Main Courses

Simple Beef Enchiladas

Posted: July 17

Time: 45 minutes

Yield: 10-14 servings

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Simple Beef Enchiladas are sure to hit the spot if you’re in the mood for some homemade Mexican food! This dish is easy to make and is packed with flavors like tender ground beef, grated sharp cheddar cheese, Mexican red sauce, and more. Simple Beef Enchiladas are a savory and hearty baked meal, and they come together in no time!


For the sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
1 (28 ounce) can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
For the meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
For the enchiladas:
canola oil, for frying
10-14 corn tortillas
2 (4 ounce) cans diced green chilies
1 cup green onions, chopped
1/2 cup black olives, chopped
3 cups sharp cheddar cheese, grated
cilantro, optional, for garnish


Step 1

In a saucepan over medium-low heat, combine the canola oil and flour.

Step 2

Whisk together and allow to bubble for 1 minute.

Step 3

Pour in the red sauce, chicken broth, salt and pepper.

Step 4

Bring the sauce to a boil.

Step 5

Reduce the heat and simmer.

Step 6

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat, about 6-8 minutes.

Step 7

Drain the fat.

Step 8

Add the salt and stir to combine.

Step 9

Turn off the heat and set aside.

Step 10

In a small skillet over medium heat, heat a thin layer of canola oil.

Step 11

Lightly fry the tortillas just until soft. Do not crisp.

Step 12

Drain the tortillas on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Step 13

Preheat the oven to 350 degrees F.

Step 14

Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish.

Step 15

One at a time, dip each fried tortilla into the sauce.

Step 16

Set the sauce-soaked tortillas on a plate.

Step 17

Add about 1/3 cup of the meat mixture, chilies, as well as 2 teaspoons of the green onions and black olives.

Step 18

Top with the cheddar, making sure to evenly divide it so every tortilla will get some cheese.

Step 19

Roll up the tortilla to contain the filling inside.

Step 20

Place the tortilla seam side down in the baking dish and repeat with the rest of the tortillas.

Step 21

Pour the remaining sauce over the top of the enchiladas.

Step 22

Add a generous sprinkling of the cheese and any other bits of the chiles, green onions, or olives you have left over from the filling on top of the enchiladas.

Step 23

Bake the enchiladas until bubbly, about 20 minutes.

Step 24

Sprinkle the chopped cilantro over the top and serve.

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