My Go To Tex-mex Beefy Enchiladas: Fast & Easy Enchilada Recipe

Ingredients

• 8 pieces Corn Tortillas (soft, 6-inch size)
• 1/4 cup Vegetable Oil (for lightly frying tortillas)
• 2 tablespoons Tomato Paste (smooth, no added salt)
• 2 cups Beef Broth (low-sodium preferred)
• 1 tablespoon Chili Powder
• 1 teaspoon Paprika
• 1/2 teaspoon Cayenne Pepper (adjust for heat)
• 1 medium Onion (finely diced)
• 2 cloves Garlic (minced)
• 1 pound Ground Beef (80% lean / 20% fat)
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt (or to taste)
• 1 tablespoon All-Purpose Flour (for thickening the sauce)
• 2 cups Shredded Cheddar Cheese (or Mexican blend)

Instructions

1. Lightly Fry Tortillas

   Heat a skillet over medium heat, add enough vegetable oil to coat the bottom, and fry each tortilla for about 5 seconds until it blisters, then remove and set aside.

   Time: PT5M

   Temperature: Medium

2. Prepare Chili Gravy Base

   In a mixing bowl, whisk together tomato paste, beef broth, chili powder, paprika, and cayenne pepper until fully dissolved.

   Time: PT3M

3. Sauté Onion

   Add a splash of oil to the skillet, heat until shimmering, then add the diced onion and sauté for 3 minutes until translucent.

   Time: PT3M

   Temperature: Medium

4. Add Garlic

   Add minced garlic to the onions and sauté for 30 seconds until fragrant.

   Time: PT30S

   Temperature: Medium

5. Brown Ground Beef

   Add the ground beef to the pan, break it up, and season with cumin, oregano, black pepper, and salt. Cook for 7 minutes, stirring occasionally, until fully browned.

   Time: PT7M

   Temperature: Medium

6. Make Roux

   Push the cooked meat to the side of the pan, add the tablespoon of flour to the empty space, and stir for 1 minute to cook out the raw flour taste.

   Time: PT1M

   Temperature: Medium

7. Simmer Sauce

   Pour the prepared broth mixture into the pan, whisk to combine, bring to a gentle simmer, then reduce heat to medium‑low and simmer for 10 minutes until the sauce thickens.

   Time: PT10M

   Temperature: Medium‑Low

8. Preheat Oven

   While the sauce simmers, preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

9. Prepare Baking Dish

   Spread about half of the thickened sauce evenly on the bottom of a 9×13‑inch baking dish.

   Time: PT2M

10. Assemble Enchiladas

    Lay a fried tortilla on a clean surface, sprinkle with a handful of shredded cheese and a little diced onion (optional), roll tightly, and place seam‑side down in the baking dish. Repeat for all tortillas.

    Time: PT5M

11. Add Remaining Sauce and Cheese

    Pour the remaining sauce over the stacked enchiladas, spreading evenly, then top with the remaining shredded cheese.

    Time: PT2M

12. Bake

    Place the baking dish in the preheated oven and bake for 10 minutes, or until the cheese is fully melted and bubbly.

    Time: PT10M

    Temperature: 350°F

13. Serve

    Remove from oven, let rest 2 minutes, then serve hot with a side of rice and beans.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

26g

Carbohydrates

38g

Fat

22g

Fiber

5g

Ingredient Substitutions

• Instead of Corn Tortillas: Flour tortillas
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Tomato Paste: Crushed tomatoes, Tomato sauce (reduced)
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Chili Powder: Taco seasoning
• Instead of Paprika: Smoked paprika
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Onion: Shallots
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Cumin: Ground coriander
• Instead of Oregano: Mexican oregano
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of All-Purpose Flour: Cornstarch (1 tsp)
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mozzarella

Equipment Needed

• Skillet
• Saucepan
• Mixing Bowl
• Baking Dish
• Spatula
• Whisk (optional)
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Oven

Critical Steps — Do Not Skip

• Lightly frying tortillas without over‑cooking them.
• Ensuring the beef is fully browned before adding flour.
• Simmering the sauce until it thickens to a gravy consistency.
• Baking until the cheese is completely melted.

Chef Tips from the Video

• Use 80/20 ground beef for the best flavor and juiciness.
• Fry tortillas just until they blister – this keeps them flexible for rolling.
• Add a pinch of smoked paprika for extra depth.
• Serve with fresh cilantro, lime wedges, and sliced avocado for brightness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze unbaked assembled enchiladas for up to 2 months; bake from frozen adding 10‑15 extra minutes.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the beef chili gravy a day ahead and refrigerate; reheat gently before assembling.
• Assemble the enchiladas, cover with foil, and refrigerate; bake when ready.

Frequently Asked Questions