These Easy Homemade Beef Enchiladas are Mexican comfort food done right! Homemade enchilada sauce makes these extra special!
Hi guys! Have I got a treat for us today!
We’re still savoring the cooler temps Mother Nature has graciously sent our way. It’s been just dreamy the last week or so.
And with cooler temps, my mind starts to think comfort food. As I’ve said before, we enjoy comfort food all year round, but even more so during the fall and winter.
Today’s Easy Homemade Beef Enchiladas are one of our favorite Mexican comfort food dishes. To tell ya the truth, I can’t believe it’s taken me this long to share them here at the BHK.
I’m comforted in the thought that I think you’ll forgive me once you’ve tried them.
I don’t mean to toot my own horn, but well, yes I do actually….my homemade enchilada sauce for these enchiladas makes ALL the difference! It takes no time to make and it’s so much better than store-bought. It’s thicker than your average canned sauce and the flavor is spot on!
The filling is a SUPER delicious combo of ground beef, onions, green chiles, refried beans, cheese and a bit of the enchilada sauce.
The addition of the refried beans and shredded cheese make the filling! They give it such a creamy texture.
I don’t over cheese the top of the enchiladas. Just a sprinkle, but if you’d enjoy more, go for it.
Again, my apologies for not sharing sooner! Hope you give these a go folks! Enjoy!
A Few Cook’s Notes for Easy Beef Enchiladas Recipe:
I used 10-inch size flour tortillas for this recipe, but I have also used the 6-inch size.
Using the 10-inch size will yield 8 enchiladas. Using the 6-inch will yield 10 enchiladas.
As I mentioned above, I don’t over cheese the top of the enchiladas since I’ve also added cheese to the beef filling. If you enjoy really cheesy enchiladas, by all means add more to the top.
These Easy Beef Enchiladas are Mexican comfort food done right! Homemade enchilada sauce makes these extra special!
- 3 Tbsp. olive oil
- 3 Tbsp. all-purpose flour
- 3 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1 Tbsp. tomato paste
- 2 cups vegetable stock
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1 cup yellow onion, finely chopped
- 1 4.5-oz. can chopped green chiles
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 cup refried beans
- 1 1/4 cups cheddar jack cheese, shredded and divided (you can add more on top, if desired)
- 2 cups homemade enchilada sauce, 1/3 for bottom of pan, 1/3 added to beef filling and roughly 1-1 1/4 cups to top enchiladas
- 8 10-inch flour tortillas
In a medium sauce pan, heat oil over medium heat. Whisk in the flour and cook for 1 minute.
Add chili powder, cumin, garlic and onion powders, oregano and salt. Stir to combine.
Slowly stir in the vegetable broth and the tomato paste and whisk until smooth and well combined. Reduce the heat and simmer until thickened, about 10-12 minutes. Remove from the heat and set aside.
Preheat oven to 375 degrees. Add 1/3 cup enchilada sauce to the bottom of a 9x13 dish.
Add olive oil to a large skillet over medium-high heat. Add beef, onions, green chiles, salt and pepper. Cook, breaking up the meat, until meat is no longer pink, about 4-5 minutes. Drain fat. Add 1/2 cup cheddar cheese, 1/3 cup enchilada sauce and the refried beans and mix until well combined.
Divide filling evenly among the 8 10-inch tortillas, placing the filling on the bottom half of the tortilla. Roll up and then place in the prepared baking dish, seam side down. Pour about 1-1 1/4 cups of the enchilada sauce over the enchiladas. Top with desired amount of shredded cheese. (I used about 3/4 cup) Bake for 10 minutes covered with foil and then 10 minutes uncovered.