Beef Enchilada Recipes Everyday My Email

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This recipe for easy beef enchiladas is perfect for meal planning or a quick-and-easy weeknight dinner.

Looking for something elementary that yous can make with a handful of pantry staples? This recipe for like shooting fish in a barrel beefiness enchiladas is it. It's packed full of flavour and is perfect for an easy dinner to feed the whole family.

Ingredients for Easy Beef Enchiladas

While you lot could certainly make all of the ingredients from scratch, we utilise packaged Spanish rice and an envelope of taco seasoning equally a shortcut.

For the ground beef, we recommend 90/10 basis beef. It's basis from lean sirloin, so it won't exude as much fat and grease as information technology cooks.

Finally, the near important question of the twenty-four hour period: What are the all-time tortillas to utilise for enchiladas? Corn tortillas are the traditional standard for enchiladas, but we find them hard to work with. If they're not treated correctly, they tin can fall apart or become soggy in the sauce. We recommend using the more than pliable, easier-to-work-with flour tortillas.

Equipment Yous'll Need

Y'all don't need a ton of equipment to make enchiladas. Our get-to cookware for making the filling is a cast-fe skillet ($31). Since it'south oven-safe, you could besides make clean out the skillet after browning the beefiness and use it to bake the filled enchiladas, turning this recipe into a 1-pan meal.

We also recommend picking up a heavy-duty spatula ($5). These enchiladas have a ton of filling, and they'll weigh downwards a plastic spatula.

And investing in a gorgeous ceramic baking dish ($seventy)creates a stellar tableside presentation.

Tip #1: How to Forestall Tortillas from Getting Soggy

The best mode to keep your enchiladas from condign soggy is to avoid coating tortillas with as well much sauce. We like to sauce our enchiladas by coating the bottom of the casserole dish with a layer of enchilada sauce and putting the sauce inside the rolled tortillas. To terminate, we pour only enough sauce but over the top of the enchiladas to coat the tortillas.

For corn tortillas, it's really important to fry the tortillas before filling them. Heat an inch of fryer oil in a big skillet. When information technology'due south hot enough to bubble, add together one tortilla at a time. Melt them for x seconds on each side earlier transferring them to a newspaper towel to bleed and cool. The oil volition protect the delicate corn from absorbing also much sauce. When they're all heated, fill and curlicue every bit normal.

Tip #2: How to Make the All-time Enchilada Sauce

Store-bought sauce makes it easy to put dinner on the table in a flash, but bootleg enchilada sauce is surprisingly easy to make. Nosotros like to whip upwardly a batch on the weekend and shop it in the refrigerator or freezer for later utilise.

Red enchilada sauce starts with rehydrating stale chilies. Place four stemmed and seeded guajillo chilies in a saucepan with two cups of chicken stock. H2o will also work, but chicken stock is more than flavorful. Bring the mixture to a boil and remove the pot from the estrus. Cover the pot and allow information technology sit down for 15 minutes to let the chilies soften. Strain the soaking liquid through a fine-mesh strainer and set aside.

Then, pull out the blender. Add the softened chilies, a couple of cloves of peeled garlic, a 28-ounce tin of fire-roasted diced tomatoes and a compression of ground cumin and kosher salt. Puree the mixture until it's really polish, adding some of the soaking liquid if yous need to get things going.

Strain the mixture through a fine-mesh strainer into a small saucepan and melt it over medium estrus for near 10 minutes, until it's as thick every bit tomato plant paste. Then, add the strained soaking liquid and simmer for an additional 10 minutes. Flavour the sauce with salt and pepper, to taste. If it needs it, add together a pinch of carbohydrate at the end to amp upwards the sweetness.

Tip #3: How to Make Your Ain Taco Seasoning

All you need to make homemade taco seasoning is a tablespoon of chili pulverization, a teaspoon each of smoked paprika, garlic powder and ground cumin, and a half teaspoon of oregano and onion powder. Add in a compression of salt and pepper to taste, and that'south it.

