These Easy Beef Enchiladas are made with a flavorful ground beef, green chiles, and black bean filling, piled high with cheese, and all smothered in a mouthwatering homemade enchilada sauce and baked to gooey cheesy perfection!
This is one of my Mexican-inspired recipes I know youโll want to keep on hand!
I have a love-affair with Mexican-style foods and Tex-Mex foods. The flavors just speak to me. The spices, the heat, the freshness, the cheese… man, I could eat those foods every day!
This recipe has actually been here on the site for years (since 2015), but I thought it could do with some updated photos and more helpful information.
Of course, I highly recommend making these with my Homemade Enchilada Sauce I shared with you last week… the flavor of homemade versus a can is just insane.
And don’t forget an ice cold margarita to wash it all down!
How to make homemade beef enchiladas?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Make filling. Brown the beef, then add onion, garlic, and green chiles, and cook until tender and beef is cooked through.
- Drain and return to skillet. Once the beef mixture is back in the skillet, stir in beans, cilantro and some enchilada sauce.
- Assemble enchiladas. Start by spreading a thin layer of sauce over a tortilla, then add beef mixture, and top with some cheese.
- Roll up. Roll from the bottom of the tortilla up towards the top, rolling the tortilla into a long cigar-like shape.
- Add to baking dish. Repeat with remaining tortillas and add them all to a baking dish.
- Top with sauce and cheese. Spread any remaining enchilada sauce over the top, then sprinkle with remaining cheese.
- Bake. Bake uncovered, until cheese is melty and the enchiladas are hot and bubbly.
Helpful Tip!
To make the tortillas a bit more pliable and easy to roll, take them out of the package and wrap them in a damp paper towel. Microwave for about 20 seconds.
Variations of this recipe
- Shredded meats – if you prefer a shredded meat texture inside your enchiladas, try my beef barbacoa, pork carnitas, or Mexican-style chicken!
- Ground meats – this recipe works really well with ground pork or chicken instead of beef.
- Vegetarian – also, feel free to use a ground beef alternative (like Impossible beef), tofu crumbles, or all beans to make a vegetarian version!
- Tortillas – I know enchiladas are traditionally made with corn tortillas, but my family prefers when I make these with flour tortillas, so that’s how I’m sharing them here with you. You can definitely swap them out for corn though, if you prefer.
- Store-bought sauce – we LOVE using a homemade sauce for these enchiladas, but it will still taste yummy with store-bought if that’s what you have on hand.
- Extra saucy – feel free to use as much or as little sauce as you’d like for this recipe. You can even dip the tortillas IN the sauce before rolling them! Messy, but delicious.
FAQ’s
I don’t make any claims to the authenticity of this recipe, especially since I usually make them with flour tortillas instead of the traditional corn. This is just my version of a classic, based on my family’s taste.
They sure do. See my detailed freezing instructions down below under the “Freezing” heading.
Yep! For the best texture and flavor, leftovers should be baked at 350ยฐF for about 15-20 minutes. They can also be microwaved if you’re in a rush.
Making beef enchiladas ahead of time
One of the best things about enchiladas (other than the taste), is that can be assembled ahead of time, and even frozen!
Assembled enchiladas can be covered and refrigerated for up to 2 days. When you’re ready to bake, let the baking dish sit out on the counter while the oven preheats, then bake as directed.
Freezing
Assemble the enchiladas, but don’t bake them. I like to use a disposable pan, since it makes freezing easier.
Cover tightly and freeze for up to 3 months. You have two options when it comes to baking the frozen enchiladas.
- Thaw overnight in the refrigerator, then bake as directed.
- Bake from frozen, covered, for 20 minutes, then uncover and add an additional 10-15 minutes of baking time, until cheese is melted and enchiladas are hot and bubbly.
Storage
Leftover enchiladas should be refrigerated in an airtight container and eaten within 4-5 days.
Recipe adapted and inspired from Gimme Some Oven
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 – 2 Tbsp vegetable oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1.5 lbs ground beef
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 oz can diced green chiles drained
- 15 oz can black beans rinsed and drained thoroughly
- 1/3 cup chopped fresh cilantro divided
- 8 flour tortillas burrito sized
- 3 cups Mexican-blend shredded cheese
- 1 batch homemade red enchilada sauce or a 19 – 20oz can of store-bought sauce
- additional cilantro for garnish
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13" baking dish and set aside.
- Add oil to a large skillet and heat over MED HIGH heat.ย Add beef and cook for about 3-4 minutes, crumbling as it cooks.
- Add onion, garlic and green chiles, stir, and cook another 3-4 minutes, until onions are soft and beef is cooked through.
- Drain in a colander and return to skillet.ย Stir in black beans, half of the cilantro, and about 1/2 cup of the enchilada sauce.
- To prepare the enchiladas, spread a tablespoon or two of the enchilada sauce over a tortilla, then add about 1/8th of the beef mixture down the center.ย Top with roughly 1/4-1/3 cup of cheese.
- Roll up tortilla and add to prepared baking dish.ย Repeat with remaining tortillas.
- Spread any remaining enchilada sauce over the top of the tortillas and sprinkle top with remaining cheese.
- Bake, uncovered, for 20-23 minutes, until hot and bubbly and cheese is completely melted.
- Sprinkle top with chopped cilantro. Serve garnished with a little sour cream, cilantro, pico de gallo, diced avocado, etc.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Calorie count is assuming a serving size of 2 enchiladas per serving.
