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Beef Enchilada Recipe

This Beef Enchilada Recipes is totally homemade, incredibly easy and won't turn your kitchen into a disaster! Delicious and flavor packed. 

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr
Servings: 8 people
Calories: 366 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

For the Sauce and Filling
  • 1 pound ground beef
  • 1 tablespoon oil optional
  • 1 onion medium, minced fine
  • 1 small jalapeño chile seeded with the membranes removed, minced fine
  • 2 garlic cloves minced fine
  • 3 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon dried oregano
  • 1 can tomato sauce (15 ounce can),
  • 1 cup beef broth
  • salt and pepper to taste
  • 1 cup cheese shredded, cheddar or monterey jack
  • ½ cup cilantro chopped
For Assembly
  • 12 6-inch corn tortillas OR flour tortillas (details for each in the instructions)
  • 2 cups shredded cheese I like cheddar or monterey jack
Toppings
  • sour cream
  • chopped cilantro
  • Lime wedges
  • avocado
  • lettuce

Instructions

For the Sauce and Filling
    Cup of Yum
  1. In a large skillet, begin browning ground beef. 
  2. When it is almost browed completely, add the onion and the jalapeño chile and sauté. You may need to add more oil at this point.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. If necessary, remove any excess oil.
  5. Add spices and cook for 1-2 minutes until they bloom and become fragrant.
  6. Pour in tomato sauce and beef broth and simmer until flavors meld, about 8-10 minutes.
  7. Season with salt and pepper and taste to determine if you need more or less.
  8. To separate the sauce and the filling, place a fine mesh strainer over a heat-proof bowl and pour the sauce and meat through. Press the meat with a spoon to remove as much liquid as possible. 
  9. Pour filling into a bowl and combine with cilantro and 1 cup of the cheese, stirring quickly to avoid large clumps of melted cheese.
For Assembly
  1. Spread about ⅓-1/2 cup of the sauce in the bottom of a 9x13 baking dish.
  2. If you are using corn tortillas, I like to turn on one of my gas burners to medium-low and set the tortilla on top for a few minutes until it is brown and the edges are slightly charred. Turn it over and repeat of the opposite side. If you have an electric stove, you can do this by putting the tortillas on a cooking sheet in a single layer and broiling for a few minutes in the oven. 
  3. If you are using flour tortillas, skip this step and begin with step 5.
  4. Dip the tortilla in the sauce and coat on both sides. Transfer to a plate.
  5. Fill with about 3 tablespoons of filling.
  6. Roll up and place seam side down in the baking dish.
  7. Repeat until filling is gone.
  8. Pour remaining sauce evenly over the enchiladas and sprinkle with remaining cup of cheese.
  9. Bake at 400 for 20-25 minutes until bubbly and the cheese is melted.

Nutrition Information

Calories 366kcal (18%) Carbohydrates 25g (8%) Protein 20g (40%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 62mg (21%) Sodium 462mg (19%) Potassium 510mg (15%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 1285IU (26%) Vitamin C 8.5mg (9%) Calcium 226mg (23%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 366

% Daily Value*

Calories 366kcal 18%
Carbohydrates 25g 8%
Protein 20g 40%
Fat 21g 32%
Saturated Fat 8g 40%
Cholesterol 62mg 21%
Sodium 462mg 19%
Potassium 510mg 11%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 1285IU 26%
Vitamin C 8.5mg 9%
Calcium 226mg 23%
Iron 3.5mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.