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Delicious beef enchiladas with homemade sauce ready to serve

Beef Enchiladas with Homemade Enchilada Sauce

Savor tender, juicy ground beef enveloped in soft tortillas and covered with rich, homemade enchilada sauce. Perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Enchilada Sauce
  • 1 tablespoon olive oil For a subtle richness that enhances flavor.
  • 4 cloves garlic, minced Aromatic and pungent garlic adds depth.
  • 1.5 cups low sodium chicken broth Adds moisture and infuses flavor without overpowering.
  • 2 tablespoons sauce from a can of chipotles in adobo For a smoky heat that lingers.
  • 30 ounces tomato sauce Provides a rich, tomatoey base.
  • 1 tablespoon chili powder A warm spice that’s essential in enchiladas.
  • 2 teaspoons cumin Earthy and fragrant, it elevates the overall taste.
  • 1 teaspoon paprika Adds a touch of sweetness and color.
  • 1 teaspoon garlic powder Reinforces the delightful garlic flavor.
  • 1 teaspoon onion powder Enhances the savory profile.
  • 0.5 teaspoon smoked paprika Gives a subtle, smoky undertone.
  • 0.25 teaspoon salt For essential seasoning.
  • 0.25 teaspoon pepper Adds a hint of heat.
For the Beef Filling
  • 1 pound lean ground beef The star protein of the dish.
  • 2 teaspoons chili powder Adds an extra depth to the beef filling.
  • 1 teaspoon cumin For a warm, earthy layer in the meat.
  • 1 teaspoon garlic powder Bursting with flavor, complements the beef.
  • 1 teaspoon onion powder Adds savory notes.
  • 0.5 teaspoon smoked paprika Enhances overall flavor with a smoky twist.
  • 0.25 teaspoon salt Ensures every bite is well-seasoned.
For Assembly and Serving
  • 6 ounces cheddar cheese, freshly grated For that creamy, gooey texture.
  • 6 ounces Monterey Jack, freshly grated Adds a rich and mild flavor profile.
  • 8 pieces tortillas Soft and pliable, perfect for rolling.
  • Sliced avocado for serving Creamy texture that pairs beautifully.
  • Halved cherry tomatoes for serving Sweet and juicy bursts of flavor.
  • Lime wedges for serving Bright acidity that cuts through richness.
  • Sour cream for serving Adds a luscious, cooling element.
  • Chopped cilantro for serving Freshness that elevates the dish.
  • Sliced scallions for serving Adds a crunchy, mild onion flavor.

Method
 

Preheat the Oven
  1. Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for the enchiladas.
Make the Enchilada Sauce
  1. In a medium saucepan over medium-high heat, add the olive oil. Once hot, toss in the minced garlic and sauté for about 30 seconds until fragrant.
  2. Next, pour in the chicken broth, chipotle sauce, tomato sauce, chili powder, cumin, paprika, onion powder, garlic powder, smoked paprika, salt, and pepper. Stir everything together and increase the heat to high to bring it to a boil.
  3. Once boiling, reduce the heat slightly and let it simmer for 15 minutes, stirring occasionally until it thickens.
Prepare the Beef Filling
  1. While the sauce simmers, heat a large skillet over medium-high heat. Add the ground beef along with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt.
  2. Cook for about 7-8 minutes until the beef is browned and fully cooked.
  3. Add 1/2 cup of the enchilada sauce and one-third of the cheeses into the beef mixture. Stir until combined and melted.
Assemble the Enchiladas
  1. Spoon 1 cup of the enchilada sauce onto the bottom of a 9x13 casserole dish.
  2. Take a tortilla and spoon about 1/4 cup of the beef mixture onto one side, then roll it tightly. Place the seam side down in the dish, repeating with all 8 tortillas until they are snugly arranged.
Bake the Enchiladas
  1. Pour the remaining 1 1/2 cups of enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the remaining cheese.
  2. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
Serve
  1. Once the enchiladas are ready, serve them hot with sliced avocado, halved cherry tomatoes, lime wedges, sour cream, and a garnish of chopped cilantro and sliced scallions for an added fresh touch.

Notes

You won’t regret trying this delightful recipe. It's easy to make and brings everyone together for a delicious shared meal.