There is something incredibly comforting and downright satisfying about a great enchilada, and this Beef Enchiladas with Homemade Sauce and Cheesy Topping Recipe hits every mark. Combining tender, savory ground beef mingled with creamy beans, wrapped in soft tortillas, and drenched in a rich, homemade enchilada sauce loaded with spices, this dish feels like a warm hug piled high with melted cheese. It’s perfect for family dinners, casual gatherings, or any time you want a crowd-pleaser that tastes like it took hours but actually comes together in under an hour. Get ready to fall in love with every bite!
Ingredients You’ll Need
These ingredients might look simple on the surface, but each plays an essential role in crafting the perfect balance of flavor, texture, and color for our enchiladas. From aromatic spices that build depth, to the creamy beans adding body, and that gooey cheese topping that finishes it all off—every element makes this dish truly special.
- Onion powder (1 tsp): Adds a gentle onion flavor that enhances the overall savory profile without overpowering.
- Garlic powder (1 tsp): Lends a subtle depth and warmth, complementing fresh garlic beautifully.
- Cumin powder (1 tbsp): The earthy backbone spice that gives enchiladas their distinctive Mexican flair.
- Paprika (1 tbsp): Provides smoky sweetness and a vibrant red color to the sauce.
- Dried oregano (1 tbsp): Offers a slightly minty, herbal brightness to balance the rich meat and sauce.
- Cayenne pepper (1/2 – 1 tsp, optional): Adds just the right kick of heat depending on your spice preference.
- Olive oil (3 tbsp total): Used for sautéing and the roux base, ensuring lovely caramelization and texture.
- All-purpose flour (3 tbsp): Thickens the sauce to a luxuriously silky consistency.
- Low sodium chicken stock (2 cups/500 ml): Creates a rich, flavorful base for the enchilada sauce.
- Tomato passata or canned tomato sauce (1.5 cups/375 ml passata or 1 can/8 oz sauce): Brings acidity and sweetness, balancing the savory spices.
- Salt and black pepper (1/4 tsp each): Essential seasonings to bring all the flavors together.
- Fresh garlic cloves (2, minced): For that fresh, punchy garlic flavor in the beef filling.
- Onion (1, finely chopped): Adds texture and a touch of sweetness when cooked down.
- Ground beef (1 lb/500 g): The hearty, juicy centerpiece that carries all those wonderful spices.
- Refried beans (400 g/14 oz): Creamy texture and subtle earthiness that blend perfectly with the beef.
- Black beans (400 g/14 oz, drained): Adds texture and wholesome fiber while complementing the refried beans.
- Tortillas (8): Soft, pliable wraps that hold the delicious filling, perfect for rolling tight.
- Grated melting cheese (1.5 cups/150 g): Monterey Jack, tasty, or cheddar—this golden, bubbly topping makes the dish irresistible.
- Cilantro/coriander leaves (optional): Fresh herb garnish that adds a lively, fragrant finish.
How to Make Beef Enchiladas with Homemade Sauce and Cheesy Topping Recipe
Step 1: Prepare the Spice Mix
Start by mixing together the onion powder, garlic powder, cumin, paprika, dried oregano, and if you’re feeling adventurous, add cayenne pepper for some extra heat. This blend is the flavor cornerstone for both your sauce and beef filling, so getting it right sets the stage for something special.
Step 2: Make the Enchilada Sauce
Heat olive oil in a saucepan over medium heat and whisk in flour, stirring constantly to create a smooth roux. This is the secret to your sauce’s velvety texture. Gradually whisk in half the chicken stock until thick, then add the rest along with tomato passata or tomato sauce, salt, pepper, and two tablespoons of your spice mix. Allow it to bubble away for 3 to 5 minutes until thick and syrupy. The house will soon smell irresistibly inviting!
Step 3: Cook the Beef Filling
Set your oven to preheat at 180°C (350°F). Heat olive oil in a skillet on high, then sauté minced garlic and chopped onion until fragrant and softened. Add ground beef, breaking it up and cooking until browned. Sprinkle in the remaining spice mix and continue cooking to let those flavors fully develop. Fold in refried beans, black beans, and about 1/4 cup of your rich enchilada sauce, seasoning to taste. Let everything mingle for a couple of minutes before removing from heat.
Step 4: Assemble the Enchiladas
Lightly spread some of the enchilada sauce at the bottom of your baking dish to avoid sticking. Spoon a generous amount of the beef and bean mixture onto the lower third of each tortilla, then roll tightly and place seam side down in the dish. This part is so satisfying — seeing all those rolled beauties neatly nestled together.
Step 5: Bake and Add Cheesy Topping
Pour the remaining sauce evenly over the rolled enchiladas and lavishly sprinkle your grated cheese on top. Cover the dish with foil or a baking tray and bake for 10 minutes. Then, uncover and bake for another 10 minutes until the cheese is beautifully melted, bubbly, and slightly golden. Serve piping hot, optionally garnished with fresh chopped cilantro for a refreshing pop.
