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beef enchiladas

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Beef Enchiladas an amazing Mexican casserole perfect for entertaining guests!  beef-enchiladas-1

This post has been delayed over 2 months, no lie.

beef enchiladas

Not because it was bad, but because I wasn’t too proud of the pictures. I mean, how do you photograph enchiladas without having them look like a pile of meh? At least, I haven’t mastered the art of photographing them, yet.

However, despite the ugly pictures, I felt that I needed to share this recipe because it was so flippin’ good. Homemade enchiladas just can’t compare to the restaurants. Even the enchilada sauce is homemade and it’s simply to die for. It made our entire hallway in our apartment smell of a Mexican restaurant and as this was cooking, I kept peeking at it, as if that would help it cook faster.

J & I had friends over that evening so they got to enjoy this dish along with the refried beans I made a while ago. Amazing combination and it was so filling. All 4 of us polished off the entire casserole dish and we were left very satisfied. This is the best enchilada recipe I’ve ever made and it’s something I would definitely make again in a heartbeat. Next time, I just wish I had a huge slab of guacamole on top!

beef enchiladas

A great weeknight meal option!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Author: Julie Chiou
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  • 1 medium onion,, finely chopped
  • 2 jalapenos,, seeded and finely chopped
  • 3 clove garlic,, minced
  • 3 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 3 teaspoon sugar
  • 1: 15 ounce can tomato sauce
  • 1 cup water
  • 1 large tomato
  • 1 pound lean ground beef
  • 1 cup extra sharp white cheddar cheese,, shredded
  • 1 cup monterey jack cheese,, shredded
  • 12: 6- inch soft corn tortillas
  • Cooking spray
  • Salt and pepper,, to taste
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  • Preheat oven to 425 degrees. Grease a 9 x 13 casserole dish. Set aside.
  • In a large skillet, saute the onions and jalapenos until softened, about 8 minutes. Then stir in the garlic, chili powder, cumin, and sugar. Cook until fragrant, about 30 seconds then stir in the water, tomato sauce, and tomato. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
  • Meanwhile, cook the ground beef in another skillet until no pink remain. Drain and set aside.
  • Once the sauce is done, season with salt and pepper, to taste. Remove from heat. Take about 1/2 of the red sauce and mix it in with the beef. Reserve the rest of it.
  • Stack your tortillas and pop them in the microwave for about 40 seconds to warm them up & get them pliable.
  • When ready to work with them, on a flat surface, take a tortilla and in the middle, sprinkle a mixture of the two cheeses then add the red sauce and beef mixture on top. Tightly roll each tortilla and lay them seam down in the prepared casserole dish. Repeat until all the ingredients have been used up and the casserole dish is full.
  • Take the cooking spray and spray the tops of the enchiladas. Place in the oven, uncovered, for 7 minutes, or until the tops of the enchiladas start to brown.
  • Reduce oven temperature to 400 degrees and take out the casserole dish. Pour the remaining red sauce you reserved evenly on top and top with shredded cheese. Cover with foil and bake for an additional 20 minutes, or until heated through.
  • Remove the foil and let bake uncovered for another 5 minutes to brown the cheese.
  • Remove from oven and let sit for 10 minutes before serving.
  • Serve with whatever sides and toppings you like. Suggestions: guacamole, refried beans, sour cream, salsa, etc.

Recipe Notes

Source: Pink Parsley


This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Recipe Rating


Monday 17th of January 2022

I substituted the ground beef with chopped rotisserie chicken also with chopped flank steak and pulled pork. Delicious !!!

Jim Lichty

Friday 13th of March 2020

How many servings will this recipe produce? Thanks, Jim


Tuesday 8th of August 2017

I love this's perfectly seasoned. One addition I add to my meat after cooked and seasoned I'd a can of low sodium black beans. My kids love it this way...also when I make taco meat!


Monday 7th of September 2015

Made this tonight. It was very good. Loved the homemade enchiladas sauce. Did tweak it slightly by adding chopped green onions on top of the sauce at the end. Gives it a bit of crunch.


Saturday 10th of January 2015

Sorry, but this recipe is poorly written. The end result may be good but if you're going to make it, read it over a few times first and tweak as needed. Firstly, jalapeños come big and they come in small sizes. Taste test to see how spicy you want your sauce. Second, be sure to both skin and chop your tomato (don't plop it in whole). Third, what do you saute the onions & garlic in (EVOO, lard, butter, veg oil)? Fourth, and most important, when you get to step 6 of the recipe, don't do as the recipe says and use up all the ingredients -- if you do, when you get to step 8 you will find that you have no cheese left!


Saturday 10th of January 2015

Thanks for the feedback, Jim! I wrote this recipe back in 2012 when I just begun blogging so I admit, my recipe writing was probably flawed but I'm happy to say I've come a long way so even though this recipe is 'poorly written,' I'm still glad it was delicious. I will take your notes into consideration and rewrite some of the instructions.