This Beef Enchilada recipe is simple, yet scrumptious and ready in 30 minutes! These are enchiladas that the whole family loves!  

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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!

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My beef enchilada recipe includes a few simple steps, but boy are they worth it. 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:

  • 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.

Beef Enchilada Recipe | ©addapinch.com

Other Enchiladas to Try

If you love enchiladas like my family does, then you may want to give some of my other recipes a try:

Buffalo Chicken Enchiladas

Beef and Bean Enchiladas 

Best Chicken Enchiladas

White Chicken Enchiladas

 

Here’s my Beef Enchilada Recipe. I hope you love it as much as we do!

 

Beef Enchiladas from addapinch.com

Beef Enchilada Recipe

Beef Enchilada Recipe - This simple, yet scrumptious Beef Enchilada Recipe is ready in 30 minutes! A recipe the whole family loves! 
5 from 19 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Course Main Course
Calories: 488kcal
Serving Size 1g
Cuisine Mexican
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 1/2 pounds ground beef
  • 3 tablespoons vegetable or canola oil
  • 10 corn or flour tortillas
  • 1 (8-ounce) package sour cream
  • cilantro optional
  • 2 cups shredded Monterrey Jack or Cheddar cheese
  • homemade enchilada sauce recipe

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 9x13 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

Enchilada Sauce:
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 Information

Serving: 1enchilada | Calories: 488kcal | Carbohydrates: 19g | Protein: 24g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 489mg | Potassium: 314mg | Sugar: 1g | Vitamin A: 285IU | Calcium: 259mg | Iron: 3.1mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

Enjoy!
Robyn xo

 

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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62 Comments Leave a comment or review

  1. Your Beef Enchilada looks so good and scrumptious! Now you’ve got me craving for some. I think making my own sauce will be the way to go. I’ll take your suggestion and make that a day ahead. 🙂 Thank you so much for sharing. I can’t wait to try this out.

  2. I already grilled chicken/veggie fajitas for dinner tonight….so this will be my Cinco de Mayo dinner! I can’t wait to try it!!! I have made my own enchilada sauce before; excited to make this one!

  3. 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!

    1. 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!

      1. 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.

  4. 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.

  5. 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!!

  6. 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?

  7. Oh Robyn!!! Been married 23 years and suddenly my husband wanted Beef Enchiladas. I have never eaten one let alone made one! I tried your recipe last night and we BOTH fell in LOVE with this dish!!! AAA+++ He ate 3 for dinner and 1 for breakfast! Thank you so much for the delicious and easy addition to our favs! I used organic grass-fed beef. WOW

  8. I’m just wondering what you do with the sour cream listed in the ingredients. But in your directions I don’t see where you used it. Is it for a garnish?

  9. I add chili powder, cumin and onions to the meat and heat my tortillas 1 at a time in the enchilada sauce. I’ll try heating them in oil. The enchilada sauce is kind of messy,, but good. Sooo good.

  10. What are your instructions for making ahead/freezing? I’ve been thinking about prepping ahead but am worried about the enchiladas getting soggy.

  11. Can’t wait to try your recipe!  Homemade enchilada sauce sounds over the top!  I was raised on a similar Betty Crocker where you mix the sour cream and cheddar cheese in with the cooled cooked ground beef. Completely speeds up the construction process. 
    Tell me any tricks you have for corn tortillas not cracking. I’ve tried oil, steaming, microwaving…maybe it’s the brand I use?  I’ve resorted to flour tortillas and I reeeeally want that corn tortilla texture/taste. 
    Such a great blog!  Thanks for all you do! 

  12. This is my recipe other I don’t dip my tortillas and I don’t put sour cream inside my enchiladas or on top and put in the oven , I make my sauce home made and I pour a little of the sauce in bottom of the pan roll tortilla with beef nd cheese and sauce cheese black olives and bake 350 30 minutes or until cheese is melted and enchiladas are hot and serve with sour cream on top

  13. I have never made enchiladas, but these looked so good I had to try them! My husband and
    i both loved them. I made the whole recipe for two of us. I plan to freeze half of them and I was thinking of freezing the sauce as well. Do you think that will work?

  14. Hello! We have made this recipe several times and LOVE them! Can you tell me if you’ve ever changed it up and used shredded chicken? If not, do you think it could work and if so, any tips?

  15. These are absolutely delightful! The homemade sauce is perfect. Never tasted anything like it! This is a new family favorite!!! Sooooooooo good!

  16. They’re in the oven right now.
    This is pretty similar to how I’ve been making enchiladas for the last 25 years. Since I have a Mexican grocery/meat market near by I usually just buy some of their sauce,homemade corn tortillas, and crema (Mexican sour cream) And as always I use ground venison, because I have a lot of it.  This sauce turned out very good.

  17. I’ve tried a couple of enchilada recipes, but none have come close to this one! The thing that separates this recipe from the others is the sauce. I’ve never liked any of them because they come out so bitter and salty. Best sauce, hands down. Thanks for the wonderful recipe!

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