Beef Enchiladas recipe

overhead view of a white baking dish filled with beef enchiladas and toppings beside.

Course: Main Course

Cuisine: American, Mexican

Diet: Gluten Free

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: enchiladas

Calories: 374cal

Author: Ashley Fehr

This easy Beef Enchiladas recipe is so packed with flavor, they're always a hit with my family! Made with lean ground beef, onions, peppers, homemade red enchilada sauce, Monterey Jack cheese, and all the classic flavors you love in Mexican food, they're healthy AND comforting.

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Ingredients

Enchilada Sauce

28 oz canned crushed tomatoes 798 ml, no salt added
½ cup water
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon chipotle powder you can substitute smoked paprika
brown sugar

Beef Enchiladas

1 lb lean ground beef
1 medium onion (diced)
1 green bell pepper (diced)
1 cup black beans (rinsed and drained)
8 medium flour or corn tortillas ( about 7" in diameter)
3 cups shredded Monterey Jack cheese
pico de gallo salsa, sour cream, cilantro, lime wedges for garnish as desired

Instructions

Preheat oven to 375 degrees F and lightly grease a 9×13" baking dish.
In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt, and chipotle powder. Taste and adjust to your preferences. Add 1 teaspoon of brown sugar to balance the acidity of the tomatoes if needed.
Add ground beef, onion and peppers to a large skillet over medium-heat. Cook, stirring often, until beef is browned and vegetables have softened. Stir in ¾ cup enchilada sauce and beans.
Assemble the enchiladas: Spread 1 cup of sauce at the bottom of the casserole dish.
Microwave tortillas for 30 seconds or until warm. This makes them more pliable.
Divide the beef mixture and half of the cheese between 8 tortillas and roll up tightly. Place in prepared pan.
Top with sauce (you may not use it all -- use as much as you like!) and remaining cheese.
Bake for 20-25 minutes until cheese is melted and sauce is bubbly.
Top with preferred garnishes and serve.

Notes

Ingredients and Substitutions:

Enchilada sauce: you can substitute the homemade enchilada sauce with roughly 3-4 cups of store-bought sauce.
Ground beef: if you use regular ground beef, you may want to use a paper towel to absorb some of the fat in the pan before adding the enchilada sauce. You can also swap the beef for ground pork, chicken or turkey if you prefer.
Beans: you can omit the beans if you don't like them, but I find you don't really notice them once everything is cooked together, and they add a ton of protein and fibre!
Tortillas: I use flour tortillas but corn tortillas would make this recipe easily gluten-free.
Cheese: I love Monterey Jack in enchiladas but you can also use Mozzarella or Cheddar if that's what you have on hand.

Storage:

Store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered in foil or in the microwave.
Freeze: Freeze beef enchiladas in a freezer bag or a freezer-safe container for up to 1 month. Defrost thoroughly in the refrigerator and heat through in the microwave or oven until piping hot.

Nutrition