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.
Very good demonstration of baked beef enchiladas. Very good receipe!!
I LOVE your site and ALL of your videos…so much information. This recipe is similar to a chicken enchilada recipe that I make and is very popular with my friends and family. My sauce uses flour instead of cornstarch, and they are assembled a bit differently. I have only used flour tortillas and they don’t need to be fried…and the sauce is only spooned over one side of the tortilla. I like the sound of your way better. There are black beans in mine and it calls for a Tex Mex cheese. I am like you and go heavy on the cheese. I will definitely b trying this.
This is the best ever, thanks for all the recipes you share, I never liked to cook until you showed up.
Absolutely delicious. I’ve tried to make enchiladas several times and this one wins hands down.
So quick n easy luv it. Explained well and a good home made sauce.
Our new favorite Enchiladas! Red Sauce has the best flavor and easy to make. Love your recipes!
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!
I love your recipes!
Do you always use a brand new pan each time you cook?
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.
Adding sauce to the 9×13 dish is part of the recipe in step 1 under Assemble enchiladas: “Spread 1/2 cup of enchilada sauce in the bottom of the pan”.
Great recipe, will make again and again.
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!
If the tortillas are heated through first, they won’t crumble. I have a hot frying pan ready and quickly heat the tortilla on both sides then immediately add meat and roll. There is a microwave method as well.