Easy Beef Enchilada recipe that is mouth-wateringly delicious and ready in 30 minutes! Perfect for a busy weeknight meal for the family or entertaining guests! Makes the best beef enchiladas!
A great Beef Enchilada Recipe really is hard to beat. Don’t you think?
And over the years, I have tried plenty. But, finally, when I made this recipe for beef enchiladas, I knew it was the final one for me.
Beef Enchilada Recipe
This has been my family’s favorite beef enchilada recipe for years! It makes a mighty delicious 30-minute meal that I can always depend on everyone loving!
My beef enchilada recipe includes a few simple steps that make this the best recipe, in my opinion. From making my own homemade enchilada sauce or my easy blender enchilada sauce to seasoning the beef just perfectly to assembling and baking in the oven – it all just works.
But, if you’d rather not make your own sauce, you can easily substitute your favorite enchilada sauce from the grocery store. Or, plan ahead and make a batch for keeping in the refrigerator until you are ready to make these a few days later.
How to Make Beef Enchiladas
For these Beef Enchiladas, you’ll need the following:
- Ground beef
- Vegetable or Canola Oil
- Tortillas
- Sour Cream
- Cilantro (optional)
- Monterey Jack or Cheddar Cheese
- Enchilada Sauce
Brown. Brown ground beef over medium-low heat and drain to remove any excess drippings.
Stir. Add 1/4 cup enchilada sauce to the browned ground beef and stir until well-combined.
Preheat. Preheat oven to 350 degrees F.
Pour. Pour 1/2 cup enchilada sauce into the bottom of an oven-safe 9×13 casserole dish.
Cook. Drizzle oil into a skillet over medium-low heat and cook tortillas one at a time for about 1 minute each. Don’t allow to become crispy.
Assemble. Drain tortilla and layer on beef, sour cream, cheese, and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into dish, pour remaining enchilada sauce over to make sure well-covered. Top with remaining cheese.
Bake. Place in oven and bake 15 minutes, or until all cheese is fully melted.
Serve. Remove from oven, garnish with cilantro, if desired, and serve.
Other Enchiladas to Try
If you love enchiladas as my family does, then you may want to give some of my other recipes a try:
Here’s my Beef Enchilada Recipe. I hope you love it as much as we do!
Related Recipes
Beef Enchilada Recipe
Ingredients
- 1 1/2 pounds ground beef
- 3 tablespoons vegetable or canola oil
- 10 tortillas
- 1 (8-ounce) package sour cream
- cilantro, optional
- 2 cups grated monterey jack cheese
- homemade enchilada sauce
Instructions
- Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add 1/4 cup of enchilada sauce into brown meat and stir until well-combined.
For Enchilada Assembly:
- Preheat oven to 350º F.
- Pour 1/2 cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish.
- Drizzle oil into the bottom of a skillet over a medium-low heat. Add corn tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy.
- Drain tortilla and then layer on beef, sour cream, cheese and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.
- Place in oven and bake 15 minutes, or until cheese has fully melted.
- Remove from oven and top with additional cilantro, if desired.
Notes
For this recipe, I love to use either my blender enchilada sauce for a grain-free, gluten-free enchilada sauce OR my homemade enchilada sauce. Both are delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
please send GLUTEN FREE sauce recipe
Hi Marie,
The Blender Enchilada Sauce recipe in the recipe post is gluten-free. I hope you enjoy it.
Very delicious. I don’t know why I never thought of making my own enchilada sauce before, and your blender sauce was so easy and just the right kick of spices! For me, it’s not an enchilada unless it’s made with corn tortillas! But the only ones I can ever find are the really small ones, which makes it very difficult to to stuff and roll and ends up taking longer to assemble. Does anyone know where in the U.S. I can find larger corn tortillas?
I’m so glad you liked the blender enchilada sauce, too, Diane. I have found larger Mission brand corn tortillas at both Kroger and Publix stores in my area. Hope you can find them in your area.
Best Enchiladas ever this recipe was on point. The whole family lived them even the picky eaters!!!
I am so happy you and your family enjoyed these, Kris! They are a family favorite in my house too! Thanks so much! xo
I’ve tried a couple of enchilada recipes, but none have come close to this one! The thing that separates this recipe from the others is the sauce. I’ve never liked any of them because they come out so bitter and salty. Best sauce, hands down. Thanks for the wonderful recipe!
Thanks so much Imani! xo
They’re in the oven right now.
This is pretty similar to how I’ve been making enchiladas for the last 25 years. Since I have a Mexican grocery/meat market near by I usually just buy some of their sauce,homemade corn tortillas, and crema (Mexican sour cream) And as always I use ground venison, because I have a lot of it.  This sauce turned out very good.
Wonderful to hear, Jon! Enjoy!
These are absolutely delightful! The homemade sauce is perfect. Never tasted anything like it! This is a new family favorite!!! Sooooooooo good!
Thanks so much Naomi! I’m so excited that you and your family enjoy it too! xo
Hello! We have made this recipe several times and LOVE them! Can you tell me if you’ve ever changed it up and used shredded chicken? If not, do you think it could work and if so, any tips?