Weeknight Beef Enchiladas
These beef enchiladas are hearty, cheesy, and packed with bold flavor, making them a perfect weeknight dinner everyone will love. Smothered in a rich homemade enchilada sauce and baked until bubbly, they’re simple, comforting, and incredibly satisfying.
Servings: 6
Ingredients
ENCHILADA SAUCE
- 2 tbsp olive oil
- 2 tbsp flour
- 28 oz red enchilada sauce
- 2 cups chicken broth
- 1/2 tsp salt
- 1/2 tsp black pepper
BEEF FILLING
- 1 tbsp oil
- 1 yellow onion diced
- 1.5 lb ground beef
- 1 can diced green chiles
- 1 packet taco seasoning
- 1 cup enchilada sauce
- 2 cups shredded Mexican-blend cheese
ENCHILADAS
- 10 flour tortillas
- 1 1/2 cups shredded Mexican-blend cheese
- Sour cream
- Fresh cilantro
Instructions
- Heat olive oil in a saucepan over medium heat, add the flour, and whisk constantly for about 1 minute until lightly golden.
- Slowly pour in the enchilada sauce and chicken broth, season with salt and pepper, bring to a boil, then reduce to low and simmer while preparing the filling.
- Heat oil in a large skillet over medium-high heat and sauté the diced onion until softened and fragrant. Add the ground beef and cook until browned, breaking it up as it cooks.
- Stir in the diced green chiles, taco seasoning, 1 cup of enchilada sauce, and shredded cheese, mixing until fully combined and melted. Remove from heat once the filling is thick and well seasoned.
- Preheat the oven to 350°F and spread a thin layer of enchilada sauce across the bottom of a baking dish. Fill each tortilla with about 1/3 cup of the beef mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the tortillas and sprinkle the top generously with shredded cheese.
- Bake uncovered for 20 minutes, or until the cheese is fully melted and bubbly, then garnish with sour cream and fresh cilantro before serving.