Description
This classic beef enchiladas recipe features a rich and flavorful homemade red enchilada sauce paired with a savory ground beef filling blended with pinto beans and green chiles. Wrapped in soft flour tortillas, topped with melted Mexican cheese blend, and baked to perfection, these enchiladas make a satisfying and crowd-pleasing meal perfect for family dinners or gatherings.
Ingredients
Enchilada Sauce
- 1 batch red enchilada sauce (or 15 ounces store-bought red enchilada sauce)
Beef Filling
- 1 tablespoon olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1 1/2 pounds (24 ounces) lean ground beef
- 1 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- Fine sea salt and freshly-cracked black pepper, to taste
Assembly
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
Toppings (Optional)
- Fresh cilantro, chopped
- Chopped red onions
- Diced avocado
- Sour cream
- Crumbled cotija cheese
Instructions
- Prepare the enchilada sauce. Make your own red enchilada sauce from scratch following your favorite recipe or use 15 ounces of store-bought red enchilada sauce as a convenient alternative.
- Sauté the beef filling. In a large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Add the diced onion and minced garlic; sauté for about 3 minutes, stirring occasionally, until fragrant and the onion softens. Add the ground beef and sprinkle with 1 teaspoon ground cumin. Cook, crumbling the beef with a wooden spoon, until fully browned and cooked through, about 5 minutes. Stir in rinsed pinto beans and diced green chiles until combined. Season with sea salt and black pepper to taste.
- Prep oven and baking dish. Preheat your oven to 350°F (180°C). Evenly spread 1/2 cup of the prepared enchilada sauce on the bottom of a 9 x 13-inch baking dish to prevent sticking and add flavor.
- Assemble the enchiladas. Set up an assembly line: tortillas, enchilada sauce, beef filling, and shredded cheese. Lay one tortilla flat and spread 2 tablespoons of enchilada sauce evenly over its surface. Place a generous spoonful of the beef filling down the center of the tortilla and sprinkle with about 1/3 cup of shredded Mexican cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Pour any leftover sauce evenly over the rolled enchiladas and sprinkle with any remaining cheese.
- Bake the enchiladas. Place the baking dish uncovered in the preheated oven and bake for 20 minutes, or until the cheese is melted, the enchiladas are heated through, and the tortillas turn slightly crispy on the edges. Remove from oven and let cool slightly on a wire rack.
- Serve. Serve the enchiladas hot, garnished with your choice of fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese. Enjoy your delicious, hearty meal!
Notes
- For a spicier version, add jalapeños or extra diced green chiles to the beef filling.
- Flour tortillas are recommended for soft, pliable enchiladas, but corn tortillas can be used for a gluten-free option.
- You can prepare the enchiladas a day ahead and refrigerate before baking; just increase baking time by a few minutes if baking from cold.
- Leftovers keep well in the fridge for 2-3 days and reheat nicely in the oven or microwave.
