Beef Enchilada Recipe
This post may contain affiliate links. Please read my disclosure policy.
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 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?
I did freeze half and we ate that tonight, it was delicious! a new favorite.
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
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!
Mission (& maybe some other brands) makes a “super soft” corn tortilla that works perfectly with this recipe.
What are your instructions for making ahead/freezing? I’ve been thinking about prepping ahead but am worried about the enchiladas getting soggy.
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.
This enchilada recipe was delicious, my family loved it. I will definetly make this again
Made these at the fire station, BIG hit! These aren’t your traditional tex-mex enchiladas but really good!
So glad you all enjoyed them!
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?
Oh I see it now!
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
I’m so glad you both loved them!
I made these tonight- they were so good. I would add a little more Sriracha sauce. This is a keeper!