Beef Enchiladas
Loaded with a simple and hearty crumbled beef filling, these cheesy enchiladas will be on your dinner table in no time!
Since I have yet another salad recipe for you tomorrow, I just had to squeeze in this enchilada recipe. I’m all for eating healthy with the new year and all but sometimes you just have to include some comfort food too! After all, we can always run it off later, right?
Now I don’t know about you guys but enchiladas are my absolute favorite kind of Mexican dish. Loaded with melted cheesy goodness and a crumbled beef filling wrapped in flour tortillas, what’s not to love?
These come together so quickly and easily, making it perfect for a busy weeknight meal. Plus, the leftovers are just as amazing the next day!
Beef Enchiladas
Ingredients
- 2 ½ cups enchilada sauce, divided
- 1 tablespoon olive oil
- 8 ounces ground beef
- 1 4.5-ounce can diced green chiles
- Kosher salt and freshly ground black pepper, to taste
- ½ cup canned corn kernels, drained
- ½ cup canned black beans, drained and rinsed
- 1 ¼ cups Monterey Jack cheese, divided
- 1 ¼ cups shredded cheddar cheese, divided
- 12 6-inch flour tortillas, warmed
- 2 tablespoons chopped fresh cilantro leaves
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
Instructions
- Preheat oven to 375 degrees F. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.
- Heat olive oil in a saucepan over medium high heat. Add ground beef, green chiles, salt and pepper, to taste. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
- In a large bowl, combine beef, corn, beans, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the beef mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and beef mixture. Top with remaining enchilada sauce and cheeses.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, if desired.
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Awesome!!! I added jalapeno sauce to meat and it was so good! This is a keeper:)
My family enjoyed these enchiladas. Good recipe, especially with homemade red sauce. I think the inner filling could use a little spice. (I wasn’t sure what to use.)
I haven’t made this recipe because my family, with the exception of me, is allergic to dairy products. What can I substitute for the cheese or should I just omit it?
Could you maybe try using vegan plant based cheese?
Went over very well with my meat-loving and Mexican-craving partner! The real star was homemade enchilada sauce (recipe from Cookie and Kate). I will never do it ANY other way again! Easy, cheap, and so much better than store bought. This recipe was a great way to use it, I love the simplicity and the green chiles in the mix. Flavor is really on point and it reheats great. Partner says it’s one of the best things I’ve made this year (in quarantine, that’s a lot). The flour tortillas did not get slimy at all. Only regret is not checking the nutrition info before making it – phew! This one is a treat, but sooo worth it. Had it with roasted cumin-lime zucchini, diced fresh tomatoes, and lots of guac.
Delicious! I made one small glass dish with 4 corn tortillas and one regular dish as above, used 6 large burrito size flour tortillas. The last recipe I used for enchiladas had salsa and my son hates diced tomatoes so this was perfect. Great flavor! Added one small can of tomato sauce to the beef filling to make it “stick” together more. Also used a whole pound of ground beef. Fantastic with avocado & sour cream, with Spanish rice as a side. My whole family loved it! I have bookmarked dozens of your recipes for our dinners and am having so much fun making your recipes, during quarantine.
Sounds so good and want to try and make this. With everyone isolating and limiting grocery trips I saw this recipe too late and didn’t have a chance to buy enchilada sauce. I do have all the other items on the list. Any suggestions as to what I can use as a substitute in the mean time? Thanks. Stay safe.
It was awesome! I used shaved steak and did a separate chicken one! They were a huge hit
The best enchiladas I have ever had! Seriously! I double the recipe and add shredded lettuce on top as well. So good!
Excellent recipe! Simple, and my family loves it. My daughter even had some for breakfast the next day. Thanks!
Excellent enchilada recipe! It will probably be my go-to enchilada recipe from now on. I’ve never thought of adding black beans or corn to my enchiladas before, but I’m glad I gave it a try with this recipe. I substituted the ground beef with turkey, and it still turned out great. I didn’t see an enchilada sauce recipe on the page, so I used one from another blog called Spend with Pennies, and it turned out to be the perfect combo.
