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.
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.
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.
Everyone LOVED this tonight! Definitely making this again
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.
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 prefer flour tortillas. The rest of my recipe is basically the same except what meat I have left over is spread over the tortillas after the enchilada sauce is spread over them and the cheese is added last. I’ve had many compliments on my enchiladas. I’ve never used cilantro but want to try. I am anxious to try your sauce recipe as the ones I have seen online , my husband did not like as well as store bought packets and I always prefer homemade for health reasons. Keep up the good work. I have and plan to use many of your recipes. Keep up the great recipes.
Can’t wait to make it
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.
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!
Hello from California, tonight was my enchiladas night , canned sauce , no oil . Black pepper and fresh garlic 🧄 in the hamburger meat. It was amazing tonight.
Outstanding recipe
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 !
Can I make these ahead of time, like in the afternoon, will that be ok?