18 Spicy Beef Enchilada Recipes with a Twist

Are you ready to spice up your dinner routine? These 18 creative beef enchilada recipes bring exciting new flavors to a classic comfort food favorite. From smoky chipotle to zesty verde versions, each twist offers something special for your next family meal. Get ready to discover your new go-to enchilada recipe that will have everyone asking for seconds!

Cheesy Beef Enchiladas with Green Chile Sauce

Unbelievably satisfying and surprisingly simple to make, these cheesy beef enchiladas with green chile sauce will become your new weeknight favorite. Using straightforward techniques and common ingredients, we’ll create a comforting meal that delivers restaurant-quality flavor right from your own kitchen.

Ingredients

• 1 lb ground beef (80/20 works best for flavor)
• 8 flour tortillas (6-inch size, or corn tortillas for gluten-free)
• 2 cups shredded Monterey Jack cheese (divided, or substitute cheddar)
• 1 can (15 oz) green chile enchilada sauce (mild or medium heat)
• 1/2 cup diced onion (yellow or white)
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tbsp olive oil (or any neutral cooking oil)
• 1 tsp ground cumin
• 1/2 tsp salt (adjust to your preference)
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (optional garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add diced onion and cook for 3-4 minutes until translucent and fragrant.
4. Add ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until no pink remains.
5. Stir in minced garlic, cumin, salt, and pepper, cooking for 1 minute until fragrant.
6. Drain any excess grease from the skillet using a slotted spoon.
7. Warm tortillas in the microwave for 20 seconds wrapped in a damp paper towel to prevent cracking.
8. Spoon about 1/4 cup of the beef mixture onto each tortilla, top with 2 tablespoons of cheese, and roll tightly.
9. Place enchiladas seam-side down in the prepared baking dish, packing them snugly.
10. Pour green chile sauce evenly over all enchiladas, covering completely.
11. Sprinkle remaining cheese over the top in an even layer.
12. Bake at 375°F for 20-25 minutes until cheese is melted and bubbly with golden edges.
13. Let rest for 5 minutes before serving to allow the filling to set.
14. Garnish with fresh cilantro if desired.

Golden-brown cheese blankets these enchiladas, giving way to tender tortillas wrapped around savory, well-seasoned beef. The green chile sauce provides a subtle tangy heat that balances the richness perfectly. For a complete meal, serve alongside Mexican rice and refried beans, or top with cool sour cream and crisp shredded lettuce for contrasting textures.

Slow Cooker Beef Enchiladas with Red Sauce

One of the easiest ways to enjoy restaurant-quality enchiladas at home is using your slow cooker. Our slow cooker beef enchiladas with red sauce deliver tender, flavorful results with minimal hands-on effort. This method ensures the beef becomes perfectly shreddable while the tortillas absorb all the delicious sauce.

Ingredients

• 2 lbs beef chuck roast, cut into 2-inch chunks (trim excess fat for leaner results)
• 1 packet (1 oz) taco seasoning (or homemade blend)
• 1 cup beef broth (low sodium recommended)
• 8 corn tortillas (6-inch size, warm briefly to prevent cracking)
• 2 cups red enchilada sauce (mild, medium, or hot based on preference)
• 2 cups shredded Monterey Jack cheese (or Mexican blend)
• 1/4 cup chopped fresh cilantro (optional garnish)
• 1/2 cup diced white onion (for topping)

Instructions

1. Place beef chunks in the bottom of a 6-quart slow cooker.
2. Sprinkle taco seasoning evenly over the beef pieces.
3. Pour beef broth around the sides of the beef, avoiding washing off the seasoning.
4. Cover and cook on LOW for 7 hours until beef shreds easily with a fork.
5. Remove beef from slow cooker and shred completely using two forks.
6. Discard all but 1/2 cup of the cooking liquid from the slow cooker.
7. Return shredded beef to the slow cooker with the reserved liquid and mix well.
8. Spread 1/2 cup of enchilada sauce evenly over the bottom of the slow cooker.
9. Warm tortillas for 15 seconds in the microwave to make them pliable.
10. Spoon 1/3 cup of beef mixture onto the center of each tortilla.
11. Sprinkle 1 tablespoon of cheese over the beef on each tortilla.
12. Roll tortillas tightly and place seam-side down in the slow cooker.
13. Pour remaining 1 1/2 cups enchilada sauce evenly over the rolled tortillas.
14. Sprinkle remaining cheese evenly over the top of the enchiladas.
15. Cover and cook on HIGH for 1 hour until cheese is melted and bubbly.
16. Turn off slow cooker and let rest for 10 minutes before serving.
17. Garnish with chopped cilantro and diced onion before serving.

These enchiladas emerge with wonderfully soft tortillas that hold their shape while soaking up the rich, slightly spicy sauce. The beef becomes incredibly tender during the slow cooking process, creating a perfect texture contrast with the melted cheese. Try serving them with a crisp cabbage slaw or topping with sliced avocado for added freshness and creaminess.

Beef and Black Bean Enchiladas

Finally, let’s create a comforting Mexican-inspired dinner that’s perfect for weeknights yet impressive enough for company. Following these methodical steps will ensure your enchiladas come out perfectly baked with rich, layered flavors every single time.

