Beef Enchiladas

Beef enchiladas are flavorful without being overly spicy. They are saucy, cheesy and packed full of flavor!

Next time you’re in the mood for Mexican food, you need to try these enchiladas. Our whole family loves them… even our toddler! Try pairing them with Cilantro Lime Rice and Instant Pot Black or Pinto Beans.

Beef Enchiladas on a white plate with a side salad

Easy + Delicious

These beef enchiladas are easy to make and only require a handful of ingredients. You just need a little time. Again, that’s why Sunday = enchilada makin’ day.

We love Mexican food around here. I crave it hard. Sometimes we go out to get it, but most of the time we make it at home. I’m talking rice, guacbeef tacosbarbacoa and carnitas. The list could go on (just check out the recipe index)!

When we have a busy week ahead, I love making these on Sunday and then eating them throughout the week. The longer they sit in the fridge, the tastier they get! I can honestly say these are one of the few things I actually enjoy eating as leftovers.

Crazy Delicious Beef Barbacoa

Ingredient Tips

Jalapeños: Canned pickled jalapeños can be found at most grocery stores, possibly in the Hispanic section/aisle.

Sauce: We aren’t using a store bought enchilada sauce because the flavors we include in the spice rub and the natural flavors of the meat make the tomato sauce super delicious, and even better than typical enchilada sauce.

Spice: To make the enchiladas spicier, add more jalapeños or add in some hot sauce. To make it less spicy, you can exclude the jalapeños or use diced green peppers.

Shredded Beef Enchiladas in a casserole dish

How to Make Beef Enchiladas

The Beef

SEASON. In a small prep bowl combine the garlic, chili powder, cumin, coriander, paprika, sugar and salt. Rub over the steaks or ribs.

BROWN. In a large skillet or Dutch oven set over medium-high heat, add the oil. When the oil is hot and shimmers add the meat and cook until browned on both sides, about 5-8 minutes. Transfer the meat to a plate, set aside.

The Sauce

SAUTE. Reduce the heat to medium, add the onions and cook until brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil.

SIMMER. Return the meat/juices to the pot, cover, reduce the heat to low. Simmer for 1½-2 hours or until the meat is tender and falls apart.

Layer & Bake

MIX. Preheat oven to 375 degrees. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the chopped jalapeños.

LAYER. Spread ¾ c. of the sauce in the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave according to package directions to soften them and make them more pliable. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce over the enchiladas so they are completely covered in sauce.

BAKE. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with lightly greased foil (I spray the underside with PAM) and bake for 20 minutes. Remove the foil and continue to bake until the cheese begins to brown, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.

Beef and cheese enchiladas on a white plate with a fork

Storage Tips

STORE leftover enchiladas in a covered and airtight container in the fridge for 3-5 days.

FREEZE leftover enchiladas in a freezer safe and airtight container and keep them in the freezer for up to 4 months. Let them defrost in the fridge overnight and then reheat in the oven for 10-15 minutes, or until warmed through.

Make ahead of time and STORE in the fridge for 1-2 days before cooking. So these are a great meal prep recipe!

MORE MEXICAN DISHES TO LOVE:

Crazy Delicious Beef Enchiladas

Beef Enchiladas Recipe

Beef enchiladas are flavorful without being overly spicy. They are saucy, cheesy and packed full of flavor!
5 from 3 votes
Pin Rate
Course: Main Dishes
Cuisine: Mexican
Prep Time: 20 mins
Cook Time: 2 hrs 10 mins
Total Time: 2 hrs 30 mins
Servings: 6 servings
Calories: 384kcal
Print Recipe

Ingredients

  • 3 cloves garlic - minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • ¼ tsp smoked paprika
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 ½ lbs boneless chuck steak - OR spare ribs OR short ribs
  • 1 tbsp vegetable oil
  • 1 large onion - diced
  • 1 (15 oz) can tomato sauce
  • ¾ cup water
  • 1 cup shredded monterey jack cheese - divided
  • 1 cup shredded sharp cheddar cheese - divided
  • cup fresh cilantro - chopped
  • 3 tbsp canned pickled jalapenos - diced, less if you want more mild enchiladas
  • 12 (6 inch) corn tortillas - OR flour tortillas

Instructions

  • In a small prep bowl combine the garlic, chili powder, cumin, coriander, paprika, sugar and salt. Rub over the steaks or ribs.
  • In a large skillet or Dutch oven set over medium-high heat, add the oil. When the oil is hot and shimmers add the meat and cook until browned on both sides, about 5-8 minutes. Transfer the meat to a plate, set aside.
  • Reduce the heat to medium, add the onions and cook until brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat/juices to the pot, cover, reduce the heat to low. Simmer for 1½-2 hours or until the meat is tender and falls apart.
  • Preheat oven to 375 degrees. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the chopped jalapeños.
  • Spread ¾ c. of the sauce in the bottom of a 9×13-inch baking dish. Warm the tortillas in the microwave according to package directions to soften them and make them more pliable.
  • Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce over the enchiladas so they are completely covered in sauce.
  • Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with lightly greased foil (I spray the underside with PAM) and bake for 20 minutes.
  • Remove the foil and continue to bake until the cheese begins to brown, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.

Notes

-You can either use flour or corn tortillas, however, corn are more traditional.

Nutrition

Serving: 6g | Calories: 384kcal | Carbohydrates: 8g | Protein: 35g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 111mg | Sodium: 840mg | Potassium: 604mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1714IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 4mg

Like this Recipe?

Pin it now!

Pin It Now0Pin It Now0

Want more inspiration?

More Recipes You'll Love

Oven Baked Chicken Taquitos

Total Time: 1 hour
4.88 from 8 votes

Butternut Squash Macaroni and Cheese

Total Time: 25 minutes
5 from 1 vote

Ham and Potato Soup

Total Time: 45 minutes
5 from 3 votes

Jalapeño Popper Soup

Total Time: 30 minutes
4.8 from 5 votes

Tomato Bisque

Total Time: 40 minutes
5 from 3 votes

Mini Spooky Spider Pizzas

Total Time: 1 hour 42 minutes
5 from 2 votes

About the Author

LifeMadeSimpleTeam

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments:

  1. You didn’t state how much garlic goes in the prep bowl and how much goes in when sautéing the onions and garlic

    1. I love easy and delicious too! I’m glad you found this recipe to be both of those things.:)