Easy Beef Enchiladas Recipe – Flavorful & Comforting
There’s something magical about a plate of beef enchiladas—warm, cheesy, and packed with bold flavors. I remember making these for the first time on a chilly evening, and the aroma instantly filled the kitchen with comfort. Perfect for family dinners or meal prep, this easy homemade beef enchiladas recipe brings a taste of Mexico straight to your table without any fuss. You’ll love how tender the beef is, wrapped in soft tortillas and smothered in rich sauce.
Ingredients
For the Beef Filling:
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1 lb (450 g) ground beef
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp chili powder
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½ tsp salt (adjust to taste)
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¼ tsp black pepper
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1 cup tomato sauce
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½ cup beef broth
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1 tbsp olive oil
For the Enchiladas:
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8 small flour tortillas
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2 cups shredded cheddar cheese (or a mix of cheddar and mozzarella)
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½ cup chopped fresh cilantro (optional, for garnish)
For the Enchilada Sauce:
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1 cup tomato sauce
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½ cup water
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1 tsp chili powder
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1 tsp ground cumin
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¼ tsp garlic powder
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¼ tsp onion powder
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Salt and pepper to taste
Step-by-Step Instructions
Prepare the Beef Filling:
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Heat 1 tbsp olive oil in a large skillet over medium heat.
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Add chopped onions and cook for 3–4 minutes until soft.
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Add minced garlic and cook for 30 seconds until fragrant.
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Add ground beef and cook until browned, breaking it into small pieces.
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Stir in cumin, smoked paprika, chili powder, salt, and black pepper.
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Add 1 cup tomato sauce and ½ cup beef broth, simmer for 10 minutes until the mixture thickens. Remove from heat.
Make the Enchilada Sauce:
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In a small saucepan, combine tomato sauce, water, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
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Simmer over medium heat for 5–7 minutes until slightly thickened.
Assemble the Enchiladas:
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Preheat oven to 375°F (190°C).
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Spread a thin layer of enchilada sauce on the bottom of a baking dish.
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Spoon 2–3 tbsp of beef filling onto each tortilla, sprinkle with 2 tbsp cheese, and roll tightly.
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Place rolled tortillas seam-side down in the dish.
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Pour remaining enchilada sauce over the top, and sprinkle the rest of the cheese evenly.
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Bake for 20–25 minutes until cheese is melted and bubbly.
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Garnish with chopped cilantro if desired and serve hot.
Tips & Variations
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Cheese Swap: Try pepper jack for a spicy kick or a dairy-free cheese alternative.
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Add Veggies: Bell peppers or corn can be added to the beef filling for extra flavor and nutrition.
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Make it Ahead: Assemble enchiladas the night before and refrigerate; bake when ready.
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Tortilla Options: Corn tortillas work well for a lighter version; lightly warm them to avoid cracking.
Storing & Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Freezer: Wrap individual enchiladas in foil and freeze up to 2 months.
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Reheat: Oven: 350°F (175°C) for 15–20 minutes; Microwave: Cover and heat in 1–2 minute intervals until warm.
FAQs
Can I make it ahead?
Yes! Assemble enchiladas in advance and refrigerate until ready to bake.
Can I use gluten-free tortillas?
Absolutely! Gluten-free tortillas work well; warm them slightly to prevent cracking.
Can I freeze cooked enchiladas?
Yes, they freeze beautifully. Wrap tightly in foil and reheat in the oven.
How can I make it less spicy?
Reduce or omit chili powder and paprika from the beef filling and sauce.
Can I use leftover beef?
Yes! Leftover cooked beef or roast can replace ground beef; just shred it before using.
Nutritional Information (per serving, serves 4)
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Calories: ~450 kcal
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Protein: 28 g
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Carbohydrates: 32 g
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Fat: 22 g
Conclusion / Call to Action
This easy beef enchiladas recipe is a true crowd-pleaser—cheesy, flavorful, and perfect for any occasion. Give it a try for your next family dinner or cozy night in. Don’t forget to comment below with your tweaks or favorite variations, and share this recipe with friends who love comforting homemade meals. For more delicious ideas, check out our other recipes like cheesy chicken enchiladas or veggie enchiladas for a lighter twist.
