If you have a hankering for a delicious home-cooked meal, look no further than these quick and easy classic beef enchiladas!

If you grew up in the 80s and 90s, you likely have fond memories of these classic beef enchiladas. Whether they were stuffed with cheese, shredded chicken, or ground beef, you knew they were going to be good. Of course, most of us (or our moms) rarely made our own sauce, but rather, used canned enchilada sauce instead. It didn’t matter because this dish was quick, convenient, hearty, and filling. Oh, and delicious too! For some reason, I always pair them with sour cream. Something about the cool creaminess combined with delicate warming spices is just divine! It’s by no means traditional, but neither is this style of enchilada.

My recipe adds a modern twist with a quick and easy, “no tomato” rojo enchilada sauce. If you’re on a time crunch, skip the home-made sauce and reach for the canned variety. Simplicity is key!

Ingredients

Ground beef (80/20)
Vegetable oil
1 yellow onion
Salt and black pepper
Garlic powder
10 medium-sized flour tortillas
Shredded cheddar cheese
Shredded Monterey Jack Cheese
Flour
Beef broth (sub with chicken or vegetable broth)
Chili powder (mild)
Cumin powder
Onion powder

How to Make Classic Beef Enchiladas

Combine sauce ingredients: Whisk beef broth, chili powder, cumin, onion powder, and garlic powder together in a bowl.
Make the enchilada sauce: Next, heat 1 tablespoon of vegetable oil in a medium-sized pot over medium heat. Stir in flour, and cook for 20-30 seconds. Slowly whisk in the beef broth mixture, and simmer until the sauce thickens, about 1 1/2-2 minutes. Remove from heat, and set aside.
Preheat the oven to 350 degrees F.
Cook the meat: Heat oil in a large skillet over medium heat. Cook the onions for 2-3 minutes until soft and translucent. Add the ground beef to the pan, season with salt, black pepper, and garlic powder. Cook beef until no longer pink. Drain meat (if needed) and set aside.
Coat baking dish: Coat 2/3 cup of the enchilada sauce on the bottom of a 9″ x 13″ baking dish.
Assemble: Place one tortilla on a cutting board, and spoon in some of the meat mixture and a small amount of shredded cheddar. Do not overfill. Roll it up, and place it seam-side down in the dish. Repeat steps with remaining tortillas.
Bake them: Next, pour the remaining enchilada sauce on top, then top with the rest of the shredded cheese. Bake, uncovered, for 20-25 minutes.

Storing Leftover Enchiladas

Store them covered tightly in the refrigerator for up to 3 days. Or, separate into individual portions and freeze for later use. Reheat in the microwave until heated all the way through.

Enchilada Quick Tips

Sauce: Make the sauce ahead of time. Store it in the refrigerator for up to 3 days, or freeze it in an airtight container for up to 2 months.
Spice: This recipe is mild; however, you can increase the heat by adding a few pinches of cayenne pepper to the sauce. You can also add a seeded and diced jalapeno to the ground beef as it cooks.
Vegetarian: Use your favorite meat substitute or fill the tortillas with shredded cheese. You can also use a combination of cooked vegetables, such as zucchini, bell pepper, onion, and mushrooms.
Gluten-free: Use large corn tortillas or gluten-free flour tortillas instead. Swap out the flour in the sauce recipe for a comparable gluten-free alternative.

More Recipes to Enjoy!