Authentic Beef Enchiladas Recipe

Enjoy a classic and flavorful Mexican dish with these authentic beef enchiladas. This recipe combines tender ground beef, rich spices, and a homemade enchilada sauce, all wrapped in soft corn tortillas and topped with melted cheese. Perfect for a family dinner or a festive gathering!


For the Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 cups chicken broth
  • Salt to taste

For the Beef Filling:

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beef broth
  • 1/2 cup canned black beans, rinsed and drained (optional)
  • 1/2 cup corn kernels (optional)

For the Enchiladas:

  • 12 corn tortillas
  • 2 cups shredded cheddar cheese or Mexican blend cheese
  • 1/4 cup chopped fresh cilantro (for garnish)
  • Sliced jalapeños (optional, for garnish)
  • Sour cream (optional, for serving)


  1. Prepare the Enchilada Sauce:
    1. In a medium saucepan, heat vegetable oil over medium heat.
    2. Stir in the flour and cook for about 1 minute until lightly browned.
    3. Add chili powder, garlic powder, onion powder, cumin, and oregano, stirring constantly.
    4. Gradually whisk in the chicken broth, ensuring there are no lumps.
    5. Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
    6. Season with salt to taste and set aside.
  2. Make the Beef Filling:
    1. In a large skillet, cook the ground beef over medium heat until browned, breaking it up with a spoon.
    2. Add the chopped onion and minced garlic to the skillet and cook until the onion is soft, about 3-4 minutes.
    3. Stir in the cumin, chili powder, smoked paprika, salt, and black pepper.
    4. Pour in the beef broth and simmer for about 5 minutes until the liquid is mostly evaporated.
    5. If using, stir in the black beans and corn. Remove from heat.
  3. Assemble the Enchiladas:
    1. Preheat your oven to 375°F (190°C).
    2. Lightly grease a 9×13 inch baking dish.
    3. Warm the corn tortillas in a dry skillet over medium heat until pliable, about 20 seconds per side.
    4. Spread 1/2 cup of the enchilada sauce in the bottom of the prepared baking dish.
    5. Spoon about 2-3 tablespoons of the beef filling onto each tortilla, roll them up, and place seam-side down in the baking dish.
    6. Pour the remaining enchilada sauce evenly over the top of the enchiladas.
    7. Sprinkle the shredded cheese over the enchiladas.
  4. Bake the Enchiladas:
    1. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
    2. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  5. Serve:
    1. Garnish the enchiladas with chopped fresh cilantro and sliced jalapeños if desired.
    2. Serve with sour cream on the side.

Enjoy your homemade authentic beef enchiladas!

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