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Beef Enchiladas

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Whip up these cheesy, crowd-pleasing beef enchiladas in just about an hour, and bring the authentic flavors of Mexico straight to your dinner table!

Baking dish of beef enchiladas.

Drawing inspiration from Sam Sifton’s popular enchiladas con carne recipe featured in the New York Times, these beef enchiladas are seriously delicious. To prepare them, begin by making a quick chili con carne sauce using lean ground beef, onions, peppers, spices, tomato sauce, and broth. Next, combine the sauce with shredded Mexican cheese and roll the mixture into soft yellow corn tortillas. Carefully arrange the filled tortillas in a baking dish, layer additional sauce and cheese on top, and bake until bubbly.

Taking about an hour start to finish, this recipe delivers an irresistibly crowd-pleasing dish. Serve with cilantro lime rice or Mexican rice to complete the meal, and don’t forget chips and guacuamole on the side!

“The best enchiladas I’ve ever made! My picky-eater kids even loved them.”

Julie

What You’ll Need To Make Beef Enchiladas

ingredients for enchiladas
  • Ground Beef: Use 90% lean ground beef to ensure the meat is flavorful yet not greasy.
  • Baking Soda: Used for tenderizing the beef.
  • Onion, Jalapeño Pepper, Garlic: A flavorful trio that forms the aromatic foundation of the filling.
  • Chili powder, cumin, oregano: Spices that infuses the beef with Southwestern flavors.
  • All-Purpose Flour: Used to thicken the filling.
  • Canned Tomato Sauce: Adds a rich, tomatoey element to the beef filling.
  • Chicken Broth: Provides a savory liquid for simmering and tenderizing the beef.
  • Yellow Corn Tortillas: Look for Mission Super Size “Super Soft” Tortillas, which are ideal for rolling empanadas.
  • Mexican blend cheese: A blend of cheeses including Monterey Jack and cheddar, this melty cheese adds a gooey element to the filling. Use a quality brand, like Tillamook thick-cut.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1. Tenderize the Meat

In a medium bowl, combine the beef, baking soda, and salt.

beef, salt, baking soda in bowl

Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.

Person mashing beef in a bowl.

Step 2: Prep

While the beef rests, chop the onion, jalapeño, and garlic and prep your other ingredients.

chopped onions, jalapeno peppers, garlic on cutting board

Step 3: Make the Sauce

Heat the oil in a large nonstick skillet over medium-high heat and add the meat.

browning beef for enchiladas

Cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.

Wooden spoon in a skillet of browned beef.

Add the onion, jalapeño pepper, and garlic to the skillet.

cooking onions, jalapeno, and garlic

Cook, stirring frequently, until the onion is softened, 3 to 4 minutes. Do not brown; reduce the heat if necessary.

softened onion, jalapeno, and garlic

Add the chili powder, cumin, oregano, and flour.

adding spices and flour to the pan

Cook, stirring constantly, to toast the flour and spices for 1 minute more.

cooking spices and flour

Stir in the tomato sauce.

adding tomato sauce

Gradually pour in the chicken broth, stirring to combine.

adding chicken broth

Add the beef.

adding the beef to the sauce

Bring to a boil, then reduce the heat and vigorously simmer until the sauce is thickened, 12 to 14 minutes. Taste and adjust the seasoning, if necessary.

thickened enchilada sauce

Step 4: Soften the Tortillas

Pour the oil into a small bowl or ramekin. Using a pastry brush, brush both sides of each tortilla with oil, then stack them on a plate and microwave until hot and steamy, about 1-1/2 minutes. This makes them pliable; if you skip this step, they’ll likely tear when you roll them.

brushing corn tortillas with oil

Step 5: Assemble the Enchiladas and Bake

Spoon about 1 cup of the sauce evenly into the bottom of a 13×9-inch baking dish.

spreading some of the enchilada sauce in the baking dish

Working directly on the stack of tortillas, put about 3 tablespoons of cheese and 2 generous tablespoons of the sauce in the center of the top tortilla.

adding cheese and enchilada sauce to the tortillas

Roll it up.

rolling the enchiladas

Place it seam-side down in the pan, and repeat with the remaining tortillas, nestling each one against the last. (You’ll have two rows of 5 enchiladas.)

rolled enchiladas arranged in the baking dish

Spoon the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese. (I like to sprinkle the cheese over the center of each row of enchiladas, rather than all over, so that the tortillas are partially exposed during baking.)

enchiladas covered with sauce and cheese

Bake until the sauce bubbles and the cheese is melted, about 15 minutes.

