What type of beef works best in beef enchiladas?

Ground beef with moderate fat content, such as 80/20 lean-to-fat ratio, is ideal for beef enchiladas because it stays juicy and flavorful. You can also use shredded cooked beef, like leftover roast or brisket, for a different texture. Cooking the beef with onions, garlic, and spices like cumin and chili powder will add depth to the filling.

Can I use corn tortillas instead of flour tortillas for enchiladas?

Yes, corn tortillas are a traditional choice for enchiladas and offer authentic flavor. Because they are smaller and more delicate, it’s helpful to soften them by briefly frying in oil or warming in sauce to prevent tearing. You’ll likely need more corn tortillas compared to flour since they are smaller in size.

How can I make gluten-free beef enchiladas?

To make gluten-free enchiladas, select corn tortillas labeled gluten-free or certified gluten-free flour tortillas. For the enchilada sauce, replace any wheat flour with cornstarch or a gluten-free flour blend as a thickener. Always check labels on seasonings and packaged ingredients to avoid hidden gluten.

Is it okay to prepare beef enchiladas ahead of time or freeze them?

Yes, assembled enchiladas can be refrigerated for up to 48 hours before baking, allowing flavors to meld. For longer storage, freeze them either before or after baking, wrapped tightly, for up to 3 months. Thaw in the refrigerator before reheating for best results.

What’s the best way to reheat frozen beef enchiladas without drying them out?

To reheat frozen uncooked enchiladas, bake covered at 350°F for about 30 minutes, then bake uncovered an additional 10-20 minutes until hot and bubbly. For cooked frozen enchiladas, reheat covered in the oven at 350°F for 20-30 minutes to retain moisture. Avoid microwaving if possible, as it can dry out the tortillas.

Beef Enchiladas Recipe With Rich Sauce And Cheese Topping

Name: Beef Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican
Ingredients: – 1 batch red enchilada sauce (or 15 ounces); – 1 tablespoon oil; – 1 small onion, diced; – 4 cloves garlic, minced; – 1 1/2 pounds (24 ounces) lean ground beef; – 1 teaspoon cumin; – 1 (15-ounce) can pinto or black beans, rinsed and drained; – 1 (4-ounce) can diced green chiles; – Salt and freshly cracked black pepper to taste; – 8 large flour tortillas (corn tortillas can be used as substitute); – 3 cups shredded cheese (Pepper Jack or Mexican blend preferred); – chopped fresh cilantro; – sliced avocado; – diced red onion; – sliced radishes; – fresh or pickled jalapeños; – sour cream or Mexican crema; – crumbled Cotija cheese

Ingredients

– 1 batch red enchilada sauce (or 15 ounces)

– 1 tablespoon oil

– 1 small onion, diced

– 4 cloves garlic, minced

– 1 1/2 pounds (24 ounces) lean ground beef

– 1 teaspoon cumin

– 1 (15-ounce) can pinto or black beans, rinsed and drained

– 1 (4-ounce) can diced green chiles

– Salt and freshly cracked black pepper to taste

– 8 large flour tortillas (corn tortillas can be used as substitute)

– 3 cups shredded cheese (Pepper Jack or Mexican blend preferred)

– chopped fresh cilantro

– sliced avocado

– diced red onion

– sliced radishes

– fresh or pickled jalapeños

– sour cream or Mexican crema

– crumbled Cotija cheese

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Instructions

1-First Steps: Prep and Cook the Filling Prepare the enchilada sauce or grab a store-bought version to save time. Heat 1 tablespoon of oil in a skillet over medium-high heat and sauté the diced onion and minced garlic for about 3 minutes until they soften. Add the 1 1/2 pounds of lean ground beef and 1 teaspoon cumin, cooking until the beef is fully browned and crumbled. Stir in the rinsed and drained 15-ounce can of pinto or black beans and the 4-ounce can of diced green chiles, then season with salt and black pepper. If you want more beef-focused recipes, try this easy cheeseburger casserole for a similar comfort food vibe.

2-Baking and Serving: Preheat your oven to 350°F (180°C) and spread 1/2 cup of the enchilada sauce evenly in a baking dish. For each of the 8 tortillas, spread about 2 tablespoons of sauce over it, add a generous spoonful of the beef mixture down the center, sprinkle about 1/3 cup shredded cheese, then roll and place seam-side down in the dish. Pour the remaining sauce over the rolled tortillas and top with extra cheese. Bake uncovered for 20 minutes until heated through and slightly crispy. Serve right away with your favorite toppings, adapting as needed for your family’s tastes.

Notes

🌮 For traditional style, use corn tortillas and lightly flash-fry or dip them in warm sauce before rolling to prevent tearing
🧀 Let the enchiladas rest for 5 minutes after baking to allow the cheese to set and prevent the filling from spilling out
⏰ Assemble ahead and refrigerate for up to 48 hours or freeze uncooked for up to 3 months for convenient meal prep

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican
Diet: None

Nutrition

Serving Size: 2 enchiladas
Calories: 420
Sugar: 3
Sodium: 890
Fat: 22
Saturated Fat: 10
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 28
Fiber: 5
Protein: 26
Cholesterol: 75