- Please see the body of the post under the headings “making beef enchiladas ahead of time” and “freezing” for detailed information about making this recipe ahead.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Kim@Day7Kitchen says
Hi! the photos look amazing! Do you have any tips and tricks for the perfect fork-pick-up shot? I’m assuming you’re balancing the camera with the other hand?
The Chunky Chef says
Hi Kim!! Thank you soooo much! ๐ I actually placed a dish towel on the handle of the spatula, acting as a counter weight so that it held the enchilada up, and then I snapped photos like crazy ๐ My big tip would be to set your focus area so you’re focusing right on the gooey cheese and take a LOT of photos
CakePants says
This looks like just the kind of meal I’ve been craving lately! I love that you used homemade enchilada sauce.
The Chunky Chef says
Thank you so much!! I love making things from scratch, as long as they’re not super time consuming ๐
ButICanCook says
Wow these look so delicious, thank you for the step-by-step pictures as well!
The Chunky Chef says
Thank you so much!! ๐
K says
YES. your photos have me drooling.
The Chunky Chef says
Thank you so much K! ๐
Jerusha (@TheDisneyChef) says
Gosh, this looks incredible! I can’t wait to try this! Thank you muchly for the recipe (and an idea for dinner tonight)!
The Chunky Chef says
Thank you so much Jerusha!! I’m so excited you’ll be trying it ๐ Let me know how you like it!
Melody says
Yum!! You can never go wrong with Enchiladas…. Or Mexican food for that matter ๐
The Chunky Chef says
Thank you Melody!! Oh you are so right, Mexican food is always awesome ๐
Petra says
Yum! I just want to tuck in! ๐
The Chunky Chef says
Thanks Petra!! ๐
Ashley | Spoonful of Flavor says
Enchiladas are always the best! I need to add these to my dinner menu soon!
The Chunky Chef says
Thank you Ashley!! I hope you love them ๐ ๐
Dini @ Giramuk's Kitchen says
Wow!! I LOVE how these look! I mean, seriously can I just come over for dinner? The pictures look AMAZING!!! That melty cheese… seriously I am just dying over here!!
The Chunky Chef says
Awww thank you Dini!!! If you lived closer, I’d totally invite you over for dinner ๐
Swayam says
Fabulous Amanda!! Love it.. ๐
The Chunky Chef says
Thank you so much Swayam! ๐
Michelle @ Giraffes Can Bake says
These look awesome! Those gooey cheesey shots *heart eyes* oh my! Mexican food is just the best, it never gets boring and I haven’t tried one I didn’t like yet!
The Chunky Chef says
Thank you so much Michelle!! You know when you’re doing a food photoshoot and you look down at the camera and just think, “oh yeah, that’s the one!”… I literally danced around when I realized I finally got a cheesy shot! Lol, I’m such a dork ๐
Miz Helen says
I love the Black Beans in your Enchilada’s and your sauce looks awesome! Thanks so much for sharing your Beef Enchiladas with Homemade Sauce with Full Plate Thursday and come back soon!
Miz Helen
The Chunky Chef says
Thank you Miz Helen!! Happy Friday ๐
Jhuls | The Not So Creative Cook says
It’s been eons since I wanted to make enchiladas. I don’t know why I haven’t made some as these look so delicious. Happy FF and thanks for sharing! ๐ xx
The Chunky Chef says
Thank you so much Jhuls!! ๐ Happy FF to you too!
Ginger says
Amazing! Those pictures of the cheesy enchiladas … how DID you take those shots?! The light is amazing! (must find tissues – I am drooling all over the keyboard …)
The Chunky Chef says
Thank you!!! Oh Ginger, it was a LOT of trial and error ๐ I set up my food shot about 2.5 feet away from my big outside patio doors, making sure to backlight the food, and I balanced the spatula to hold the enchilada up so that the cheese was all melted and stringy (I had to put a dish towel over the handle of the spatula to be enough weight to counter balance)… then just snapped pics like crazy ๐
Kris ~ Big Rigs 'n Lil' Cookies says
These enchilada’s look absolutely amazing! Stopping by from Foodie friends Friday
The Chunky Chef says
Thank you so much Kris!! ๐
Pinterest Addicted says
WOWWW! These look so good! I am going to HAVE TO make these! Thanks for sharing
The Chunky Chef says
Thank you sooo much! I hope you love them ๐ ๐
amy says
Looks delicious, and something I could actually make. Visiting from Over 50 feeling 40!
The Chunky Chef says
Thank you Amy!! ๐
Julie is HostessAtHeart says
Oh my I am just drooling! I was just reminded that Cinco do mayo is on it’s way. This will be perfect!
The Chunky Chef says
Thank you Julie!! Cinco de Mayo is such a fun day to celebrate ๐
Stephanie says
I think I’ve just found my new favorite set of pictures friend!!!!!! These are AMAZING!!! I believe you when you say how good they are……… dare I make them?!!?! Well I’m pinning for SURE… and who am I kidding, I’ll probably be eating these by the end of the week. I love the IMG flip thingy!!!!! So cool!
The Chunky Chef says
Ahhhhh thank you girl!!! You should have seen what I rigged up to get the cheesy shots lol ๐ Mexican food, then pizza, then Italian food, Brinner, and then just repeat over and over again… that’s my perfect dinner rotation! I was inspired by Dini to make a .gif for the post… I love how it turned out ๐
Thao @ In Good Flavor says
Yum! You are making me hungry, Amanda. I NEED to have enchiladas!
The Chunky Chef says
Thank you Thao!! Mexican food is allllllways a great idea ๐