Ingredients

– 1 lb ground beef (80/20 works best for flavor)
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese (divided, for filling and topping)
– 8 (6-inch) flour tortillas (corn tortillas work too if warmed first)
– 2 cups red enchilada sauce (store-bought or homemade)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust for preferred spice level)
– 1/4 cup fresh cilantro, chopped (optional garnish)
– Salt to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. 2. Heat olive oil in a large skillet over medium heat until shimmering. 3. Add diced onion and cook for 4-5 minutes until translucent. 4. Add minced garlic and cook for 30 seconds until fragrant. 5. Add ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned. 6. Drain excess fat from the skillet using a spoon. 7. Stir in cumin, chili powder, and 1/2 teaspoon salt. 8. Add black beans and 1/2 cup enchilada sauce, simmering for 2 minutes. 9. Remove skillet from heat and stir in 1/2 cup Monterey Jack cheese. 10. Warm tortillas in the microwave for 20 seconds to prevent cracking. 11. Spread 1/2 cup enchilada sauce evenly across the bottom of the baking dish. 12. Spoon 1/3 cup beef mixture onto each tortilla, rolling tightly. 13. Place enchiladas seam-side down in the baking dish. 14. Pour remaining enchilada sauce over the top, covering completely. 15. Sprinkle remaining 1/2 cup cheese evenly over the enchiladas. 16. Bake uncovered for 20 minutes until cheese is melted and sauce is bubbling. 17. Let rest for 5 minutes before serving to allow filling to set. But these enchiladas deliver a wonderful contrast between the tender tortillas, savory beef filling, and tangy sauce that soaks into every bite. The black beans add creamy texture that complements the spiced meat beautifully, while the melted cheese creates golden pockets throughout. For a fresh twist, serve with lime wedges to squeeze over top or alongside a crisp jicama salad.

Creamy Avocado Beef Enchiladas

Bursting with rich flavors and creamy textures, these avocado beef enchiladas offer a satisfying twist on a classic comfort food. Building them step-by-step ensures perfectly cooked fillings and beautifully melted cheese in every bite. Follow these detailed instructions for restaurant-quality results right from your own kitchen.

Ingredients

– 1 lb ground beef (85% lean works well)
– 8 flour tortillas (8-inch size, or corn tortillas for gluten-free)
– 2 ripe avocados (yielding about 1 cup mashed)
– 1 cup shredded Monterey Jack cheese (or pepper Jack for extra spice)
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1 cup red enchilada sauce (mild, medium, or hot based on preference)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 1/4 cup chopped fresh cilantro
– Salt to season

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Add the diced white onion and cook for 3–4 minutes until translucent and slightly softened.
4. Stir in the minced garlic and cook for 30 seconds until fragrant to avoid burning.
5. Add the ground beef to the skillet, breaking it up with a spoon into small crumbles.
6. Cook the beef for 6–8 minutes, stirring occasionally, until no pink remains and it’s fully browned.
7. Sprinkle in the ground cumin, chili powder, and a pinch of salt, mixing thoroughly to coat the beef.
8. Remove the skillet from heat and let the beef mixture cool slightly for 5 minutes to prevent tortillas from tearing.
9. In a medium bowl, mash the avocados with a fork until smooth but slightly chunky for texture.
10. Stir the chopped cilantro into the mashed avocados until well combined.
11. Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
12. Lay a tortilla flat and spoon 2 tablespoons of the beef mixture onto the center.
13. Top the beef with 1 tablespoon of the avocado mixture, spreading it gently.
14. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.
15. Repeat steps 12–14 with the remaining tortillas and fillings, arranging them snugly in the dish.
16. Pour the remaining 1/2 cup of enchilada sauce over the rolled tortillas, covering them evenly.
17. Sprinkle the shredded Monterey Jack cheese uniformly over the top of the enchiladas.
18. Bake in the preheated oven for 18–20 minutes until the cheese is bubbly and lightly golden.
19. Let the enchiladas rest for 5 minutes after baking to set the fillings for easier serving.

Here, the creamy avocado melds beautifully with the spiced beef, creating a velvety contrast to the tender tortillas. Serve these enchiladas with a crisp side salad or topped with extra fresh cilantro for a vibrant finish that highlights their rich, comforting flavors.

Smoky Chipotle Beef Enchiladas

Often, the most satisfying meals are those that fill your kitchen with incredible aromas while being surprisingly straightforward to prepare. Our smoky chipotle beef enchiladas deliver that perfect balance of deep, complex flavors and approachable cooking techniques, making them ideal for both weeknight dinners and casual gatherings. Let’s walk through each step together to create this comforting dish.

Ingredients

– 1 lb ground beef (80/20 blend for best flavor)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp chipotle powder
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp salt
– 8 corn tortillas (6-inch size)
– 2 cups shredded Monterey Jack cheese
– 1 (15 oz) can red enchilada sauce
– 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add diced onion and cook until translucent and slightly golden, approximately 5-7 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add ground beef, breaking it up with a wooden spoon, and cook until no pink remains, about 6-8 minutes.
6. Drain excess fat from the skillet using a slotted spoon.
7. Sprinkle chipotle powder, cumin, oregano, and salt over the beef mixture, stirring to coat evenly.
8. Warm tortillas by heating them directly over a gas flame for 10 seconds per side or in a dry skillet for 15 seconds each—this prevents cracking when rolling.
9. Spread 1/2 cup of enchilada sauce evenly across the bottom of your prepared baking dish.
10. Place 1/3 cup of the beef mixture along the center of each tortilla.
11. Sprinkle 2 tablespoons of cheese over the beef filling on each tortilla.
12. Roll tortillas tightly around the filling and place them seam-side down in the baking dish.
13. Pour remaining enchilada sauce over the rolled tortillas, covering them completely.
14. Sprinkle remaining cheese evenly over the top.
15. Bake uncovered for 20 minutes until cheese is melted and bubbly with golden edges.
16. Remove from oven and let rest for 5 minutes before serving—this allows the enchiladas to set properly.
17. Garnish with chopped fresh cilantro.

