Homemade Beef Enchiladas

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Easy Homemade Beef Enchiladas are full of Mexican flavor. This recipe includes quick homemade red enchiladas and easy ground beef filling that’s ready in the oven in 30 minutes.

Enchiladas originated in Mexico, and people have wrapped tortillas around the filling since Mayan times. You’ll find a wide variety of preparations, fillings, and sauces there. This version uses tortillas filled with a mixture of ground beef, onions, peppers, and spices. A little cheese is added, and a simple paprika salsa is served. This is a popular preparation from northern Mexico and the American Southwest.

Can I use store bought hot sauce?

This recipe calls for quick homemade red enchiladas. Making hot sauce at home is easy and takes less than 10 minutes, but you can always use store-bought cans if you prefer. You need a 15 oz can, or about 2 cups.

    Vegetable broth is poured into pots filled with vinaigrette ingredients.
Ground beef enchiladas are filled in a stainless steel pot on the stove.
Dip tortillas in enchiladas
Beef Enchiladas with Cheese

Can I use flour tortillas instead of tortillas?

Traditionally, enchiladas are made with tortillas, but you can also use flour tortillas if you prefer. The texture will be softer than when made with tortillas. No need to heat the tortillas.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Use a spatula to pull the enchiladas out of the pan.

Easy, quick, homemade beef enchiladas are packed with flavors of good Mexican food. This recipe includes quick homemade red enchiladas and easy ground beef filling that’s ready in the oven in 30 minutes.

Preparation time 30 minute

cooking time 25 minute

total time 55 minute

raw material

Red Hot Sauce

  • 2 tablespoon vegetable oil
  • 1 tablespoon corn starch
  • 1/4 cup paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon Dried Mexican Oregano
  • 2 cup vegetable soup

ground beef

  • 1 1/2 pound lean beef
  • 1 white onion cut into pieces
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 7 ounce diced green chilli drained


  • 12 corn cake
  • 2 tablespoon vegetable oil for frying
  • 3 cup Shredded Monterey Jack Cheese divided into
  • 1/4 cup chopped fresh cilantro


To make the hot sauce:

  • Heat vegetable oil in a medium saucepan over medium heat. Add cornstarch, paprika, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and simmer until thickened, about 2-3 minutes. Remove from pan and set aside.

To make the ground beef filling:

  • Heat a large skillet over medium-high heat. Add ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain excess fat. Stir in the green chilies.

Assemble the enchiladas:

  • Preheat oven to 350 degrees and lightly coat a 9×13 pan with nonstick cooking spray. Spread 1/2 cup enchiladas on bottom of pan.

  • Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Working one at a time, fry the tortillas in the oil until tender. Don’t be crispy.

  • Dip each tortilla into enchiladas, coat and serve on a plate. Fill it with a spoonful of ground beef filling, then top with a generous pinch of cheese. Roll out and place into prepared 9×13 pan. Drizzle remaining sauce over enchiladas in pan, then sprinkle remaining shredded cheese on top. Bake uncovered in the preheated oven for 20-25 minutes, until the cheese is warm and bubbly. Sprinkle chopped cilantro on top and serve warm.

Serve: 2Enchiladas | Calories: 599kcal | carbohydrate: 31G | protein: 42G | fat: 34G | Saturated fat: twenty oneG | cholesterol: 120mg | sodium: 1194mg | Potassium: 736mg | fiber: 5G | sugar: 3G | Vitamin A: 2270unit | Vitamin C: 5mg | calcium: 507mg | iron: 5.1mg