Looking for a crowd-pleasing casserole the whole family will love? You can’t go wrong with these garlic-infused beef enchiladas, one of our top-rated Tex-Mex recipes. The saucy beef filling is coated with creamy Colby-Jack cheese and rolled inside soft flour tortillas. A homemade enchilada sauce coats the tortillas for a rich flavor and a smooth finish in each bite.
For this recipe, you can use store-bought ingredients like taco seasoning and jarred enchilada sauce, but the depth of flavor in making your own is worth the time. Plus, with a homemade enchilada sauce, you can control the ingredients and make the dish as spicy or mild as you like. Also, if you’re concerned about sodium, this is a good opportunity to use lower-sodium or no-salt-added broth and no-salt-added canned tomatoes.
We’ll provide tips below on how to make this ahead of time so you can cut down on prep during a busy week. You can even store the enchiladas in the freezer for meals to come!
Beef Enchiladas Ingredients
- Spiced ground beef: We flavor ground beef with stewed tomatoes, onion, chili powder, salt, garlic powder, ground cumin and rubbed sage. The mixture thickens and becomes saucy as it simmers.
- Enchilada sauce: Homemade enchilada sauce is surprisingly easy to make. Ours combines garlic with beef broth, tomato sauce, chili powder, ground cumin and rubbed sage. The spices can be strong, so we suggest starting at the low end of each suggested range. Taste the sauce, then adjust the seasonings based on your preferences.
- Flour tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but flour tortillas are more common in Tex-Mex versions. Flour tortillas are soft and pliable, so they’re much easier to roll up. Feel free to use any tortilla that you’re comfortable working with in this recipe.
- Colby-Monterey Jack cheese: You might find this cheese at the store labeled as “Colby-Jack.” It’s a marbled, orange-and-white cheese with a creamy, slightly tangy flavor. For a spicy twist, swap in pepper jack cheese.
- Optional toppings: Serve beef enchiladas with any toppings you’d use for homemade tacos. Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion, and cubed avocado are some of our favorite toppings.
Directions
Step 1: Brown the beef
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.
Step 2: Make the beef mixture
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.
Step 3: Make the enchilada sauce
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 13×9-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!
Step 4: Roll the beef enchiladas
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.
Step 5: Bake the beef enchiladas
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.
Step 6: Serve the beef enchiladas
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.
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.
How to Store Beef Enchiladas
Store leftover beef enchiladas in an airtight container in the refrigerator for three to four days. You can reheat leftover enchiladas in the microwave in a pinch, but enchiladas become soggy over time, and the microwave makes them even softer. It’s better to reheat enchiladas in a 350° oven until they reach an internal temperature of 165°.
Can you freeze beef enchiladas?
To freeze beef enchiladas, let them cool completely. Transfer the enchiladas into a freezer-safe storage container, and store in the freezer for up to three months. Thaw the enchiladas in the refrigerator overnight, and reheat as directed.
Can you make beef enchiladas ahead of time?
There are two good ways to make enchiladas in advance (while avoiding soggy tortillas). You can prepare the beef mixture and the enchilada sauce a day ahead, and store each in a separate airtight container in the refrigerator. When you’re ready to bake, assemble and bake the enchiladas as directed.
Alternatively, you can freeze the unbaked enchiladas. Follow the assembly directions, but do not add the sauce on top. Cover the baking dish, and transfer it to the freezer. Store the remaining sauce in a separate freezer-safe container. Store in the freezer for up to three months. To use, partially thaw the enchiladas in the refrigerator overnight. Remove the baking dish from the refrigerator 30 minutes before baking. Top with the remaining sauce, and bake as directed.
Beef Enchiladas Tips
How do you keep beef enchiladas from getting soggy?
The best way to keep beef enchiladas from getting soggy is to use the recommended amount of sauce. Don’t roll the sauce inside the tortillas, either, as too much sauce can cause the tortillas to absorb extra moisture, leading to a soggy mess. Instead, coat the bottom of the casserole dish with a layer of enchilada sauce. Then pour just enough sauce over the top to coat the tortillas.
What do you serve with beef enchiladas?
Serve ground beef enchiladas with your favorite garnishes, such as cherry tomatoes, red onions, jalapenos and sliced avocado. You can serve them with your favorite Mexican side dishes like street corn or refried beans. Or keep things light, and pair them with a salad like tomato, avocado and corn salad.
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, add one tortilla at a time. Cook the tortilla for 10 seconds on each side, then transfer to a rack or paper towel to drain. When they’re all fried, fill and roll as directed.