If you desire to amp up the spice, you tin can besides add together crimson chili flakes or ground cayenne. Combine the ingredients, seal them tightly in a jar and you'll have premade taco seasoning for a year.

How to Make Beef Enchiladas

Ingredients

• 1 (half dozen.8-ounce) package Castilian rice mix (or make your ain Spanish rice)
• i pound ground beef
• ane (1-ounce) envelope taco seasoning
• 2 (10-ounce) cans enchilada sauce, divided
• ten (eight-inch) flour tortillas, warmed
• 1-2/iii cups shredded cheddar cheese, divided
• Optional garnishes: Sour cream, avocado, chopped greenish onions, chopped fresh cilantro, pickled jalapenos, salsa and/or sliced black olives

Yield: ten enchiladas

Editor's Tip: To make this recipe gluten-free, feel complimentary to bandy in corn tortillas.

Instructions

Step 1: Prepare the filling

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Preparing the fillings for enchiladas is a two-footstep process: Cook the rice, then apply it to create the beefy filling. Start by preparing the rice mix according to the package directions.

While the rice is cooking, heat a big skillet over medium heat. Cook the beef until information technology'south no longer pinkish. Drain any excess grease and add together the taco seasoning, 1-1/4 cups of the enchilada sauce and the cooked rice.

Step 2: Make full the tortillas

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Preheat the oven to 350° F and spread 1/iv loving cup of the enchilada sauce over the lesser of a xiii×9 blistering dish.

To fill the enchiladas, spoon about two/3 cup of the beef mixture down the center of each tortilla. Add together a tablespoon of cheese and coil the tortillas airtight. Place the filled tortillas, seam-side down, on the prepared baking dish. The enchiladas will be nestled correct side by side to each other, and that'south okay.

When all the tortillas are filled and placed in the dish, cascade just plenty of the remaining sauce on height of the enchiladas. You may non need all the sauce—y'all just demand plenty to glaze the top without it spilling over on the sides to keep the tortillas from getting soggy. Top the mixture with the remaining sauce and cheese.

Step 3: Bake to perfection

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Bake the enchiladas, uncovered, for nigh xx to 25 minutes, until the cheese is melted. Permit the enchiladas absurd for at least 5 minutes before dishing them out with a spatula. Top each enchilada with the garnishes of option. Yous tin't go wrong with sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa or sliced black olives.

Diet Details

Each enchilada contains about 415 calories, 46 grams of carbohydrates, 20 grams of protein and 17 grams of fatty. With some smart substitutions, this recipe tin can easily exist adapted for low-calorie diets. Endeavour using lean ground turkey instead of footing beefiness. To reduce the carbohydrates, try using cauliflower rice instead of white rice.

What to Serve with Enchiladas

Since these enchiladas are stuffed with beef and rice, they're perfectly filling as-is. You really don't need whatever side dishes, but we usually make one anyway.

Endeavour whipping upwardly some vegetable side dishes, similar this i-pan Mexican Street Corn Bake. We besides love serving cheesy enchiladas with calorie-free salads, like a No-Fuss Avocado Onion Salad. If you lot notice yourself missing the beans in this dish, y'all can heat upwards a can of black beans or try making your own with a batch of our Cantina Pinto Beans.

Tips for Storage

The best manner to store leftover enchiladas is in the freezer. When the enchiladas are completely cooled, scoop the enchiladas into a freezer-condom or an aluminum foil container. Comprehend the container with plastic wrap and aluminum foil. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. When you're ready to eat, thaw the enchiladas in the fridge overnight and broil them in the oven.

Leftover enchiladas sense of taste swell, although they tin can get a little soggy as the tortillas continue to soak in moisture in the refrigerator. It's best to reheat them in a 350° F oven or a toaster oven to aid crisp up the edges. A microwave will certainly work in a pinch, but the reheated enchiladas volition definitely exist very soft.

