so many variations of Beef Enchiladas in the foodie world. Beef Enchiladas with an extra tasty, saucy filling, smothered with a homemade enchilada sauce is one of my favorites for sure. Like all good cooking , try taste tweak and make a recipe your own special version. So let’s get to it!


  • 1 1/2 lb lean ground beef
  • Salt and pepper, to taste
  • 1 small white onion, diced
  • 1 – 4 oz can diced green chiles
  • 1 – 15 oz can black beans
  • 8 large flour tortillas
  • 3 cups Mexican blend shredded cheese
  • 1 red enchilada sauce (see recipe below), or 2 – 8 oz cans can store bought enchilada sauce
  • 1/4 cup chopped fresh cilantro


  • Heat oven to 350 F
  • Grease a 9 x 13-inch baking pan with cooking spray
  • Set aside
  • Cook the ground beef in a large saute pan over medium high heat
  • Until it is browned and completely cooked through
  • Using a spatula to break up the beef into small pieces as it cooks
  • Using a slotted spoon, transfer the beef to a separate bowl and set aside
  • Reserve 1 tbsp of the remaining oil and discard the rest
  • Add the onion to saute pan with reserved oil and cook for 5 minutes until soft and translucent
  • Stir in the green chiles and beans, and cook for 1 minute to warm
  • Stirring occasionally


  • Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the onion mixture until combined
  • Set aside
  • To assemble the enchiladas, set up an assembly line
  • Tortillas, enchilada sauce, ground beef mixture, and cheese
  • Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla
  • Portion about 1/8th of the ground beef mixture and spread it in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese
  • Roll up tortilla and place seam side down in the prepared baking dish
  • Repeat with the remaining ingredients
  • Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top
  • Bake uncovered for 20 minutes
  • Remove from oven and let stand 10 mins


Serve with Mexican rice, slices of avocado, pico de gallo and sour cream. Garnished with chopped green onions or fresh cilantro if desired. Devour away.

Red Enchilada Sauce



  • 2 tbsp avocado oil or olive oil
  • 2 tbsp all purpose flour
  • 4 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 2 cups chicken or vegetable stock


  • Heat oil in a small saucepan over medium-high heat
  • Add flour and whisk together over the heat for one minute
  • Stir in the remaining seasonings
  • Then gradually add in the stock, whisking constantly to remove lumps
  • Reduce heat and simmer 10-15 minutes until slightly thickened
  • Use immediately or refrigerate in an air-tight container for up to 3 days



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