Beef Enchiladas
This post may contain affiliate links. Read my full disclosure policy.
Whip up these cheesy, crowd-pleasing beef enchiladas in just about an hour, and bring the authentic flavors of Mexico straight to your dinner table!
Drawing inspiration from Sam Sifton’s popular enchiladas con carne recipe featured in the New York Times, these beef enchiladas are seriously delicious. To prepare them, begin by making a quick chili con carne sauce using lean ground beef, onions, peppers, spices, tomato sauce, and broth. Next, combine the sauce with shredded Mexican cheese and roll the mixture into soft yellow corn tortillas. Carefully arrange the filled tortillas in a baking dish, layer additional sauce and cheese on top, and bake until bubbly.
Taking about an hour start to finish, this recipe delivers an irresistibly crowd-pleasing dish. Serve with cilantro lime rice or Mexican rice to complete the meal, and don’t forget chips and guacuamole on the side!
Table of Contents
“The best enchiladas I’ve ever made! My picky-eater kids even loved them.”
What You’ll Need To Make Beef Enchiladas
- Ground Beef: Use 90% lean ground beef to ensure the meat is flavorful yet not greasy.
- Baking Soda: Used for tenderizing the beef.
- Onion, Jalapeño Pepper, Garlic: A flavorful trio that forms the aromatic foundation of the filling.
- Chili powder, cumin, oregano: Spices that infuses the beef with Southwestern flavors.
- All-Purpose Flour: Used to thicken the filling.
- Canned Tomato Sauce: Adds a rich, tomatoey element to the beef filling.
- Chicken Broth: Provides a savory liquid for simmering and tenderizing the beef.
- Yellow Corn Tortillas: Look for Mission Super Size “Super Soft” Tortillas, which are ideal for rolling empanadas.
- Mexican blend cheese: A blend of cheeses including Monterey Jack and cheddar, this melty cheese adds a gooey element to the filling. Use a quality brand, like Tillamook thick-cut.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1. Tenderize the Meat
In a medium bowl, combine the beef, baking soda, and salt.
Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.
Step 2: Prep
While the beef rests, chop the onion, jalapeño, and garlic and prep your other ingredients.
Step 3: Make the Sauce
Heat the oil in a large nonstick skillet over medium-high heat and add the meat.
Cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.
Add the onion, jalapeño pepper, and garlic to the skillet.
Cook, stirring frequently, until the onion is softened, 3 to 4 minutes. Do not brown; reduce the heat if necessary.
Add the chili powder, cumin, oregano, and flour.
Cook, stirring constantly, to toast the flour and spices for 1 minute more.
Stir in the tomato sauce.
Gradually pour in the chicken broth, stirring to combine.
Add the beef.
Bring to a boil, then reduce the heat and vigorously simmer until the sauce is thickened, 12 to 14 minutes. Taste and adjust the seasoning, if necessary.
Step 4: Soften the Tortillas
Pour the oil into a small bowl or ramekin. Using a pastry brush, brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, about 1-1/2 minutes. This makes them pliable; if you skip this step, they’ll likely tear when you roll them.
Step 5: Assemble the Enchiladas and Bake
Spoon about 1 cup of the sauce evenly into the bottom of a 13×9-inch baking dish.
Working directly on the stack of tortillas, put about 3 tablespoons of cheese and 2 generous tablespoons of the sauce in the center of the top tortilla.
Roll it up.
Place it seam-side down in the pan, and repeat with the remaining tortillas, nestling each one against the last. (You’ll have two rows of 5 enchiladas.)
Spoon the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese. (I like to sprinkle the cheese over the center of each row of enchiladas, rather than all over, so that the tortillas are partially exposed during baking.)
Bake until the sauce bubbles and the cheese is melted, about 15 minutes.
Frequently Asked Questions
I definitely prefer corn tortillas for enchiladas, but flour tortillas will work. Homemade corn tortillas are super easy to make and a fun DIY project if you’d like to make them yourself.
Baking soda raises the pH level of the meat’s surface, making it more alkaline. This change in pH disrupts the protein structure in the meat, making it more tender. Baking soda also accelerates browning, which boosts the flavor of the dish. However, it’s important to use baking soda sparingly, as using too much can lead to an undesirable soapy taste; stick to the recommended amount for the best results.
You can soften the tortillas in the oven. Simply wrap the stack of oiled tortillas in aluminum foil and place them in the preheated oven for about 10 minutes, or until they are warmed through and pliable.
Yes, you can use ground chicken or turkey instead of beef; just be sure it’s not too lean. If you go this route, skip the tenderizing step with the baking soda.
Video Tutorial
You May Also Like
Beef Enchiladas
Whip up these cheesy, crowd-pleasing beef enchiladas in just about an hour, and bring the authentic flavors of Mexico straight to your dinner table!
Ingredients
For the Sauce
- 1 pound 90% lean ground beef
- Heaping ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and minced (see note)
- 2 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 1 (8-oz) can tomato sauce
- 2 cups chicken broth
For the Enchiladas
- 2 tablespoons vegetable oil, for brushing the tortillas
- 10 (6- to 7-inch) yellow corn tortillas, preferably Mission Super Size "Super Soft"
- 3 cups shredded Mexican blend cheese, preferably Tilamook
Instructions
- Tenderize the Meat: In a medium bowl, combine the beef, baking soda, and salt. Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.