More Ways to Make Enchiladas at Home

Flossy Chicken Enchiladas

My daughter has the all-time foam cheese chicken enchiladas recipe I've ever tried. She brought 10 pans of it to my wedding reception and they were the biggest hitting of all the food. And then many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington Go to Recipe

Vegetarian Skillet Enchiladas

Whether served for meatless Monday or your family'southward everyday vegetarian repast, these anarchistic vegetarian skillet enchiladas will satisfy everyone. Garnish with the optional toppings or other favorites similar tortilla chips and extra shredded cheese. —Susan Court, Pewaukee, Wisconsin

Tedious-Cooker Enchiladas

As a busy married woman and mother of two immature sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn information technology on and forget almost it. With a fleck of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas

Turkey Enchiladas Verdes

Planning a fiesta night? These authentic-tasting enchiladas in spicy greenish sauce will please the whole family and y'all'll be thankful for turkey leftovers. —Karyn Ability, Arlington, Texas

Halibut Enchiladas

N meets south of the border in this dish. I gyre our local Alaskan halibut into tortillas. Information technology's one of my most requested recipes and a mainstay for potlucks and wedding ceremony buffets. —Carole Derifield, Valdez, Alaska

Buffalo Chicken Enchiladas

This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie craven, lots of cheese and, of form, Buffalo sauce—are a craveworthy, like shooting fish in a barrel and delicious repast. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri

Turkey and Black Bean Enchilada Goulash

When I don't feel like pulling out the slow cooker, my adjacent favorite weeknight meal is this warm black bean enchilada casserole! This recipe is like shooting fish in a barrel and tasty. What's even better is that it'south gluten-free, and could as well exist made dairy-costless, vegetarian or vegan. —Kristine Fretwell, Mission, British Columbia

Spicy Chicken Enchiladas

Cooked chicken strips and canned enchilada sauce hurry forth this zesty entree. I came up with this spicy chicken enchiladas recipe shortly afterwards I got married. It'south a delicious dinner for two that's easy to double for company. &mdashAmy Dando, Apalachin, New York

Terrific Turkey Enchiladas

Enchiladas are a favorite dish in our home. Our little girl, who calls them laladas, especially loves them. This is a really tasty accept on the classic southwestern dish. —Jenn Tidwell, Fair Oaks, California

Enchilada Casserole

Every time I serve this dish, I get satisfied reviews—even from my father, who ordinarily doesn't like Mexican food. Plus, it smells delicious while baking. —Nancy VanderVeer, Knoxville, Iowa

Creamy Chicken Enchilada Pizza

This is a twist on a family favorite. We wanted the taste of my craven enchilada recipe, but nosotros wanted information technology even faster. This kicked-up pizza was our fun cosmos. —Crystal Jo Bruns, Iliff, Colorado

Pressure level-Cooker White Republic of chile Chicken Enchilada Soup

I created this thick and creamy soup by adapting several recipes into 1. Although previously a slow-cooker soup, the pressure cooker brings information technology to the table much sooner. It's an easy dinner when you want a delicious chicken soup with lots of flavor. —Joan Hallford, North Richland Hills, Texas

Turkey Enchilada Stack

As a child, my hubby was one of the pickiest kids around, but my mother-in-police force could always go him to dig in to this enchilada dish. —Ashley Wolf, Alabaster, Alabama

Potluck Enchilada Meatballs

This is a twist on the ordinary potluck meatballs. These are easy, inexpensive and a hit for whatsoever occasion. —Terina, Lewis, Decatur, Illinois

Enchilada Stuffed Shells

I served this entree to my husband, my sister and my brother-in-police force, who is a hard-to-please eater. He said he liked it and even took leftovers for tiffin the next day—I was thrilled! —Rebecca Stout, Conroe, Texas

Dutch Oven Enchiladas

Scoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Sense of taste of Abode Test Kitchen

