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Authentic Beef Enchiladas. This easy ground beef enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce.

Homemade Beef Enchiladas served on a plate with diced cilantro and a swirl of sour cream on top.


These ground beef enchiladas are easy to make and loaded up with authentic flavor that will make you think you’re eating at your favorite Mexican restaurant! It’s all thanks to using a homemade taco seasoning on the ground beef and a homemade enchilada sauce.

Baking dish filled with baked beef enchiladas topped with melted cheese.

How to make beef enchiladas:

  • Cook the ground beef until no longer pink. Drain the grease and then sprinkle the meat with the homemade taco seasoning and stir with tomato sauce. 
  • Make the homemade enchilada sauce, which is made by creating a roux with oil, flour, seasonings, and then stirring in broth.
  • Fry the corn tortillas briefly in hot oil, this will help the flavor of the corn come out in the enchilada and also help make it so that your tortillas hold up and don’t rip or break. 
  • Dip the tortillas into the enchilada sauce. 
  • Add your filling, the ground beef and shredded Monterey Jack cheese. 
  • Roll the tortillas and add to a baking dish. Top with enchiladas with remaining sauce and sprinkle with extra shredded cheese. 
  • Bake the enchiladas for about 10 minutes at 350 degrees just until the cheese is melted. 
Homemade Enchilada Sauce recipe.

Frequently Asked Questions about this Beef Enchilada Recipe:

Can I use canned enchilada sauce?

While this recipe does include a homemade enchilada sauce, you can substitute for a canned enchilada sauce, my recommendation would be to use the Hatch Brand, Tex Mex Enchilada Sauce. You will need one 15 ounce can.

Can I use Flour Tortillas instead? 

While I love flour tortillas, enchiladas are traditionally made with corn tortillas. They soak up the sauce and the texture is easier to cut into and enjoy with enchiladas. That being said..yes you can substitute with flour tortillas. You won’t need to fry them before hand. But I would still dip them in the sauce prior to adding the filling.

Ground beef enchiladas served on a plate.

What to serve with these ground beef enchiladas:

Authentic Beef Enchiladas

5 from 52 votes
Prep: 10 minutes
Cook: 35 minutes
Servings: 12 -15
Author: Serene
Authentic Beef Enchiladas.This easy enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce. 
Homemade Beef Enchiladas served on a plate with diced cilantro and a swirl of sour cream on top.


Homemade Enchilada Sauce


  • 1/4 cup canola oil 
  • 12-15 white corn tortillas 
  • 1 cup Monterey Jack Cheese shredded


  • Ground Beef
  • Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink. 
  • Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside. 
  • Homemade Enchilada Sauce: 
  • Heat the oil or butter in a medium size skillet over medium heat.
  • Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
  • Add in the spices. Stir to form a thick paste.
  • Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
  • Enchiladas:
  • Preheat oven to 350℉ degrees.
  • Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside. 
  • Heat vegetable or canola oil over medium heat in a medium size skillet. 
  • Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
  • Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
  • Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese. 
  • Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled. 
  • Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese. 
  • Bake for 10 minutes until the cheese is melted. 
  • Serve warm and enjoy.


Serving: 1 | Calories: 228kcal | Carbohydrates: 17g | Protein: 13g | Fat: 13g | Sodium: 401mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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Recipe Rating


  1. We had 10 people over and this recipe was a hit! The empty platters were proof. Will definitely put this in my recipe collection.

  2. The sauce is great. I forgot to take meat out of the freezer in time, so the sauce was used over cheese and onion enchiladas instead. Such a hit that the husband requested them for dinner tomorrow too!

  3. Needs onion in the meat.  The onion, chilies, corn & onions are all part of Mexican cuisine.  Someone doesn’t like the feel of cooked onions?  Grate the onions so no one else has to miss out on an authentic Mexican experience!

  4. I’ve made it twice now – this is truly a great recipe!  I followed the directions exactly each time.  Next time I MAY try to sub the HATCH sauce just to cut down on the prep work, but honestly the sauce comes together quickly and easily. I do add more cheese ’cause that’s how we roll!
    Thanks for sharing this recipe!

  5. This recipe is excellent! These are the most delicious enchiladas I’ve ever made and I’ve been cooking for 35 years. The ONLY correction I would make is that the prep time and cook time in the original recipe are reversed. Should be 35 minutes prep and 10 minutes cook time. As a matter of personal taste, I felt 1 cup of cheese was not enough, but that is subjective. I was concerned by the large amount of seasonings that were used, and wondered if they might be too overwhelming, but I made the recipe as written and found it to be absolutely perfect. This recipe is a winner!

  6. This is what enchiladas should taste like… best enchilada recipe that I have tried. I followed the recipe exactly. Way YUMM!

  7.     I made these enchiladas last night, following the recipe exactly. They were forking awesome!! Thanks for an excellent recipe that will definitely go into our dinner rotation!! I served with yellow rice, refried beans, corn, and avocado.