Homemade Beef Enchiladas – If you’re looking for a hearty and flavorful meal that’s sure to satisfy, then this homemade beef enchiladas recipe is perfect for you. Made with a rich and savory enchilada sauce and a delicious beef filling, these enchiladas are bursting with flavor and perfect for any occasion. Plus, they’re easy to make and can be customized to suit your taste preferences. So why not give this recipe a try and experience the deliciousness for yourself?
My husband and I are huge fans of Mexican cuisine, and these beef enchiladas have become a staple in our household. We love to make them for family dinners and gatherings, and they’re always a hit with everyone. I remember the first time we tried making homemade enchiladas, we were a bit intimidated by the process, but once we tasted the finished product, we were hooked. The combination of the flavorful enchilada sauce and the perfectly seasoned beef filling is simply irresistible. Now, we can’t imagine not having this recipe in our arsenal of go-to meals.
Why This Beef Enchiladas Recipe is a Must-Try?
- Homemade enchilada sauce: This recipe features a homemade enchilada sauce that is easy to make and packed with flavor. Unlike store-bought sauces, you can adjust the seasoning and spice level to your liking.
- Customizable filling: The beef filling in this recipe is seasoned with chili powder, cumin, and other delicious spices, but feel free to add more or less of any ingredient to suit your taste.
- Make-ahead options: You can make the enchilada sauce and beef filling ahead of time, which saves time on busy weeknights. Plus, the leftovers are just as delicious the next day.
- Perfect for feeding a crowd: This recipe makes enough for 6 servings, so it’s perfect for feeding a family or a group of friends.
Ingredients:
Enchilada Sauce:
- 2 tbsp. canola oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced or pressed
- 2 tbsp. all-purpose flour
- 1 can (14.5 oz.) diced tomatoes
- 1 cup beef stock
- 1 chipotle pepper in adobo sauce
- 1 tbsp. adobo sauce from the peppers
- 1/2 tsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 2 tsp white granulated sugar
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp salt, more or less to taste
Beef Filling:
- 1 yellow onion, sliced
- 2 red bell peppers, sliced
- 4 large garlic cloves, minced
- 2 tomatoes on the vine, diced
- 1 tsp chili powder
- 1.5 lbs. ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1.5 tsp paprika
- 1.5 tsp garlic powder
- Salt, to taste
Enchiladas:
- 6 medium soft taco flour tortillas
- 8 oz. shredded Mexican cheese mix
Directions:
Enchilada Sauce:
Preheat a medium saucepot over medium heat and add canola oil.
Add chopped onion and sauté until softened.
Add minced or pressed garlic and sauté until fragrant.
Sprinkle all-purpose flour over the onion and stir until onions are evenly coated.
Slowly pour in beef stock while stirring.
Add a can of diced tomatoes, chipotle pepper in adobo sauce, adobo sauce, chili powder, cumin, dried oregano, white granulated sugar, garlic powder, paprika, and salt.
Stir well and bring the mixture to a simmer. Let it simmer for a few minutes.
Transfer the contents of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas!
Beef Filling:
Slice onion and red bell peppers.
Preheat a large cooking pan over medium heat and add some oil to the pan.
Add onions and peppers and cook until they start to soften.
Dice tomatoes, press garlic and add both to the pan. Add salt and 1 tsp of chili powder. Stir well and let veggies cook until all soft. Take veggies out of the pan and set aside.
In the same pan, sauté ground beef. (You may need to add a little more oil to the pan.) Make sure to break up all the clumps while the beef is cooking.
Season the beef with chili powder, cumin, oregano, paprika, garlic powder, and salt as it cooks.
Once the beef is fully cooked, mix the cooked vegetables into the beef. Take off heat.
Beef Enchiladas:
Preheat the oven to 375°F and spread about a cup of enchilada sauce in the bottom of a 9×13 greased casserole dish.
Spread some beef filling and shredded cheese in the tortilla, in one line, and roll it up.
Place the rolled tortilla into the casserole dish, seam down. Repeat filling the rest of tortillas and rolling them.
Spread the remaining sauce over each rolled tortilla and generously top it all off with shredded cheese.
Bake enchiladas for 17-20 minutes.
Enjoy your delicious Beef Enchiladas!
Notes:
- This recipe uses ground beef as the filling, but you could easily swap it out for shredded chicken, pork, or even black beans for a vegetarian option.
- If you prefer your enchiladas with a bit of heat, feel free to add in some diced jalapeno peppers to the beef filling or enchilada sauce.
- To save time, you can make the enchilada sauce and beef filling ahead of time and store them in the fridge until you’re ready to assemble and bake the enchiladas.
- These beef enchiladas are delicious on their own, but you could also serve them with a side of rice and beans or a simple green salad to round out the meal.