- Preheat the oven to 425°F and set an oven rack in the middle position.
- Make the Sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.
- Add the onion, jalapeño pepper, and garlic to the skillet and cook, stirring frequently, until the onion is softened, 3 to 4 minutes. Do not brown; reduce the heat if necessary. Add the chili powder, cumin, oregano, and flour; cook, stirring constantly, for 1 minute more. Add the tomato sauce, then gradually pour in the chicken broth, stirring to combine. Add the beef and bring to a boil, then reduce the heat and vigorously simmer until the sauce is thickened, 12 to 14 minutes. Taste and adjust the seasoning, if necessary. (The sauce may taste a bit spicy; it will mellow out when combined with the cheese and tortillas.)
- When the sauce is almost done, soften the tortillas: Pour the oil into a small bowl or ramekin. Using a pastry brush, brush both sides of each tortilla with oil, then stack them on a plate and microwave, uncovered, until hot and steamy, about 1½ minutes.
- Assemble the Enchiladas: Spoon about 1 cup of the sauce evenly into the bottom of a 13 x 9-inch baking dish.
- Put about 3 tablespoons of cheese and 2 generous tablespoons of the sauce onto the center of each tortilla, then roll the tortillas up and place them seam-side down in the pan, nestling each one against the last. (You'll have two rows of 5 enchiladas.) Spoon the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese. (I like to sprinkle the cheese over the center of each row of enchiladas, rather than all over, so that the tortillas are partially exposed during baking.) Bake until the sauce bubbles and the cheese is melted, about 15 minutes.
- Make-Ahead/Freezer Friendly Instructions: The enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. If you go this route, bake for 15 minutes covered with foil, and then remove the foil and bake for 15 minutes more, or until the cheese is melted. The enchiladas can also be frozen for up to 3 months before baking (if frozen, defrost in the refrigerator overnight before cooking).
- Note: Always wear gloves and/or wash your hands very well after working with jalapeños, and keep your hands away from your eyes.
- Note: For maximum efficiency, prep the onion, jalapeño and garlic and measure out your ingredients while the beef tenderizes in step 1.
Pair with
Nutrition Information
Powered by 
- Serving size: 2 enchiladas
- Calories: 693
- Fat: 43 g
- Saturated fat: 16 g
- Carbohydrates: 37 g
- Sugar: 6 g
- Fiber: 6 g
- Protein: 41 g
- Sodium: 918 mg
- Cholesterol: 126 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I made these the other night. Absolutely delicious. I love it that I can cook so many different, wonderful meals. Thank you.
Love these! I liked the hint for softening the tortillas in the microwave. Way less messy than dipping in the sauce before rolling as my other recipe has you do. And I like the homemade enchilada sauce, as I can’t take a lot of spice so this lets me control it for my heat level. This is a keeper.
So delicious. I loved the the way the ground beef was incorporated into the sauce. Also what a great idea to lightly brush the tortillas with oil and warm in the microwave rather than frying in oil. Not only easier but healthier as well!!! Thank you Jenn for another great recipe!! Blessings.
I cannot wait to try this!
These were yummy, and I liked the method of making the tortillas pliable. Unfortunately, I only had chipotle chili powder, so I used that, not realizing it was much spicier than my regular chili powder. My mistake! Look forward to making them again with the right ingredients!
Amazing recipe. The family loved it and they can be hard to satisfy. All of your recipes are user friendly and turn out great! Thanks for sharing!!
We made these enchiladas and found them to be very easy to make I made corn tortillas what a difference that made, We loved them and two days later made fantatic left overs.
This was great!
Well….what can I say….my family were fighting over the leftovers!!
I’ve made alot of Jenn’s recipes but this is the first one I’ve ever commented on. I have to preface this with I am half Mexican. My mother and grandmother were famous for their enchilada’s. Unfortunately they are both gone and I lost my Grandmother’s recipe. So I was hesitant to do this knowing what I was competing with!
Well it was one of the BEST I’ve ever had! I had to make a few tweaks as I did not have everything called for and my wife did not want the jalapeño:(
I did not have tomato sauce so I made my own with tomato paste and water in a one to one ratio. Then I seasoned it with Italian seasoning and salt. That was it. It turned out perfect.
In place of the jalapeño I used Tabasco Pepper sauce sprinkled liberally in the sauce. Just as Jenn said it would, it mellowed with cooking. I also added 2 to 3 tablespoons of honey to the sauce and mixed it all in. I like my sauces on the sweet side. I simmered the sauce for over an hour and it mixed with the Tabasco perfectly and turned into a wonderfully perfect sauce.
The only other change was Instead of corn tortilla’s which I was out of, I used Don Pancho’s Golden Blend tortilla’s. They are on the larger side which was perfect for double wrapping the enchilada. This made it much easier to put in the pan.
My wife loved this dish! So did I for that matter. It’s one of the best enchilada’s I’ve ever had!
Way to go Jenn!
By the way, I heated the tortilla’s in hot oil and then transferred to a plate before building the enchilada. – FYI…