We love tex-mex in the Kelley household and these beef enchiladas are one of our favorites! I have been working on developing the perfect beef enchilada for our family for some time. I wanted something easy and all homemade, but still flavorful and delicious. Sometimes enchilada recipes with homemade sauce are complicated and overwhelming! This recipe gets you a flavorful homemade sauce, without any steps that are crazy complicated or require using a blender.
I like to use the smaller tortillas for this recipe, and I have recently come to love and cook more with corn tortillas. I grew up eating enchiladas made with the larger flour tortillas, which are delicious, but I really like the method I use in this recipe. It gives them a nice roasted corn flavor that accents the beef enchiladas perfectly. If you don’t have time for the method I outline here, just use some small flour tortillas! It will still be delicious and no one will hold it against you – I promise.
Don’t hesitate to switch up the kind of beef you use either – I often use leftover shredded beef or steak in these and it is fantastic as well. If you were feeling real crazy, you could even go for pork or chicken. The sauce goes well with anything!
This is one of my favorite recipes to transform into a freezer meal. I have three different ways I like to to this:
- Our family only eats half of this beef enchilada recipe for one meal. Most often, I’ll simply place half of the filling mixture in a quart zip-top bag, label it, and freeze it flat. I do the same thing with half of the sauce. Then all I have to do to make this is thaw it, add a couple tablespoons of water to each, assemble the enchiladas and bake!
- If I do want to assemble the entire recipe, I’ll put half in a 8×8 baking dish and cook it up for dinner. I assemble the other half in a disposable 8×8 baking dish and place it in the freezer. If you don’t have a disposable baking dish, just line a regular dish with foil or parchment. Once everything is frozen, you can pull it out with the foil or parchment and place it in a zip-top bag. Obviously you’d place it back into a dish for baking. I place these frozen in a cold oven, preheat to 300 and bake for 20 minutes, increase the temperature to 400 and bake until bubbly. I don’t like to let these thaw before baking, I think it makes them too soggy.
- If I’ve baked an entire recipe and there is a lot leftover, I divide them up into individual portions for a quick dinner or lunch. I love using disposable bread baking dishes for this, or you can even just use a piece of foil you’ve turned up the edges on, just bake them on a cookie sheet or in a baking dish. I bake these in the oven using the same method as in step 2, just adjusting the first time down by 5 or 10 minutes if there are only a few enchiladas I’m reheating.
There you have it! The best and easiest homemade beef enchiladas. I also have a killer recipe for creamy chicken enchiladas…I just have to remember how I made it the last time. Ha! This is why I blog, so I can remember the recipes I make! It got so bad before I started recording them here that after a good dinner Andy would tell me, “Go write this down RIGHT NOW before you forget what you did! I want to eat this again without any changes!”
Ha! Without any changes…so me. Ah, the life of a forgetful cook. Thank heavens for blogging.