This is hands down the best beef and cheese enchilada recipe for so many reasons! They're super simple to make, require only a few ingredients, and come together quickly. You don't need fancy techniques, yet you end up with a dish that tastes like it came straight from a Mexican restaurant.
These enchiladas are rich in flavor, deliciously soft on the inside, and deliciously crispy and cheesy on the outside. And because I've included all my best tips and tricks, you can be sure they'll turn out perfectly every time!
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Homemade Enchiladas with Ground Beef & Cheese
Did you know that enchiladas have been a favorite dish for centuries? They originate from the Aztec cuisine, where tortillas were filled and covered with a savory sauce.
The Tex-Mex version, like this one, makes it just a little creamier and richer by adding ground beef, cheese, and a tasty tomato-chili sauce. The result? Moist tortillas with a spicy filling and melted cheese. Perfect for a quick weekday meal or when you have guests!
What do you need?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
Ingredients Enchilada Chili Sauce
- Enchilada sauce: is the basis of your dish. You can use ready-made sauce, but homemade enchilada sauce is even tastier.
Ingredients Homemade Enchiladas from the Oven with Cheese
- Taco spices: For the real Tex-Mex flavor, you can use taco spices. If you prefer to make them yourself, take a look at my recipe for homemade taco spices!
- Tortilla wraps: Wheat wraps give a soft bite, and corn tortillas have more flavor and an authentic texture. Grated cheese: A mix of young, matured cheese and cheddar provides the perfect balance of creaminess and a delicious cheese crust.
- Ground beef: No ground beef in the house? Chicken, turkey, or vegetarian ground beef will work just fine!
- Zucchini: No zucchini? Bell peppers or mushrooms are also a great substitute.
- Corn: For a nice bite in the filling.
Preparation in 4 easy steps
- Step 1 Make the sauce: Melt the butter in a pan over low heat. Add the flour and stir well. Fry for 2 minutes to make a roux. Pour in the chicken stock and stir until smooth. Add the garlic, brown sugar, fried onions, chili powder, oregano, salt and enchilada sauce. Simmer gently for 15 minutes, stirring occasionally.
- Step 2 Make the filling: Preheat the oven to 350 °F (180 °C). Heat some oil in a pan and fry the zucchini and garlic for 3 minutes. Add the taco seasoning and stir well. Add the ground beef and fry until crumbly and brown. Finally, add the corn and mix everything well
- Step 3 Roll the enchiladas: Spread a wrap with a little sour cream. Scoop some ground beef mixture on top and sprinkle with grated cheese. Roll the wrap tightly and place it in an oven dish. Repeat with the rest of the wraps.
- Step 4 Bake! Pour ⅔ of the sauce into the oven dish. Place the rolled wraps in and pour the rest of the sauce over them. Sprinkle with the remaining cheese. Place in the oven for 10 minutes, until the cheese is melted and golden brown.
Serving: Remove the enchiladas from the oven and garnish with finely chopped spring onion. Serve with extra sour cream and a fresh salad.
What do you serve with it?
Guacamole & tortilla chips: Perfect for scooping up the sauce.
Mexican rice: Deliciously spicy and filling.
Fresh coleslaw: For a light contrast.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
For the sauce
- 1½ tablespoons butter
- 1½ tablespoons all-purpose flour
- ½ cup chicken stock
- 2 cups Enchilada sauce
- 1 clove garlic, squeezed
- ½ tablespoon dark brown sugar
- ½ tablespoon fried onions
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- ⅛ teaspoon salt
For the enchiladas
- 1 tablespoon vegetable oil
- 1 clove garlic, squeezed
- 2 zucchinis, cubed
- 1½ tablespoon Taco seasoning
- 1 ¼ pound ground beef
- 1 cup corn kernels
- 6 tortilla wraps
- ⅔ cup sour cream
- 1½ cups grated cheese, Gouda, cheddar, or a mix
- spring onions, finely chopped (for garnish)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Make the sauce
- Melt the butter in a pan over low heat.1½ tablespoons butter
- Add the flour and stir well. Cook for 2 minutes to make a roux.1½ tablespoons all-purpose flour
- Pour in the chicken stock and stir until smooth.½ cup chicken stock
- Add the garlic, brown sugar, fried onions, chili powder, oregano, salt and enchilada sauce.2 cups Enchilada sauce, 1 clove garlic, ½ tablespoon dark brown sugar, ½ tablespoon fried onions, 1 teaspoon chili powder, 2 teaspoons dried oregano, ⅛ teaspoon salt
- Let the sauce simmer gently for 15 minutes and stir occasionally.
Make enchiladas
- Preheat the oven to
400 °F or 350 °F - Heat a little oil in a frying pan.1 tablespoon vegetable oil
- Fry the courgette cubes with the finely chopped garlic and fry for 3 minutes.1 clove garlic, 2 zucchinis
- Add the taco spices and stir well.1½ tablespoon Taco seasoning
- Add the ground beef and fry until crumbly and brown.1 ¼ pound ground beef
- Finally, add the corn and mix everything well.1 cup corn kernels
- Spread a wrap with a little sour cream.6 tortilla wraps, ⅔ cup sour cream
- Scoop a little of the ground beef mixture on top and sprinkle with grated cheese.1½ cups grated cheese
- Roll the wrap tightly and place it in an oven dish.
- Repeat this with the rest of the wraps.
- Spread ⅔ of the sauce over the bottom of the oven dish.
- Place the rolled wraps in the dish.
- Pour the remaining sauce over it and sprinkle with the remaining cheese.
- Place the dish in the oven for 10 minutes until the cheese completely melts.
Serving
- Remove the enchiladas from the oven and garnish with finely chopped spring onion. Enjoy!spring onions
Notes
- Refrigerator: Keep covered for up to 3 days.
- Freezer: Keep in a sealed container for up to 3 months.
- Reheat: In the oven at 350 °F (180 °C) or microwave with extra sauce.
Nutrition
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