Hey, y'all! I love to make enchiladas at home - and while you can use canned enchilada sauce, making it from scratch is very easy (and you likely have most of the ingredients already on hand)! I'm excited to share the recipe for my Beef Enchiladas with Homemade Sauce with y'all today!

Beef Enchiladas with Homemade Sauce

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Ingredients: Beef Enchiladas with Homemade Sauce

• 1 lb. lean ground beef
• 1 onion, peeled and diced
• 8 tortillas (corn tortillas or taco-size flour tortillas)
• 16 oz. shredded Colby jack cheese
• 2 c. chicken broth
• 8 oz. tomato sauce
• ¼ c. water
• 2 tbsp. vegetable oil
• 2 tbsp. all-purpose flour
• 3 tbsp. chili powder
• 1 tbsp. granulated sugar
• 1 tsp. cumin
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ¼ tsp. oregano
• ¼ tsp. salt
• Cooking spray, for greasing
• Green onion for garnish, optional

How to Make Beef Enchiladas with Homemade Sauce

1. Preheat oven to 350F.
2. In a medium saucepan, heat the vegetable oil over medium heat. Whisk the flour and chili powder into the hot oil and cook for 1 minute, whisking often, until the mixture darkens in color.
3. Add the sugar, cumin, garlic powder, onion powder, oregano, and salt and whisk until combined. Next, whisk in the tomato sauce and chicken broth.
4. Cook the sauce on medium-low for 10 minutes until thickened, stirring often. Remove from the heat and set aside.
5. Crumble the ground beef into a large skillet, add the diced onion, and cook over medium heat until fully browned. Drain off any excess fat. Add the taco seasoning and ¼ cup water and simmer for 2 minutes, stirring often.
6. Great the bottom of the baking dish with cooking spray and then pour a small layer of enchilada sauce into the bottom of the dish.
7. Evenly scoop the seasoned meat into the center of the 8 tortillas. Tightly roll the tortillas up and place them into a 9x13-inch baking dish.
8. Pour the enchilada sauce over top, then sprinkle the cheese over the sauce.
9. Bake the enchiladas uncovered at 350F until the cheese is fully melted and the enchiladas are hot and bubbly, roughly 20-25 minutes.
10. Serve the enchiladas with sliced green onion and sour cream, if desired.

Pro Tips For Making This Recipe

1. I used flour tortillas in this recipe, but you can use corn.
2. Be sure to scoop evenly-sized portions of beef into each tortilla and do not over-stuff. Tightly roll them to ensure that they maintain their shape.
3. The leftover enchiladas can be stored in the refrigerator for up to three days or frozen for up to three months.

Other Recipes You'll Love

1. Cuban Sandwich Sliders
2. Homemade Salisbury Steak
3. Cream Cheese Chicken Enchiladas

Beef Enchiladas with Homemade Sauce Recipe

Beef Enchiladas with Homemade Sauce

JC Phelps

If you love enchiladas, you're going to drool over my Beef Enchiladas with Homemade Sauce. You'll have most the ingredients already on hand!

5 from 22 votes

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Mexican

Servings 8 enchiladas

Calories 259 kcal

Equipment

• 9x13 baking dish

Ingredients

  

1x2x3x

• 1 lb. lean ground beef
• 1 onion peeled and diced
• 8 tortillas corn tortillas or taco-size flour tortillas
• 16 oz. shredded Colby jack cheese
• 2 c. chicken broth
• 8 oz. tomato sauce
• ¼ c. water
• 2 tbsp. vegetable oil
• 2 tbsp. all-purpose flour
• 3 tbsp. chili powder
• 1 tbsp. granulated sugar
• 1 tsp. cumin
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ¼ tsp. oregano
• ¼ tsp. salt
• cooking spray for greasing
• green onion for garnish optional

Instructions

 

• Preheat oven to 350F.
• In a medium saucepan, heat the vegetable oil over medium heat. Whisk the flour and chili powder into the hot oil and cook for 1 minute, whisking often, until the mixture darkens in color.
• Add the sugar, cumin, garlic powder, onion powder, oregano, and salt and whisk until combined. Next, whisk in the tomato sauce and chicken broth.
• Cook the sauce on medium-low for 10 minutes until thickened, stirring often. Remove from the heat and set aside.
• Crumble the ground beef into a large skillet, add the diced onion, and cook over medium heat until fully browned. Drain off any excess fat. Add the taco seasoning and ¼ cup water and simmer for 2 minutes, stirring often.
• Great the bottom of the baking dish with cooking spray and then pour a small layer of enchilada sauce into the bottom of the dish.
• Evenly scoop the seasoned meat into the center of the 8 tortillas. Tightly roll the tortillas up and place them into a 9x13-inch baking dish.
• Pour the enchilada sauce over top, then sprinkle the cheese over the sauce.
• Bake the enchiladas uncovered at 350F until the cheese is fully melted and the enchiladas are hot and bubbly, roughly 20-25 minutes.
• Serve the enchiladas with sliced green onion and sour cream, if desired.

Notes

I used flour tortillas in this recipe, but you can use corn.

Be sure to scoop evenly-sized portions of beef into each tortilla and do not over-stuff. Tightly roll them to ensure that they maintain their shape.

The leftover enchiladas can be stored in the refrigerator for up to three days or frozen for up to three months.

Nutrition

Calories: 259kcalCarbohydrates: 26gProtein: 17gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 765mgPotassium: 480mgFiber: 4gSugar: 5gVitamin A: 1778IUVitamin C: 3mgCalcium: 87mgIron: 4mg

Keyword beef enchiladas, beef enchilads with homemade sauce

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC