Ultimate Beef Enchiladas Recipe: A Step-by-Step Guide to Perfection

Beef enchiladas are a classic comfort food, perfect for a weeknight dinner or a weekend gathering. This recipe provides a detailed, step-by-step guide to creating the best beef enchiladas you’ve ever tasted. From preparing the flavorful beef filling to assembling the enchiladas and baking them to golden perfection, we’ll cover every detail to ensure your success.

Why This Recipe Works

This recipe stands out because of its focus on layering flavors and using high-quality ingredients. Here’s what makes it exceptional:

• Flavorful Beef Filling: We use a combination of ground beef and spices, simmered in a rich tomato-based sauce, to create a filling that’s both savory and satisfying.
• Homemade Enchilada Sauce: While store-bought sauce can work in a pinch, making your own enchilada sauce elevates the dish to a whole new level. Our recipe is easy to follow and packed with authentic flavors.
• Proper Tortilla Preparation: Softening the tortillas before filling them prevents cracking and ensures they roll easily. We’ll show you the best methods for achieving perfectly pliable tortillas.
• Generous Cheese: A generous layer of cheese on top creates a bubbly, golden crust that’s irresistible.

Ingredients You’ll Need

For the Beef Filling:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1.5 pounds ground beef (80/20 blend is ideal)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1/2 cup beef broth
• 1/4 cup chopped cilantro, plus more for garnish
• Salt and black pepper to taste

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper (optional)
• 2 cups beef broth or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon apple cider vinegar

For Assembly:

• 12 corn tortillas (6-inch size)
• 3 cups shredded cheddar cheese, Monterey Jack cheese, or a blend
• Optional toppings: sour cream, guacamole, chopped tomatoes, sliced green onions, black olives

Equipment You’ll Need

• Large skillet or Dutch oven
• 9×13 inch baking dish
• Small saucepan (for enchilada sauce)
• Measuring cups and spoons
• Wooden spoon or spatula

Step-by-Step Instructions

Step 1: Prepare the Beef Filling

1. Sauté Aromatics: Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the ground beef to the skillet and break it up with a wooden spoon. Cook until the beef is browned, about 7-10 minutes, draining off any excess grease.
3. Add Spices: Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.
4. Simmer the Filling: Add the diced tomatoes (undrained), tomato sauce, and beef broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together.
5. Finish the Filling: Stir in the chopped cilantro and season with salt and black pepper to taste. Set aside.

Step 2: Make the Enchilada Sauce

1. Make the Roux: In a small saucepan, heat the olive oil over medium heat. Add the flour and whisk constantly for 1-2 minutes until a smooth paste forms (this is called a roux). Be careful not to burn the roux.
2. Add Spices: Stir in the chili powder, cumin, garlic powder, onion powder, oregano, salt, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, to toast the spices.
3. Whisk in Broth: Slowly whisk in the beef broth (or chicken broth) until the sauce is smooth and there are no lumps.
4. Simmer the Sauce: Add the tomato paste and apple cider vinegar. Bring the sauce to a simmer, then reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
5. Taste and Adjust: Taste the enchilada sauce and adjust seasonings as needed. Add more salt, chili powder, or cayenne pepper to your preference.

Step 3: Prepare the Tortillas

Softening the tortillas is crucial to prevent them from cracking when you roll them. Here are a few methods you can use:

• Microwave Method: Stack the tortillas and wrap them in a damp paper towel. Microwave for 30-60 seconds, or until they are pliable.
• Oven Method: Wrap the tortillas in foil and heat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• Skillet Method: Heat a dry skillet over medium heat. Warm each tortilla for a few seconds per side, until pliable. Be careful not to burn them.

Choose the method that works best for you, and ensure the tortillas are warm and pliable before proceeding.

Step 4: Assemble the Enchiladas

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Sauce the Baking Dish: Spread a thin layer of enchilada sauce in the bottom of a 9×13 inch baking dish. This prevents the enchiladas from sticking and adds flavor.
3. Fill the Tortillas: Working with one tortilla at a time, dip it briefly in the enchilada sauce to coat both sides. Place the tortilla on a plate.
4. Add Filling and Cheese: Spoon about 1/4 cup of the beef filling down the center of the tortilla. Sprinkle with a generous amount of shredded cheese.
5. Roll and Place: Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
6. Repeat: Repeat steps 3-5 with the remaining tortillas, filling, and cheese, arranging the enchiladas snugly in the baking dish.
7. Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle generously with the remaining shredded cheese.

