Easy Beef Enchilada recipe that is mouth-wateringly delicious and ready in 30 minutes! Perfect for a busy weeknight meal for the family or entertaining guests! Makes the best beef enchiladas!
A great Beef Enchilada Recipe really is hard to beat. Don’t you think?
And over the years, I have tried plenty. But, finally, when I made this recipe for beef enchiladas, I knew it was the final one for me.
Beef Enchilada Recipe
This has been my family’s favorite beef enchilada recipe for years! It makes a mighty delicious 30-minute meal that I can always depend on everyone loving!
My beef enchilada recipe includes a few simple steps that make this the best recipe, in my opinion. From making my own homemade enchilada sauce or my easy blender enchilada sauce to seasoning the beef just perfectly to assembling and baking in the oven – it all just works.
But, if you’d rather not make your own sauce, you can easily substitute your favorite enchilada sauce from the grocery store. Or, plan ahead and make a batch for keeping in the refrigerator until you are ready to make these a few days later.
How to Make Beef Enchiladas
For these Beef Enchiladas, you’ll need the following:
- Ground beef
- Vegetable or Canola Oil
- Tortillas
- Sour Cream
- Cilantro (optional)
- Monterey Jack or Cheddar Cheese
- Enchilada Sauce
Brown. Brown ground beef over medium-low heat and drain to remove any excess drippings.
Stir. Add 1/4 cup enchilada sauce to the browned ground beef and stir until well-combined.
Preheat. Preheat oven to 350 degrees F.
Pour. Pour 1/2 cup enchilada sauce into the bottom of an oven-safe 9×13 casserole dish.
Cook. Drizzle oil into a skillet over medium-low heat and cook tortillas one at a time for about 1 minute each. Don’t allow to become crispy.
Assemble. Drain tortilla and layer on beef, sour cream, cheese, and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into dish, pour remaining enchilada sauce over to make sure well-covered. Top with remaining cheese.
Bake. Place in oven and bake 15 minutes, or until all cheese is fully melted.
Serve. Remove from oven, garnish with cilantro, if desired, and serve.
Other Enchiladas to Try
If you love enchiladas as my family does, then you may want to give some of my other recipes a try:
Here’s my Beef Enchilada Recipe. I hope you love it as much as we do!
Beef Enchilada Recipe
Ingredients
- 1 1/2 pounds ground beef
- 3 tablespoons vegetable or canola oil
- 10 tortillas
- 1 (8-ounce) package sour cream
- cilantro, optional
- 2 cups grated monterey jack cheese
- homemade enchilada sauce
Instructions
- Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add 1/4 cup of enchilada sauce into brown meat and stir until well-combined.
For Enchilada Assembly:
- Preheat oven to 350º F.
- Pour 1/2 cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish.
- Drizzle oil into the bottom of a skillet over a medium-low heat. Add corn tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy.
- Drain tortilla and then layer on beef, sour cream, cheese and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.
- Place in oven and bake 15 minutes, or until cheese has fully melted.
- Remove from oven and top with additional cilantro, if desired.
Notes
For this recipe, I love to use either my blender enchilada sauce for a grain-free, gluten-free enchilada sauce OR my homemade enchilada sauce. Both are delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I love enchiladas! This recipe’s sauce is totally different than anything else I’ve tried! 30 minute recipe too! Thanks for the recipe!
I’m making these tonight, can’t wait to try. There was a comment above about adding lettuce to the inside. I do not see lettuce anywhere in the recipe. It list cilantro, and it totally makes sense to add cilantro to the inside of the enchilada, yum? Am I missing something about adding lettuce?
have you tried these with shredded beef vs. ground beef? Just wondering I like ground beef and my husband prefers shredded. Do you like them better with corn tortillas or flour? Making these tomorrow!!
Yes! We love it with shredded and with ground. Both are great. I personally prefer corn tortillas, but my son prefers flour 🙂
these were awsome! my buddy who is Mexican loved them. yes, they take time but oh boy these are worth it. thank you. i was looking for a dish to impress my buddy and these did the job. did not changed anytthing.
Would it still taste pretty good with flour tortillas? I am not a big fan of corn tortillas.
Absolutely. I make these enchiladas with flour tortillas at times.
Awesome, thank you!
Good point. Of course you can leave it out and just put alongside your enchiladas for serving, which is an even better idea.
These were awesome. They tasted so fresh!
I would like to make these, but I don’t have sriacha. Can I use something else. Thanks.
Sure. You could replace the sriracha sauce with another flavor of hot sauce and then add a little bit of garlic to amp up the flavor. The flavor will still be different than if you used sriracha, but should still be delicious!
Nowhere do I see siracha sauce. Am I missing something? I have been through the post several times and also the sauce post and do not see siracha anywhere. WE love enchiladas for dinner and for breakfast with a fried egg. Can’t wait to make yours. Sounds delish. BUT am wondering about the siracha.
These look so amazing that I’m making them tonight. Can’t wait for dinner!
I have never made my own enchilada sauce… your recipe sounds yummy!
My beef enchilada recipe with canned enchilada sauce is similar to yours but I also top the whole shebang with a can of no-bean chili (hope that doesn’t gross you out!). And I have found that I can soften the corn tortillas by wrapping the stack in a wet paper towel and microwaving for one minute. It allows me to roll them without cracking and it’s less messy than dealing with oil.
I love meals that are just as good the second time around– assuming there are leftovers in the first place!