Chicken Enchilada Broil

Your family is going to gobble up this cheesy, southwestern and easy craven enchilada casserole…and volition enquire for it over again and again. It's real condolement food! —Melanie Burns, Pueblo W, Colorado

White Edible bean & Chicken Enchilada Soup

I made this soup to please my daughters' craving for creaminess, my husband's for spice and mine for white beans. Garnish with jalapenos, sour cream and green onions. —Darcy Gonzalez, Palmdale, California

Sweetness Potato Enchilada Stack

These sweet potato stacks accept a spicy kick the whole family unit will honey. Mexican flavors abound in this awesome enchilada stack jam-packed with black beans and sugariness white potato. —Taste of Habitation Test Kitchen

Garlic Beef Enchiladas

Beef enchiladas are typically prepared with corn tortillas, just my husband, Jeff, and I prefer flour tortillas. I employ them in this saucy casserole that has irresistible home-cooked season and a subtle kick. —Jennifer Standridge, Dallas, Georgia

Vegetarian Enchilada Bake

I've had this vegetarian enchilada bake recipe for years. You'll savor the delicious Tex-Mex flavors then much that you won't fifty-fifty miss the meat. —Barbara Stelluto, Devon, Pennsylvania

Smoky Sweet Potato and Blackness Bean Enchiladas

My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Anybody I've made it for has loved it—even carnivores! I always make 2 batches and freeze one. You'll want to consume this every week! —Elizabeth Lindemann, Salem, Massachusetts

Wearisome-Cooker Craven Enchilada Stuffed Peppers

Use up leftovers and clean out the fridge by making these super simple and tasty stuffed peppers! This is an ideal weekend meal that you tin put together speedily and let cook while you run errands. —Katie Jasiewicz, Belle Isle, Florida

Sunrise Sausage Enchiladas

These succulent enchiladas are as skilful made with cubed ham. Prepare ahead, refrigerate and broil when set for a user-friendly breakfast twist. —Deb LeBlanc, Phillipsburg, Kansas

Slow-Cooker Green Chile Chicken Enchilada Pie

My husband likes some heat in our meals, simply our children—not and so much. This is the best of both worlds. Serve with boosted chopped cilantro and a dollop of sour cream if desired. —Dana Beery, Ione, Washington

Cranberry Chipotle Craven Enchiladas

Whether canned or bootleg, cranberry sauce delivers a healthy dose of vitamins to this dish. A piffling bit sweet and a trivial bit smoky, these enchiladas are a delightful way to use leftover chicken or turkey. —Julie Peterson, Crofton, Maryland

Double-Duty Layered Enchilada Casserole

Here'south a heap of cozy comfort. The Taste of Home Test Kitchen took my recipe for chili without beans and turned information technology into a scrumptious enchilada casserole. —Molly Barrel, Granville, Ohio

Spinach 'north' Broccoli Enchiladas

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. Information technology's quick, piece of cake, filled with fresh season and definitely satisfying! —Lesley Tragesser, Charleston, Missouri

Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel costless to substitute whatsoever vegetables yous accept from your garden—yellowish summer squash, eggplant and corn all taste nifty here, too. —Elisabeth Larsen, Pleasant Grv, Utah

Beef Enchiladas Verdes

These beef enchiladas verdes are piece of cake to brand ahead and refrigerate until you lot're ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas

Chili Craven Enchiladas

This repast's a nifty way to utilize upwards leftover cooked craven, and a wonderful pick-me-up to take to friends who need a little help. —Alicia Johnson, Hillsboro, Oregon

Creamy Seafood Enchiladas

Shrimp and crab cooked with a flavorful sauce add upward to outstanding enchiladas. I fabricated them for an almanac fundraiser, and at present they're ever in need. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska

Brunch Ham Enchiladas

When I'm expecting company for brunch, the menu often features this tried-and-truthful casserole. With ham, eggs and plenty of cheese, the enchiladas are flavorful, hearty and fun. And they're easy to gather the day before. —Gail Sykora, Menomonee Falls, Wisconsin

