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.
Dawn says
Made these enchiladas tonight…AMAZING! Made the homemade sauce…also AMAZING! Thank you for a great recipe!!
The Chunky Chef says
Hi Dawn ๐ I’m SO SO SO glad to hear that you loved the enchiladas and the sauce!!
Mary says
This recipe looks delicious! They are not enchiladas though! Enchiladas are made with corn tortillas!
The Chunky Chef says
Hi Mary ๐ Thank you! I never claimed them to be authentic, which, you are correct, would use corn tortillas ๐ My family prefers the taste of the flour tortillas, so that’s what I used. Around here, many places offer “enchiladas” with flour tortillas, as a slightly “Americanized” version of the dish. You could certainly use corn tortillas for this if you wanted.
I_Fortuna says
This is my enchilada sauce recipe almost and I do not use so much garlic. Finally, someone who makes it from scratch. I hate that canned stuff. It is a corporate take on Tex-Mex and not at all authentic like yours and mine. Great Job! : )
The Chunky Chef says
Thank you so much!! Yeah I’m a total garlic fan, so I add a lot to just about everything lol ๐ From scratch is definitely the way to go ๐
Elizabeth Heintz says
Wow, just found this on Pinterest and happened to have everything in my kitchen, they did not disappoint at all!! Hubby loved them!!! Snow is flying and we are in heaven!!!
Thanks so much will have to check out blog
The Chunky Chef says
Hi Elizabeth! Oh I am SO happy to hear you all loved the enchiladas ๐
Melissa says
I just found this recipe recently and made these tonight and WOW, my whole family loves them! I’ve struggled to find an enchilada recipe that trumps the Mexican restaurants and this does! Thank you for sharing.
The Chunky Chef says
Hi Melissa!! I am SO happy to hear you all loved them!! Comments like yours are truly great to read, thank you ๐
Jennifer Tammy says
These look seriously amazing – sharing sharing sharing! (Yummly, FB, Pinterest.)
I’ve actually never had enchiladas with a tomato-based sauce, only coriander and they were nothing to write home about so I’m really excited to try yours!!
The Chunky Chef says
Thank you SO much Jennifer!!! I really hope you love these ๐
Melinda says
Loved, loved, loved these!!! We had company over and had this with your cilantro lime rice, roasted corn and poblano pepper salsa, salsa fresca, and chips. The enchiladas were the hit of the night (even with one gentleman whose mother cooked him authentic Mexican food every day of his childhood)! That was followed closely by the roasted corn and pepper salsa. I thought that was fantastic! For those who are going to make this, note that I made it according to directions exactly and ended up with twice as much of the meat as I needed for a pan of enchiladas. Also, I expected the enchilada sauce to thicken like the powder kind where you add tomato sauce and water. Needless to say, I cooked it a bit too long and ended up with a little less sauce than I would have liked. Of course the flavor was still perfect, and it didn’t seem dry at all. Just something to note when waiting for it to thicken on the stove. But seriously…I’m in love with this enchilada and the roasted corn and pepper salsa. I will be making them for years to come! Thanks so much for this!!! (P.S. The Zuppa Toscana is awesome too! I’m going to be trying a lot more of your recipes now – I trust you wholeheartedly with food!)
The Chunky Chef says
Hi Melinda!! OMG, your comment just absolutely made my whole night ๐ I am SO SO SO happy that you all loved these so much! Thank you so much for trusting my recipes to a dinner with company over ๐ You’re right, the recipe does make a lot of beef filling… I should mention that in the post, I usually freeze the leftover meat mixture so I can have enchiladas even quicker the next time ๐ Thank you again for your amazing comment!! xoxo
Melinda says
I’m glad to have made your night, since you absolutely made mine! I froze the extra beef too and am excited to use it now that I know how amazing it is. ๐
Lindsey says
I love your blog btw. Your photos and viewpoint is wonderful and your food looks delicious! The green stuff looks a little bit like parsley to me though… no worries. I do what I have to do for photos too! ๐
The Chunky Chef says
Thanks so much Lindsey!! Lol, you’re right, it is parsley ๐ I went all crazy eating it the night before and forgot to leave some for the photos lol
Marcy says
These look great! Would they turn out if I prepared them the night before and then poured the sauce on right before I baked them? When I work I like to have meals prepped so when I get home I can just pop them in the oven!