Layers of tender tortillas wrapped around perfectly spiced beef create a satisfying texture contrast against the melted cheese topping. The chipotle delivers a gentle warmth that builds with each bite, while the enchilada sauce ties everything together with its tangy richness. For a fresh twist, serve these alongside crisp jicama slaw or top with cool avocado slices to balance the smoky heat.

Beef Enchiladas with Homemade Mole Sauce

Nothing beats the rich, complex flavors of homemade mole sauce enveloping tender beef in warm tortillas. Now you can master this Mexican classic with my straightforward, step-by-step approach that builds layers of flavor methodically. Let’s create beef enchiladas with from-scratch mole that will transport your taste buds south of the border.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes (or substitute with beef stew meat)
• 8 corn tortillas (warm briefly if they crack easily)
• 3 dried ancho chilies, stems and seeds removed
• 2 dried guajillo chilies, stems and seeds removed
• 1/4 cup vegetable oil (or any neutral oil)
• 1 medium white onion, diced
• 3 cloves garlic, minced
• 1/4 cup raisins (adds subtle sweetness to balance spices)
• 2 tbsp sesame seeds
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 4 cups beef broth (low-sodium preferred for better flavor control)
• 2 oz Mexican chocolate, chopped (or use semi-sweet chocolate in a pinch)
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Place dried ancho and guajillo chilies in a medium bowl and cover with 2 cups boiling water, soaking for 20 minutes until softened.
2. Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add beef cubes in a single layer, working in batches to avoid overcrowding, and brown for 4-5 minutes per side until deeply caramelized.
4. Transfer browned beef to a plate and reduce heat to medium, adding remaining oil to the same pot.
5. Sauté diced onion for 5-7 minutes until translucent and lightly golden around the edges.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Drain soaked chilies, reserving 1/2 cup of the soaking liquid, and transfer chilies to a blender.
8. Add sautéed onions, garlic, raisins, sesame seeds, cinnamon, cloves, and reserved chili water to the blender.
9. Blend on high speed for 2-3 minutes until completely smooth, scraping down sides as needed.
10. Return the pureed mole sauce to the Dutch oven and cook over medium heat for 5 minutes, stirring constantly.
11. Pour in beef broth and add chopped chocolate, stirring until chocolate fully melts into the sauce.
12. Return browned beef to the pot, bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until beef shreds easily with a fork.
13. Remove beef from sauce and shred using two forks, then mix 1 cup of the mole sauce into the shredded beef.
14. Preheat oven to 350°F and spread 1/2 cup mole sauce in the bottom of a 9×13 inch baking dish.
15. Dip each tortilla in the remaining mole sauce for 5 seconds to soften, then fill with 1/3 cup beef mixture.
16. Roll tortillas tightly and place seam-side down in the baking dish, arranging them in a single layer.
17. Pour remaining mole sauce over enchiladas and sprinkle evenly with Monterey Jack cheese.
18. Bake at 350°F for 20-25 minutes until cheese is bubbly and lightly browned around the edges.
19. Remove from oven and let rest for 5 minutes before serving to allow sauces to set.
20. Garnish with chopped fresh cilantro just before serving.

Perfectly balanced between spicy, sweet, and savory, these enchiladas feature fall-apart tender beef wrapped in saucy tortillas with a complex mole that develops deeper flavor overnight. Present them family-style straight from the baking dish, or plate individually with a drizzle of crema and pickled red onions for contrasting brightness that cuts through the richness.

Spicy Sriracha Beef Enchiladas

Haven’t you been searching for that perfect weeknight dinner that packs both comfort and excitement? Spicy Sriracha Beef Enchiladas deliver exactly that—a satisfying meal where tender beef, melted cheese, and a kick of heat come together in every bite. Let’s walk through this recipe together, step by step, so you can create restaurant-quality enchiladas right in your own kitchen.

Ingredients

– 1 lb ground beef (85% lean works well for flavor)
– 8 flour tortillas, 8-inch size (corn tortillas can be substituted for gluten-free)
– 2 cups shredded Monterey Jack cheese (pre-shredded saves time)
– 1/2 cup Sriracha sauce (adjust amount for milder or spicier preference)
– 1/4 cup vegetable oil (or any neutral oil like canola)
– 1 medium yellow onion, diced (white onion works too)
– 2 cloves garlic, minced (fresh garlic recommended for best flavor)
– 1 tsp ground cumin (toasted cumin adds depth)
– 1/2 tsp salt (fine sea salt or kosher salt both work)
– 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of vegetable oil.
2. Heat the remaining vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the diced onion to the skillet and cook for 4-5 minutes, stirring occasionally, until the edges turn translucent.
4. Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add the ground beef to the skillet, breaking it up with a spatula into small crumbles.
6. Cook the beef for 6-8 minutes, stirring frequently, until no pink remains and it’s evenly browned.
7. Sprinkle the cumin and salt over the beef mixture, stirring to coat everything evenly.
8. Remove the skillet from heat and stir in 1/4 cup of Sriracha sauce until the beef is fully coated.
9. Warm the tortillas in the microwave for 20 seconds wrapped in a damp paper towel to make them pliable.
10. Spoon 1/3 cup of the beef mixture onto the center of each tortilla, spreading it into a horizontal line.
11. Sprinkle 2 tablespoons of shredded cheese over the beef on each tortilla.
12. Roll each tortilla tightly around the filling and place them seam-side down in the prepared baking dish.
13. Drizzle the remaining 1/4 cup Sriracha sauce evenly over the top of the assembled enchiladas.
14. Sprinkle the remaining cheese evenly over the sauced enchiladas, covering them completely.
15. Bake at 375°F for 18-20 minutes until the cheese is fully melted and bubbly with golden edges.
16. Remove the baking dish from the oven and let the enchiladas rest for 5 minutes before serving.
17. Garnish with chopped fresh cilantro if desired before serving. Ultimately, these enchiladas emerge from the oven with a perfect contrast of textures—the tortillas become soft yet sturdy, while the cheesy topping forms a lightly crisp crust. The Sriracha provides a building heat that complements the savory beef without overwhelming it. Try serving them alongside a cool avocado salad or with lime wedges for squeezing over the top to balance the spice.

