Beef Enchiladas

My kids Valentine and Edison were dreaming out loud together about a life where they grow up and run a farm. They plan to grow corn, lettuce, and have cows and pigs and horses. They will have a red barn for all the animals, a pond with ducks, and a big farmhouse.

They are going on and on with all their plans, when suddenly Edison, who is 6, turns to me and says, “Wait, can brothers and sisters get married?”

I tell him “No, they can’t, but that’s very sweet, I know Valentine is your best buddy. Someday you’ll find an amazing girl to be your wife! You and Valentine can live next door to each other and raise your kids together!”

Then he turns to Valentine and says, “Yeah Valentine, this is great actually. We won’t have to pick the corn or milk the cow ourselves because all the kids will do it!”

I about DIED laughing. Edison is convinced that he does more chores than anyone else in our family. Ahh, to be young and delusional. Keep dreaming, kiddo.

Okay I’m SOOOO excited to tell you about today’s recipe. It’s basically my first-favorite-food wrapped up in my third-favorite-food. (Name that quote!! Okay fine, it’s an obscure one. Ron Swanson from Parks and Rec talking about bacon wrapped shrimp 😂)

Your new go-to beef enchiladas

I’m sure you’ve made enchiladas with ground beef before, probably with a can of enchilada sauce from the store, and don’t get me wrong, it has it’s place in the world. It’s fine.

But enchiladas are kind of a lot of work. If I’m going to make a meal that already feels like “effort,” then dangit I want it to be AWESOME. That means real shredded beef.

When I was contemplating what I wanted my “official” recipe for beef enchiladas with red sauce to include, my mind instantly turned to my sister’s recipe for Carne Guisada. This is a very TEXAS recipe that is incredibly easy, and incredibly delicious. Beef roast, chopped and seared, then braised for hours in a cumin and garlic sauce.

I mean, don’t you just want to dive right in? Yeah. This makes the BEST freakin taco of your life.

But wait! These are enchiladas! It gets even better. Wrap it up in charred corn tortillas, then douse it with a KILLER red enchilada sauce and bake it with cheese.

Homemade Enchilada Sauce

No, we are not opening a can of enchilada sauce. The can tries, but doesn’t cut it, guys. Canned products like that have to appeal to the lowest common denominator of the population, which is code for bland and under salted.

I have good news though! You can throw together an amazing enchilada sauce in 15 minutes flat. It’s super easy. My Red Enchilada Sauce Recipe has been on the blog for ages, but I just updated the recipe a little bit, adding in some oregano and vinegar at the end. It’s SO good, and the best part is that you can adjust it to be however spicy you want! Just add more or less chili powder.

My parents came over for dinner on one of the first rounds of testing for these enchiladas. That batch was a little too spicy, and my mom had to dump half a tub of sour cream on her serving. Just like Edison, who prefers an equivalent amount of sour cream with his enchiladas no matter how spicy they are:

But I promise I have toned down the recipe to be not crazy spicy. It does have a bit of a kick to it, because I just love chili flavor, but it won’t burn your mouth. If you are nervous, start with less chili powder! You can always add more.

TL;DR. Here’s why these are the best enchiladas of your life:

• REAL shredded beef, with it’s own thick beefy sauce, goes inside
• The corn tortillas are charred for extra blackened flavor
• The red enchilada sauce is homemade and packed with chili flavor!
• Two kinds of white cheese make lifting these enchiladas out of the pan give you the cheese stretch of your dreams!

Ingredients to know about

This recipe is actually pretty simple once you have all the components ready to go. It’s a great meal to split up over two days: make the beef and red sauce one day, then take the leftover beef and you are ready to assemble the enchiladas on day two. The beef, while it does take time, is made with simple, easy to find ingredients. Here’s what you need:

• A batch of the best ever Carne Guisada (Tejano Beef). It’s basically stewed beef, and it turns out SO tender and flavorful that you’ll never want to go back to boring ground beef. If it feels like a lot to do in one day, make this recipe the day before. Or, double the recipe and use half for burritos and the other half for enchiladas!
• Homemade Red Enchilada Sauce that is done in 10 minutes and better than any store bought can you’ve ever purchased! We’re talking easy ingredients like tomato sauce, butter, seasonings.
• Oaxaca Cheese is my favorite cheese for enchiladas. It has a mild flavor and perfect melty-ness, which is totally a word.
• Corn tortillas give the flavor and texture you want for these enchiladas. No mushy flour tortillas here!

What to serve with beef enchiladas

One of the best parts of Mexican food is all the condiments and sides that go with all of it. SO MUCH FLAVOR. Mexico knows how to do it, guys. Check out my Mexican/Tex Mex Recipes page on the blog for a peek at all your many, many options. Here are some of my favorites!

• Rice! My go-tos are traditional Mexican Rice or Cilantro Lime Rice, and I think both would pair amazingly well with these enchiladas
• Beans are a must, in my opinion. If you have plenty of time, make these incredible Tejano Beans. (Make them ahead of time when you make the Carne Guisada!) If you’re short on time, check out this 15 minute Mexican Black Bean recipe!!
• Condiments that elevate the whole plate, like Quick Pickled Red Onions, my favorite Guacamole, and of course the best Pico de Gallo. Can’t go wrong here people!

How to store leftovers

Once cool, transfer remaining enchiladas to a container with an airtight lid. Or, if you have a lot left, you can just tightly cover the casserole dish with plastic wrap. If you’re like me, you’ll eat these enchiladas for breakfast, lunch, and dinner til they’re gone. But in case you’re not an enchiladas vacuum, 🤣 they’ll stay good in the refrigerator for about 5-6 days.

To reheat the whole casserole dish, set it out on the counter for 15-20 minutes. Remove the plastic wrap, add 2 tablespoons of water to the empty section of the dish (so the bottom doesn’t burn), cover with foil, and put the dish in a cold oven. Set the temperature to 350 degrees and cook till warmed through, about 30 minutes. For single servings, dish out what you’d like onto a plate and microwave at 50% power for a few minutes, or until hot.

Can you freeze beef enchiladas?

You can freeze enchiladas, although I never get to that point! It works both as meal prep in individual containers, or if you want to double the recipe and save a whole pan for a future dinner on a busy night. Either way, prepare the enchiladas as directed, using a disposable aluminum pan if you have one. (That way you aren’t holding one of your dishes hostage in the freezer) Make it exactly the same as if you were going to bake it, but instead seal well with plastic wrap (double wrap for sure) and foil. Enchiladas will be good for about 2-3 months in the freezer.

To eat, let the dish sit out on the counter for 20 minutes. Remove the lid or plastic and foil, cover again with foil, and put it in a cold oven. Set the temperature to 350 degrees. The cook time will be roughly twice as long as normal since they’re frozen. Cook them covered for 45 minutes and uncovered for another 15, broiling for 2 minutes at the end if you like them to get crispy around the edges like I do. Individual serving containers can be heated in the microwave at 50% power for a few minutes until heated through.