Baking dish of bubbling enchiladas.

Frequently Asked Questions

I don’t have corn tortillas on hand. Can I use flour tortillas instead?

I definitely prefer corn tortillas for enchiladas, but flour tortillas will work. Homemade corn tortillas are super easy to make and a fun DIY project if you’d like to make them yourself.

How does baking soda tenderize the beef?

Baking soda raises the pH level of the meat’s surface, making it more alkaline. This change in pH disrupts the protein structure in the meat, making it more tender. Baking soda also accelerates browning, which boosts the flavor of the dish. However, it’s important to use baking soda sparingly, as using too much can lead to an undesirable soapy taste; stick to the recommended amount for the best results.

I don’t have a microwave. How should I soften the tortillas?

You can soften the tortillas in the oven. Simply wrap the stack of oiled tortillas in aluminum foil and place them in the preheated oven for about 10 minutes, or until they are warmed through and pliable.

Can I substitute the beef with another protein?

Yes, you can use ground chicken or turkey instead of beef; just be sure it’s not too lean. If you go this route, skip the tenderizing step with the baking soda.

Video Tutorial

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Baking dish of beef enchiladas.

Beef Enchiladas

Whip up these cheesy, crowd-pleasing beef enchiladas in just about an hour, and bring the authentic flavors of Mexico straight to your dinner table!

Servings: 5
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour 10 Minutes

Ingredients

For the Sauce

  • 1 pound 90% lean ground beef
  • Heaping ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 medium white onion, finely chopped
  • 1 jalapeño pepper, seeded and minced (see note)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 3 tablespoons all-purpose flour
  • 1 (8-oz) can tomato sauce
  • 2 cups chicken broth

For the Enchiladas

  • 2 tablespoons vegetable oil, for brushing the tortillas
  • 10 (6- to 7-inch) yellow corn tortillas, preferably Mission Super Size "Super Soft"
  • 3 cups shredded Mexican blend cheese, preferably Tilamook

Instructions

  1. Tenderize the Meat: In a medium bowl, combine the beef, baking soda, and salt. Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.
  2. Preheat the oven to 425°F and set an oven rack in the middle position.
  3. Make the Sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.
  4. Add the onion, jalapeño pepper, and garlic to the skillet and cook, stirring frequently, until the onion is softened, 3 to 4 minutes. Do not brown; reduce the heat if necessary. Add the chili powder, cumin, oregano, and flour; cook, stirring constantly, for 1 minute more. Add the tomato sauce, then gradually pour in the chicken broth, stirring to combine. Add the beef and bring to a boil, then reduce the heat and vigorously simmer until the sauce is thickened, 12 to 14 minutes. Taste and adjust the seasoning, if necessary. (The sauce may taste a bit spicy; it will mellow out when combined with the cheese and tortillas.)
  5. When the sauce is almost done, soften the tortillas: Pour the oil into a small bowl or ramekin. Using a pastry brush, brush both sides of each tortilla with oil, then stack them on a plate and microwave, uncovered, until hot and steamy, about 1½ minutes.
  6. Assemble the Enchiladas: Spoon about 1 cup of the sauce evenly into the bottom of a 13 x 9-inch baking dish.
  7. Put about 3 tablespoons of cheese and 2 generous tablespoons of the sauce onto the center of each tortilla, then roll the tortillas up and place them seam-side down in the pan, nestling each one against the last. (You'll have two rows of 5 enchiladas.) Spoon the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese. (I like to sprinkle the cheese over the center of each row of enchiladas, rather than all over, so that the tortillas are partially exposed during baking.) Bake until the sauce bubbles and the cheese is melted, about 15 minutes.
  8. Make-Ahead/Freezer Friendly Instructions: The enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. If you go this route, bake for 15 minutes covered with foil, and then remove the foil and bake for 15 minutes more, or until the cheese is melted. The enchiladas can also be frozen for up to 3 months before baking (if frozen, defrost in the refrigerator overnight before cooking).
  9. Note: Always wear gloves and/or wash your hands very well after working with jalapeños, and keep your hands away from your eyes.
  10. Note: For maximum efficiency, prep the onion, jalapeño and garlic and measure out your ingredients while the beef tenderizes in step 1.