Beef Enchiladas with Roasted Poblano Peppers

Unlocking the rich, smoky flavors of traditional Mexican cuisine is easier than you might think with these beef enchiladas. Using roasted poblano peppers creates a wonderfully complex base that elevates simple ground beef into something truly special. Let me walk you through each step to ensure your enchiladas turn out perfectly tender and flavorful every time.

Ingredients

– 1 lb ground beef (85% lean works best)
– 4 large poblano peppers
– 12 corn tortillas (6-inch size)
– 2 cups shredded Monterey Jack cheese
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 2 cups red enchilada sauce (store-bought or homemade)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp chili powder
– ½ tsp dried oregano
– ¼ cup chopped fresh cilantro
– Salt to season throughout cooking

Instructions

1. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
2. Place poblano peppers on the baking sheet and roast for 20-25 minutes until skins are blistered and blackened.
3. Transfer roasted peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes.
4. While peppers steam, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
5. Add diced onion and cook for 4-5 minutes until translucent and slightly browned.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Add ground beef to the skillet, breaking it up with a wooden spoon as it cooks.
8. Cook beef for 6-8 minutes until no pink remains, stirring occasionally.
9. Drain excess grease from the skillet using a slotted spoon.
10. Stir in cumin, chili powder, and oregano, cooking for 1 minute to toast the spices.
11. Remove peppers from bowl and peel off the blackened skins under running water.
12. Remove stems and seeds from peppers, then dice the flesh into ¼-inch pieces.
13. Add diced poblanos and chopped cilantro to the beef mixture, stirring to combine.
14. Reduce oven temperature to 375°F and grease a 9×13 inch baking dish.
15. Warm tortillas by heating remaining oil in a clean skillet over medium heat for 20 seconds per side.
16. Spread ½ cup enchilada sauce evenly across the bottom of the baking dish.
17. Spoon ⅓ cup beef mixture onto each tortilla, roll tightly, and place seam-side down in dish.
18. Pour remaining enchilada sauce over the rolled tortillas, covering completely.
19. Sprinkle shredded cheese evenly over the top of the enchiladas.
20. Bake at 375°F for 20-25 minutes until cheese is melted and sauce is bubbling.
21. Let rest for 5 minutes before serving to allow the filling to set.
Lasting impressions come from the contrast between the tender tortillas and the hearty beef filling, with the roasted poblanos providing a subtle heat that builds with each bite. The melted cheese creates a creamy blanket that complements the smoky pepper flavors beautifully. For a stunning presentation, garnish with extra fresh cilantro and serve alongside Mexican rice and refried beans for a complete meal that will have everyone asking for seconds.

Beef and Corn Enchiladas with Queso Fresco

Using a simple skillet and baking dish, you can create these comforting beef and corn enchiladas that deliver restaurant-quality flavor with minimal fuss. We’ll walk through each stage methodically, from browning the meat to achieving that perfectly melted queso fresco topping. Understanding the timing and layering will ensure your enchiladas come out beautifully every time.

Ingredients

• 1 lb ground beef (80/20 works best for flavor)
• 1 cup frozen corn (thawed, or canned corn drained)
• 8 flour tortillas (6-inch size, or corn tortillas if preferred)
• 2 cups red enchilada sauce (store-bought or homemade)
• 1 cup queso fresco (crumbled, or substitute cotija cheese)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp chili powder (adjust to preferred spice level)
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound of ground beef to the hot skillet, breaking it apart with a wooden spoon.
4. Cook the beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s nicely browned.
5. Drain any excess grease from the skillet, leaving about 1 tablespoon for flavor.
6. Sprinkle 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt over the beef.
7. Stir the spices into the beef and cook for 1 minute until fragrant.
8. Add 1 cup of thawed frozen corn to the skillet and cook for 2 minutes, stirring constantly.
9. Remove the skillet from heat and let the filling cool slightly for 5 minutes.
10. Warm 8 flour tortillas in the microwave for 20 seconds to make them pliable.
11. Spread 1/2 cup of red enchilada sauce evenly across the bottom of your prepared baking dish.
12. Spoon approximately 1/3 cup of the beef and corn mixture onto each tortilla.
13. Roll each tortilla tightly around the filling and place seam-side down in the baking dish.
14. Pour the remaining 1 1/2 cups of enchilada sauce evenly over the rolled tortillas.
15. Sprinkle 1 cup of crumbled queso fresco evenly over the sauced enchiladas.
16. Bake at 375°F for 20 minutes until the cheese is melted and the edges are slightly bubbly.
17. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.

Let these enchiladas cool slightly before diving in—the resting time helps the filling firm up for cleaner slices. The tender tortillas give way to a savory beef filling with sweet corn bursts, all balanced by the mild saltiness of melted queso fresco. For a fresh contrast, serve alongside crisp shredded lettuce or top with cool sour cream and diced avocado.

Beef Enchiladas with Creamy Jalapeño Sauce

Just imagine tender shredded beef wrapped in warm tortillas, all smothered in a creamy, slightly spicy sauce that makes this dish unforgettable. Today we’ll walk through making beef enchiladas with a jalapeño cream sauce that’s surprisingly simple to prepare. Follow each step carefully for the best results.

