Beef Enchiladas with a Homemade Mexican Enchilada Sauce

April 16, 2015
10 Ratings
  • Prep time 20 minutes
  • Cook time 45 minutes
  • Makes 9x13" pan
Author Notes

These beef enchiladas are filled with a flavorful beef, bean and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese! —The Chunky Chef

What You'll Need
  • For the Enchilada Sauce
  • 2 tablespoons Vegetable or canola oil
  • 2 tablespoons flour
  • 4 tablespoons chili powder (you can use less for less heat)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1/8 teaspoon cayenne pepper
  • 2 cups vegetable stock (or chicken stock)
  • For the Enchiladas
  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 1/2 pounds ground beef
  • Pinch salt and pepper, to taste
  • 4 ounces can of diced green chiles
  • 15.5 ounces can of black beans, drained and rinsed thoroughly
  • 8 to 10 flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch of homemade enchilada sauce (a can of store bought sauce can be substituted
  • 1 handful chopped fresh cilantro and green onions, for garnish
  1. For the Enchilada Sauce
  2. Heat oil in a saucepan over medium high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through cayenne pepper). Then gradually add in the stock, whisking constantly to eliminate lumps. Reduce to low and simmer 10-15 minutes until thickened.
  3. Use immediately or refrigerate in an air-tight container for up to two weeks.
  1. For the Enchiladas
  2. If you're making homemade enchilada sauce, prepare it.
  3. Preheat oven to 350 degrees.
  4. Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally. Drain beef mixture.
  5. To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add ⅓ cup cheese. Roll up tortilla and place in a greased 9 x 13" baking pan. Continue with remaining tortillas.
  6. Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
  7. Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.

See what other Food52ers are saying.

  • The Chunky Chef
    The Chunky Chef
  • Kcali
  • Holly
  • Jochen

4 Reviews

Kcali September 2, 2018
What color does your sauce turn out to be?
Holly February 23, 2017
Really liked these and they got rave reviews from the family. I made them with a little less chili powder and they were still very spicy! Tomatoes would be a good add! I don't really care for black beans, so used pinto beans and they were great! I'll definitely look at your other recipes!!! Thank you!
Jochen June 7, 2015
Delicious ! Thanks for sharing.
I added a can of tomatoes to the sauce though
The C. June 7, 2015
Awesome Jochen, I'm so glad you liked it!! I think tomatoes in the sauce would be delicious :)