Beef Enchiladas
Prep time
Cook time
Total time
Let the festivities begin when these enchiladas are on the menu. A terrific main dish for a fun family dinner!
Recipe type: Main Dish
Cuisine: Mexican
Serves: 6 to 8 servings
For The Sauce
  • 1 tablespoon canola oil
  • 1 tablespoon all-purpose flour
  • 1 can (28 Ounce) enchilada sauce
  • 2 cups chicken broth
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
For The Filling
  • 1 tablespoon canola oil
  • 1 small yellow onion, chopped
  • 1 clove garlic, minced
  • ¾ teaspoon ground cumin
  • 1 pound ground beef
  • ⅓ cup enchilada sauce
  • salt and freshly ground black pepper to taste
To Assemble
  • 10-12 flour tortillas*
  • 3-4 cups grated monterey jack cheese and/or Mexican Fiesta Blend Cheese
  • green onions and/or jalapenos for garnish
  1. For the sauce, in a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute until well combined. Pour in the enchilada sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer 30 minutes uncovered. Remove from stove to cool slightly before assembling.
  2. To make the filling, in a large skillet, add beef, cumin, onion and garlic and cook, crumbling the meat with a wooden spoon or mallet until no trace of pink remains, about 4 minutes. Remove from heat and drain well in a colander. Return to pan, add about ⅓ cup simmering enchilada sauce and stir well. Season to taste with salt and pepper. Cool slightly before assembling enchiladas.
  3. To assemble,
  4. Place a rack in the center of the oven and preheat oven to 350 degrees. Pour ¾ cup enchilada sauce in bottom of 9" x 13" baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to pan. Spoon meat and a little grated cheese into the center of tortilla. Roll up and end seam side down in the baking pan. Repeat until pan is filled. Pour extra sauce over enchiladas. Top with remaining cheese. Sprinkle with green onions and/or jalapenos.
  5. Bake for 25 minutes or until bubbly.
* Can use 14 to 18 small corn tortillas, if you prefer. Heat 3 tablespoons of canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Add a bit more oil to the pan as necessary between batches. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried. The tortillas are now ready to assemble.

Recipe adapted from Joy The Baker.
Recipe by Pray Cook Blog at