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.
No black oives. When my family woud make Beef, Chicken, or even Pork Enchiladas we always had a few olives in the inside of Enchiladas and slices ones on top of the Enchiladas. So delicious that way.
I’ve made these a few times and they always come out sooo tasty!! Will continue to be in our rotation of dinners! 😃
5 stars for sounding delicious. Can’t wait to try it. Probably double the sauce ingredients cuz I am a saucy girl. Thanks for sharing.
This was so good and very easy to make
This recipe is amazing. It is easy to follow and delicious.
I make a enchilada casserole so good
Love that you did a homemade sauce vs. canned.
I make these all of the time but instead of rolling them, after I dip in sauce, I lay the tortillas flat, on the bottom of a deep cake pan, top with beef and cheese, and add another layer of tortillas, fill, add another layer fill, top with one more layer of tortillas only, cover with remaining sauce and lots of cheese and bake.
You now have an enchilada lasagna. Super easy!
Forgot to leave the stars and to mention, I made it exactly as the recipe called for, even bought Mexican oregano, was going to use my regular oregano but found out online the Mexican oregano is actually from an entirely different plant, it even smells different.
I made these tonight, opted to make the enchilada sauce recipe you provided, wow these were delicious. I normally don’t care for corn tortillas but the picture lured me in, I will definitely makes these again, this will now be my go to recipe. Thanks so much for sharing!
I made these for the last time last night and they were really good but did struggle not to tear the corn tortillas. Is there a way to avoid that?
The recipe says you can use flour tortillas but they will be softer. It says if you do you won’t need to warm them up in the oil
Tasty recipe ! Although a whole can of diced chiles was a bit warm for us! Easy to make and quick to the table! I’ll make again with half the diced chiles and try the homemade red sauce