Easy Beef Enchiladas
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.
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
Instructions
- Preheat oven to 375°F.
- Whisk together beef broth, lime juice, hot sauce, honey, chili powder, cumin, smoked paprika, cornstarch, salt, and pepper to make the sauce base.
- In a skillet, brown ground beef with diced onion until no pink remains. Drain excess fat.
- Add garlic and cook until fragrant. Stir in a splash of enchilada sauce and the spice mixture. Simmer until slightly thickened.
- Fold in black beans, green chiles, and cilantro. Warm through.
- Spread a thin layer of enchilada sauce in a greased casserole dish.
- Spoon beef mixture and cheese into tortillas, roll tightly, and place seam-side down.
- Pour remaining sauce over the rolled tortillas and top with cheese.
- Bake covered for 10 minutes, then uncover and bake another 13 minutes. Broil briefly until cheese is bubbly and golden.
- Garnish with cilantro and serve with toppings like sour cream, salsa, or avocado.
Notes
Make ahead by assembling without sauce and cheese, refrigerating up to 2 days. Store baked leftovers for 3–4 days, or freeze tightly for up to 3 months. To avoid soggy tortillas, warm them before rolling and use just a thin layer of sauce underneath. Customize with toppings like jalapeños, pico de gallo, or guacamole for extra flair.