By Spices in My DNA 45 Comments
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These beef enchiladas really are the best ever! They’re made with an incredibly flavorful and easy enchilada sauce, ground beef seasoned with the perfect blend of Mexican spices, and melted cheddar and monterey jack! Toppings are not optional!
I never ever name recipes “the best” because it seems so extreme, but these really are THE BEST enchiladas I’ve ever had, and they are actually in the top five best meals I’ve ever had in my life. Bold statement I know. I can’t begin to tell you how incredible they are. You just have to make them and see!
One of the main things that makes these so incredible, is the homemade enchilada sauce. It’s SO easy too. You combine everything in a saucepan and let it simmer for fifteen minutes and that’s it. I’m definitely one for buying storebought marinara and barbeque sauce in a pinch, but enchilada sauce is one of those things that is SO much better homemade.
There is really no comparison.
I also use a mixture of cheddar and monterey jack because that is my favorite cheese combo to use for melty Mexican dishes. Otherwise, it’s queso fresco and cotija all the way! But you could totally add some crumbles of either of those on top! Because three cheeses are always better than two!
Gahhh I can’t even stand how good these are.
The toppings make them extra delicious too, obviously. What’s Mexican food without toppings? My favorite combination to use here is sliced avocado, cherry tomatoes, cilantro, scallions, lime wedges, and sour cream! I mix a little lime juice and salt with it to make it drizzle-able.
When making the enchiladas, I mix some of the enchilada sauce and cheese into the ground beef while it’s still hot, so it gets all melty and delicious, and then stuff it in the tortillas. It makes them so much more flavorful! I also season the ground beef with Mexican spices instead of relying on the enchilada sauce, so it’s like an extra layer of flavor!
Haha I put a lot of thought and care into these beauties.
I would be the happiest person if these were the only thing I ate ever again. They’re THAT good!
5 from 13 votes
The Best Beef Enchiladas with Homemade Enchilada Sauce
These beef enchiladas really are the best ever! They're made with an incredibly flavorful and easy enchilada sauce, ground beef seasoned with the perfect blend of Mexican spices, and melted cheddar and monterey jack! Toppings are not optional!
CourseBeef, Main Course
CuisineMexican
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 476 kcal
Author Molly | Spices in My DNA
Ingredients
For the enchilada sauce
- 1tablespoonolive oil
- 4cloves garlic, minced
- 1 1/2cupslow sodium chicken broth
- 2tablespoons sauce from a can of chipotles in adobo
- 2(15 ounce) cans tomato sauce
- 1tablespoonchili powder
- 2teaspoonscumin
- 1teaspoonpaprika
- 1teaspoongarlic powder
- 1teaspoononion powder
- 1/2teaspoonsmoked paprika
- 1/4teaspoonsalt
- 1/4teaspoon pepper
For the enchiladas
- 1poundlean ground beef
- 2teaspoonschili powder
- 1teaspooncumin
- 1teaspoongarlic powder
- 1teaspoononion powder
- 1/2teaspoonsmoked paprika
- 1/4teaspoonsalt
- 6ounces cheddar cheese, freshly grated
- 6ouncesmonterey jack, freshly grated
- 8of your favorite tortillas
- sliced avocado for serving
- halved cherry tomatoes for serving
- lime wedges for serving
- sour cream for serving
- chopped cilantro for serving
- sliced scallions for serving
Instructions
Preheat oven to 375℉.
Make the enchilada sauce. Bring a medium saucepan over medium-high heat and add the olive oil. Once hot, add the garlic and sauté for about 30 seconds or until fragrant. Add the chicken broth, chipotle sauce, tomato sauce, chili powder, cumin, paprika, onion powder, garlic powder, smoked paprika, salt, and pepper and stir to combine. Raise heat to high and bring to a boil. Once boiling, reduce heat slightly and simmer for 15 minutes, stirring occasionally.
Meanwhile, heat a large skillet over medium high heat. Add the ground beef, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt and cook for 7-8 minutes, until ground beef is browned and fully cooked. Add 1/2 cup of the enchilada sauce to the beef, as well as 1/3 of the cheeses. Stir to combine until melted.
Spoon 1 cup of enchilada sauce on the bottom of a 9x13 casserole dish. Spoon about 1/4 cup of the beef mixture onto one side of the tortilla, then roll tightly. Place seam side down in the dish and repeat with all 8 tortillas.
Pour 1 1/2 cups of enchilada sauce over the enchiladas, spreading evenly. Top with remaining cheese and bake for 25 minutes or until cheese is bubbly and golden.
Serve with sliced avocado, cherry tomatoes, lime wedges, sour cream, and chopped cilantro and scallions.
Nutrition Facts
The Best Beef Enchiladas with Homemade Enchilada Sauce
Amount Per Serving (1 of 8 enchiladas)
Calories 476Calories from Fat 234
% Daily Value*
Fat 26g40%
Sodium 1263mg55%
Carbohydrates 33g11%
Sugar 5g6%
Protein 26g52%
* Percent Daily Values are based on a 2000 calorie diet.
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