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Easy Beef Enchiladas with Fresh Enchilada Sauce

Easy Beef Enchiladas with Fresh Enchilada Sauce

Weeknight dinners can feel like a marathon, can't they? With the hecticness of life, the last thing I want is a complicated recipe that leaves me with a sink full of dishes. But as a busy working mom, I also refuse to compromise on flavor. That's why I am so excited to share my go-to recipe for Easy Beef Enchiladas with Fresh Enchilada Sauce. It’s the kind of meal that feels special and delicious, but is secretly a total lifesaver on a chaotic evening.

The secret to these incredible enchiladas is the homemade sauce. Now, before you roll your eyes and think, "I don't have time for that," hear me out! This fresh enchilada sauce comes together in minutes and is a thousand times better than anything you'll get from a can. It's packed with flavor from staples you probably already have in your pantry: ground chili powder, cumin, garlic powder, and dried oregano. We toast the spices in a little olive oil, then whisk in tomato paste and beef broth to create a rich, smooth, and deeply flavorful sauce that is the absolute star of the show. Seriously, you'll never go back to canned sauce again.

Once the sauce is simmering, it's time to build our delicious filling. We start by browning a pound of ground beef with red onion and garlic. This simple step creates a savory base for our veggies. Then, we add in wholesome ingredients like a can of green chilis, a can of drained black beans, and a generous amount of fresh baby spinach. The spinach wilts right into the mixture, adding a healthy boost that is nearly undetectable to even the pickiest eaters (my kids, included!). A little sour cream is stirred in for extra creaminess, and we're ready to assemble!

The final step is the most fun part—rolling up the enchiladas! I warm my flour or whole wheat tortillas just enough to make them pliable, add some of that incredible meat and veggie filling, sprinkle with shredded Mexican blend cheese, and roll them up tightly. Once they're all snuggled together in a baking dish, we smother them in the rest of that homemade enchilada sauce and a final layer of cheese. The oven does the rest, baking them until the cheese is bubbly and the sauce is perfectly thickened.

This recipe for beef enchiladas is a true lifesaver for family dinner night. It’s hearty, flavorful, and a meal that everyone will be excited to eat. The best part? The leftovers are just as good the next day! Pair it with some cilantro, guacamole, and a side of Mexican rice for a complete dinner that will make you feel like you just hosted a fiesta.

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Description

This recipe features beef enchiladas with a homemade sauce. The sauce, a blend of spices and broth, is made first. Ground beef is cooked with beans, spinach, and chilis to create the filling. The enchiladas are then assembled, covered in sauce and cheese, and baked until bubbly.

Ingredients
    Enchilada Sauce
  • 6 tablespoons all-purpose flour
  • 2 teaspoons ground chili powder
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 4 tablespoons olive oil
  • 4 tablespoons tomato paste
  • 3 cups beef broth
  • 2 teaspoon apple cider vinegar (substitute distilled white vinegar if desired)
  • 1 tsp ground black pepper
  • 2 TBSP olive oil
  • 1 cup red onion (finely diced)
    • Enchilada Filling and Assembly
  • 1 lb ground beef
  • 1 tsp oregano, dried
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 4 cloves garlic (pressed or minced)
  • 1 4-ounce can green chilis (drained)
  • 6 ounces baby spinach (roughly chopped)
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 4-ounce can sliced black olives (drained)
  • 1/2 cup sour cream
  • Freshly ground black pepper, to taste
  • 6 8-inch flour or whole wheat tortillas
  • 1 cup Mexican blend cheese (shredded)
Instructions
  1. 1
    Enchilada SauceIn a small bowl, combine flour, chili powder, cumin, garlic powder, dried oregano and salt. Set aside.
  2. 2

    Prepare the tomato paste and the beef stock. (You will need to add them quickly in step 4.)

  3. 3
    Place a medium sized pot on the stove on medium-high heat. Add olive oil and warm until it sizzles.
  4. 4
    Pour the dry spice mixture into the pot and whisk constantly until it is combined, fragrant, and a slightly darker color.
  5. 5
    Add tomato paste and whisk until combined.
  6. 6
    Slowly pour the broth into the mix. Whisk constantly until combined and smooth. Continue stirring until the mixture is starting to boil and reduce to low heat.
  7. 7
    Simmer until the mixture starts to thicken. Remove from heat. Add apple cider vinegar and black pepper. Stir to combine. Set aside. The sauce will continue to thicken as it cools
  8. 8
    Enchilada Filling and AssemblyPreheat oven to 425 degrees Fahrenheit. Grease a 13x9in pan with olive oil. Set aside.
  9. 9

    Place a large pan on the stove on medium-high heat, add ground beef, oregano, onion powder, garlic powder, salt and pepper. Cook the ground beef until no longer pink. Break up the beef with a spatula as you cook. When finished, place a colander in the sink or over a bowl. Pour beef into a colander to remove the grease and then return the beef to the pan. 

  10. 10

    Lower temperature to medium heat. Add chopped onion and garlic. Cook 5-10 minutes until softened.

  11. 11
    To the pan, add green chilies, spinach, and black beans. Stir to combine and heat until warm throughout the mixture, spinach is softened, and the pan no longer has juice in the bottom.
  12. 12
    Add the sour cream and 1 cup of the enchilada sauce. Stir to combine and remove from heat.
  13. 13
    Pour 1 cup of enchilada sauce into the pan and spread it in an even coat on the bottom of the pan.
  14. 14
    To make each enchilada, warm the tortilla in the microwave or on a pan over medium heat until the tortilla is warm and pliable but not fried. Sprinkle 2 TBSP of shredded cheese on the tortilla, add ½ cup of the enchilada mix, fold in two opposite sides of the tortilla over the mixture, and then take one of the remaining sides over the whole mixture and roll up the tortilla.
  15. 15
    Place each enchilada in the pan closely stacked but not squished. Pour remaining enchilada sauce over the enchiladas. Using a spoon or brush, make sure every surface of the tortillas is covered with sauce. Sprinkle remaining shredded cheese over the enchiladas.
  16. 16
    Place the pan uncovered in the oven. Bake for 20 minutes. If you like the top more golden, turn on broil for 1-2 minutes.
  17. 17
    Remove from oven and let the enchiladas cool for 10 minutes
  18. 18
    If desired, garnish with cilantro and pair with mexican rice and guacamole.
Read it online: https://thebasilspoon.com/recipe/easy-beef-enchiladas-with-fresh-enchilada-sauce/
Jess and Jason 5
Jessica McCrary
Food and Lifestyle Blogger

Hi! I’m Jess - a working wife and mom who loves delicious food. My husband, Jason, and I love to share our favorite recipes. Here you will find delicious, dependable, and nutritious recipes sure to please the whole family!