Beef Enchiladas: Classic Baked Enchiladas for Weeknights
Sizzling, richly sauced beef enchiladas arrive at the table with a blanket of melted cheese and bright cilantro. I developed this version after testing it 10 times at home and refining the sauce, filling balance, and rolling technique. The base is a simple spiced ground beef filling and a homemade red enchilada sauce that you can make in 20 minutes. I perfected timing and texture during a year cooking in a busy Mexican restaurant kitchen, so these hold up well for dinner parties and weeknight meals. Read on for exact measurements, metric conversions, step timing, and pro tips so you get consistent results every time.
Why This Recipe Works
- Balanced acidity in the red sauce (tomato plus a splash of vinegar) keeps the filling from tasting flat.
- Toasting dried chiles and spices releases deeper, smoky flavors than store-bought sauce.
- A small amount of cornstarch in the sauce gives body and prevents a watery casserole.
- Lightly pan-warming tortillas makes them pliable and reduces tearing while rolling.
- Finishing under a hot broiler creates crisp edges and deeply melted cheese without overcooking the filling.
Ingredients Breakdown
- Ground beef (500 g / 1 lb, 80–85% lean): Provides savory fat and texture. Leaner beef dries out; if using 90% lean, add 1 tbsp (15 ml) oil.
- Yellow onion (150 g / 1 medium): Sweetness and moisture. Dice finely so it distributes through the filling.
- Garlic (9 g / 3 cloves): Adds aromatic depth. Mince and add near the end of sautéing to avoid burning.
- Dried chilies (guajillo or ancho — 3–4 total): Make the sauce; toast briefly and soak to release flavor. If you prefer mild heat, use fewer seeds.
- Tomato passata or crushed tomatoes (400 g / 14 oz / 1 2/3 cups): Base of the sauce. Canned crushed tomatoes work well.
- Beef or chicken stock (240 ml / 1 cup): Thins the sauce and adds savory depth. Use low-sodium to control salt.
- Cornstarch (8 g / 1 tbsp) mixed with 15 ml (1 tbsp) water: Thickens the sauce without floury taste.
- Ground cumin (1 tsp / 2 g) and dried oregano (1 tsp / 1 g): Warm, classic Mexican spices.
- Salt: Use Diamond Crystal kosher salt for ease of measurement; if using Morton, use roughly half the amount.
- Warm tortillas (6–8 large flour tortillas, 25–28 cm / 10–11 inches): Flour tortillas fold more easily and hold the filling. Corn tortillas can be used but require extra warming and handling.
- Shredded cheese (300 g / 10.5 oz / 3 cups) — a mix of Monterey Jack and cheddar: Melts smoothly and gives flavor. Use full-fat for best melting.
- Fresh cilantro, lime wedges, and sour cream for serving: Brightness and cool contrast.
Substitutions and impact warnings:
- Turkey or plant-based mince: Lower fat will yield a drier filling — add 1–2 tbsp (15–30 ml) oil or a splash of stock.
- Corn tortillas (gluten-free): They are more fragile; dip briefly in sauce before assembling and warm in a dry skillet to make pliable.
- Canned enchilada sauce: Use if short on time, but expect less depth than toasted-chile homemade sauce.
Essential Equipment
- 10–12-inch (25–30 cm) sauté pan or skillet: For browning beef and reducing sauce.
- Blender or immersion blender: To purée the sauce until smooth.
- 23 x 33 cm (9 x 13 inch) baking dish: Fits 6–8 enchiladas snugly.
- Rubber spatula and tongs: For folding and handling tortillas.
- Strainer (optional): To remove chile skins or seeds for a silkier sauce.
- Foil or lid: For baking covered then finishing uncovered.
- Broiler-safe rack or the oven broiler: For finishing a crisp, bubbly top.
If you don’t have a blender, mash softened chilies and tomatoes with a fork and pass through a fine sieve.
Step-by-Step Instructions
Prep Time: 25 minutes; Cook Time: 35 minutes; Inactive Time: None; Total Time: 1 hour; Servings: 6 (1 enchilada each).
Step 1: Toast and Soak the Dried Chilies
Remove stems and seeds from 3 guajillo or ancho chilies. Toast in a dry skillet over medium heat for 30–45 seconds per side until fragrant, then soak in 240 ml (1 cup) hot water for 15 minutes until soft. Drain but reserve 60 ml (1/4 cup) soaking liquid.
