These Tex-Mex beef and cheese enchiladas feature seasoned ground beef rolled in tortillas and smothered in a from-scratch chili gravy made with fresh tomatoes, jalapeños, and beef bouillon. They're an accessible comfort food that delivers authentic flavor without complex techniques.
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In a large pot or skillet over medium-high heat, brown the ground beef, breaking it up as it cooks.
Add about 3/4 of the diced onion and all of the diced jalapeño to the browned beef. Sauté until the vegetables are softened.
Stir in the diced tomatoes.
Season the mixture with garlic powder, beef bouillon powder, and ground cumin. Stir to combine.
Pour in 1 cup of water and 2 tablespoons of cooking oil, and stir.
Add the entire container of enchilada seasoning mix, followed by the remaining 2 cups of water. Whisk everything together until the sauce is smooth.
Bring the sauce to a simmer and let it cook, stirring occasionally, until it has thickened slightly.
In a separate skillet, heat about 1 cup of oil over medium heat.
Briefly fry each corn tortilla in the hot oil for just a few seconds per side to soften them. Do not let them get crispy. Place the fried tortillas on a plate.
Dip a fried tortilla into the enchilada sauce, ensuring it's fully coated.
Place the sauced tortilla in a large baking dish. Fill it with a handful of shredded cheese and roll it up, placing it seam-side down in the dish.
Repeat the process with the remaining tortillas, arranging them snugly in the baking dish.
Pour all of the remaining enchilada sauce over the rolled tortillas, covering them completely.
Top generously with the rest of the shredded cheese.
Sprinkle the remaining diced onion over the cheese for extra flavor and texture.
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Let cool for a few minutes before serving, optionally with a side of Mexican rice and refried beans.
Store covered in the refrigerator up to 4 days; reheat covered at 325°F until warmed through. Freeze unbaked or baked enchiladas up to 3 months.
9x13 inch baking dish · Large skillet or Dutch oven
Yes. Prepare the gravy up to 2 days ahead, store in an airtight container, and reheat gently before assembling and baking.
Flour tortillas work best for this recipe as they're pliable and hold the filling without tearing. Corn tortillas can be used but may crack more easily.
Yes, you can substitute 3–4 cups of canned enchilada sauce for the homemade gravy, though the fresh tomato and jalapeño flavor will differ.
They're ready when the cheese is fully melted and bubbly on top and the gravy is hot throughout, typically 25–30 minutes at 350°F.
Yes. Assemble, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Add 10–15 extra minutes to bake time from frozen.
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