Beef Enchiladas Homemade Sauce (Printer-friendly)
Ground beef and rich enchilada sauce baked inside soft tortillas with melted cheese and fresh cilantro.
# What you'll need:
→ Homemade Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 2 cups chicken or beef broth
→ Beef Filling
12 - 1 tablespoon vegetable oil
13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon chili powder
17 - 1/2 teaspoon ground cumin
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/2 cup canned diced tomatoes, drained
22 - 2 tablespoons chopped fresh cilantro (optional)
→ Assembly
23 - 8 medium (8-inch) flour tortillas
24 - 2 cups shredded cheddar or Mexican blend cheese
25 - Chopped fresh cilantro for garnish (optional)
26 - Sour cream for serving (optional)
27 - Sliced jalapeños for serving (optional)
# Method:
01 - Preheat the oven to 375°F.
02 - In a medium saucepan, heat vegetable oil over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Add tomato paste and whisk to combine. Gradually add broth while whisking. Bring to a simmer and cook 5 to 7 minutes until slightly thickened. Remove from heat.
03 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and cook until browned. Drain excess fat if necessary. Stir in chili powder, cumin, smoked paprika, salt, black pepper, and diced tomatoes. Cook an additional 2 to 3 minutes. Mix in cilantro if using. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish. Place about 1/4 cup beef filling and 2 tablespoons cheese on each tortilla. Roll tightly and arrange seam side down in the dish.
05 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining cheese.
06 - Bake uncovered for 20 to 25 minutes until the cheese is melted and golden brown.
07 - Allow enchiladas to rest for 5 minutes before garnishing with cilantro. Serve with sour cream and sliced jalapeños if desired.
# Expert Tips:
01 -
- The homemade sauce tastes nothing like the canned versions, with real depth from roasted spices that bloom when you cook them together.
- You can have everything assembled and in the oven within an hour, which means weeknight dinners that feel like you spent all day cooking.
- Leftovers are somehow better the next day, and the whole dish reheats beautifully without drying out.
02 -
- Whisking the broth in slowly is the difference between a silky sauce and one with flour lumps floating around—go slow even if it feels like it's taking forever.
- Draining the canned tomatoes is crucial because their liquid will make the filling watery and cause the tortillas to get soggy instead of staying soft and tender.
- Don't skip warming the tortillas before rolling—a cold, stiff tortilla will crack, and you'll end up with filling falling out into the sauce as it bakes.
03 -
- Make the sauce and filling ahead of time and refrigerate them separately, so assembly on a busy night takes just 10 minutes.
- If your cheese isn't melting evenly or browning, it might mean your oven runs cool—invest in an oven thermometer to know for sure.