Ingredients

– 1.5 lbs beef chuck roast (or beef brisket for more flavor)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 large onion, diced
– 3 cloves garlic, minced
– 8 flour tortillas (6-inch size)
– 2 cups shredded Monterey Jack cheese
– 2 fresh jalapeños, seeded and chopped (adjust quantity for heat preference)
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Season beef chuck roast evenly with salt and black pepper on all sides.
4. Sear the beef in the hot oil for 4-5 minutes per side until deeply browned.
5. Add diced onion and minced garlic around the beef, cooking for 2 minutes until fragrant.
6. Pour in chicken broth and sprinkle ground cumin over the beef mixture.
7. Cover the Dutch oven and transfer to the preheated oven for 2.5 hours until beef shreds easily.
8. Remove beef from oven and shred using two forks, discarding any large fat pieces.
9. Warm flour tortillas in a dry skillet for 20 seconds per side to make them pliable.
10. Fill each tortilla with shredded beef and 1/4 cup Monterey Jack cheese, then roll tightly.
11. Arrange filled tortillas seam-side down in a 9×13 baking dish.
12. Combine chopped jalapeños and heavy cream in a blender, blending until smooth.
13. Pour the creamy jalapeño sauce evenly over the assembled enchiladas.
14. Sprinkle remaining Monterey Jack cheese over the top of the sauced enchiladas.
15. Bake at 350°F for 20-25 minutes until cheese is bubbly and lightly golden.
16. Let rest for 5 minutes before serving to allow the sauce to set properly. When these enchiladas emerge from the oven, the creamy sauce will have thickened beautifully while keeping the tortillas tender. The mild heat from the jalapeños complements the rich beef filling perfectly. For a fresh contrast, serve alongside a crisp cabbage slaw or top with sliced radishes for extra crunch.

Beef Enchiladas Verdes with Tomatillo Salsa

On a busy weeknight, nothing satisfies like these vibrant beef enchiladas verdes with their tangy tomatillo salsa. Our methodical approach ensures even beginners can achieve perfectly tender beef and balanced flavors. Let’s walk through each step together for foolproof results.

Ingredients

• 1 lb ground beef (80/20 works best for flavor)
• 12 corn tortillas (warm them slightly to prevent cracking)
• 1 lb fresh tomatillos, husked and rinsed (they should feel firm)
• 1 medium white onion, diced (reserve ¼ cup for garnish)
• 2 cloves garlic, minced (fresh provides the best flavor)
• 1 jalapeño, stemmed (remove seeds for milder heat)
• ½ cup fresh cilantro leaves (packed for maximum flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup shredded Monterey Jack cheese (or pepper Jack for extra spice)
• ½ cup chicken broth (low-sodium recommended)
• 1 tsp ground cumin (toast briefly for enhanced aroma)
• ½ tsp salt (adjust after tasting salsa)

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Place tomatillos, half the diced onion, garlic, and jalapeño on a baking sheet lined with foil.
3. Roast the vegetables for 20 minutes until tomatillos are soft and slightly charred.
4. Transfer the roasted vegetables to a blender with cilantro and chicken broth.
5. Blend the mixture on high for 1 minute until completely smooth.
6. Heat 1 tablespoon oil in a large skillet over medium-high heat.
7. Cook the remaining onion for 3 minutes until translucent.
8. Add ground beef and cumin, breaking it up with a spatula.
9. Cook the beef for 8 minutes until no pink remains, then drain excess fat.
10. Warm tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
11. Spread ½ cup of the salsa verde in the bottom of a 9×13 inch baking dish.
12. Fill each tortilla with ¼ cup of the beef mixture and roll tightly.
13. Arrange the rolled enchiladas seam-side down in the baking dish.
14. Pour the remaining salsa evenly over the enchiladas, covering all surfaces.
15. Sprinkle Monterey Jack cheese uniformly over the top.
16. Bake for 25 minutes until the cheese is bubbly and edges are lightly browned.
17. Let the enchiladas rest for 5 minutes before serving to set properly.

Just out of the oven, these enchiladas offer a wonderful contrast between the tender tortillas and the slightly crisp cheese topping. The tomatillo salsa provides a bright, tangy counterpoint to the rich beef filling that makes each bite satisfying. For a complete meal, serve alongside Mexican rice and a crisp cabbage slaw dressed with lime juice.

Beef Enchiladas with Pumpkin Seed Sauce

A perfect fall dinner that combines comforting Mexican flavors with seasonal ingredients, these beef enchiladas feature a rich, nutty pumpkin seed sauce that elevates the classic dish. As your cooking teacher, I’ll walk you through each step methodically so even beginners can achieve restaurant-quality results at home. Let’s begin by gathering our ingredients and preparing our workspace.

Ingredients

– 1 lb ground beef (85% lean works best)
– 8 corn tortillas (warmed briefly to prevent cracking)
– 1 cup pumpkin seeds (raw, unsalted)
– 2 cups chicken broth (low sodium preferred)
– 1 cup shredded Monterey Jack cheese (divided use)
– 1 medium onion, diced (yellow or white)
– 2 garlic cloves, minced
– 2 tbsp vegetable oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp chili powder (adjust heat level as preferred)
– Salt to season throughout cooking

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent, stirring frequently.
4. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add ground beef, breaking it up with a spatula, and cook for 6-8 minutes until no pink remains.
6. Drain excess fat from the skillet, then stir in cumin, chili powder, and 1/2 teaspoon salt.
7. Transfer beef mixture to a bowl and wipe the skillet clean for the sauce.
8. Toast pumpkin seeds in the dry skillet over medium heat for 3-4 minutes until lightly golden and popping.
9. Carefully transfer toasted seeds to a blender with chicken broth and blend on high for 2 minutes until completely smooth.
10. Return the empty skillet to medium heat and add remaining 1 tablespoon oil.
11. Pour the pumpkin seed sauce into the skillet and simmer for 5 minutes until slightly thickened.
12. Warm tortillas one at a time in a dry skillet for 15 seconds per side to make them pliable.
13. Spoon 1/4 cup beef mixture onto each tortilla, top with 1 tablespoon cheese, and roll tightly.
14. Place enchiladas seam-side down in the prepared baking dish in a single layer.
15. Pour the warm pumpkin seed sauce evenly over all enchiladas.
16. Sprinkle remaining cheese over the top of the sauced enchiladas.
17. Bake at 375°F for 20-25 minutes until cheese is melted and sauce is bubbling at the edges.
18. Remove from oven and let rest for 5 minutes before serving.