Step 5: Bake the Enchiladas

1. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes.
2. Uncover and Bake: Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
3. Rest: Let the enchiladas rest for 5-10 minutes before serving. This allows the filling to set and makes them easier to serve.

Step 6: Serve and Enjoy

1. Garnish: Garnish the enchiladas with your favorite toppings, such as sour cream, guacamole, chopped tomatoes, sliced green onions, and black olives.
2. Serve: Serve the beef enchiladas hot, with a side of rice and beans for a complete and satisfying meal.

Tips for the Best Beef Enchiladas

• Use High-Quality Ground Beef: Opt for an 80/20 blend of ground beef for the best flavor and texture. The fat adds richness to the filling.
• Don’t Skip the Spice Toasting: Toasting the spices in the skillet before adding the other ingredients enhances their flavor and aroma.
• Adjust the Heat: If you prefer a spicier enchilada sauce, add more cayenne pepper or a pinch of red pepper flakes. For a milder sauce, omit the cayenne pepper altogether.
• Use Fresh Ingredients: Fresh cilantro, garlic, and onions will make a noticeable difference in the flavor of your enchiladas.
• Don’t Overfill the Tortillas: Overfilling the tortillas can make them difficult to roll and prone to bursting during baking. Use just enough filling to create a snug roll.
• Prevent Sticking: Spread a thin layer of enchilada sauce on the bottom of the baking dish to prevent the enchiladas from sticking.
• Cheese Selection: Use a good melting cheese like Monterey Jack, cheddar, or a Mexican cheese blend.

Variations and Additions

• Add Beans: Incorporate a can of drained and rinsed black beans or pinto beans into the beef filling for added fiber and protein.
• Vegetarian Option: Substitute the ground beef with cooked lentils or crumbled tofu for a vegetarian version.
• Different Sauces: Experiment with different enchilada sauces, such as a green tomatillo sauce or a creamy sour cream sauce.
• Add Vegetables: Include diced bell peppers, corn, or zucchini in the beef filling for added nutrients and flavor.
• Spice it Up: Add chopped jalapeños or serrano peppers to the beef filling for extra heat.
• Cream Cheese: Add a small amount of cream cheese to the beef filling for a richer, creamier texture. About 4 ounces of softened cream cheese works well.
• Use Different Meats: Substitute ground beef with shredded chicken, pork, or turkey for a different flavor profile.

Serving Suggestions

Beef enchiladas are a versatile dish that can be served with a variety of sides. Here are some popular options:

• Rice and Beans: A classic combination that complements the flavors of the enchiladas.
• Mexican Street Corn Salad: A refreshing and flavorful salad with grilled corn, cotija cheese, cilantro, and a creamy dressing.
• Guacamole and Chips: A crowd-pleasing appetizer that pairs perfectly with enchiladas.
• Salsa and Tortilla Chips: Another classic appetizer that adds a spicy kick to the meal.
• Side Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the rich enchiladas.

Make-Ahead Instructions

Beef enchiladas can be made ahead of time for easy entertaining or meal prepping. Here’s how:

• Assemble in Advance: Assemble the enchiladas completely, including the sauce and cheese topping. Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours.
• Bake Later: When ready to bake, preheat the oven to 375°F (190°C). Remove the plastic wrap and bake as directed in the recipe, adding an extra 5-10 minutes to the baking time if the enchiladas are cold.
• Make the Filling Ahead: The beef filling and enchilada sauce can be made up to 3 days in advance and stored separately in the refrigerator. This is a great way to break up the preparation process.

Storage Instructions

• Refrigerate: Leftover beef enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: To reheat, cover the enchiladas with foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave individual enchiladas for 1-2 minutes.
• Freeze: For longer storage, freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed in the recipe, adding extra baking time if necessary.

Nutritional Information (Approximate)

The nutritional information provided below is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 450-550 per enchilada
• Fat: 25-35 grams
• Saturated Fat: 12-18 grams
• Cholesterol: 80-100 mg
• Sodium: 800-1000 mg
• Carbohydrates: 30-40 grams
• Fiber: 5-7 grams
• Sugar: 5-8 grams
• Protein: 25-35 grams

Conclusion

With this detailed recipe and step-by-step guide, you’ll be able to create the best beef enchiladas right in your own kitchen. From the flavorful beef filling to the homemade enchilada sauce and the generous layer of cheese, every element of this dish is designed to deliver a truly satisfying and memorable meal. So gather your ingredients, follow the instructions, and get ready to enjoy a delicious batch of homemade beef enchiladas!