Description
This classic Beef Enchiladas recipe features a flavorful blend of spices, a rich homemade enchilada sauce, and a hearty beef and bean filling wrapped in soft tortillas and baked to perfection. Topped with melted cheese and garnished with fresh cilantro, these enchiladas are a comforting, crowd-pleasing Mexican-inspired meal perfect for weeknight dinners or gatherings.
Ingredients
Scale
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 – 1 tsp cayenne pepper (optional, for spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce (e.g., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tablespoons prepared Spice Mix (from above)
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500 g) ground beef
- 400 g (14 oz) refried beans (1 can, e.g., Old El Paso)
- 400 g (14 oz) black beans, drained (1 can)
- Approximately 1/4 cup enchilada sauce (from above)
- Salt and black pepper, to taste
Assembly and Baking
- 8 tortillas (or burrito wraps)
- 1.5 cups (150 g) grated melting cheese, such as Monterey Jack, tasty, or cheddar
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: Combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper (if using) in a small bowl. Set aside for later use.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute while stirring constantly. Gradually whisk in 1/2 cup of the chicken broth immediately; it will thicken into a smooth paste. Add the remaining chicken broth, tomato passata (or canned tomato sauce), salt, pepper, and 2 tablespoons of the prepared Spice Mix. Increase heat to medium-high and cook for 3 to 5 minutes, stirring regularly until the sauce thickens to a thick syrup consistency. Remove from heat.
- Prepare Beef Filling: Preheat the oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add the minced garlic and chopped onion; cook for 2 minutes until fragrant. Add ground beef and cook for 2 minutes while breaking it up. Stir in the remaining Spice Mix and continue cooking until beef is fully browned, approximately 2 more minutes. Mix in the refried beans, drained black beans, and approximately 1/4 cup of the prepared enchilada sauce. Season with salt and pepper. Cook for another 2 minutes then remove from heat.
- Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef filling on the lower third of each tortilla, then roll it up tightly and place seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle grated cheese evenly on top. Cover the dish and bake for 10 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- You can adjust the cayenne pepper amount to control the spiciness of the dish.
- Use low sodium chicken broth to better control the saltiness of the sauce.
- Any melting cheese such as cheddar, Monterey Jack, or tasty cheese works well for topping.
- For a vegetarian version, omit the beef and use extra beans or a plant-based meat substitute.
- Warm tortillas slightly before assembling to make them easier to roll without cracking.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
