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 you’ll 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 350°F 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.
Recipes to Serve with Enchiladas:
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. 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. 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. Top with roughly 1/4-1/3 cup of cheese.
- Roll up tortilla and add to prepared baking dish. 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.
Brenda says
I rarely rate recipes but had to on this one!!! I have always used a McCormicks enchilada seasoning packet for my enchiladas. But since the world is on lockdown because of COVID19, I searched for a recipe online. Let me just say this, I will NEVER use a packet again! This was simply amazing! I did make a couple small adjustments. I added an 8oz can of tomato sauce to bring some tomatoey goodness to the mix. I also added sauce to the pan of meat instead of spooning over each tortilla roll. Also, I added the green chilis after draining of the hamburger meat so I wouldn’t lose the flavor of the juices of the chilies.
Jane says
How long in advance can they sit before you bake.
These are wonderful…
The Chunky Chef says
I’ve always made them right before baking, but I think they would be okay made a day in advance.
Claude says
I must admit, this recipe was delicious. The only change I made was to use beef broth instead of chicken or vegetable. My daughter mentioned it is now among the best recipes that I made. The enchiladas sauce wasn’t too spicy to my liking.. Just perfect.
Thanks foe sharing!
Kelly Davis says
Absolutely the best recipe by far! My picky Texan husband loves them.
Paula says
These were sooooo gooood!! I used canned enchilada sauce because I’m lazy and it was still amazing. Although I like black beans, I used refried instead as someone else suggested, just cuz I like them better. Worked perfectly. And I will admit, I used far more than 3 cups of cheese, well, because…. CHEESE!! Thanks for the recipe!
Emily says
I’m making this as a freezer meal. Any suggestions on cooking time if it’s frozen ?
The Chunky Chef says
I’ve never cooked these from frozen, so I can’t say for certain. Your best bet would be to thaw them out overnight the night before you want them for dinner. Set them out on your counter a good 20 minutes before baking. They may take a little bit longer to bake, but just watch for it to be hot and bubbly 🙂
Nick says
These were excellent. I made it exactly as written and they came out perfect. I also made home made enchilada sauce (https://www.pinterest.com/pin/331014641356687916/) and together they rocked.
Jennifer Callison says
These were so easy to make an tasted wonderful
Stacie says
I just plopped these in my oven only to see the directions on the back of the tortilla bag giving directions on heating. I had no idea the tortillas needed heating prior to use. I am a new cook and don’t eat, let alone, cook Mexican dishes very often. I am so afraid I messed up the dish and wasted my money. How horrible will this error affect my enchiladas? I guess chefs assume everyone knows the little nuances when cooking. 🙁
The Chunky Chef says
Hi Stacie 🙂 Most tortillas in the grocery store don’t technically need to be heated. Heating them allows you to roll them up without fear of them cracking, but not heating them won’t effect the outcome of the recipe, I promise. The only tortillas that need heating are the ones that are raw. Then you have to cook them in a skillet first. As long as your bag of tortillas doesn’t say “raw” on it anywhere, you’re good 🙂
Karen Moore says
I added the black beans to the hamburger mixture along with some mexi corn. My family loved this.
Chantal says
Can these be frozen for later?
The Chunky Chef says
I’ve never tried it (we always devour them right away lol), so I can’t say for sure.
Adina says
I absolutely loved this recipe! I even made the enchilada sauce and really enjoyed it! Will definitely be making this again next week!
Mama can cook says
These are the best Enchiladas we’ve ever had. I asked my kids what would you like me to make for dinner tonight and first it was homemade meatballs but then it was quickly changed to “can you please make the homemade enchiladas” of course I said yes ….. this is my fourth time making them ?
RossC says
I make enchiladas with some frequency.. Because we are empty nesters and light eaters, I usually freeze half before baking for the next craving. I also freeze the home made sauce.
I’ve been in a chicken, flap steak and even pork rut lately. I came across your recipe and had a “well duh” moment. For some reason I’d never eaten or made enchiladas with ground beef..
The dish is perfect and I’m pleased I found your blog.. I have your FB page saved and look forward to reading your offerings.. :O)
elaine says
My family doesnt like black beans. Can i use refried beans?
The Chunky Chef says
Hi Elaine 🙂 Yes, that would be a great substitution!
Terri says
Is this a gluten free recipe.? My friend loves Mexican food, but it has to be gluten free..thank you…Terri
The Chunky Chef says
Hi Terri 🙂 I know white rice is gluten-free, but as we don’t have any gluten allergies here, I don’t know enough about it to say for certain. Your best bet would be to run the recipe by your friend, as she would know what contains gluten and what doesn’t 🙂
Leanna says
Made these tonight for supper. Tasted great. Mine turned out soggy though with a lot of grease on the bottom. I used venison and shredded my own cheese, Any ideas how to prevent this?
The Chunky Chef says
Hi Leanna 🙂 I’m happy to hear that you loved the taste, but sorry to hear things got greasy. I’ve never had that problem before… so my suggestions would be to drain the beef (or other ground protein) really well, and to maybe use a bit less sauce. It also could have been the venison, as I’ve only made this recipe using beef, chicken and turkey. Hope this helped!
Sarah Gucciardo says
I just made the tonight. i never eat enchiladas because the chicken and corn tortilla ones i make are very time consuming and that is with using canned enchilada sauce.
I decide to try some ground beef and flour tortilla ones and found this recipe. Boy was it alot easier even with making the homemade enchilada sauce!
My whole family loved it and I will be making these again. The only thing I would do different next time is I would double the enchilada sauce mix. My family loved the sauce and was asking for more sauce and I didnt have any left over after making the recipe.
I think they were perfect just as is, however I would make extra sauce so they can add more to their taste.
Thank you for sharing this wonderful recipe, I will be returning to your website to try other delicious recipes soon!
The Chunky Chef says
Hi Sarah! 🙂 I’m SOOOO happy to hear that everyone loved the enchiladas!! Thanks so much for the comment and kind words 🙂
Tendayi Taylor says
These were absolutely delicious!! It is very hard to find a dish that my whole family enjoys, but my 3 year old, 6 year old, 9 year old, and husband cleaned their plates. I’m glad I used your homemade enchilada sauce!! Definitely a keeper. Thanks so much for sharing!
The Chunky Chef says
Hi Tendayi 🙂 I’m SO happy to hear that the whole family loved the enchiladas!! I know what you mean about it being hard to find a dish the whole family loves… we have that problem here too lol
Felicia says
The homemade enchilada sauce is a winner! I intend on using it from now on when making enchiladas! I did have to double the sauce. For the meat part, thought it was bland, so I added a jar of salsa to it to flavor it up some more. Used corn tortillas- the enchiladas were restaurant quality! Thanks for sharing this recipe!
The Chunky Chef says
Hi Felicia 🙂 I’m so glad you enjoyed the meal and found ways to customize it for you!