Easy Ground Beef Enchiladas with Fresh Tomato Sauce

Enchiladas is a classic of Mexican cuisine that is also a really adaptable recipe with loads of variations.  Most of the time, people associate it with chicken but we always enjoy it with ground (or minced as we call it) beef.  Somehow, the ground meat just seems to sit in the tortillas a little better!

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This recipe takes about an hour in total but if you want to cut that down a bit, you can use a store-bought tomato sauce.  I just wanted to give you the whole thing if you want to try it that way!

What do you put inside enchiladas?

As I said, ground or minced beef or chicken are the traditional ideas for filling enchiladas but really there’s no limit to what you can add.

For example, some people always add refried beans with whatever meat they are using because they find it keeps everything together better – but others argue this makes it a burrito!  

Other people insist on adding bell peppers or corn.  Rice is another idea I’ve seen and one of my must-have ingredients is always to have cheese involved.

How do you keep enchiladas from getting soggy?

This recipe follows a two-step process to prevent soggy tortillas that fall apart after baking. The first step is to lightly toast the corn tortillas in a little vegetable oil. The second step is to lightly coat the toasted tortillas on both sides in some of the sauce before assembling the enchiladas.

What you need to make ground beef enchiladas

Red Enchilada Sauce Ingredients:

• ¼ c. unsalted butter, cut into chunks 
• 3 T. all-purpose flour
• 2 T. chili powder
• 1 t. ground cumin
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. dried oregano
• ½ t. sea salt
• 1¼ c. tomato sauce
• 1¾ c. chicken broth, divided

Filling Ingredients:

• 1 T. extra virgin olive oil
• 1 medium white onion, diced
• 2-3 cloves garlic
• ½ t. sea salt 
• 1 lb. ground beef (80/20)
• 1 4-oz. can green chilis, drained
• 3 T. red enchilada sauce (above)

Remaining Ingredients:

• ½ c. vegetable oil, divided
• 8 6-inch corn tortillas
• 8-oz. 4-cheese Mexican blend, finely shredded, divided
• 2 T. fresh cilantro leaves, finely chopped

Kitchen equipment

• Baking dish (see below)
• Large skillet
• Spatula 

How to make the recipe

STEP 1: To prepare the sauce, melt butter in a large skillet over medium heat. Add the flour, chili powder, ground cumin, garlic powder, onion powder, oregano, and salt. Stir to combine. 

STEP 2: Add the tomato sauce and one cup chicken broth and stir until completely smooth, approximately 3-4 minutes. 

STEP 3: Reduce heat to low and gradually add the remaining chicken broth, one-quarter cup at a time, while you work on the filling and assembling the enchiladas. 

Note: The sauce will continue to thicken as it rests. Adding additional chicken broth, a little at a time, while you work on Steps #4-13 will help maintain the proper consistency. 

STEP 4: To prepare the filling, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and salt, and stir to combine. Cook, stirring frequently until the onions soften and just start to develop some color, approximately 3-4 minutes.

STEP 5: Add the beef to the skillet and break it apart with a spatula while it browns. Cook, stirring occasionally, for 6-7 minutes, or until completely browned. 

STEP 6: Once the beef is browned, carefully drain excess fat from the skillet before adding green chilis and three tablespoons of the sauce to season. Stir to combine and reduce heat to low to keep warm. 

STEP 7: Place the top oven rack in the center position and preheat the oven to 350°F. Add three or four spoonfuls of the sauce to a 7”x11”x2” baking dish and use the back of the spoon to lightly cover the bottom of the dish. Set aside. 

STEP 8: To assemble the enchiladas, add a small amount of vegetable oil to a small skillet set over medium-high heat. Once the skillet is hot, add one tortilla and toast until nicely browned, approximately 2 minutes. Flip the tortilla and repeat on the other side. 

STEP 9: Dip the toasted tortilla into the warm enchilada sauce to coat on both sides. Remove as much excess sauce as possible before transferring to a large, rimmed plate. Set aside.

STEP 10: Add a little more vegetable oil to the skillet and repeat step #8 with a second tortilla. Place the toasted tortilla on top of the sauce-covered tortilla on the plate, then add one spoonful of sauce on top of it. Use the back of the spoon to spread the sauce until it covers the top surface of the second tortilla. (The excess sauce from the first tortilla will adhere to the bottom of the second tortilla). 

Time-Saving Tip: Add additional oil and the next tortilla to the hot skillet right before you add the sauce to the top of the last tortilla on the stack. This will speed up the process of prepping your tortillas significantly vs. waiting to toast the next one until after you have covered the last one in the sauce. 

STEP 11: Repeat step #10 with the remaining tortillas, lightly toasting each tortilla in a little oil on each side, then adding to the stack and evenly coating the top surface with some sauce.  

STEP 12: Once all eight tortillas have been prepped, add a large spoonful of the filling to the top tortilla halfway between the midway point and the bottom edge. Add a little shredded cheese on top and roll the tortilla from the bottom end up. Place the rolled enchilada into the prepared baking dish, seam down. 

STEP 13: Repeat this process with the remaining tortillas until all eight enchiladas are in the baking dish, as shown.  

STEP 14: If any of the beef fillings are left over, spoon it into the baking dish in the space on either end of the enchiladas, as shown. Top with the remaining sauce and shredded cheese and place in the preheated oven for 15 minutes, or until the cheese is completely melted and bubbly. 

