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Overhead photo of Homemade Easy Beef Enchiladas in a long white dish with a few sides around it
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4.95 from 19 votes

Homemade Easy Beef Enchiladas

These Homemade Easy Beef Enchiladas are Mexican comfort food done right! Homemade enchilada sauce makes these extra special!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: beef enchiladas recipe, beef recipe, Comfort Food
Servings: 8 enchiladas
Calories: 495kcal
Author: MaryAnn Dwyer

Ingredients

Homemade Enchilada Sauce

  • 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

Beef Enchiladas

  • 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

Instructions

Homemade Enchilada Sauce

  • 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.

Beef Enchiladas

  • 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.

Notes

  • 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.
  • 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.

Nutrition

Calories: 495kcal | Carbohydrates: 46g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 59mg | Sodium: 1441mg | Potassium: 307mg | Fiber: 4g | Sugar: 9g | Vitamin A: 602IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 4mg