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Beef Enchiladas

Making restaurant-style beef enchiladas at home is easier than you think! Tortillas are filled with hearty seasoned ground beef, then smothered in zesty enchilada sauce and melty cheese.
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: American
Keyword: beef, beef enchiladas, enchiladas
Servings: 8
Calories: 186kcal
Author: Kasey Schwartz



  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 2 cups chicken stock
  • 2 10-ounce cans of enchilada sauce/Mexican red sauce
  • ½ tsp chili powder optional
  • ½ tsp salt
  • ½ tsp ground black pepper


  • 2 tbsp vegetable oil
  • 1 lb 90/10 ground beef
  • ½ medium onion finely diced
  • 3 garlic cloves minced
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ½ tsp ground black pepper


  • 8 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup green onions green ends chopped finely
  • ¼ cup cilantro chopped
  • 1 can sliced black olives optional
  • 1 can pickled jalapeños optional


  • Sauce
  • In a medium saucepan over medium heat, add oil and flour. Whisk together and cook until it bubbles. Toast for 1 minute.
  • Add remaining ingredients and bring to a boil over medium-high heat. Reduce to a simmer to continue to thicken while you prepare the rest of the recipe.
  • Filling
  • In a large sauté pan over high heat, add the ground beef and cook for 5-6 minutes while breaking the meat up with a spoon or spatula. Add the onions and garlic and continue to cook until the beef is fully cooked, about 4 minutes.
  • Add the spices and seasonings and stir to combine. Remove from the heat and set aside.
  • To Finish
  • Preheat the oven to 375F.
  • Spoon a cup of the sauce into the bottom of a 9x13 baking dish and distribute evenly.
  • Spoon 3 tbsp of the beef filling into each tortilla, sprinkle with some cheese and other filling ingredients, and roll up. Place into the baking dish, seal side down. Repeat with remaining tortillas.
  • Ladle the rest of the sauce (and any remaining beef) on top of the enchiladas. Sprinkle with the rest of the cheese and any remaining toppings. Bake for 20 minutes or until bubbly and cheese is melted.


Calories: 186kcal | Carbohydrates: 20g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 699mg | Potassium: 170mg | Fiber: 2g | Sugar: 2g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 2mg