Our finished enchiladas emerge with the pumpkin seed sauce creating a velvety, nutty base that complements the savory beef filling beautifully. The corn tortillas become tender while maintaining structure, and the melted cheese adds creamy richness to each bite. Consider serving these with a crisp jicama salad or topping with fresh cilantro and crumbled queso fresco for contrasting textures and flavors.

Beef Enchiladas with Mango Habanero Glaze

Venturing into bold flavor territory doesn’t have to be intimidating, especially when you approach it with clear, manageable steps. This recipe for beef enchiladas with a mango habanero glaze breaks down the process so even first-time cooks can achieve that perfect balance of savory, sweet, and spicy. We’ll build this dish methodically, ensuring every component comes together harmoniously on your plate.

Ingredients

– 1 lb ground beef (85% lean works well for flavor and moisture)
– 8 corn tortillas (warm them slightly to prevent cracking)
– 1 cup diced mango (fresh or thawed frozen)
– 1 habanero pepper, seeded and minced (use gloves for handling)
– 1/2 cup red enchilada sauce (mild or medium, depending on your heat preference)
– 1 cup shredded Monterey Jack cheese (or a Mexican blend)
– 1/4 cup chopped white onion
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1/4 cup water
– 1 tbsp honey (adjust to balance the habanero’s heat)
– 1/2 tsp ground cumin
– 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
3. Add 1/4 cup of chopped white onion and cook for 3 minutes until softened.
4. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
5. Add 1 pound of ground beef, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of salt to the skillet.
6. Cook the beef for 6-8 minutes, breaking it up with a spoon, until it is fully browned and no pink remains.
7. Pour 1/2 cup of red enchilada sauce into the beef mixture and stir to combine.
8. Remove the skillet from the heat and set the beef filling aside.
9. In a blender, combine 1 cup of diced mango, 1 minced habanero pepper, 1/4 cup of water, and 1 tablespoon of honey.
10. Blend the mixture on high speed for 1 minute until it forms a smooth glaze. (Tip: For a smoother glaze, strain it through a fine-mesh sieve to remove any fibrous bits.)
11. Warm 8 corn tortillas in the microwave for 20 seconds to make them pliable. (Tip: Cover them with a damp paper towel to prevent drying out.)
12. Spread 1/4 cup of the beef filling evenly down the center of each tortilla.
13. Roll each tortilla tightly around the filling and place them seam-side down in a 9×13-inch baking dish.
14. Pour the remaining 1/2 cup of red enchilada sauce over the rolled tortillas.
15. Drizzle the mango habanero glaze evenly over the top of the enchiladas. (Tip: Use a spoon to create decorative lines for an appealing presentation.)
16. Sprinkle 1 cup of shredded Monterey Jack cheese over the enchiladas.
17. Bake the enchiladas in the preheated oven for 20 minutes until the cheese is melted and bubbly.
18. Remove the baking dish from the oven and let the enchiladas rest for 5 minutes before serving. Really, the contrast between the tender beef, soft tortillas, and that vibrant, spicy-sweet glaze makes every bite exciting. Serve them alongside a crisp cabbage slaw to cut through the richness, or top with a dollop of cool sour cream for balance.

Beef Enchiladas with Cilantro Lime Crema

Ready to create restaurant-quality Mexican comfort food right in your own kitchen? These beef enchiladas feature tender seasoned ground beef wrapped in soft tortillas, smothered in rich sauce, and topped with a bright cilantro lime crema that balances every bite perfectly. Follow these detailed steps for foolproof results that will have your family requesting this dish weekly.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 8 flour tortillas (6-inch size, or corn tortillas for gluten-free)
• 2 cups enchilada sauce (red or green, store-bought or homemade)
• 2 cups shredded Monterey Jack cheese (or Mexican blend)
• 1/2 cup sour cream (full-fat for creamiest texture)
• 1/4 cup fresh cilantro, chopped (stems removed)
• 2 tbsp lime juice (freshly squeezed for brightest flavor)
• 1 tbsp olive oil (or any neutral cooking oil)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F to ensure even baking.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound ground beef to the hot skillet, breaking it apart with a wooden spoon.
4. Cook the beef for 6-8 minutes until no pink remains, stirring occasionally.
5. Drain excess grease from the skillet using a slotted spoon.
6. Sprinkle 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt over the cooked beef.
7. Stir the spices into the beef and cook for 1 minute until fragrant.
8. Pour 1/2 cup enchilada sauce into the beef mixture and simmer for 2 minutes.
9. Spread 1/2 cup enchilada sauce evenly across the bottom of a 9×13 inch baking dish.
10. Warm 8 flour tortillas in the microwave for 20 seconds to prevent cracking.
11. Spoon 1/4 cup beef mixture onto the center of each tortilla.
12. Sprinkle 1 tablespoon shredded cheese over the beef on each tortilla.
13. Roll each tortilla tightly around the filling and place seam-side down in the baking dish.
14. Pour remaining 1 1/2 cups enchilada sauce over the rolled tortillas, covering completely.
15. Sprinkle remaining shredded cheese evenly over the sauced enchiladas.
16. Bake at 375°F for 20 minutes until cheese is melted and sauce is bubbling.
17. While enchiladas bake, combine 1/2 cup sour cream, 1/4 cup chopped cilantro, and 2 tablespoons lime juice in a small bowl.
18. Whisk the crema ingredients until smooth and well combined.
19. Remove enchiladas from oven when cheese is golden and edges are slightly crisp.
20. Drizzle the cilantro lime crema over the hot enchiladas before serving.

