Beef Enchiladas (Restaurant-Style at Home)

Name: Easy Beef Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 onion, diced; 3 cloves garlic, minced; 1 can black beans, drained; 1 can diced green chiles; Fresh cilantro, chopped; 8 flour tortillas (8-inch); 3 cups enchilada sauce (homemade or canned); 2 cups shredded cheese (Monterey Jack, cheddar, or mix); 1 cup beef broth; 1 tablespoon lime juice; 1 teaspoon hot sauce; 1 teaspoon honey; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon smoked paprika; 1 teaspoon cornstarch; Salt and pepper to taste

Jump to Recipe·Leave a Review

Picture pulling a pan of beef enchiladas straight from the oven the edges of the tortillas slightly crisp, the centers soft and tender, and a blanket of bubbling cheese stretching with every scoop. Each bite is drenched in rich, savory sauce that clings to the filling. These beef enchiladas are pure comfort, loaded with flavor, and every bit as satisfying as your favorite Mexican restaurant, only cozier because they’re homemade.

Why You’ll Love These Beef Enchiladas

These enchiladas are comfort food at its best. You get juicy ground beef, beans for heartiness, a thick sauce full of flavor, and all the melty cheese your fork can scoop up.
They’re:

Perfect for busy weeknights yet special enough for company
Easy to prep ahead and freezer-friendly
Customizable with toppings so everyone can make their plate unique

Plated beef enchiladas topped with cheese, enchilada sauce, avocado, pico de gallo, and sour cream.

Pair them with rice, salsa, and maybe a margarita, and you’ve got the ultimate cozy dinner night.

Ingredients You’ll Need

Here’s what you’ll gather before rolling up this delicious dinner:

Ground beef – rich, savory base for the filling
Onion & garlic – fragrant and flavorful
Black beans – add body and protein
Diced green chiles – mild kick and depth
Fresh cilantro – brightness in every bite
Flour tortillas (8-inch) – easy to roll and hold up well
Enchilada sauce – homemade or canned
Shredded cheese – Monterey Jack, cheddar, or a mix

Ingredient Notes & Swaps

Prefer corn tortillas? Go for it, just warm them to prevent cracking.
No black beans? Skip them or swap for pinto beans.
Want it creamier? Stir in a splash of heavy cream to the sauce.
Cheese tip: shred it fresh for better melt and flavor.

Step-by-Step Instructions

Prep the Sauce

In a small bowl, whisk together the beef broth, lime juice, hot sauce, honey, and spices. Add a little cornstarch to help the mixture thicken once heated, then set it aside while you move on to the beef.

Cook the Beef

In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink. Drain off any excess grease so the filling stays flavorful without being too heavy.

Add Flavor Boost

Lower the heat slightly and stir in the garlic along with a splash of enchilada sauce. Pour in the spice mixture you prepared earlier, letting it simmer until it thickens and coats the beef beautifully.

Mix in Extras

Fold in the black beans, diced green chiles, and fresh cilantro. Give everything a couple of minutes to warm through so the flavors meld together.

Seasoned beef and black bean enchilada filling in a stainless steel skillet.

Assemble the Enchiladas

Lightly grease a casserole dish and spread a thin layer of enchilada sauce across the bottom. Spoon the beef mixture into each tortilla, sprinkle with cheese, then roll it up snugly and place seam-side down in the dish.

Flour tortilla filled with beef enchilada mixture and shredded cheese on a ceramic plate.

Top and Bake

Pour the remaining enchilada sauce evenly over the rolled tortillas

Side-by-side images of beef enchiladas in a baking dish, rolled tortillas on the left and covered with red enchilada sauce on the right.

then scatter a generous layer of cheese on top. Cover the dish and bake for ten minutes. Remove the cover and bake for another thirteen minutes. For a bubbly golden crust, place the dish under the broiler for a minute or two.

Before and after images of beef enchiladas in a baking dish—topped with shredded cheese before baking and fully melted and golden after baking.

Garnish and Serve

Finish with a sprinkle of cilantro and your favorite toppings like cool sour cream, chunky salsa, or creamy avocado slices. Serve warm and watch them disappear fast.

Visual Guide Tips

The sauce should coat the back of a spoon without being runny. When broiling, keep an eye out the cheese can brown quickly but that bubbly, golden layer is worth it.

Make Ahead, Storage & Freezer Tips

Make Ahead: Assemble but hold off on sauce and cheese. Refrigerate up to 2 days.
Fridge: Store baked leftovers for 3–4 days. Reheat in oven for best texture.
Freezer: Wrap tightly and freeze up to 3 months. Bake straight from frozen, adding extra time.

Tips for the Best Enchiladas

Microwave tortillas briefly to make them easier to roll.
Don’t overfill too much filling makes them burst open.
Layer toppings like pico de gallo, jalapeños, or guacamole for restaurant-style flair.
Stirring in a splash of cream to the sauce makes it rich and luscious.

What to Serve with Beef Enchiladas

A plate of beef enchiladas is delicious on its own, but adding a few sides makes dinner feel like a real fiesta. Here are some cozy pairings you’ll love:

Scoop some hearty Mexican Street Corn White Chicken Chili on the side for a warm, creamy bite.
Balance the richness with a big bowl of Best Homemade Stovetop Chili that’s perfect for sharing.
Brighten the plate with a spoonful of fresh, tangy Tomato Salsa.

Each of these brings something different to the table cozy, hearty, or refreshing so your enchilada night feels just like a restaurant spread, only more comforting because it’s homemade.

FAQ

Can I make these enchiladas with chicken instead of beef?

Yes! Just swap in shredded cooked chicken or ground chicken for a lighter twist.

How do I keep my tortillas from getting soggy?

Warm them before rolling and avoid adding too much sauce underneath. A thin layer is enough.

Are beef enchiladas spicy?

These are mild with just a touch of heat from green chiles. Add jalapeños or hot sauce if you like it fiery.

Final Thoughts

These beef enchiladas are saucy, cheesy, and so satisfying exactly the kind of meal that makes family dinner feel special. Roll up a batch tonight, garnish with your favorite toppings, and watch them disappear from the pan.

Try it, share it, and don’t forget to pin it for later! Follow us on Pinterest for more cozy recipes, or join the fun on Facebook.