Beef Enchiladas
October 27, 2025 ⢠0 comments
A flavorful Tex-Mex favorite, these Beef Enchiladas are stuffed with a juicy, spiced beef-and-bean filling, rolled into tortillas, smothered in a homemade enchilada sauce, topped with cheese, and baked until bubbly.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 teaspoon) Onion powder
- (1 teaspoon) Garlic powder
- (1 tablespoon) Cumin
- (1 tablespoon) Paprika
- (1 tablespoon) Dried oregano
- (1 teaspoon) Cayenne pepper
- (2 tablespoons) Olive oil
- (2 tablespoons) All purpose flour
- (500 ml) Chicken stock
- (8 ounces) Canned tomato sauce
- (1/4 teaspoon) Salt
- (1/4 teaspoon) Pepper
- (1 tablespoon) Olive oil
- (2) Garlic cloves, minced
- (1 cup) Onion, finely chopped
- (1 lb) Grass-fed Ground Beef
- (14 ounces) Refried beans
- (14 ounces) Black beans, drained
- (8) Tortillas
- (1 1/2 cups) Grated melting cheese
- Cilantro/coriander leaves, roughly chopped
Directions
- Prepare the Spice Mix:
- Combine all the Spice Mix ingredients in a small bowl and set aside.
- Make the Enchilada Sauce:
- Heat oil in a large saucepan over medium heat.
- Stir in the flour to form a paste, cooking for about 1 minute while stirring constantly.
- Pour in ½ cup of chicken broth and whisk immediately until a smooth, thick paste forms.
- Add the remaining chicken broth, passata, salt, pepper, and 2 tablespoons of the Spice Mix. Whisk until well combined.
- Increase the heat slightly to medium-high and cook for 3â5 minutes, whisking often, until the sauce thickens to a syrup-like consistency.
- Remove from heat and set aside.
- Preheat the Oven:
- Set the oven to 180°C / 350°F.
- Cook the Filling:
- Heat oil in a skillet over high heat.
- Add garlic and onion and sautĂŠ for about 2 minutes until fragrant.
- Add the beef and cook for another 2 minutes, breaking it apart as it browns.
- Stir in the remaining Spice Mix and cook for another 2 minutes until the beef is fully browned.
- Add the refried beans, black beans, about Âź cup of the prepared Enchilada Sauce, plus salt and pepper. Stir well and cook for 2 more minutes. Remove from heat.
- Assemble the Enchiladas:
- Spread a thin layer of the Enchilada Sauce on the bottom of a baking dish to prevent sticking.
- Spoon some of the beef filling onto the lower third of a tortilla, roll it up, and place it seam-side down in the dish.
- Repeat with the remaining tortillas and filling.
- Bake:
- Pour the remaining Enchilada Sauce evenly over the rolled tortillas.
- Sprinkle cheese on top.
