Mexican Beef Enchiladas

This is proper crowd-pleasing food. Soft tortillas packed with spiced beef, smothered in a rich, savoury enchilada sauce, buried under a blanket of melted cheese, and baked until bubbling and irresistible. It’s bold, filling, and exactly what you want when you’re craving something warm, messy, and deeply satisfying.

Mexican beef enchiladas are not subtle. They’re generous, comforting, and designed to be eaten with enthusiasm. This version keeps things simple but flavour-packed, with a homemade enchilada sauce that tastes far better than anything from a jar, and a filling that’s rich, spicy, and held together with refried beans for extra body.

This is the kind of dish that makes you glad you turned the oven on.

Mexican Beef Enchiladas

These Mexican beef enchiladas are everything they should be. Spicy, savoury beef wrapped in soft flour tortillas, baked in a thick, flavoursome enchilada sauce, and finished with plenty of melted cheddar. The sauce is rich and gently smoky, the filling is hearty and satisfying, and the whole thing comes together into a bubbling tray of comfort that’s impossible to resist.

The spice mix brings warmth rather than aggression, the refried beans give the beef mixture richness and structure, and the sauce ties everything together so every bite feels cohesive rather than dry or disjointed.

This is comfort food with confidence.

Why enchiladas always deliver

Enchiladas work because they layer flavour and texture in a way that just makes sense.

The tortillas soften as they bake, soaking up sauce without falling apart. The beef filling stays juicy and rich thanks to the beans and spices. The sauce brings everything together, coating the tortillas and filling so nothing eats dry. And the cheese does what cheese does best, bubbling, melting, and making everything better.

Making your own enchilada sauce is the real upgrade here. It’s quick, it’s simple, and it tastes deeper and more balanced than anything pre-made. Butter and flour give body, tomato paste adds richness, stock brings savoury depth, and the spice mix infuses the whole thing with warmth.

Once you’ve done it this way, jars start to feel unnecessary.

Built for comfort, not compromise

This dish is filling, warming, and deliberately indulgent. It’s not pretending to be light. It’s here to do a job, and that job is to feed you properly.

Despite that, it’s well balanced. The spices are rounded, not harsh. The beans stop the beef from drying out. The sauce keeps everything moist. And the optional toppings at the end, sour cream, avocado, lime, add freshness if you want it.

It’s also flexible. You can adjust the spice, change the toppings, or scale it up easily without the recipe falling apart.

Equipment you’ll need

You’ll need a saucepan for the enchilada sauce, a frying pan for the beef filling, and a baking dish for assembling and baking.

A whisk helps for the sauce, and a spoon or spatula for filling the tortillas.

That’s it. Nothing fancy, just the basics.

Ingredients

For the spice mix:
1 tbsp chilli powder
1 tbsp smoked paprika
1 tbsp cumin
1 tbsp garlic granules
1 tbsp oregano

For the sauce:
45 g butter
45 g plain flour
3 tbsp tomato paste
650 ml chicken stock

Salt and black pepper

For the beef:
1 red pepper, diced
1 onion, diced
4 garlic cloves, minced
500 g minced beef
200 g refried beans

Oil, for cooking

For the enchiladas:
8 flour tortillas
250 g grated cheddar

To serve (optional):
Soured cream
Avocado, diced
Tomato, diced
Coriander, chopped
Lime wedges

Long list, but everything earns its place.

How to make it

Preheat the oven to 180°C.

Start with the spice mix. Add all the spices to a small bowl and mix well until evenly combined. Set aside.

To make the enchilada sauce, add the butter, flour, tomato paste, chicken stock, and half of the spice mix straight into a saucepan. Place it over medium heat and whisk continuously as it heats. The butter will melt, the flour will cook out, and the sauce will thicken into a smooth, rich consistency. Season with salt and black pepper, then take it off the heat.

For the beef filling, heat a drizzle of oil in a frying pan over medium to high heat. Add the diced red pepper and onion and cook for a few minutes until softened. Add the minced garlic and cook briefly until fragrant.

Add the minced beef and cook, breaking it up with a spoon, until browned and cooked through. Sprinkle in the remaining spice mix and stir well so the beef is evenly coated.

Add the refried beans and a ladle of the enchilada sauce to the pan. Stir everything together and cook for about 2 minutes until thick and cohesive. Take it off the heat.

Spoon a thin layer of enchilada sauce into the base of a baking dish. This stops the enchiladas sliding around and drying out.

Take a tortilla and place some of the beef filling along the lower third. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Pour the rest of the enchilada sauce over the top, making sure all the tortillas are covered. Scatter the grated cheddar evenly over everything.

Bake for about 25 minutes, until golden, bubbling, and properly melted.

Remove from the oven and let it sit for a few minutes before serving.

Finish with your choice of toppings and dig in.

What good enchiladas should look like

The sauce should be thick, not watery.

The tortillas should be soft but still hold their shape.

The cheese should be fully melted and lightly golden.

If it looks dry, it needs more sauce. If it looks soupy, the sauce was too thin.

Tips for best results

Whisk the sauce constantly to avoid lumps.

Don’t overfill the tortillas, they need to roll easily.

Cover the tortillas completely with sauce so they soften evenly.

Let the enchiladas rest briefly before serving so they hold together.

Season in stages, the spice mix does a lot of the work.

Easy variations

Add jalapeños to the beef for extra heat.

Swap cheddar for a Mexican cheese blend.

Use chicken mince instead of beef.

Add black beans or sweetcorn to the filling.

Finish with pickled red onions for sharpness.

What to serve them with

They’re great on their own, but extras never hurt.

Mexican rice or plain rice works well.

A simple salad with lime dressing balances the richness.

Cold beer or something citrusy is ideal.

Storage and leftovers

Leftovers will keep in the fridge for up to two days.

Reheat in the oven for best results, or microwave individual portions.

They freeze well too. Freeze before baking, then cook from frozen until piping hot.

Cold enchiladas the next day are surprisingly good.

FAQs

Can I make this ahead?
Yes. Assemble fully, refrigerate, then bake when ready.

Is this very spicy?
It’s warm rather than hot. Adjust the chilli powder to taste.

Can I use corn tortillas?
You can, but flour tortillas roll more easily.

Do I have to make the sauce from scratch?
No, but once you’ve done it, you won’t want to skip it.

Can I scale this up?
Absolutely. It’s ideal for feeding more people.

Final word

These Mexican beef enchiladas are rich, comforting, and deeply satisfying. Soft tortillas, spicy beef, proper sauce, and loads of cheese, it’s everything you want from a baked dish like this.

If you’re craving something warming and generous that absolutely delivers, this is it.