Pair with

Nutrition Information

Powered by Edamam

  • Serving size: 2 enchiladas
  • Calories: 693
  • Fat: 43 g
  • Saturated fat: 16 g
  • Carbohydrates: 37 g
  • Sugar: 6 g
  • Fiber: 6 g
  • Protein: 41 g
  • Sodium: 918 mg
  • Cholesterol: 126 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Loved it, extremely tasty and easy to make.

    • — Loshorn Dickson
    • Reply
  • I made this last night – so good!! The enchilada sauce was so simple to make and superior to a canned enchilada sauce. I will no longer buy canned enchilada sauce. I didn’t have tomato sauce so I googled how to make tomato sauce from using a can of tomato paste (which I did have in the pantry). I didn’t have a jalapeno so I used a poblano pepper instead. I would double the cumin next time since I like the woody flavor it adds.

  • Why chicken broth in a beef dish? Use beef broth?

    • Hi D, Either would be fine here.

    • Loved this recipe! My daughter has severe milk/dairy allergy, do we made it using Daiya dairy-free shredded cheeses. The whole family agreed it was delicious! Thanks, Jen, for your easy to follow instructions and explanations, your beautiful photos, and for sharing your recipes and expertise with us home-chefs.

  • very easy and excellent

    • — CAROL L DEFERO
    • Reply
  • Oh my word! Just found this site. Since I have been home for over 10 weeks due to foot/ankle surgery, I was losing my mind cooking all my meals. And believe me I was in a rut. I happened to have the ingredients. This was super tasty. I was skeptical about the baking soda in the meat but it helped the brown the ground beef and wasn’t dry. Bravo!

  • Another great meal! I was sceptical on the amount of chili powder but I have learned to trust you…it was very yummy and I went on faith and made a second to put in the freezer😀. And we had leftover avocado salsa and Mexican rice from our shrimp tacos and it was a hit. Thanks for all the great food!

  • These enchiladas were great! So easy, perfectly spicy, and cheesy! Thank you for showing the photo of ingredients. It is great to see what I have on hand, and what I need to shop for to make your amazing recipes! Thank you!

  • Made them for dinner and wow they were great I’ll make them again

  • Trying to figure out if you keep the fat from the ground beef for the onions, etc? Or do you get rid of all the fat?

    • Hi Diane, I use 90% lean ground beef, so there’s really not much fat left in the pan, and I find that I need all of it to cook the vegetables. If you find you have excess, it’s fine to pour some of it off.

  • Made this and WOW! Nothing more to say!

    • I can’t believe I had everything in my kitchen for this recipe.
      I always look forward to a new recipe you post and my family just loved this dish. They said why get Mexican food delivered when they can have it better at home.
      Yum

  • Tasty. I added twice as much cumin, however, to make the dish sing!

  • Added 1 can of drained and rinsed black beans to the sauce. Very tasty recipe!

  • Hi, I’ve got a question about the tortillas you used in this recipe. Just wondering if the 8” size is correct. If I roll 2, 8” tortillas they won’t fit in the 13×9 pan. Do they shrink up when you heat them in the microwave? I’m excited to try these but want to make sure I get the right tortillas.

    Thanks!
    Lori

    • Hi Lori, Thank you for catching that! There is no measurement on the bag but the “super size” are actually between 6 and 7 inches.

  • Can’t wait to try these! We live in Texas, so we enjoy some good Tex-Mex. Your recipes are always so easy to make with the photos and directions.