STEP 15: Remove from the oven and top with some fresh cilantro right before serving. 

Storing the recipe

Freezing the recipe: You can make double or triple batches of the sauce and once it has cooled, store it in airtight containers and pop it in the freezer.  Freeze for up to three months, defrost and reheat before using on this or any other similar dish.

Recipe tips

The recipe uses a 7x11x12 inch baking dish similar to this one so it is a great idea to use something very similar to follow the instructions.

Building a stack of toasted and sauce-coated tortillas, as described below, will help them stay warm and pliable until you are ready to assemble the enchiladas.   

Yield: 8 enchiladas

Easy Ground Beef Enchiladas with Fresh Tomato Sauce

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Try this classic ground beef enchiladas recipe complete with homemade red sauce recipe and enjoy a delicious and filling Mexican inspired meal

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

Red Enchilada Sauce Ingredients:

Toggle ingredient group

• ¼ c. unsalted butter, cut into chunks 
• 3 T. all-purpose flour
• 2 T. chili powder
• 1 t. ground cumin
• 1 t. garlic powder
• 1 t. onion powder
• 1 t. dried oregano
• ½ t. sea salt
• 1¼ c. tomato sauce
• 1¾ c. chicken broth, divided

Filling Ingredients:

Toggle ingredient group

• 1 T. extra virgin olive oil
• 1 medium white onion, diced
• 2-3 cloves garlic
• ½ t. sea salt 
• 1 lb. ground beef (80/20)
• 1 4-oz. can green chilis, drained
• 3 T. red enchilada sauce (above)

Remaining Ingredients:

Toggle ingredient group

• ½ c. vegetable oil, divided
• 8 6-inch corn tortillas
• 8-oz. 4-cheese Mexican blend, finely shredded, divided
• 2 T. fresh cilantro leaves, finely chopped

Instructions

STEP 1: To prepare the sauce, melt butter in a large skillet over medium heat. Add the flour, chili powder, ground cumin, garlic powder, onion powder, oregano, and salt. Stir to combine. 

STEP 2: Add the tomato sauce and one cup chicken broth and stir until completely smooth, approximately 3-4 minutes. 

STEP 3: Reduce heat to low and gradually add the remaining chicken broth, one-quarter cup at a time, while you work on the filling and assembling the enchiladas. 

Note: The sauce will continue to thicken as it rests. Adding additional chicken broth, a little at a time, while you work on Steps #4-13 will help maintain the proper consistency. 

STEP 4: To prepare the filling, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and salt, and stir to combine. Cook, stirring frequently until the onions soften and just start to develop some color, approximately 3-4 minutes.

STEP 5: Add the beef to the skillet and break it apart with a spatula while it browns. Cook, stirring occasionally, for 6-7 minutes, or until completely browned. 

STEP 6: Once the beef is browned, carefully drain excess fat from the skillet before adding green chilis and three tablespoons of the sauce to season. Stir to combine and reduce heat to low to keep warm. 

STEP 7: Place the top oven rack in the center position and preheat the oven to 350°F. Add three or four spoonfuls of the sauce to a 7”x11”x2” baking dish and use the back of the spoon to lightly cover the bottom of the dish. Set aside. 

STEP 8: To assemble the enchiladas, add a small amount of vegetable oil to a small skillet set over medium-high heat. Once the skillet is hot, add one tortilla and toast until nicely browned, approximately 2 minutes. Flip the tortilla and repeat on the other side. 

STEP 9: Dip the toasted tortilla into the warm enchilada sauce to coat on both sides. Remove as much excess sauce as possible before transferring to a large, rimmed plate. Set aside.

STEP 10: Add a little more vegetable oil to the skillet and repeat step #8 with a second tortilla. Place the toasted tortilla on top of the sauce-covered tortilla on the plate, then add one spoonful of sauce on top of it. Use the back of the spoon to spread the sauce until it covers the top surface of the second tortilla. (The excess sauce from the first tortilla will adhere to the bottom of the second tortilla). 

Time-Saving Tip: Add additional oil and the next tortilla to the hot skillet right before you add the sauce to the top of the last tortilla on the stack. This will speed up the process of prepping your tortillas significantly vs. waiting to toast the next one until after you have covered the last one in the sauce. 

STEP 11: Repeat step #10 with the remaining tortillas, lightly toasting each tortilla in a little oil on each side, then adding to the stack and evenly coating the top surface with some sauce.  

STEP 12: Once all eight tortillas have been prepped, add a large spoonful of the filling to the top tortilla halfway between the midway point and the bottom edge. Add a little shredded cheese on top and roll the tortilla from the bottom end up. Place the rolled enchilada into the prepared baking dish, seam down. 

STEP 13: Repeat this process with the remaining tortillas until all eight enchiladas are in the baking dish, as shown.  

STEP 14: If any of the beef fillings are left over, spoon it into the baking dish in the space on either end of the enchiladas, as shown. Top with the remaining sauce and shredded cheese and place in the preheated oven for 15 minutes, or until the cheese is completely melted and bubbly. 

STEP 15: Remove from the oven and top with some fresh cilantro right before serving.

Notes

 

Building a stack of toasted and sauce-coated tortillas, as described below, will help them stay warm and pliable until you are ready to assemble the enchiladas.  

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 496Total Fat: 37gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 81mgSodium: 938mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 22g

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