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Square image of two Enchiladas on white plate with garnishes and served with black beans.
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4.86 from 7 votes

Ground Beef Enchiladas

Filling, flavorful and mouthwatering, these Ground Beef Enchiladas are a delicious dinner time recipe. With a homemade sauce, cheesy ground beef filling and more cheese on top, you cannot go wrong with this classic dish.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 8 enchiladas
Calories: 426kcal
Author: Tornadough Alli

Ingredients

For the sauce:

  • 3 Tablespoons unsalted butter
  • 3 Tablespoons cornstarch
  • 2 Tablespoons dark chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1 ½ cups unsalted chicken stock
  • ½ cup tomato sauce
  • 2 teaspoons granulated sugar

For assembly:

  • 1 pound ground beef
  • 4 ounce can diced green chiles
  • 1 ½ tablespoons taco seasoning
  • 2 cups shredded cheddar cheese divided
  • 8 8-inch flour tortillas
  • Fresh chopped cilantro for garnish optional
  • Your favorite toppings optional

Instructions

  • Preheat the oven to 350 degrees F.
  • To make the sauce, melt the butter in a skillet or small saucepan over medium-low heat. Whisk in the cornstarch, and cook for 1 minute.
  • Stir in the chili powder, cumin, oregano, and salt, and cook until fragrant, about 30 seconds.
  • Slowly stream in the chicken stock, constantly whisking until everything is combined.
  • Stir in the tomato sauce and sugar. Cook until thickened, about 4-5 minutes.
  • Add ½ cup of the sauce to the bottom of a 9x13-inch baking dish, set aside.
  • In a large skillet over medium heat, brown the ground beef, breaking it up into crumbles until there is no pink left, then drain any excess grease.
  • Next, into the ground beef stir in the diced green chiles and taco seasoning until combined.
  • Then, stir ½ cup of the cheese until melted, remove from heat.
  • Spread about ¼ cup of the meat mixture down the center of a tortilla and sprinkle with about 1 tablespoon of the cheese. Roll it up tightly and place seam-side down into the prepared pan.
  • Repeat with the remaining tortillas and filling.
  • Spread the remaining sauce on top. Top with the remaining shredded cheese.
  • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes until bubbly.
  • Top with cilantro and serve with any additional toppings if you desire.

Notes

  1. Toppings are not included in nutritional value. 
  2. Switch up your cheese for a different flavor, see some ideas above.
  3. We like to use flour tortillas for this recipe but you can use corn, you will just need to use more.
  4. Switch up the meats to ground pork or ground chicken.
  5. Top with any of your favorite toppings, see above on some ideas.
  6. You can use store bought enchilada sauce in place of homemade, just make sure you use 1 1/2 cups.
  7. These can be frozen, see above on how to do that.

Nutrition

Calories: 426kcal | Carbohydrates: 23g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 803mg | Potassium: 360mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1143IU | Vitamin C: 6mg | Calcium: 277mg | Iron: 3mg