tasteofhome.com
Beef Enchiladas
Our crowd-pleasing beef enchiladas recipe features a homemade enchilada sauce and a spiced ground beef filling. Don't be fooled by the ingredient list. It's actually quite simple to prep!
Prep
30 min
Cook
40 min
Total
1h 10m
Serves
5 servings
Instructions
- 01
Preheat the oven to 350°F. In a large skillet, cook the beef and onion over medium heat, breaking it into crumbles as it cooks, until the beef is no longer pink, six to eight minutes. Drain.
- 02
Stir in the flour, chili powder, salt, garlic powder, ground cumin and rubbed sage. Add the tomatoes, and bring the mixture to a boil. Reduce the heat, and simmer, covered, for 15 minutes.
- 03
In a saucepan, heat the butter over medium-high heat. Add the garlic. Cook and stir for one minute or until tender. Stir in the flour until blended. Gradually whisk in the broth. Bring the mixture to a boil. Cook and stir until thickened, about two minutes. Stir in the tomato sauce, chili powder, ground cumin, rubbed sage and salt. Heat through. Pour 1-1/2 cups of sauce into an ungreased 13x9-inch baking dish. Editor's Tip: Spreading the sauce on the bottom of the baking dish prevents the tortillas from sticking to the dish. No cooking spray needed!
- 04
Place about 1/4 cup beef mixture off-center on each tortilla. Top each with 1 to 2 tablespoons cheese. Roll up each tortilla, and place, seam side down, in the baking dish. When all of the tortillas are rolled and placed in the baking dish, top the tortillas with the remaining sauce.
- 05
Bake, covered, until the beef enchiladas are heated through, 30 to 35 minutes. Uncover the dish, and sprinkle the enchiladas with the remaining cheese. Bake, uncovered, until the cheese is melted, 10 to 15 minutes longer.
- 06
Serve the beef enchiladas with desired toppings, such as halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion, and cubed avocado.
Nutrition
per serving
- Calories
- 766
- Protein
- 37g
- Carbs
- 61g
- Fat
- 42g
- Fiber
- 6g
- Sodium
- 2643mg
- Cholesterol
- 129mg
Variations & swaps
Recipe Variations
- Use corn tortillas: Corn tortillas are the traditional choice and offer a pleasantly chewy texture. They can fall apart or become soggy if they’re not treated correctly, though. If you make this swap, lightly fry each tortilla before filling it. This coating creates a moisture barrier that prevents the tortilla from absorbing sauce, so it won’t get soggy and fall apart.
- Make green enchiladas: To make green enchiladas (also called enchiladas verdes), use a green enchilada sauce, and use salsa verde with tomatillos instead of the stewed tomatoes.
- Control the heat: Make this dish spicier by adding additional chili powder or cayenne pepper. You can also add other spicy ingredients like jalapenos, hot sauce or chipotles in adobo.
- Boost the filling: Add rice and beans to the meat mixture to make these ground beef enchiladas more filling. You can also add vegetables like corn, spinach, mushrooms, zucchini or roasted sweet potatoes.
- Swap out the beef: Replace the ground beef with lean ground turkey or chicken in Step 1. You can also add precooked meats like shredded chicken or pulled pork. Add any cooked meats to the mixture in Step 2 during the last few minutes, just long enough to heat them through.
- Don’t roll the enchiladas: Don’t have time to roll all those tortillas? Make stacked enchiladas instead.
Can you substitute corn tortillas in this recipe?
- You can use either flour or corn tortillas to make beef enchiladas—your choice! We use flour tortillas because they’re easier to roll up, but corn tortillas work just as well. Be sure to fry the corn tortillas before filling them. The oil protects the delicate corn from absorbing too much sauce (and becoming soggy). Heat an inch of fryer oil in a large skillet. When it’s hot enough to bubble, a…
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