Overall, this is a versatile and flavorful recipe that’s sure to please any fans of Mexican cuisine. Don’t be afraid to experiment with the ingredients and adjust the spice level to your liking!
In conclusion, this beef enchiladas recipe is a delicious and flavorful dish that is perfect for a family dinner or a potluck gathering. The homemade enchilada sauce adds a rich depth of flavor to the dish, while the combination of spices used in the beef filling and the melted Mexican cheese mix make it an irresistible treat. With the flexibility to make the sauce and filling ahead of time, it’s a great option for busy weeknights or for preparing in advance. So go ahead and try this recipe and enjoy the tasty and comforting flavors of beef enchiladas!
FAQ
Can I use chicken instead of beef in this recipe?
Yes, you can substitute ground chicken or shredded cooked chicken for the beef if you prefer.
Can I use corn tortillas instead of flour tortillas?
Yes, you can use corn tortillas instead of flour tortillas if you prefer. Just make sure to heat them up in the microwave or on a hot skillet before filling and rolling them, as they are more likely to break if they are not warmed up first.
Can I make this recipe ahead of time?
Yes, you can make the enchilada sauce and the beef filling ahead of time and store them in the refrigerator until you are ready to assemble and bake the enchiladas. See the “Make Ahead Suggestions” note in the recipe for more details.
Can I freeze leftover enchiladas?
Yes, you can freeze leftover enchiladas for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil, or store them in an airtight container or freezer bag. When ready to eat, thaw them in the refrigerator overnight and reheat them in the oven or microwave until heated through.
Can I adjust the spice level of this recipe?
Yes, you can adjust the spice level by adding more or less chili powder and other spices, or by adding more or less of the chipotle peppers in adobo sauce. You can also add other types of chili peppers like jalapenos, serrano, or habanero if you prefer more heat. Remember to adjust the amount of seeds you use to control the level of spiciness.
Homemade Beef Enchiladas
Ingredients
Enchilada Sauce:
- 2 tbsp. canola oil
- 1 yellow onion chopped
- 3 garlic cloves minced or pressed
- 2 tbsp. all-purpose flour
- 1 can 14.5 oz. diced tomatoes
- 1 cup beef stock
- 1 chipotle pepper in adobo sauce
- 1 tbsp. adobo sauce from the peppers
- 1/2 tsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 2 tsp white granulated sugar
- 2 tsp garlic powder
- 2 tsp paprika
- 1 tsp salt more or less to taste
Beef Filling:
- 1 yellow onion sliced
- 2 red bell peppers sliced
- 4 large garlic cloves minced
- 2 tomatoes on the vine diced
- 1 tsp chili powder
- 1.5 lbs. ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1.5 tsp paprika
- 1.5 tsp garlic powder
- Salt to taste
Enchiladas:
- 6 medium soft taco flour tortillas
- 8 oz. shredded Mexican cheese mix
Instructions
Enchilada Sauce:
- Preheat a medium saucepot over medium heat and add canola oil.
- Add chopped onion and sauté until softened.
- Add minced or pressed garlic and sauté until fragrant.
- Sprinkle all-purpose flour over the onion and stir until onions are evenly coated.
- Slowly pour in beef stock while stirring.
- Add a can of diced tomatoes, chipotle pepper in adobo sauce, adobo sauce, chili powder, cumin, dried oregano, white granulated sugar, garlic powder, paprika, and salt.
- Stir well and bring the mixture to a simmer. Let it simmer for a few minutes.
- Transfer the contents of the pot into a food processor and blend well until smooth. The sauce is ready for making enchiladas!
Beef Filling:
- Slice onion and red bell peppers.
- Preheat a large cooking pan over medium heat and add some oil to the pan.
- Add onions and peppers and cook until they start to soften.
- Dice tomatoes, press garlic and add both to the pan. Add salt and 1 tsp of chili powder. Stir well and let veggies cook until all soft. Take veggies out of the pan and set aside.
- In the same pan, sauté ground beef. (You may need to add a little more oil to the pan.) Make sure to break up all the clumps while the beef is cooking.
- Season the beef with chili powder, cumin, oregano, paprika, garlic powder, and salt as it cooks.
- Once the beef is fully cooked, mix the cooked vegetables into the beef. Take off heat.
Beef Enchiladas:
- Preheat the oven to 375°F and spread about a cup of enchilada sauce in the bottom of a 9x13 greased casserole dish.
- Spread some beef filling and shredded cheese in the tortilla, in one line, and roll it up.
- Place the rolled tortilla into the casserole dish, seam down. Repeat filling the rest of tortillas and rolling them.
- Spread the remaining sauce over each rolled tortilla and generously top it all off with shredded cheese.
- Bake enchiladas for 17-20 minutes.
- Enjoy your delicious Beef Enchiladas!
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