This homemade beef enchiladas recipe is an inexpensive dinner meal that will make everyone feel full and happy. It's so easy to make and tastes as good or better than those you'll find at many Mexican restaurants.
Easy Beef Enchiladas from Scratch
Making your own beef enchiladas from scratch isn't as difficult as you think. It's actually pretty easy to prepare, and cheaper than what you would pay at the restaurant. It's one of the must-try Mexican recipes to make at home, no cooking skills required.
The Ingredients
This beef enchiladas dish contains ground beef, garlic, onion, corn tortillas, cheese, black olives, green onions, and homemade red enchilada sauce.
Red Enchilada Sauce: You can use any type of enchilada sauce, fresh or canned. The red enchilada sauce plays an important role to elevate this dish. For that reason, I recommend making your own enchilada sauce if you have a bit of time to prepare it. Here's a complete tutorial on how to make your own homemade red enchilada sauce.
Tortillas: Corn tortillas are traditional for authentic Mexican-style enchiladas but flour tortillas will work as well (Tex-Mex style enchiladas). In this recipe, I used white corn tortillas.
Cheese: I used the Mexican blend cheese to add a smooth, creamy, and cheesy flavor to enchiladas. This blend contains a combination of Monterey jack cheese, mild cheddar cheese, Queso quesadilla cheese, and Asadero cheese.
Toppings: Be creative! You can pile your enchiladas with whatever toppings you like such as sour cream, Pico de gallo, Mexican cream, sliced radishes, etc. I personally used a combination of fresh diced avocado, jalapeno, and cilantro.
How to Avoid Soggy Enchiladas
Whether you use corn or flour tortillas, these are some tips to prevent the enchiladas from getting soggy while cooking.
If you are using corn tortillas
- Briefly fry the corn tortillas in hot oil. This step helps soften the tortillas for rolling and prevents them from falling apart. The fat content in oil helps develop the flavor of the tortillas.
- Use just a small amount of sauce on the bottom of the baking dish and on the surface of tortillas.
If you are using flour tortillas
- Do not spread the sauce over the bottom of a casserole dish.
- Put the rolled tortillas in a baking dish. Cook them in the oven until they get a little crispy and browned on all edges.
- Remove from the oven then pour in the sauce and cheese, bake or broil for a few minutes just until the cheese is melted.
How to Make Beef Enchiladas from Scratch
Step 1. Prepare the Filling
- In a large skillet, brown the beef with onions over medium-high heat. Transfer the browned beef to a colander and drain the fat.
- Add the browned beef back into the skillet. Season with cumin, garlic, salt, and black pepper.
- Add chopped green chilies, stir for 2 minutes then add chopped black olives. Stir to combine then turn off the heat.
Step 2. Prepare the Corn Tortillas
- In a large skillet, heat enough oil over medium heat. Fry the corn tortillas until soft (for about 5 seconds on each side). Drain on a paper towel-lined plate.
Step 3. Roll and Fill the Corn Tortillas
- Preheat the oven to 350°F.
- Spread about ½ cup of red enchilada sauce at the bottom of a large baking dish (9x13 inch).
- Working one at a time, spread a small amount of sauce on top of the tortilla. Top with some of the ground beef mixture, green onions, and cheese then roll up the tortilla.
- Place the rolled tortilla in the baking dish, repeat with the rest of the tortillas then pour the remaining sauce on top.
- Sprinkle with some shredded cheese, chopped green onions, and diced black olives.
- Bake for 15-20 minutes or until bubbly.
FAQ and Cooking Tips
Enchiladas can be made two days ahead of time, then heated in the oven prior to eating. To prevent the enchiladas from getting soggy it is highly recommended to store the rolled tortillas and the sauce separately. You can pour the sauce and cheese over the tortillas and then heat and melt it in the oven right before serving.
First, allow the enchiladas to cool down to room temperature but no longer than two hours. Store the enchiladas in an airtight container. Properly stored, the leftover will last up to 2 days in the fridge or 3 months in the freezer.
You can reheat the enchiladas in the microwave or the oven at 350°F for about 25 minutes or until the internal temperature reaches 165°F.
Check Out More Tasty Mexican-inspired Recipes
- Skillet Beef Enchiladas
- Instant Pot Cilantro Lime Rice
- Ground Beef Quesadilla
- Tofu Rancheros
- Albondigas Soup Recipe
- Easy Chicken Enchiladas
📖 Recipe
Beef Enchiladas
Ingredients
- 1 pound ground beef
- 1 cup diced onion
- ¾ teaspoon salt
- black pepper (to taste)
- 1½ tablespoon minced garlic
- 2 teaspoon ground cumin
- 2¼ cups red enchilada sauce
- 3 cups shredded Mexican-blend cheese
- ½ cup chopped black olives (rinsed and drained)
- ¾ cup chopped green onion
- 8 oz diced green chilies (about 2 cans)
- 14 corn tortillas
- canola oil (for frying)
Method
- Preheat the oven to 350°F.
- In a large skillet, brown the beef with onions over medium-high heat. Transfer the browned beef to a colander and drain the fat.
- Add the browned beef back into the skillet. Season with garlic, cumin, salt, and black pepper. Add chopped green chilies, stir for 2 minutes or until the liquid is absorbed. Add diced black olives, stir to combine then turn off the heat.
- In a skillet, heat ½ cup of oil over medium heat. Fry the corn tortillas until soft (about 5-7 seconds on each side). Drain on a paper towel-lined plate.
- Spread about ½ cup of red enchilada sauce over the bottom of a 9x13- inch casserole dish. Working one at a time, spread a small amount of sauce on top of the tortilla. Add some of the meat mixture, green onions, and cheese then roll up the tortilla.
- Place the rolled tortilla in the baking dish, repeat with the rest of the tortillas then pour the remaining sauce on top. Sprinkle with the remaining shredded cheese, chopped green onions, and 1 tablespoon of diced black olives. Bake for 15-20 minutes or until bubbly. Serve with toppings of your choice.
Nutrition
Notes
- Skip the Sauce. Do not spread the sauce over the bottom of a casserole dish.
- Cook the Rolled Tortillas First. Put the rolled tortillas in a baking dish. Cook them in the oven until they get a little crispy and browned on all edges.
- Add the Sauce and Cheese. Remove from the oven then pour in the sauce and sprinkle with the remaining shredded cheese, chopped green onions, and 1 tablespoon of diced black olives. Bake or broil for a few minutes just until the cheese is melted.
Cathleen says
Thanks so much for this idea.
kathie dreiling says
Very good,and easy to make everyone is asking for more.
Rika says
Hi Kathie,
I am glad that everyone in your family loved this beef enchiladas recipe. Thanks for taking the time to share your feedback.
Best,
Rika
Anaiah says
These enchiladas were a huge hit for dinner! They were quick to make and absolutely delicious. I had some hatch chiles from the garden so I added that to mine. Great recipe!
Rika says
I am glad that you liked it, Anaiah! Thanks for reviewing this recipe.
Ashley F. says
These were so easy to put together! The homemade enchilada sauce was just perfect! This recipe is a keeper!
Rika says
Hi Ashley,
Thanks for trying. I am glad that you liked this beef enchiladas recipe.
Tara says
These beef enchiladas look absolutely fantastic, especially with the red enchilada sauce. I love all the tips to help make them perfect.
Cate says
These enchiladas look delicious and gorgeous photos! Saving!