Q1: What is the secret to good enchiladas?

The real secret to great beef enchiladas is layering bold, homemade flavors. That means using a freshly made spice blend, a thick and rich enchilada sauce, and a filling that’s juicy but not soggy. Making the sauce from scratch instead of using canned versions really helps deepen the flavor. Also, don’t forget to spread sauce on the bottom of your dish before baking—it prevents dryness and adds more flavor to every bite.

Q2: What to put in enchiladas of beef?

For classic beef enchiladas, the filling usually includes seasoned ground beef, refried beans for creaminess, black beans for texture, sautéed onions, and garlic for depth. You can add a bit of enchilada sauce to the filling too, which keeps it moist. Some variations include corn, green chiles, or cheese inside, depending on how rich you want it. The key is to keep the flavors bold but balanced.

Q3: What are some common mistakes when making enchiladas?

One of the biggest mistakes is overstuffing the tortillas. When there’s too much filling, they don’t roll properly and can tear or fall apart in the oven. Another issue is using a sauce that’s too thin—it won’t stick to the tortillas and might make everything soggy. Also, many people forget to put a layer of sauce on the bottom of the dish, which helps with even cooking and moisture. Finally, letting the filling cool slightly before rolling makes assembly easier and cleaner.

Q4: Why are they called divorced enchiladas?

They’re called “divorced enchiladas” because they’re served with two different sauces—one red, one green—on the same plate. The sauces are kept separate, much like a divorced couple who live side by side but no longer mix. It’s a fun and flavorful way to enjoy two styles of enchiladas at once. This dish is traditional in Mexico and perfect for anyone who loves variety on their plate.

Beef Enchiladas – Best 5-Star Recipe for Bold Flavor - Mary Recipes

Description

📝 Description:

These homemade beef enchiladas are the ultimate Tex-Mex comfort food. Made with seasoned ground beef, refried and black beans, and a bold homemade enchilada sauce, they’re wrapped in soft tortillas and smothered in melty cheese. Perfect for family dinners, potlucks, or freezer meals. The refried beans create a rich, juicy filling that doesn’t dry out, while the homemade spice blend ensures authentic flavor. Serve with cilantro rice, avocado slices, or pickled onions for a complete meal.

Ingredients

Scale

🥄 Ingredients:

Spice Mix:

1 tsp onion powder
1 tsp garlic powder
1 tbsp ground cumin
1 tbsp paprika
1 tbsp dried oregano
½–1 tsp cayenne pepper (optional)

Enchilada Sauce:

2 tbsp olive oil
3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1½ cups tomato passata or 1 can (8 oz) tomato sauce
2 tbsp prepared spice mix
¼ tsp salt
¼ tsp pepper

Beef Filling:

1 tbsp olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 lb (500g) ground beef
1 can (14 oz) refried beans
1 can (14 oz) black beans, drained
¼ cup enchilada sauce
Salt and pepper to taste

Assembly:

8 flour tortillas (medium or burrito size)
1½ cups shredded cheese (Monterey Jack, cheddar, or mix)
Fresh cilantro (optional garnish)

Instructions

📋 Instructions:

Make the Spice Mix:
In a small bowl, mix all the spice blend ingredients. Set aside.
Prepare the Enchilada Sauce:
In a saucepan over medium heat, heat olive oil. Whisk in flour to form a roux and cook for 1 minute. Add ½ cup broth, whisk until smooth, then add remaining broth, tomato passata, 2 tbsp spice mix, salt, and pepper. Cook 3–5 minutes, stirring, until sauce thickens. Remove from heat.
Make the Beef Filling:
In a large skillet, heat olive oil over medium-high. Sauté garlic and onion for 2 minutes. Add ground beef and cook until browned. Stir in the remaining spice mix, refried beans, black beans, ¼ cup enchilada sauce, salt, and pepper. Cook 2 more minutes, then remove from heat.
Assemble the Enchiladas:
Preheat oven to 350°F (180°C). Spread a thin layer of enchilada sauce in the bottom of a 9×13” baking dish. Spoon about ⅓ cup filling into each tortilla, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.
Top & Bake:
Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with shredded cheese. Cover with foil and bake for 10 minutes. Uncover and bake another 10 minutes until cheese is golden and bubbly. Garnish with cilantro and serve hot.

Notes

💡 Notes:

Make-Ahead Option: Assemble enchiladas, cover, and refrigerate for up to 24 hours. Add sauce and cheese just before baking.
Freezer-Friendly: Roll enchiladas and freeze before baking. When ready, thaw and bake as directed, adding sauce and cheese before baking.
Tortilla Tip: Warm tortillas before rolling to prevent cracking.
Cheese Tip: Monterey Jack offers the best melt. For sharpness, mix with cheddar.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner, Main Dish
Cuisine: Mexican, Tex-Mex

Nutrition

Calories: 649 kcal
Sugar: 5.7 g
Sodium: 1237 mg
Fat: 28.6 g
Saturated Fat: 10.3 g
Carbohydrates: 55.3 g
Fiber: 13.4 g
Protein: 45.6 g
Cholesterol: 116 mg