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beef enchiladas recipe.
5 from 3 votes

Beef Enchiladas

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.
Prep Time 30 mins
Cook Time 45 mins
Course Main Dish
Cuisine Mexican
Servings 14 rolled tortillas
Calories 234 kcal


  • 1 pound ground beef
  • 1 cup diced onion
  • ¾ tsp salt
  • black pepper, (to taste)
  • tbsp minced garlic
  • 2 tsp ground cumin
  • 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)


  • 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 tbsp of diced black olives. Bake for 15-20 minutes or until bubbly. Serve with toppings of your choice.


Store the enchiladas in an airtight container. The leftover will last up to 2 days in the fridge or 3 months in the freezer.
If you are using flour tortillas, follow these steps to prevent soggy enchiladas:
  • 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 tbsp of diced black olives. Bake or broil for a few minutes just until the cheese is melted.


Calories: 234kcalCarbohydrates: 16gProtein: 13gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 42mgSodium: 718mgPotassium: 190mgFiber: 3gSugar: 4gVitamin A: 497IUVitamin C: 3mgCalcium: 159mgIron: 2mg
Keyword beef enchilada recipe, beef enchiladas
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