These were the BEST enchiladas I have ever had!! I’m not typically a beef enchilada person but they looked too good to not try. I added some cumin and chili powder to add some extra spice. Will definitely be making these again!
I HAVE A QUESTION AND/OR CONCERN. I HAVE NEVER USED FLOUR TORTILLAS FOR MY ENCHILADAS- ALWAYS CORN – WON’T THE FLOUR TORTILLAS SOAK UP ALL THE SAUCE, BECOME MUSHY AND FALL APART? CAN CORN TORTILLAS BE SUBSTITUTED?
Yes, corn tortillas can be substituted.
I have made enchiladas like this for many years. Sometimes, I use ground chicken vs ground beef. Very good too. I add about 4 TBS of cream cheese to the meat mixture and replace fresh chopped parsley for cilantro as I don’t care for cilantro. I have also made these with flour/corn combo tortillas, made by Chi-Chi’s. Awesome! They are often requested in my house.
I need to make a award winning crockpot dish for our camping contest this weekend an really want to do Mexican . Can this dish be done in crockpot an how long should I put in in for .I have the casserole crockpot that I want to use an make them a bit smaller to make more of them . What do you suggest I do different
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Authentic enchiladas are one of my favorite dishes but these are nowhere near authentic. First off who makes enchiladas with FLOUR tortillas, real enchiladas are made with corn. While this recipe sounds ok they are not enchiladas. They’re more like a smothered burrito from taco bell.
Nice manners, Paul. Chungah is a chef who, luckily for those of us who appreciate her efforts, has decided to share her delicious recipes, free of charge. Instead of giving a fair, honest critique with some measure of class and decorum (which actually you’re not entitled to, given you didn’t even prepare this dish), you chose to be condescending and rude. There are no hard and fast rules in cooking, that’s part of the beauty and artistry of it. Perhaps you should try perusing recipes from Wolfgang Puck and Gordon Ramsay’s websites. Better suited for a food snobs.
Nowhere in the presentation of this recipe did it claim to be “authentic”. So no need to play recipe police, no need to be rude and condescending. The vast majority of reviews are exceedingly positive. I suggest to eliminate this recipe site from your saved files.
Well the rest of us appreciate the recipes. You can tweak the recipes to your liking (aka corn instead of flour tortillas). Why not keep your negative comments to yourself, unless you have something to contribute?
My kids have been bugging me to make enchiladas for months now. I’ve never even eaten them before, and have definitely never tried making them, but I thought I’d give it a try if it would get them off my back. There’s seven of us so I used about 1 1/2 lbs of hamburger, a full can of black beans, a whole bunch of corn (whatever was left in the freezer–maybe 3 cups), added about a cup of “taco cheese” we had left over for extra cheesiness, and used 12″ tortillas since we had those on hand. I cut them in half before putting in the pan. I personally, haven’t tried them as I was still full from lunch, but they got enthusiastic thumbs up from three of my children. They said it should immediately go in the recipe box. Next time they want me to try it with chicken.
Hi, has anybody tried to make these with chicken? If not, any suggestions as to how I might do it? Just sub it in place of the beef? Would it affect the cook time in any way? Thanks in advance 🙂
Yes, you can easily swap out the beef with chicken.
I’m a 70 year old widow who finds cooking for one rather tedious. Still, I recognize that cooking healthy is mandatory if I want to keep busy. I stumbled onto your recipe and made this tonight for dinner. I’m delighted with it. It not only made a wonderful meal for me, but will make several more as I take them from the freezer on those days when projects keep too busy to cook. Thank you for making my life healthier and happier!
Just made these for dinner tonight and they were a huge hit!! What a great recipe I’ll definitely be making these again!
Wow, really outstanding!
I did add some chopped onion and minced garlic when browning the beef, and used corn tortillas because that’s what I happened to have on hand. And gosh darn it, I had to use a little extra cheese because I inadvertently made my enchilada sauce a bit too spicy.
These will definitely be a regular in my house.
First, I love your site! Second, I love this recipe. I have only made this day of. Does this work as a freezer meal too? Thanks!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.