  • Beef Enchiladas….our treat today ! The wind is howling and we are under a storm watch here in Southwestern Ontario, Canada. Reading through Jenn’s recipes this morning and the idea of beef enchiladas in the oven sounded like a yummy idea. I take advantage of a meat sale and freeze a thin, well flattened layer of ground meat in a large Ziplock bag. Easy to store in the freezer and quick to thaw. I had not previously oiled the tortillas and found the idea to be a great hint. Thank you for that. We brewed a pot of tea, assembled all the ingredients as we sipped and the enchiladas were soon in the hot oven. Mmmmm…. the kitchen smelled delish ! The proof is always in the pudding and this is a dish I’d highly recommend. Quantities are perfect, instructions are precise and the finished dish was wonderful. Serving the leftovers tomorrow ….. well they might not make it until tomorrow… Bon appetit !

    • — Christina MacLean
    • Reply
    • What kind of cheese did you use? I also live in Canada and cannot find Tillamook cheese🤔

  • I was looking for something to try with a package of beyond ground meat that I bought. This looks like it will fit the bill. Like all your recipes should be delicious!

  • So yummy! I like that all of the ingredients are fresh with no preservatives. My family enjoyed the enchiladas to the very last bite! Thank you❣️

  • Can another form of beef be used, not a ground beef fan?

    • Hi, Ground turkey will also work here. (You can skip the baking soda step.) Please let me know how it turns out!

      • Can this recipe be modified using chicken tenderloins? I know you have a chicken enchilada with tomatillo sauce but this sauce is amazing.

        • — Palma on April 30, 2023
        • Reply
        • Hi Palma, You could go with ground chicken (and skip the baking soda) but I wouldn’t recommend tenderloins – sorry!

          • — Jenn on May 2, 2023
          • Reply
  • This looks really good, and I will definitely give this a try this weekend. Being lazy, I usually use the canned enchilada sauce, but sometimes I just make something else if I don’t have any. This version will definitely fill that void!. I am sure this is better anyway, and looks easy. For my husband, I will have to make it spicier as he likes everything HOT. I have really enjoyed your cookbook which I treated myself to at Christmas. I had never heard the tip about putting baking soda in ground beef, but I will be doing it from now on. I hope this is the right place to enter your giveaway for the Le Creuset pot.

    • Might be a stupid comment but your recipe doesn’t say anything about the meat after putting it on the plate. I would assume you put it in the sauce at some point?

      • Hi Bridget, It is added back to the skillet after the broth.

  • Thank you. I will be making these as I am having a knee replacement and need meals in the freezer. With just two of us, it will make more than one meal. I will also look at your other recipes and do the same.

    • Good luck with the surgery!!

  • This is the exact same recipe that I always use to make my enchiladas. Everyone loves them!!!

  • I don’t have a microwave should I heat the tortillas in the oven?

    • Hi Andrea, Yes, I would wrap them in aluminum foil before heating in a 350°F oven.

  • Could you use flour tortillas instead of corn? My family is not a fan of corn tortillas.

    • Sure, Sara — it’s not traditional but it should work. Please LMK how it turns out!

      • The recipe was great. I did use the flour tortillas and they worked fine. Next I will try with the corn. I found your website a few years ago and you have made me such a better cook. I rotate many of your recipes on a weekly basis. This week I have had the beef and broccoli and the beef enchiladas. And my annual Christmas gift to friends and neighbors are the Spicy pecans. Delicious. My daughter gave me your cookbook for Christmas. Love your story. Thank you for all of your wonderful recipes.

    • I wouldn’t use flour tortillas. They are for tacos, not enchiladas. Flour tortillas would absorb more sauce and get gummy.White corn tortillas have a milder taste than yellow corn and are sturdy enough for enchiladas. Combined with the sauce and filling, I think your family would love them!

  • This method is SO much easier than the last enchilada recipe I tried. Everything always turns out tasting amazing I can’t wait to try this tonight!

  • Such a warming recipe for winter dinner!! Can’t wait to try this week!

  • Hi Jenn. These sound delicious! I plan on making them for dinner tonight. I usually make Enchiladas with chicken so it will be a nice switch up to try them with beef. (When I get lazy, I mix store bought salsa with tomato sauce (and spices) to make a sauce.) I’ve never tried baking soda to tenderize meat. That’s a great tip, thank you.
    I know my family will enjoy your recipe on this cold, blustery day! Thanks for sharing it!

