A fresh plate of warm, cheesy enchiladas just pulled from the oven is the pure essence of comfort food. These homemade beef enchiladas are full of flavor and actually easy to make. They are so easy and yet still delicious. You can prep these in 15 minutes, which makes them a perfect Tuesday night dinner or a weekend treat. For a vegetarian twist, you can substitute the beef with refried beans. You could even make them for a group game night.

How to Make Beef Enchiladas
This list will help you gather your ingredients in advance. Since this recipe doesn’t take long to prep, I find it best to collect all ingredients upfront, especially the spices.
Produce:
- Small onion
- Green onion (optional)
Spices and Seasonings:
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Oregano
- Salt
- Granulated sugar
- Taco seasoning
Canned and Packaged Goods:
- Tomato sauce
- Chicken broth
- Tortillas (corn or flour)
Dairy:
- Shredded Colby jack cheese
Meat:
- Lean ground beef
Pantry Staples:
- Olive oil
- All-purpose flour

Step By Step
Make the enchilada sauce. – In a medium saucepan, heat the olive oil over medium heat. Once the oil is hot, whisk in the flour and chili powder. Cook this mixture for about 1 minute while whisking constantly.
Then, stir in the sugar, cumin, garlic, onion powder, oregano, and salt.

Gradually pour in the tomato sauce and chicken broth while whisking. This constant whisking will help prevent lumps. Cooking the sauce over medium-low heat for 10 minutes. Stir frequently and cook until the sauce thickens slightly, and then set it aside for future steps.

Cook the ground beef filling. – Heat a large skillet over medium heat, and once the pan is heated, add the ground beef and diced onion. Using a spatula, break up the ground beef as it cooks. It is done when the meat is fully browned, and the onions are softened.
Drain any excess grease from the pan.
Pour the taco seasoning and the water into the pan. Stir well to coat the beef and let the mixture simmer for about 3 minutes. Then, remove the beef mixture from the heat.

Assemble the enchiladas. – Lay out a stack of tortillas and scoop some of the beef mixture into the center of each tortilla. Roll up each tortilla tightly, tucking in the edges and place them seam-side down in the baking dish.

Add the sauce. – Pour the enchilada sauce over the rolled tortillas once the baking dish is full.

Sprinkle with cheese – Now, for my favorite part. Evenly sprinkle the cheese on top of the enchiladas.

Bake the Enchiladas – Preheat your oven to 350°F (if you haven’t already). Place the baking dish in the center of the oven and bake uncovered for 20-25 minutes, or until the cheese is fully melted and bubbly.
Garnish and Serve – Carefully remove the dish from the oven and let it rest for 5 minutes to allow the enchiladas to set slightly. Garnish with sliced green onion and serve with sour cream, if desired. Additional toppings like avocado or cilantro can also add extra flavor and freshness.
Tips For This Recipe
Prep in advance. This recipe freezes up like a pro! You can prepare this recipe until the baking step, then wrap it tightly for freezing. You can use a baking dish that has a lid and freeze it, or you can wrap the dish with plastic wrap and then double it up with aluminum foil. It will stay good in the freezer for up to 3 months.
Make it vegetarian. Swap out the ground beef for refried beans, black beans, or sauteed vegetables like zucchini and red bell peppers. Use vegetable broth instead of chicken broth, and you are all set.
Reheat Like a Pro. Reheat leftover enchiladas in the oven at 350°F for 15-20 minutes, covered with foil to keep them moist. Alternatively, microwave individual portions with a damp paper towel on top to retain moisture.
Garnish for Added Flavor. Add even more flavor with fresh toppings like diced avocado, chopped cilantro, or a squeeze of lime juice before serving.
For Even More Enchilada Ideas:

Beef Enchiladas
Deliciously cheesy beef enchiladas smothered in homemade enchilada sauce. A comforting weeknight dinner that’s easy to customize with vegetarian and other filling options. Perfect for leftovers!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 tablespoon granulated sugar
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- 8 ounces tomato sauce
- 2 cups chicken broth
- 1 pound lean ground beef
- 1 small onion, peeled and diced
- 1 packet taco seasoning (1 ounce)
- ¼ cup water
- 8 taco-size tortillas (corn or flour)
- 16 ounces shredded Colby jack cheese
- Green onion for garnish (optional)
Instructions
- Preheat oven to 350°F.
- In a medium saucepan, heat olive oil over medium heat. Whisk in the flour and chili powder, cooking for 1 minute until the mixture darkens.
- Add sugar, cumin, garlic powder, onion powder, oregano, and salt. Whisk to combine, then whisk in tomato sauce and chicken broth.
- Cook on medium-low for 10 minutes, stirring often, until the sauce thickens. Remove from heat and set aside.
- In a large skillet, cook ground beef and diced onion over medium heat until browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 2 minutes.
- Divide the beef mixture evenly among the tortillas. Roll them up and place seam-side down in a 9x13-inch baking dish.
- Pour enchilada sauce over the tortillas, then sprinkle shredded cheese on top.
- Bake uncovered for 20-25 minutes, or until the cheese is fully melted.
- Garnish with sliced green onion and serve with sour cream, if desired.
Notes
- For a vegetarian option, substitute vegetable broth for chicken broth and refried beans for ground beef.
- Store leftover enchiladas in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat in a 350°F oven for 15-20 minutes or microwave individual servings for 2-3 minutes.