Melted cheese creates gooey pockets between the saucy tortillas, while the tangy crema cuts through the richness beautifully. For a stunning presentation, garnish with extra cilantro leaves and serve alongside Mexican rice or a crisp cabbage slaw to complement the warm, comforting textures.

Beef Enchiladas with Charred Corn Salsa

Tender, flavorful beef wrapped in warm tortillas and smothered in rich sauce makes these enchiladas a weeknight favorite. This recipe walks you through creating perfectly seasoned filling and a vibrant charred corn salsa that brightens every bite. Follow each step carefully for restaurant-quality results right from your own kitchen.

Ingredients

– 1.5 lbs ground beef (80/20 blend for best flavor)
– 12 corn tortillas (6-inch size, or flour tortillas if preferred)
– 2 cups enchilada sauce (red or green, store-bought or homemade)
– 2 cups shredded Monterey Jack cheese (or pepper Jack for more heat)
– 2 ears fresh corn (or 1.5 cups frozen corn, thawed)
– 1 medium white onion, diced (yellow onion works too)
– 2 cloves garlic, minced (about 2 teaspoons)
– 1 jalapeño, seeded and minced (leave seeds for extra spice)
– 1/4 cup fresh cilantro, chopped (plus more for garnish)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray or extra oil for tortillas

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Add the diced onion and cook for 4-5 minutes until translucent and slightly golden.
4. Add the ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
5. Stir in the minced garlic, cumin, chili powder, salt, and pepper, cooking for 1 minute until fragrant.
6. Transfer the beef mixture to a bowl and wipe the skillet clean with a paper towel.
7. Place the same skillet over high heat and add the remaining 1 tablespoon olive oil.
8. Add the corn kernels and cook for 4-5 minutes, stirring occasionally, until charred in spots.
9. Remove the skillet from heat and stir in the minced jalapeño and chopped cilantro to make the salsa.
10. Warm the tortillas one at a time in a dry skillet over medium heat for 15-20 seconds per side until pliable.
11. Spoon 2 tablespoons of beef mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
12. Pour the enchilada sauce evenly over all the rolled tortillas.
13. Sprinkle the shredded cheese generously over the sauce-covered enchiladas.
14. Bake at 375°F for 18-20 minutes until the cheese is melted and bubbly with golden edges.
15. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.
16. Top each serving with the charred corn salsa and additional fresh cilantro.

The melted cheese creates a creamy blanket over the saucy tortillas, while the charred corn salsa adds sweet, smoky crunch that contrasts beautifully with the savory beef. For a stunning presentation, serve alongside a crisp green salad drizzled with lime vinaigrette, or top with sliced avocado for extra creaminess that complements the spices perfectly.

Beef Enchiladas with Roasted Garlic Sauce

Let’s create the most comforting, flavor-packed beef enchiladas you’ve ever made, perfect for a cozy family dinner or impressive enough for guests. Learning to build these layered beauties step-by-step will give you confidence in the kitchen and a delicious reward at the end. We’ll roast garlic for incredible depth, simmer a rich sauce, and assemble everything with care.

Ingredients

– 1 lb ground beef (85% lean works well)
– 8 flour tortillas (6-inch size, or corn if preferred)
– 1 cup shredded Monterey Jack cheese (freshly grated melts better)
– 1 medium yellow onion, diced
– 2 whole garlic heads
– 1 tbsp olive oil (or any neutral oil)
– 1 15-oz can tomato sauce
– 1 cup beef broth (low sodium recommended)
– 2 tsp chili powder
– 1 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 cup fresh cilantro, chopped (optional garnish)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Slice the top 1/4 inch off both garlic heads to expose the cloves.
3. Place garlic heads on the foil, drizzle with 1 teaspoon olive oil, and wrap tightly into a packet.
4. Roast garlic for 35-40 minutes until cloves are golden brown and soft when pressed.
5. Heat remaining olive oil in a large skillet over medium-high heat until shimmering.
6. Add diced onion and cook for 4-5 minutes until translucent and slightly browned at the edges.
7. Add ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains.
8. Stir in chili powder, cumin, and oregano, cooking for 1 minute until fragrant.
9. Squeeze roasted garlic cloves from their skins into a medium saucepan.
10. Add tomato sauce and beef broth to the saucepan, whisking until smooth.
11. Bring sauce to a simmer over medium heat, then reduce heat to low and cook for 10 minutes.
12. Spread 1/2 cup of the roasted garlic sauce evenly in a 9×13 inch baking dish.
13. Warm tortillas in a dry skillet for 20 seconds per side to make them pliable.
14. Place 1/4 cup beef mixture in the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
15. Pour remaining sauce over the enchiladas, covering completely.
16. Sprinkle shredded cheese evenly over the top.
17. Bake at 375°F for 18-20 minutes until cheese is bubbly and slightly golden.
18. Let rest for 5 minutes before serving to allow the filling to set.

Remarkably tender tortillas envelop the savory beef filling while the roasted garlic sauce adds a mellow, caramelized sweetness that balances the spices perfectly. Resting these enchiladas briefly before serving ensures they hold their shape when plated, and the melted cheese creates beautiful golden streaks across the top. Try serving them with a crisp cabbage slaw or black beans for contrasting textures that make the meal complete.

