Beef Enchiladas are a must have when you go to a Tex-Mex restaurant in Dallas! Some places try to make them fancier than others, but I prefer a traditional plate of Beef Enchiladas with beans & rice.

In my opinion, enchiladas are Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor, then is mixed with jalapeños, cheese, and cilantro. Rolled up in tortillas and topped with more sauce and cheese, these enchiladas are sheer perfection. It’s a classic recipe that deserves a spot in everyone’s dinner rotation. And while the cooking time is lengthy, it doesn’t take much effort and it has a fantastic, authentic flavor. The sauce totally makes it!

My husband and I polished off half of this pan between the two of us during a Sunday afternoon of football-watching, and I think we were both secretly jockeying for leftovers the next day. This recipe has definitely earned itself a spot in my list of favorite go-to recipes and is absolutely one that I make often.

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Beef Enchiladas

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: Tex-MexDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• Homemade Enchilada Sauce:

• 2 tbsp 2 avocado oil (or vegetable oil, or any other neutral oil)

• 2 tbsp 2 all-purpose flour

• 4 tbsp 4 chili powder

• 1/2 tsp 1/2 garlic powder

• 1/2 tsp 1/2 salt

• 1/4 tsp 1/4 ground cumin

• 1/4 tsp 1/4 dried oregano

• 2 cups 2 chicken or vegetable stock

• Beef Enchiladas:

• 2 tbsp 2 vegetable oil

• 1 1 yellow onion, diced

• 2 cloves 2 minced garlic

• 1 1/2 lbs 1 1/2 ground beef

• salt and black pepper, to taste

• 1 (4 oz) can 1 diced green chiles

• 1 (15 oz) can 1 black beans, rinsed and drained thoroughly

• 8 – 10 8 – 10 flour tortillas

• 3 cups 3 Mexican-blend shredded cheese

• 1 batch 1 homemade red enchilada sauce

• chopped fresh cilantro and green onions, for garnish

Directions

• Homemade Enchilada Sauce:
• Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
• Use immediately or refrigerate in an air-tight container for up to 3 days.
• Enchiladas:
• Preheat oven to 350°F.
• Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and sauté for 3-6 minutes, stirring occasionally. Drain beef mixture.
• To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add one third of a cup of cheese. Roll up tortilla and place in a greased 9 x 13″ baking pan. Continue with remaining tortillas.
• Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
• Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.