Easy Chicken Enchiladas

This chicken enchiladas recipe is then quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chiles to adapt your taste. —Kristi Black, Harrison Township, Michigan

Turkey Enchilada Lasagna

Everyone will devour this layered southwestern goulash when you bring information technology to the table. Information technology boasts familiar enchilada flavors in every mouthwatering bite. Experience free to use basis beef in place of the basis turkey if you lot'd like. —Julie Cackler, West Des Moines, Iowa

Pressure Cooker Craven Enchilada Soup

What'due south the quickest and tastiest way to bring the flavor to your favorite chicken tortilla soup? Instant Pot! This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings similar avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri

Enchilada Casser-Ole!

My husband loves this casserole, just it never lasts too long. Packed with black beans, cheese, tomatoes and plenty of Southwest flavor, it's an impressive entree that'south as elementary as it is simply succulent. —Marsha Wills, Homosassa, Florida

Chicken Enchiladas for Four

These chicken enchiladas put a little aught into whatever menu. The rolled tortillas are filled with a hearty mixture of cheese, craven and greenish chiles, and then topped with a flossy sauce and more cheese. I sometimes use leftover turkey instead of chicken. —Karen Bourne, Magrath, Alberta

Tedious-Cooked Beefiness Enchiladas

Enchiladas become a beefy boost of goodness from ho-hum-cooked roast. When the meat is done, get together with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Exam Kitchen, Milwaukee, Wisconsin

Cheesy Seafood Enchiladas

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a season adventure that my family unit loves. I've made it with chicken instead of fish, too. But saute until done. —Trisha Kruse, Hawkeye, Idaho

Beef 'n' Rice Enchiladas

With a toddler in the business firm, I look for foods that are a snap to make. Loaded with beefiness, cheese and a flavorful rice mix, these enchiladas come together without a fuss. But they're so good that guests recollect I spent hours in the kitchen. —Jennifer Smith, Colona, Illinois

Beefiness Enchilada Lasagna Casserole

"Whenever I make this cheesy layered goulash, my guests rave well-nigh it and enquire for the recipe. I serve it with French bread or toasted garlic bread." —Charlene Griffin, Minocqua, Wisconsin

Craven Enchiladas with Cream of Chicken Soup

A must for any Mexican meal at my house, endeavour these enchiladas every bit a main dish or include them as part of a cafe. —Cheryl Pomrenke, Coffeyville, Kansas

Zippy Chicken Enchiladas

Leftover craven gets an awesome makeover in this rich and creamy casserole. This colorful dish is loaded with season. It's a nice change of pace from beef enchiladas. —Julie Moutray, Wichita, Kansas

Flossy Buffalo Chicken Enchiladas

I love spicy food, merely I think the creaminess of these enchiladas' topping makes them more friendly to a variety of tastes. —Crystal Schlueter, Northglenn, Colorado

Shrimp Enchiladas with Green Sauce

I started making these enchiladas last year during the Lenten season. It allows my family to observe Lent and still savor Mexican food. When I brought it to schoolhouse, my co-workers couldn't get enough of it.—Mari Acedo, Chandler, Arizona

Simmered Turkey Enchiladas

I discovered a different fashion to serve economical turkey thighs. I simmer them in tomato plant sauce, greenish chiles and seasonings until they're tender and flavorful, and then serve them in tortillas with our favorite fresh toppings. —Stella Schams, Tempe, Arizona

Breakfast Enchilada Casserole

In our women's group, we take turns making brunch. I was tired of the same casseroles, so I created this breakfast enchilada goulash. The recipe requests keep coming. —Julia Huntington, Cheyenne, Wyoming

Cheese Enchiladas

You won't bring habitation leftovers when you lot make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they ever go fast. You tin can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

Slow-Cooked Enchilada Goulash

Tortilla fries and a side salad turn this savory goulash into a fun and festive meal with very little effort. —Denise Waller, Omaha, Nebraska

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