Beef Enchiladas with Pineapple Pico de Gallo

Gathering ingredients for a memorable meal is the first step toward creating these beef enchiladas with pineapple pico de gallo. Ground beef forms the hearty base, while corn tortillas provide the perfect vessel for all that flavor. The pineapple pico de gallo adds a refreshing, sweet-tangy contrast that elevates this classic dish to something truly special.

Ingredients

– 1 lb ground beef (80/20 blend works well for flavor)
– 12 corn tortillas (6-inch size, or flour tortillas as alternative)
– 2 cups enchilada sauce (red or green, store-bought or homemade)
– 2 cups shredded Monterey Jack cheese (or pepper Jack for more heat)
– 1 cup diced pineapple (fresh preferred, canned drained works)
– 1/2 cup diced red onion (soak in cold water for milder flavor)
– 1/4 cup chopped cilantro (adjust amount to preference)
– 1 jalapeño, minced (seeds removed for less heat)
– 2 tbsp lime juice (freshly squeezed for best flavor)
– 1 tbsp olive oil (or any neutral cooking oil)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add ground beef to the hot skillet, breaking it apart with a wooden spoon.
4. Cook beef for 6-8 minutes until browned and no pink remains, stirring occasionally.
5. Drain excess fat from the skillet using a slotted spoon.
6. Sprinkle cumin, chili powder, and salt over the cooked beef, stirring to combine.
7. Reduce heat to low and simmer the seasoned beef for 2 minutes to meld flavors.
8. Warm tortillas one at a time in a dry skillet over medium heat for 15-20 seconds per side until pliable.
9. Place 1/4 cup of the beef mixture in the center of each warmed tortilla.
10. Roll tortillas tightly around the filling and place seam-side down in the prepared baking dish.
11. Pour enchilada sauce evenly over all the rolled tortillas, covering completely.
12. Sprinkle shredded cheese evenly over the sauced enchiladas.
13. Bake at 375°F for 18-20 minutes until cheese is melted and bubbly.
14. While enchiladas bake, combine diced pineapple, red onion, cilantro, jalapeño, and lime juice in a medium bowl.
15. Stir the pineapple mixture gently until all ingredients are evenly distributed.
16. Let the pico de gallo sit for at least 10 minutes to allow flavors to develop.
17. Remove enchiladas from oven when cheese is golden brown in spots.
18. Let enchiladas rest for 5 minutes before serving to set properly.

Serving these enchiladas hot from the oven reveals tender tortillas wrapped around savory spiced beef, all smothered in melted cheese. The pineapple pico de gallo provides a bright, juicy contrast that cuts through the richness beautifully. Try serving them with a side of Mexican rice or scoop the extra pico de gallo over each portion for an extra burst of freshness.

Beef Enchiladas with Ancho Chile Adobo

Now, let’s create these comforting beef enchiladas with a rich ancho chile adobo that will fill your kitchen with incredible aromas. This step-by-step guide will walk you through making tender shredded beef wrapped in warm tortillas and smothered in a deeply flavorful sauce. You’ll be amazed at how approachable this classic dish can be for home cooks of all levels.

Ingredients

– 2 lbs beef chuck roast, cut into 2-inch cubes (or beef brisket)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 4 dried ancho chiles, stems and seeds removed
– 2 cups beef broth
– 1 tsp ground cumin
– 1 tsp dried oregano
– 8 corn tortillas (6-inch size)
– 1 cup shredded Monterey Jack cheese
– ½ cup crumbled queso fresco
– 2 tbsp chopped fresh cilantro

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Pat beef cubes dry with paper towels and season all sides with salt.
3. Sear beef in the hot oil until deeply browned on all sides, about 8-10 minutes total.
4. Remove beef from pot and set aside, leaving about 1 tablespoon of fat in the pot.
5. Add diced onion to the pot and cook until softened and translucent, about 5 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Place dried ancho chiles in the pot and toast for 1 minute, flipping once.
8. Pour in beef broth, scraping up any browned bits from the bottom of the pot.
9. Return seared beef to the pot along with any accumulated juices.
10. Add ground cumin and dried oregano, stirring to combine.
11. Bring liquid to a boil, then reduce heat to low, cover, and simmer for 2.5 hours until beef shreds easily with a fork.
12. Remove beef from pot and shred using two forks, discarding any large fat pieces.
13. Transfer the remaining liquid and chiles to a blender and blend until completely smooth.
14. Strain the sauce through a fine-mesh sieve into a bowl, pressing with a spatula.
15. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
16. Warm corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side.
17. Dip each warmed tortilla into the ancho sauce, coating both sides.
18. Place about ¼ cup shredded beef in the center of each tortilla.
19. Roll tortillas tightly around the filling and place seam-side down in the baking dish.
20. Pour remaining ancho sauce evenly over the assembled enchiladas.
21. Sprinkle Monterey Jack cheese evenly over the top.
22. Bake at 350°F for 20 minutes until cheese is melted and bubbly.
23. Remove from oven and let rest for 5 minutes before serving.
24. Garnish with crumbled queso fresco and chopped fresh cilantro.

Each enchilada delivers tender, slow-cooked beef wrapped in soft corn tortillas that have absorbed the complex, slightly sweet ancho chile sauce. The melted Monterey Jack creates a creamy blanket while the queso fresco adds bright, salty notes that cut through the richness. For a stunning presentation, serve these alongside Mexican rice and black beans, then watch them disappear from the table.

Summary

Unforgettable flavor adventures await with these 18 spicy beef enchilada recipes! Each twist brings something special to your table, perfect for spicing up family dinners or entertaining friends. We’d love to hear which recipes become your favorites—drop a comment below and don’t forget to share your cooking adventures by pinning this article on Pinterest!