How to Serve Beef Enchiladas with Homemade Sauce and Cheesy Topping Recipe
Garnishes
While these enchiladas are fantastic on their own, a sprinkle of fresh chopped cilantro brings a fragrant brightness that cuts through the richness beautifully. You can also add a dollop of sour cream or some sliced avocado for creaminess and depth. Just adding a wedge of lime on the side encourages guests to add a zesty splash, waking up all the flavors.
Side Dishes
Pair your enchiladas with simple sides like Mexican rice or a crisp green salad to balance the meal. Refried beans or a quick tomato and corn salsa can also complement the dish perfectly. These additions add texture contrast and help make the dinner feel complete without stealing the spotlight from your main event.
Creative Ways to Present
If you’re aiming to impress, try serving the enchiladas individually on plates garnished with a drizzle of crema and a sprinkling of queso fresco. For a festive touch, line your serving platter with colorful lettuce leaves or edible flowers. The goal is to make the dish as inviting visually as it is delicious, so don’t be shy with your presentation!
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas keep well in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, sometimes tasting even better the next day. Just make sure to cool them completely before storing to maintain the best texture.
Freezing
These enchiladas freeze exceptionally well when fully assembled but unbaked. Wrap the baking dish tightly with plastic wrap and foil to prevent freezer burn, then freeze for up to 3 months. This makes for a convenient, hearty meal you can thaw and bake whenever you like.
Reheating
Reheat leftover or thawed enchiladas in a preheated oven at 175°C (350°F) covered with foil until warmed through, about 20 minutes. For quicker reheating, you can microwave individual portions, but the oven method preserves the cheesy topping’s texture best.
FAQs
Can I use other meats in this Beef Enchiladas with Homemade Sauce and Cheesy Topping Recipe?
Absolutely! Ground chicken, turkey, or even shredded cooked chicken work wonderfully. Just adjust cooking times and seasoning as needed to suit your meat choice.
Is it possible to make this recipe vegetarian?
Yes! Substitute the ground beef with extra beans, sautéed mushrooms, or a combination of your favorite vegetables to create a hearty and satisfying vegetarian version without sacrificing flavor.
What cheese is best for the enchilada topping?
Melting cheeses like Monterey Jack, cheddar, or a good tasty cheese melt beautifully, providing that gooey, golden finish. Feel free to experiment with cheeses you love!
Can I prepare the sauce ahead of time?
Definitely. The enchilada sauce can be made up to 3 days in advance and refrigerated. Just give it a good stir and warm it gently before assembling your enchiladas.
How spicy is this recipe?
The spice level is medium by default, but you can adjust the cayenne pepper amount to your liking or leave it out entirely for a milder dish. It’s very flexible to suit your family’s taste buds.
Final Thoughts
There’s nothing like enjoying a plate of warm, cheesy, and flavorful enchiladas made from scratch, and this Beef Enchiladas with Homemade Sauce and Cheesy Topping Recipe makes it so easy to create that magic at home. Whether it’s a weeknight dinner or a special gathering, this recipe brings joy and comfort in every bite. I promise, once you try it, it will become one of your favorite go-to dishes to make again and again. Happy cooking and even happier eating!
Print
Beef Enchiladas with Homemade Sauce and Cheesy Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Beef Enchiladas recipe features a flavorful blend of seasoned ground beef and beans wrapped in soft tortillas, baked in a rich homemade enchilada sauce topped with melted cheese. Perfect for a satisfying Mexican-inspired meal that takes about 45 minutes to prepare and serves four.
Ingredients
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 – 1 tsp cayenne pepper (optional)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp plain/all purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce (e.g., Hunts)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp prepared spice mix (from above)
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb / 500 g ground beef (mince)
- 400 g / 14 oz refried beans (1 can, e.g., Old El Paso)
- 400 g / 14 oz black beans, drained (1 can)
- About 1/4 cup enchilada sauce (from above)
- Salt and pepper, to taste
Assembly
- 8 tortillas (or burrito wraps)
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare the Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper (if using). Stir well and set aside for later use.
- Make the Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a paste. Gradually whisk in 1/2 cup chicken stock until smooth and thick. Add the remaining chicken stock, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Bring the mixture to medium-high heat and cook for 3 to 5 minutes, stirring frequently, until the sauce thickens to a syrupy consistency. Remove from heat.
- Cook the Beef Filling: Preheat your oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion and cook for about 2 minutes until softened. Add ground beef and break it up with a spoon. Cook for 2 minutes, then stir in the remaining spice mix. Continue cooking for another 2 minutes until the beef is fully browned. Add refried beans, drained black beans, about 1/4 cup of enchilada sauce, and season with salt and pepper. Mix well and cook for 2 minutes more before removing from heat.
- Assemble Enchiladas: Lightly coat the bottom of a baking dish with a little enchilada sauce to prevent sticking. Lay each tortilla flat and place a portion of the beef and bean filling along the lower third. Roll the tortilla tightly and place seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheese on top. Cover the baking dish with foil or another baking tray and bake for 10 minutes. Remove the cover and bake for an additional 10 minutes until the cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.
Notes
- Use low sodium chicken stock to control the saltiness of the sauce.
- Adjust cayenne pepper to taste for desired spice level.
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- To make this dish vegetarian, omit the beef and increase the beans or add vegetables like mushrooms or zucchini.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