The Chunky Chef says
Hi Marcy, thank you!! I think that would work well, and is a great way to make dinner time a lot easier ๐ Let me know how it goes!
Melinda says
I did this. I made Saturday night and kept in the fridge. Turned out great! Made the roasted corn and pepper salsa the night before too.
The Chunky Chef says
That’s awesome that you made them up ahead of time… definitely a huge time and stress saver ๐
Holly @ 3 Yummy Tummies says
Oh wow…the stringy cheese pictures are making me hungry! These look delicious…I am going to try out your recipe with ground turkey.
The Chunky Chef says
Thank you Holly!! Making it with turkey sounds amazing, I hope you love it ๐
Kristyn says
Yum! Such a delicious meal idea! Thanks for sharing! ๐
The Chunky Chef says
Thanks Kristyn! ๐
Ashlyn @ Belle of the Kitchen says
Mexican food is my favorite, especially enchiladas! These are calling my name!
Meg @ With Salt and Wit says
Whoa! That cheese is making me swoon!
The Chunky Chef says
I’m such a sucker for melted cheese!
Kacey @ The Cookie Writer says
Amanda, are we one and the same?! I LOVE Mexican food. My mom was surprised to hear it was my favourite cuisine (probably because she is picky and I am not.) These enchiladas sound awesome and when I make them, I am so doing a veggie version for myself!
The Chunky Chef says
Thank you Kacey!! I believe we may be foodie twins ๐
Annie says
Oh how I love a good enchilada dish!! These look amazing!
The Chunky Chef says
Thank you Annie!! ๐
Amy Stafford says
I am focused on that ooey-gooey cheese too. I would be gobbling these up. Probably need to make two batches so there is some left for everyone else.
The Chunky Chef says
That’s pretty much what I have to do too… even the picky kiddos eat them ๐
Ashley says
I’m trying these tonight, without the chiles because I have none. Your pictures are awesome! I hope they taste just as good ?
The Chunky Chef says
Thanks so much Ashley!! I hope you LOVE them ๐
Michele says
i stumbled upon this recipe on Pinterest and made it for a fiesta we were going to. People RAVED about it. There was a gentleman there from Mexico who had three helpings and absolutely loved it.
Needless to say, this is now our go-to recipe. Wwe were actually requested to make it during our upcoming vacation! I think it’s the homemade enchilada sauce that nailed it.
Thank you so much for making me look so good! I know a number of my friends repinned this on their own wall.
I’m very wary of Pinterest recipes but this one nailed it!
The Chunky Chef says
Oh my gosh Michele, I’m SO glad everyone loved it!!! Hearing things like that just make my day, scratch that, my week ๐ I know what you mean about recipes on Pinterest, I’ve been burned a few times before with not so great ones! I’m so happy you took a chance on mine ๐
Michele says
You’re welcome!!
And I failed to mention that the people whose party it was and who requested we make them again are owners/chefs of a restaurant in Center City Philadelphia! They know GREAT food! Keep the recipes coming!
The Chunky Chef says
Ohhh my that is AWESOME!!
Kristi says
Michele, Thank you for a true review! I wish people would refrain from merely saying how great a recipe looks and give it 5 Stars. Thatโs so not helpful and I donโt want to waste my time reading how GREAT something looks. I will try this recipe based on your review. THANK YOU!
Debbie (TheJerseyMomma) says
These look so fabulous! I’m pinning them to my Cinco de Mayo board!
The Chunky Chef says
Thank you so much Debbie!! ๐
Karly says
Fabulous dinner! I want it now! Thanks for linking up with What’s Cookin’ Wednesday!
The Chunky Chef says
Thank you so much Karly!! ๐