Easy Beef Enchiladas

Get your mouth all set for this easy beef enchiladas recipe that's perfect for any occasion. These enchiladas are packed with seasoned ground beef, melty cheese, and a rich, tangy sauce that is absolutely mouthwatering.

Once you try this recipe, it will become a regular in your meal rotation!

Table of Contents

• 🗝️ Key takeaways: why this recipe is your new favorite
• 🧾 Gather your ingredients: what you'll need to make beef enchiladas
• 📖 Make it your own: yummy variations
• 🍴Must have tools: essential equipment
• 🥫 Leftover love: how to store and reheat
• Marye's Tip o' the day
• 💭 Insider tips: things to know
• 👩‍🍳 Let's answer those questions: FAQs
• 📚 More Southern comfort: related recipes you'll love
• 🍽️ Perfect pairings: what to serve with
• 📞 Wrapping it up: the last word
• 📖 Recipe
• ✍🏻 A note from Marye...
• 💬 Comments

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

🗝️ Key takeaways: why this recipe is your new favorite

• Quick and easy Tex-Mex! These enchiladas are so easy to make and they're perfect for meal prepping!
• I love these for easy weeknight dinners because they can be assembled up to 2 days ahead of time.
• The homemade enchilada sauce can be used in any recipe that calls for enchilada sauce. SO good.

There is some debate on what kind of tortillas are correct in enchiladas. Personally, I prefer corn tortillas because they give texture and flavor to the dish.

Saying that, I have to admit that much of my family are culinary plebeians and prefer the flour tortillas which is why you see those in the images. Make them whichever way you prefer but for authenticity go with the corn.

Please. If it was good enough for the Mayans it is good enough for you.

🧾 Gather your ingredients: what you'll need to make beef enchiladas

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Make it your own: yummy variations

1. Spicy kick: Add jalapeños or hot sauce to the beef mixture for an extra spicy version.
2. Veggie delight: Swap the beef for black beans and corn for a vegetarian option.
3. Cheesy goodness: Use a mix of cheeses like Monterey Jack, Colby, and Pepper Jack for a different flavor profile.

This sauce is super easy. Beef enchiladas need a strong sauce or the flavor of the enchilada will overwhelm the flavor in the sauce.

I like this particular sauce because it's reminiscent of a mole without the week long investment of preparation time.

I like the Mexican chocolate in this but you can use unsweetened or dark chocolate if you like. Try it with the Mexican chocolate at least once! I also use my homemade chili powder but you can use your favorite.

🍴Must have tools: essential equipment

1. large skillet
2. baking dish
3. mixing bowls
4. wooden spoon
5. measuring cups and spoons

🥫 Leftover love: how to store and reheat

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a 350°F oven until warmed through, or microwave individual portions until hot.

💭 Insider tips: things to know

1. For best results, use freshly grated cheese. Pre-shredded cheese can have additives that prevent it from melting smoothly.
2. Don't overfill the tortillas to avoid them breaking when you roll them up.
3. Let the enchiladas rest for a few minutes after baking to set and make them easier to serve.

👩‍🍳 Let's answer those questions: FAQs

Have other questions? Ask me in the comments!

📚 More Southern comfort: related recipes you'll love

🍽️ Perfect pairings: what to serve with

📞 Wrapping it up: the last word

It shouldn't be a big surprise that I love enchiladas. I don't even care what kind they are -- beef, chicken, cheese, bean, vegetable... Just put it on my plate.

I think a lot of  people don't realize just how easy (and yummy!) homemade enchiladas are. You can assemble them ahead of time and keep them in the fridge for a couple of days or you can make them and freeze them to keep things even easier.

I like to make the sauce ahead of time and keep it in the fridge (or make a batch and freeze it). For one thing it mellows out when it has a chance to sit for a while, and for another it makes the process of making dinner lightening fast.

If you thought you could only get good Tex-Mex at the local restaurant chain then you are going to have to admit that you are wrong. So wrong.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

First published Feb 23, 2016. Last updated July 24, 2024 for readability and user experience plus more informaiton.

✍🏻 A note from Marye...

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

February 23, 2016

In 2010 my husband took me on my very first cruise. It was the inaugural year for the Norwegian Epic and it was a magical week for me. We had a fantastic vacation sailing to Honduras, Belize, and Mexico -- I'd never seen ocean water so uniquely blue.

When we were in Costa Maya we went on a shore excursion and toured one of the ancient Mayan temples. I love history and am totally fascinated by it. The idea that I was touching something that someone's hands had built 1,000 years ago was kind of overwhelming and awe inspiring.

I get kind of crazy about food in the same way. It's almost like food is a message to us from the past -- a touch from someone who lived long ago. When you are putting together enchiladas for your family you are carrying on a ritual that isn't that different from how someone did it a thousand years ago. It's a tradition of love and nurturing that fast food and chain restaurants can never-ever replicate.