Beef Enchiladas

Rolled tortillas stuffed with spiced beef, smothered in a rich enchilada sauce and melted cheese, then baked until bubbling. Proper Tex-Mex comfort food, and a brilliant make-ahead for feeding a hungry table.

What makes a good beef enchilada?

The best beef enchiladas come down to two things: a well-spiced filling and a generous, properly seasoned sauce. Traditional enchiladas rojas use a red sauce built from dried chillies; the quick version here is a smoky tomato-and-chilli sauce that comes together in minutes. The golden rule is generosity — coat the tortillas before they go in the dish and blanket the whole tray before it bakes, so nothing dries out. A tin of shop-bought red enchilada sauce is a perfectly good weeknight shortcut; just warm it through and taste for salt and acidity before you build the tray.

Why this works

• A good enchilada sauce — chilli, tomato and warm spice — is the heart of the dish.
• Baking the rolled tortillas under sauce and cheese keeps them soft and lets everything meld.
• Spiced, well-browned beef gives a savoury, satisfying filling.

Ingredient notes and swaps

• Beef mince — browned and spiced for the filling.
• Enchilada sauce — homemade with chilli and tomato, or a good jarred one.
• Corn or flour tortillas — softened so they roll without cracking.
• Cheese — plenty, for that bubbling, golden top.
• Coriander, soured cream and lime — to finish.

Warm the tortillas before rolling — twenty seconds each in a dry pan, or wrapped in a damp cloth in the microwave. Cold tortillas crack; warm ones roll tight and hold their shape under the sauce.

Beef Enchiladas

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Beef enchiladas offer a comforting, savoury, and richly textured flavour profile. They combine rich, spiced meat with a smooth, tangy sauce and melted cheese, making for a hearty and multi-layered dining experience.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Mexican

Calories: 590

Ingredients Method Nutrition Notes

Ingredients

  

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• 400g beef mince
• 1 tbsp rapeseed oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp chilli powder
• Sea salt and freshly ground black pepper
• 2 tbsp tomato puree
• 400g can chopped tomatoes
• 400g can black beans
• 500ml chicken stock
• 8 medium corn tortillas
• 100g mature cheddar or Monterey Jack, grated
• Small bunch fresh coriander, chopped
• 1 lime, cut into wedges
• 2 tbsp sour cream

Method

 

1. Heat the oil in a large frying pan over a medium-low heat and fry the onion for 6-8 minutes until softened but not golden.
2. Tip in the beef mince and continue to fry until the beef has browned, about 5 mins.
3. Stir in the garlic and cook for 1-2 mins before stirring in the oregano, cumin, paprika and chilli powder
4. Cook for 1 minute more.
5. Add the tomato purée, tomatoes and black beans, having drained and rinsed the beans
6. Add half of the chicken stock
7. Stir well, then bring to a simmer.
8. Simmer for 30 mins until the sauce has thickened., adding more stock if requiored
9. Remove from the heat.
10. Heat the oven to 200C/180C fan
11. Spoon an eighth of the beef mixture down the centre of one of the tortillas, then fold the sides in to enclose the filling.
12. Arrange seam-side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly.
13. Scatter the cheese over the top and bake for 15-20 mins until the cheese has melted and the tortillas are golden.
14. Scatter over the coriander leaves to serve with the lime wedges and sour cream

Nutrition

Calories: 590kcalCarbohydrates: 36gProtein: 44gFat: 30gSaturated Fat: 13gSodium: 630mgFiber: 9gSugar: 7g

Notes

Corn tortillas are traditional but flour tortillas work well if you prefer a softer wrap. For a smokier sauce, add a chopped chipotle

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Tips for success

• Warm the tortillas so they roll without splitting.
• Do not skimp on the sauce — it keeps the enchiladas moist as they bake.
• Pack them snugly in the dish so they hold their shape.
• Bake until the cheese is golden and bubbling.

Make ahead, storage and reheating

• Make ahead — assemble ahead and bake to serve; ideal for entertaining.
• Storage — keep three days in the fridge.
• Freezing — freeze assembled but unbaked for up to three months; bake from thawed.

What to serve it with

• With rice, refried beans or a crisp salad.
• Extra soured cream, guacamole and lime.

FAQ

Corn or flour tortillas? Corn is traditional; flour is softer and easier to roll — use whichever you prefer.

Can I assemble them ahead? Yes — that is one of their strengths; assemble, chill and bake when needed.

How do I stop them going soggy? Warm the tortillas, do not over-sauce inside, and bake until just set rather than swimming.

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