    Mary K. 1/28/21

  • Love the simplified way of putting this recipe together, teaching my daughter to cook! Thank you 💖

  • I LOVE enchiladas but HATE store bought canned sauce. This recipe solves that issue. As always with Jen’s recipes, this one is easy and simple to follow. I love the spice the jalapeno adds and LOVE the homemade sauce! All key to a delicious, easy and family friendly meal. Thanks again for another idea in my daily dinner quest!

    • — Renee M. Orozco
    • Reply
  • These were absolutely delicious. Sometimes I struggle with the cheese to filling ratio and these were perfect! Love the fact that they use corn tortillas!

  • Big fan of all of your recipes. Have made many of them over the years and must say that your recipes are always so easy to follow, few and inexpensive ingredients, and pack wonderful flavors. My family has never been disappointed.
    This recipe is in the same category and so so easy to assemble. Most importantly, no canned enchilada sauce. I have added the ingredients to my grocery list and will make these this weekend for my small crowd of food connoisseurs. Thank you for sharing your talents.

    • — Teri Montgomery
    • Reply
    • Glad you enjoy the recipes, Teri! Please LMK how the enchiladas turn out. 🙂

  • Loved this recipe and so did my grand children. I really look forward to receiving all your recipes. Five stars for the enchiladas!!!!!

  • My step mom is from Mazatlan and grew up in San Antonio . I made these for us and she absolutely loved them…
    John

  • Looks delicious! Can’t wait to try it this weekend!!

  • Not only is this simple but incredibly tasty. I love enchiladas and this has become my new favorite recipe. Thank You

  • I was gifted with your Once Upon A Chef cookbook a few months ago! I have literally tried almost all of the recipes with no disappointments!
    I am excited to try this enchilada recipe and share it with my family!

  • Hey Jenn…do you think I could use flour tortillas for this enchilada recipe or would they fall apart?

    Thanks, Jackie

    • Hi Jacqueline, Corn tortillas are traditional but I think the flour will work. Please LMK how they turn out if you try them that way.

  • Can’t wait to try. Thanks for idea of brushing corn tortillas with oil and then microwaving — makes whole assembly process much easier than traditional softening process.

  • My family loved this recipe . Thank you. I, however, made them with chicken. Followed the recipe and was delicious. Next time beef.

    • — JoMarie Mounsey
    • Reply
  • Making this one on Saturday.

  • Hi Jen – think these would work with flour tortillas? I already have all the other ingredients and thought if I could avoid a trip to the store….

    • Hi Shannon, I think it will work, but corn tortillas are better for enchiladas. Hope you enjoy it if you try it!

  • This is an excellent way to make enchiladas for the family! They are so good and you can adjust the spice level to fit your family’s taste. Another great recipe from this chef!

  • These are delicious. I have made so many of your recipes and they are always excellent. I love your detailed and incredibly clear instructions. It means that I can make your recipe the first time even for company and know it will always be good.

  • I don’t eat red meat. Would these be good with ground turkey as well?

    • Hi Jill, I do think it would work – you can skip the baking soda step as it’s not necessary with turkey. Please let me know how it turns out!

  • I like this recipe for beef enchiladas. Simple ingredients using hamburger, tomato sauce and chicken broth. I like all of the spices including garlic, chili powder and cumin. I don’t always use the jalapeno, as it gets too spicy for my taste.

  • Thank you for this.
    I love Mexican food and with things as they are, we did not go South this winter.
    These will bring a smile to our table. Thank you
    Lorne

  • Looks yummy and simple – will be adding this recipe to my menu this weekend.

  • Awesome combination of flavors here and a perfect way to feed a family well. Love your tweaks. Thanks for the recipe!!!

  • Easy to make for a weeknight dinner. Froze individual units to reheat at later date—so delicious!

  • Loved the idea for the tortilla so much better than frying and so much cleaner.

    • Yes, and it works just as well — I’ve compared side by side and can’t tell much of a difference!

    • I used to live in Texas. Yes, turkey will work. One thing one restaurant used to do that I liked was to top enchiladas with a fried egg. (Usually with cheese enchiladas)
      I also dip my tortillas in warm chicken broth to make them more pliable rather than using oil. You can also put into a deep sided dish (like a soufflé pan) and stack the ingredients rather than rolling them. Cut in wedges like a pie. Easy!

  • Excellent Dish and very tasty. Definitely an easy dish to make.

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