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Simple homemade Beef Enchiladas are full of Mexican comfort food flavors. This recipe includes a quick homemade red enchilada sauce and an easy ground beef filling that’s ready for the oven in 30 minutes. 

Beef Enchiladas in a ceramic baking dish.

Enchiladas originate in Mexico where people have been wrapping corn tortillas around fillings since Mayan times. You’ll find there are a wide variety of preparations, fillings, and sauces out there. This version uses corn tortillas that are filled with a mixture of ground beef, onion, chiles, and spices. Add in a little cheese and it’s smothered with a simple red chili powder enchilada sauce. This is a popular preparation that comes from Northern Mexico and the American Southwest.

Can I use store bought enchilada sauce?

This recipe calls for a quick homemade red enchilada sauce. It is super easy to make enchilada sauce at home and takes less than 10 minutes, but if you’d like, you can always use a store bought can. You’ll need one 15 ounce can, or about 2 cups.

 Vegetable broth being poured into a pot full of enchilada sauce ingredients.
Ground Beef Enchilada Filling in a stainless steel pan on the stove.
Dipping tortilla into enchilada sauce
Beef Enchilada Filling with Cheese

Can I use flour tortillas instead of corn tortillas?

Traditionally, enchiladas are made with corn tortillas, but you can also use flour tortillas if you’d like. The texture will be softer than when prepared with corn tortillas. No heating of the tortillas will be necessary.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Enchiladas being pulled out of a baking dish with a spatula.
Simple, quick, homemade Beef Enchiladas are full of Mexican comfort food flavors. This recipe includes a quick homemade red enchilada sauce and an easy ground beef filling that's ready for the oven in 30 minutes. 
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes

Red Enchilada Sauce

  • 2 tablespoons vegetable oil
  • 1 tablespoon cornstarch
  • 4 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried Mexican oregano
  • 2 cups vegetable broth

Ground Beef Filling

  • 1 1/2 pounds lean ground beef
  • 1 white onion diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces diced green chiles


  • 12 corn tortillas
  • 2 tablespoons vegetable oil for frying
  • 3 cups shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Make the enchilada sauce:

  • Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.

Make the ground beef filling:

  • Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.

Assemble enchiladas:

  • Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
  • Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP.
  • Dip each tortilla into the enchilada sauce to coat and set on a plate. Fill with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared 9x13 pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.


Serving: 2enchiladas | Calories: 599kcal | Carbohydrates: 31g | Protein: 42g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 120mg | Sodium: 1194mg | Potassium: 736mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2270IU | Vitamin C: 5mg | Calcium: 507mg | Iron: 5.1mg
Course: Main Dish
Cuisine: Mexican
Keyword: Beef Enchiladas

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martha ulloa

Hi, regards from Costa Rica . I love your recipes and videos. I learn so much, so many tips that really help me in my kitchen. You explain everything so clearly there Is no chance for mistakes. Thank you so much!


WOW !!! I’m Mexican American , reminded me of when I was growing up , comes in handy since my mom passed . Awesome way to keep a family recipe to pass on ! I was blown away ! Keep up the good work !

Patty Page

5 stars
We had this for lunch today and it was delicious! My corn tortillas kept crumbling when I tried to roll them, so I just layered them in my pan. My husband said it was a keeper! Thanks for the recipe!

Mike Beckham

4 stars
I cut the amount of chili powder to 3 tlbs and it was plenty in my opinion. Made the rest of the recipe as written. It came out very good!


I made this as written (4 Tbsp) and that was too much chili powder for my family’s taste!

Jim Marshalk

The only variation we do is to place a thin layer of enchilada sauce in the botton of the dish before laying in the enchiladas.


Pretty much how I make mine. I add Mexican style chorizo to my ground beef mixture and small diced potatoes and sometimes a small amount of frozen peas to meat mixture. Good for tostadas also.

5 stars
Can’t wait to make it

5 stars
Great recipe, will make again and again.

Katie Smith

5 stars
Everyone LOVED this tonight! Definitely making this again

Susan March

5 stars
I served this wonderful dish to friends for lunch and was delighted with the outcome. I used wheat tortillas so didn’t need to fry them in advance. And, of course, I was asked for the recipe! This will be a staple at my house.


I’d like to make these the day before. What adjustments need to be made to the cooking time since they would be refrigerated. Also, anything different when made ahead and put in fridge until cooking?

Enchiladas are great to make ahead. It will simply take a little longer to bake.


These look wonder but wondering if I can use ground turkey instead?

Yes, technically you could use any ground meat like chicken, turkey, or pork. However, it will not taste the same as a beef enchilada.

Chris Smith

5 stars
I love your recipes!
Do you always use a brand new pan each time you cook?

Mary Lee Lux

I am delighted to have your homemade enchilada sauce. I make my ground beef portion a bit different. I cook the lean ground beef or if using 85% drain , along with the beef like you I add one or more onions, depending on size of onion, 2 or 3 cloves of minced garlic, when done and liquid drained, I add in a little bit of water and per pound of meet I use 1 heaping tablespoon of chili powder, 1 tablespoon of oregano and 1 or 2 tsp cumin. I start with 2 pounds of meat and I do… Read more »

Richard Averill

There is no tomato anything in ingredients. How is sauce red in pictures?

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