Homemade beef enchiladas feature seasoned ground beef rolled in tortillas and smothered in a savory red sauce made with chili powder, cumin, and beef broth. The homemade sauce delivers far more depth than canned alternatives, making this a satisfying Tex-Mex weeknight dinner.
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In a large skillet over medium-high heat, brown the ground beef. Add the diced onion and minced garlic, and cook until softened. Stir in the tomato paste and cook for another minute. Remove the beef mixture from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about one minute.
Add the chili powder, cumin, and garlic powder to the roux and whisk to combine. Slowly pour in the beef broth while whisking continuously to prevent lumps. Bring the sauce to a simmer and cook until it has thickened, about 5-7 minutes.
In a mixing bowl, combine the cooked beef mixture, sour cream, about 1/2 cup of the shredded cheese, and a few tablespoons of the prepared enchilada sauce. Mix well.
Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
Fill each tortilla with the beef mixture, roll it up tightly, and place it seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Top generously with the remaining 2 cups of shredded cheese.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Let cool slightly, then garnish with chopped cilantro and a drizzle of sriracha if desired. Serve immediately.
Store cooled enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat covered at 350°F for 15–20 minutes until warmed through. Freeze assembled enchiladas for up to 3 months.
9x13 inch baking dish · Large skillet or Dutch oven
Yes. Make the sauce up to 2 days ahead and refrigerate. Reheat gently on the stovetop before assembling the enchiladas.
Warm tortillas in a dry skillet or over a gas flame for 15–20 seconds per side, or wrap them in a damp towel and microwave for 30 seconds. Warm tortillas are pliable and won't crack when rolled.
Yes. Assemble the enchiladas in a freezer-safe baking dish, cover with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 350°F for 45–50 minutes, covered.
Shredded chicken, ground turkey, or black beans work well. Keep the same quantity and cooking method.
Bake until the sauce is bubbling at the edges and the cheese on top is melted and lightly browned, about 25–30 minutes at 350°F.
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