There’s something magical about a bubbling dish of Tex-Mex Beef Enchiladas fresh from the oven. The aroma of spiced beef, the melty cheese pulling into long strands as you serve, and that first bite where the tangy sauce meets tender tortillas—it’s comfort food that brings everyone to the table.
This homestyle recipe captures the essence of Tex-Mex cooking with its bold flavors and hearty appeal. Perfect for weeknight dinners or weekend gatherings, these enchiladas strike that perfect balance between authentic technique and accessible ingredients you can find at any grocery store.
Why You’ll Love This
- Ready in just 45 minutes from start to finish—perfect for busy weeknights
- Make-ahead friendly—assemble earlier in the day and bake when ready
- Customizable heat level—adjust the spices to suit your family’s preference
- Freezes beautifully—make a double batch and save half for another meal
- Uses pantry staples—no specialty ingredients required
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups enchilada sauce (store-bought or homemade)
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup vegetable oil, for frying tortillas
- Salt and pepper to taste
- Optional garnishes: chopped cilantro, sour cream, diced tomatoes, sliced avocados
- 3 tablespoons olive oil
- 3 tablespoons flour (all-purpose, whole wheat, or gluten-free blend)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- A pinch of cinnamon (optional)
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 teaspoon apple cider vinegar or white vinegar
- Freshly ground black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) so it’s ready for baking the enchiladas.
- Measure dry ingredients (flour, spices, salt) into a small bowl. Heat olive oil in a medium pot over medium heat until hot. Add flour/spice mixture and whisk constantly for about 1 minute until fragrant. Whisk in tomato paste, then slowly add broth while whisking to remove lumps. Bring to a simmer, then cook 5-7 minutes until thickened. Remove from heat, add vinegar and black pepper.
- Brown ground beef in a large skillet over medium heat, breaking it apart until cooked through (5-7 minutes). Add onion and garlic, cooking another 3-5 minutes until onions are soft and translucent. Season with salt and pepper, then remove from heat.
- Heat vegetable oil in a small skillet over medium heat. Fry each tortilla for about 10 seconds per side until pliable but not crispy. Drain on paper towels to remove excess oil.
- Dip each fried tortilla in enchilada sauce, coating both sides. Spoon beef mixture down the center, sprinkle with cheese, and roll up. Place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the rolled enchiladas and top with remaining cheese. Bake for about 20 minutes until cheese is melted and bubbly.
- Let cool for a few minutes, then garnish with your choice of toppings like cilantro, sour cream, diced tomatoes, or avocado slices.
Tips & Variations
- For a spicier version, add a diced jalapeño to the beef mixture or use hot enchilada sauce
- Substitute ground turkey or shredded chicken for the beef if preferred
- Corn tortillas can be used instead of flour for a more traditional approach—just warm them first to prevent cracking
- Add 1 cup of frozen corn to the filling for extra texture and sweetness
- Make your own enchilada sauce for deeper flavor if time allows
- For a lighter version, use reduced-fat cheese and Greek yogurt instead of sour cream
Serving Suggestions
These hearty enchiladas pair perfectly with a simple side salad dressed with lime vinaigrette. For a complete Tex-Mex feast, serve alongside Mexican rice, refried beans, and some fresh guacamole or pico de gallo.
Don’t forget the cold beverages! A frosty margarita for adults or homemade horchata complements the spicy flavors beautifully. For a casual family dinner, ice-cold lemonade works wonderfully too.
Notes
- Enchiladas can be stored in the refrigerator for up to 3 days. Reheat covered in a 350°F oven until warmed through.
- To freeze, assemble the enchiladas but don’t bake. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Look for enchiladas to be bubbling around the edges and cheese completely melted as signs they’re done.
FAQs
Can I make these enchiladas ahead of time?
Yes! You can assemble them up to 24 hours in advance and refrigerate. Add an extra 5-10 minutes to the baking time if cooking straight from the refrigerator.
Are corn or flour tortillas better for enchiladas?
Authentic Mexican enchiladas typically use corn tortillas, while Tex-Mex versions often use flour. Both work well—corn provides more traditional flavor while flour tortillas are easier to roll without cracking.
How can I prevent my enchiladas from getting soggy?
Don’t oversaturate the tortillas with sauce before rolling. Also, the quick simmer of the filling helps reduce excess moisture that could make them soggy.
Can I use red or green enchilada sauce?
Either works great! Red sauce (used in this recipe) has a deeper, earthier flavor, while green sauce offers a tangier, fresher taste. Choose based on your preference.
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