Easy Beef Enchiladas
This easy beef enchiladas recipe is packed with flavor, simple to make, and sure to be a crowd favorite. You'll want to keep this recipe on hand!
Ingredients
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour all purpose
- 2 cups chicken broth / stock low sodium
- 1 8oz canned tomato sauce ex. Hunts
- 1/4 tsp salt
- 1/4 tsp pepper
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 onion finely chopped (1 cup)
- 1 lb. ground beef
- 1 16oz refried beans 1 can
- 1 15oz black beans 1 can
Enchiladas
- 10 tortillas
- 2 cups fiesta blend melting cheese cheddar cheese, monterey jack
- 2 tbsp cilantro roughly chopped for garnish
Instructions
- Mix together spice mix ingredients. Set aside.
Enchilada Sauce
- Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, whisking constantly.
- Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
- Add remaining chicken broth, tomato sauce, salt, pepper and 2 tablespoons of spice mix. Whisk.
- Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.
Beef Filling
- Preheat oven to 350F.
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
- Add beef and cook for 2 minutes, breaking it up as you go. Add remaining spice mix. Cook for a further 2 minutes or until completely brown.
- Add refried beans, black beans, about 1/4 cup of enchilada sauce, salt & pepper. Mix and cook for 2 minutes then remove from stove.
Enchiladas
- Smear a bit of sauce on the bottom of a baking dish (prevents sliding).
- Place filling on the lower third of a tortilla (see photo). Roll up then place in the baking dish, seam side down. Repeat with remaining filling & tortillas.
- Pour sauce over the enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Garish with cilantro. Serve hot!