Step 2: Make the Red Enchilada Sauce
Blend the softened chilies, 400 g (14 oz / 1 2/3 cups) crushed tomatoes, 240 ml (1 cup) stock, 1 tsp (2 g) ground cumin, and 1 tsp (1 g) dried oregano until smooth. Simmer the purée in a saucepan over medium heat for 8–10 minutes, stirring occasionally. Whisk in 1 tbsp (8 g) cornstarch mixed with 15 ml (1 tbsp) water and cook 2 minutes until the sauce thickens. Season with salt to taste.
Step 3: Brown the Beef and Aromatics
Heat 1 tbsp (15 ml) neutral oil in a 25–28 cm (10–11 inch) skillet over medium-high. Add 150 g (1 medium) diced onion and sauté 4–5 minutes until translucent and fragrant. Add 500 g (1 lb) ground beef and cook, breaking up with a spatula, for 6–8 minutes until browned and no pink remains. Stir in 3 minced garlic cloves and cook 30 seconds. Drain excess fat if there is more than 2 tbsp (30 ml).
Step 4: Season the Filling
Add 1 tsp (5 ml) tomato paste, 1 tsp (2 g) ground cumin, 1 tsp chili powder, 1/2 tsp (2 g) salt, and 60 ml (1/4 cup) of the reserved chile soaking liquid. Cook 2–3 minutes to let flavors marry. Taste and adjust seasoning — the filling should be well seasoned because tortillas and sauce dilute it later.
Step 5: Prepare the Tortillas
Warm 6–8 flour tortillas in a dry skillet for 10–15 seconds per side or wrap in damp paper towels and microwave for 20–30 seconds. Warming makes them pliable and reduces tearing. Spoon 80–100 g (1/3–1/2 cup) filling into each tortilla, roll tightly, and place seam-side down in a 23 x 33 cm (9 x 13 inch) baking dish.
Step 6: Assemble and Bake
Pour 240–300 ml (1–1¼ cups) sauce over the rolled enchiladas, covering them evenly. Sprinkle 300 g (10.5 oz / 3 cups) shredded cheese on top. Cover the dish with foil and bake at 180°C (350°F) for 15–20 minutes until heated through and filling registers 74°C (165°F). Remove foil and broil 2–3 minutes until cheese is bubbly and edges char slightly. Do not overbake — broil only to finish.
Step 7: Rest and Serve
Let the pan rest 5 minutes before serving to set the sauce. Garnish with chopped cilantro, a squeeze of lime, and sour cream to taste.
Expert Tips & Pro Techniques
- Toast spices and chilies briefly—30–45 seconds—until aromatic. This step amplifies flavor. Avoid burning; burnt spices taste bitter.
- Common mistake: overfilling tortillas causes splitting. Use 80–100 g (1/3–1/2 cup) of filling per large tortilla and roll snugly.
- Make-ahead: Assemble enchiladas in the dish, cover tightly, and refrigerate up to 24 hours. Add 5–8 minutes to covered baking time if cold from fridge.
- Professional trick: Lightly brush tortillas with oil and warm them; this seals the surface and prevents excess sauce from making them soggy.
- For a silkier sauce: Strain blended sauce through a fine sieve to remove skins and seeds.
- To test doneness without a thermometer: insert a knife into the center enchilada; it should feel hot and sauce should bubble around it.
Storage & Reheating
- Refrigerator: Cool to room temperature, then store in an airtight container or cover the baking dish tightly with plastic wrap and foil. Keeps 3–4 days.
- Freezer: Enchiladas freeze very well. Assemble in a freezer-safe dish, cover tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Reheat covered in a 175°C (350°F) oven for 12–15 minutes if refrigerated, or 20–30 minutes if straight from the freezer (after thawing). Uncover and broil 1–2 minutes to refresh cheese. Avoid microwaving for serving — it makes tortillas chewily soft.
Variations & Substitutions
- Gluten-Free Version: Use 6–8 warmed corn tortillas instead of flour. Dip each tortilla briefly in sauce before filling to prevent tearing. All other measurements stay the same.
- Spicy Version: Add 1 jalapeño, seeded and minced, to the filling, or stir in 1 tsp (5 g) chipotle powder to the sauce. Taste the sauce before adding to the dish.
- Ground Beef Swap: Replace 500 g (1 lb) ground beef with ground turkey or 450 g (1 lb) shredded chicken. Add 1–2 tbsp (15–30 ml) oil if using lean turkey to prevent dryness.
- Vegetarian Black Bean Version: Omit meat. Sauté 1 diced bell pepper and 1 zucchini (about 200 g / 7 oz) with the onion, stir in 400 g (14 oz) canned black beans (drained), and 1 tsp cumin. Proceed the same.
