Beef Enchiladas Homemade Sauce (Printable)
Tender beef wrapped in soft tortillas, baked with zesty homemade sauce and melted cheese for a comforting meal.
# What You'll Need:
→ Homemade Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 2 cups chicken or beef broth
→ Beef Filling
12 - 1 tablespoon vegetable oil
13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon chili powder
17 - 1/2 teaspoon ground cumin
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/2 cup canned diced tomatoes, drained
22 - 2 tablespoons chopped fresh cilantro (optional)
→ Assembly
23 - 8 medium (8-inch) flour tortillas
24 - 2 cups shredded cheddar or Mexican blend cheese
25 - Chopped fresh cilantro, for garnish (optional)
26 - Sour cream, for serving (optional)
27 - Sliced jalapeños, for serving (optional)
# How To Make:
01 - Set oven temperature to 375°F.
02 - Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Add tomato paste, whisking to combine. Gradually pour in broth, whisking continuously. Simmer for 5–7 minutes until slightly thickened, then remove from heat.
03 - Warm vegetable oil in a large skillet over medium heat. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook for 1 more minute. Add ground beef, breaking it up, and cook until browned. Drain excess fat if necessary. Stir in chili powder, cumin, smoked paprika, salt, black pepper, and diced tomatoes. Simmer for 2–3 minutes. Add cilantro if using, then remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9x13-inch baking dish. Place 1/4 cup beef mixture and 2 tablespoons cheese in each tortilla, roll tightly, and arrange seam side down in the dish.
05 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with remaining cheese.
06 - Bake uncovered for 20–25 minutes, until cheese is melted, bubbly, and golden.
07 - Let stand for 5 minutes before garnishing with cilantro. Serve with sour cream and sliced jalapeños if desired.
# Expert Tips:
01 -
- The homemade sauce tastes miles better than anything from a can, and it only takes ten minutes.
- Everything can be prepped ahead and assembled right before baking, perfect for busy evenings.
- Leftovers reheat beautifully and somehow taste even better the next day.
02 -
- Do not skip whisking the broth in gradually, dumping it all at once creates lumps that are impossible to smooth out.
- Let the enchiladas rest after baking or the filling will slide out the moment you try to serve them.
- Drain the beef well after browning, excess grease makes the filling greasy and the tortillas soggy.
03 -
- Warm the tortillas briefly in the microwave before rolling so they do not crack or tear.
- Double the sauce recipe and freeze half, it makes the next batch come together in half the time.
- Use a spoon to press the filling toward the center of each tortilla before rolling, it keeps everything tucked in neatly.