Beef Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
10 Enchiladas
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Calories
313 kcal
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Course
Main Course
Beef Enchiladas
Description
This Beef Enchiladas recipe blends ground beef cooked with diced onion and seasoned with salt, garlic, and a mixture of spices including cumin, paprika, oregano, chili powder, and onion powder into a flavorful filling. The beef mixture is combined with black beans, diced green chiles, and fresh cilantro for added texture and brightness.
The sauce combines beef broth, lime juice, honey, hot sauce, and spices thickened with cornstarch, creating a slightly tangy and mildly sweet base that is simmered until thickened. Flour tortillas are filled with this beef mixture, rolled, and layered in a casserole dish. The enchiladas are covered with enchilada sauce and a generous amount of shredded Mexican cheese before baking.
Baked at a moderate temperature, the cheese melts and the flavors meld while the tortillas soften yet retain structure. The final dish offers a rich, comforting meal with a balance of savory, mildly spicy, and slightly sweet notes.
Serving with toppings like avocado, salsa, or sour cream enhances layers of flavor. Leftover filling can be refrigerated or frozen for future meals. Pre-assembling without sauce and cheese is possible for make-ahead convenience.
Ingredients
Sauce (for the Beef)
- ½ cup beef broth
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- 2 ½ teaspoons cornstarch
Enchiladas
- 1 lb. ground beef
- salt to taste
- 1 yellow onion diced, small
- 10 oz. enchilada sauce
- 3 cloves garlic minced
- 1 black beans drained and rinsed, 15 oz. can
- 1 green chiles undrained, 4 oz. can, diced
- 2 tablespoons cilantro plus more to garnish, finely chopped
- 10 flour tortillas 8-inch
- 3 cups Mexican cheese divided, shredded
Instructions
- Preheat oven to 350° F.
- Combine the sauce ingredients for the beef and set aside. Measure out remaining ingredients before beginning. (Make sure the liquid is at room temp when the cornstarch is added to ensure you don't activate it.)
- Season the ground beef with salt. Heat a wide skillet over medium-high heat. Add the beef and the onions. Cook for 8 minutes or until just cooked through, using a spatula to break apart the meat as it cooks. Drain grease well.
- Set the heat to medium and add 1/3 cup of the enchilada sauce and the garlic and cook for 1 minute.
- Add the combined sauce mixture (from step 2) and stir to combine. Bring to a boil and cook until thickened and reduced, about 1 minute. Reduce heat to medium and cook for 1 more minute to reduce the liquid more.
- Add the black beans, green chilis, and cilantro, and toss to combine. Heat through for 2 minutes, then remove from heat.
- Lightly grease a 9 x 13-inch casserole dish. Spread 3-4 tablespoons of enchilada sauce on the bottom, the layer will be very thin.
- Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- Spoon about ½ cup of filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
- Spread enchilada sauce over the top, up to ¾ cup. Sprinkle with an even layer of cheese.
- Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
- Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!
Notes
- Use 8-inch flour tortillas for easy rolling; microwave briefly before assembling to increase pliability.
- Leftover filling can be refrigerated for up to two days or frozen for future use in tacos.
- For convenience, use canned enchilada sauce or make homemade sauce as preferred.
- Shred cheese from a block to ensure better melting and flavor.
- Add toppings such as sour cream, guacamole, jalapeños, or pico de gallo when serving.
- For make-ahead, assemble enchiladas but add sauce and cheese just before baking.
- Store baked leftovers refrigerated up to three days; freeze for up to three months and bake directly from frozen with adjusted time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Enchiladas
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 24g | 48% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 1022mg | 43% |
| Potassium | 401mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 459mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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