- Cheesy Green Enchiladas: Use the same filling but replace the red sauce with 450 g (2 cups) green enchilada sauce; reduce baking time by 3–5 minutes because green sauce tends to be thinner.
Serving Suggestions & Pairings
- Serve with Mexican rice and refried beans for a classic plate. [Pair with our Garlic Roasted Potatoes] for a heartier side.
- Offer a simple cabbage slaw with lime and cilantro to add crunch and brightness.
- For beverages, serve cold Mexican lager, a light-bodied red, or a lime margarita.
- Garnish with pickled red onions or sliced radishes to cut the richness.
Nutrition Information
Per serving (1 enchilada). Recipe yields 6 servings.
- Calories: 520 kcal
- Total Fat: 30 g
- Saturated Fat: 12 g
- Cholesterol: 100 mg
- Sodium: 760 mg
- Total Carbohydrates: 30 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 28 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my enchiladas turn out dry?
A: Most often the filling was too lean or overcooked. Use 80–85% ground beef or add 1–2 tbsp (15–30 ml) oil or stock if using leaner meat. Also avoid overbaking; remove foil only for the final 2–3 minutes to brown the cheese.
Q: Can I make this without eggs?
A: Yes. This recipe uses no eggs in the filling or sauce. If you are avoiding eggs across a meal, the standard beef filling and sauce remain egg-free.
Q: Can I double this recipe?
A: Yes. Double all ingredients and use two 23 x 33 cm (9 x 13 inch) dishes or one larger casserole. Baking time will be similar per dish. If you stack in a deeper pan, add 5–8 minutes and check the center temperature reaches 74°C (165°F).
Q: Can I prepare this the night before?
A: Absolutely. Assemble the enchiladas in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–8 minutes to the covered baking time if baking straight from chilled.
Q: How long does this keep in the fridge?
A: Stored in an airtight container or tightly covered dish, enchiladas keep 3–4 days in the refrigerator.
Q: How can I make them less spicy for kids?
A: Remove seeds from chilies and use fewer or milder chilies (ancho instead of guajillo). Add a touch of sugar (1/2 tsp / 2 g) to balance heat if needed.
Q: Can I use premade canned enchilada sauce?
A: Yes. Use 720–840 ml (3–3½ cups) canned sauce and skip the chile-toasting steps. Expect a simpler flavor profile, so consider adding a pinch of smoked paprika and 1 tsp (5 ml) vinegar to brighten it.
Conclusion
If you want a quick comparison or another tested take on beef enchiladas, see Gimme Some Oven’s beef enchiladas recipe for a different sauce method, and RecipeTin Eats’ beef enchiladas for extra assembly tips. Both are solid references to expand technique and flavor ideas. Enjoy these enchiladas hot from the oven — they turn weeknights into something special.
Author: Maria Sanchez — 12 years professional chef, cookbook author
Cuisine: Mexican | Meal: Main Course | Difficulty: Intermediate | Language: English | Date Published: 2026-02-26
Beef Enchiladas
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: None
Description
Sizzling, richly sauced beef enchiladas with melted cheese and bright cilantro, perfect for weeknight meals or dinner parties.
Ingredients
- 500 g (1 lb) ground beef (80–85% lean)
- 150 g (1 medium) yellow onion, diced
- 9 g (3 cloves) garlic, minced
- 3–4 dried chilies (guajillo or ancho), toasted and soaked
- 400 g (14 oz / 1 2/3 cups) tomato passata or crushed tomatoes
- 240 ml (1 cup) beef or chicken stock
- 8 g (1 tbsp) cornstarch mixed with 15 ml (1 tbsp) water
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt to taste
- 6–8 large flour tortillas (25–28 cm / 10–11 inches)
- 300 g (10.5 oz / 3 cups) shredded cheese (Monterey Jack and cheddar mix)
- Fresh cilantro, lime wedges, and sour cream for serving
Instructions
- Toast and soak the dried chilies by removing stems and seeds, toasting in a dry skillet, and soaking in hot water.
- Make the red enchilada sauce by blending the chilies with tomatoes, stock, spices, and simmering.
- Heat oil in a skillet, sauté onion, then brown the ground beef and garlic.
- Season the filling with tomato paste and spices, cooking briefly.
- Warm tortillas in a skillet, fill with beef mixture, and roll tightly.
- Assemble by placing enchiladas in a baking dish, covering with sauce and cheese.
- Bake covered, then broil briefly to finish until cheese is bubbly.
- Rest for 5 minutes before serving with garnishes.
Notes
Make-ahead by assembling enchiladas and refrigerating. For a silkier sauce, strain blended sauce to remove skins and seeds.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg