Beef Enchiladas with Sauce

One Saturday afternoon, my kitchen filled with the smell of toasted chili powder and I realized I was making enchiladas the way my neighbor Maria had taught me—not from a recipe card, but from watching her work. The sauce simmers on the stove with an ease that now feels natural to me, and those soft tortillas waiting to be filled always remind me why this dish became my go-to when I want something that tastes like home but isn't quite mine. There's something about layering beef and cheese in warm flour, then pouring that rich sauce over everything, that makes the whole house feel welcoming.

I made this for a potluck once and someone asked for the recipe before they'd even finished their first bite—that's when I knew I'd nailed it. The baking dish disappeared so fast I didn't even get to plate a second helping for myself, and honestly, watching people enjoy food you've made is better than eating it anyway.

Ingredients

• Vegetable oil: You'll need this twice—once for the sauce base and once for browning the beef—so don't skip it or try to substitute butter here.
• All-purpose flour: This is your thickening agent in the sauce; whisk it well to avoid lumps that never quite dissolve.
• Chili powder: The backbone of the whole dish—use decent quality stuff, not the stuff that's been sitting in your cabinet for three years.
• Ground cumin: Fresh cumin makes a real difference; toast it in your mind as you smell it blooming in the hot oil.
• Garlic powder and onion powder: These seem basic but they round out the sauce with a subtle depth that fresh garlic and onion alone won't give you.
• Dried oregano: Just a pinch, but it ties the whole flavor story together in a way you won't consciously notice until it's missing.
• Salt and black pepper: Season as you go; you can always add more but you can't take it back.
• Tomato paste: This concentrates the tomato flavor into something rich and slightly sweet—don't use tomato sauce as a substitute.
• Chicken or beef broth: I prefer beef broth for deeper flavor, but either works beautifully here.
• Ground beef: One pound of 80/20 ground beef gives you enough richness without being greasy; don't use lean unless you enjoy dry enchiladas.
• Small onion and fresh garlic: These cook down into the filling and add sweetness that balances the spices.
• Smoked paprika: This adds a whisper of smokiness that makes people ask what your secret ingredient is.
• Canned diced tomatoes: Drain them well so your filling doesn't get watery and make the tortillas fall apart.
• Fresh cilantro: Optional, but if you use it, add it after cooking so it stays bright and doesn't taste like old hay.
• Flour tortillas: Eight-inch tortillas are the perfect size; larger ones tear easily and smaller ones don't hold enough filling.
• Shredded cheese: Mexican blend is ideal, but sharp cheddar works too—pre-shredded is fine, though freshly shredded melts a tiny bit better.

Instructions

Heat your oven and gather your space:

Set the oven to 375°F and take a moment to pull out your saucepan, skillet, and baking dish so you're not scrambling mid-cook.

Make the enchilada sauce:

Heat oil in your saucepan over medium heat, then whisk in flour and cook for exactly one minute—you'll see it lighten slightly and smell toasty. Add all your spices, tomato paste, and gradually whisk in the broth, keeping the mixture smooth as it comes together; let it simmer for five to seven minutes until it thickens enough to coat a spoon and loses that raw flour taste.

Brown the beef and build the filling:

Heat oil in your skillet, cook the chopped onion until soft and starting to turn golden, then add garlic for just a minute before adding the ground beef. Break the beef into small pieces as it cooks, letting it get deeply browned—this takes about seven minutes and is worth the patience. Drain any excess fat pooling at the bottom, then add your spices, tomatoes, and cilantro if you're using it; cook for another two to three minutes until everything melds.

Build the base layer:

Spread half a cup of your warm sauce across the bottom of your baking dish—this keeps the first layer of enchiladas from sticking.

Roll and arrange:

Spoon about a quarter cup of beef filling into each tortilla, top with two tablespoons of cheese, then roll tightly and place seam-side down in the dish; they should fit snugly but not be crammed in on top of each other.

Cover with sauce and cheese:

Pour the remaining sauce evenly over all the enchiladas, letting it settle into the crevices, then scatter the rest of your cheese across the top in an even layer.

Bake until bubbly:

Bake uncovered for twenty to twenty-five minutes until the cheese is melted and turning golden at the edges and the sauce bubbles slightly around the perimeter; you want to see movement in that cheese, not just melting.

Rest before serving:

Let the dish sit for five minutes after it comes out of the oven—this lets everything set just enough that your enchiladas won't fall apart when you serve them.

Save

There's a moment right when you pull these out of the oven where the whole kitchen smells like cumin and melted cheese and comfort, and that's when you know you've made something worth making. That moment, before anyone even tastes it, is why I keep coming back to this recipe.

Why Homemade Sauce Changes Everything

The first time I made this sauce from scratch instead of opening a can, I tasted the difference immediately—there's a brightness to fresh spices blooming in hot oil that you simply can't get from shelf-stable versions. The tomato paste adds a slight sweetness and depth that balanced against the chili powder creates something complex enough that people notice. Once you've made it this way, going back feels like settling for less.

Scaling This Recipe

If you're feeding more people, this doubles beautifully; just use a nine-by-thirteen baking dish for the base recipe and two dishes if you double it. The prep time stays almost the same because you're just making larger batches of sauce and filling, not doing anything more complicated. I've tripled this for family gatherings and it's still manageable as a one-person operation.

Variations and Flexibility

This recipe is more forgiving than it looks, and that's part of why I love it—you can stir in black beans or corn with the beef filling without changing anything else, or use corn tortillas if you need gluten-free. I've made it with leftover shredded chicken when I didn't have ground beef, and it was just as good, though the flavor profile shifts slightly toward something more delicate.

• Black beans and corn bulk up the filling without making it greasy, and they add their own subtle sweetness.
• A splash of hot sauce stirred into the beef filling adds a kick if you like more heat without adding more salt.
• Leftover enchiladas reheat perfectly in a three-hundred-fifty-degree oven covered with foil for about fifteen minutes.

Save

This is the kind of dish that gets better every time you make it, because you learn a little something each time—how your oven runs hot or cool, how much salt your crowd prefers, what time of night works best for serving it. That's the real magic of a good recipe.

Common Questions

→ How is the enchilada sauce prepared?

The sauce is made by whisking flour and oil, then adding chili powder, cumin, garlic, onion powder, oregano, tomato paste, and broth. It simmers until thickened for a rich, flavorful base.

→ Can the beef filling be customized?

Yes, you can add black beans or corn for extra texture and flavor, or adjust spices to suit your taste preferences.

→ What type of tortillas work best?

Soft flour tortillas are traditional, but corn tortillas can be used for a gluten-free option.

→ How should the enchiladas be assembled for baking?

Fill each tortilla with beef mixture and cheese, roll tightly, place seam-side down in a baking dish, cover with sauce and cheese, then bake until bubbly and golden.

→ What garnishes complement the dish?

Fresh cilantro, sour cream, and sliced jalapeños enhance the flavors and add fresh and spicy notes.