Beef enchiladas with homemade sauce. Top with black olives, mashed avocado, and fresh cilantro!

Recipe Summary

prep:
15 mins
cook:
52 mins
total:
1 hr 7 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Enchilada Sauce:
Enchiladas:

Directions

Instructions Checklist
  • Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.

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  • Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.

  • Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.

  • Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts

815 calories; protein 48.7g 97% DV; carbohydrates 62.2g 20% DV; fat 44.5g 68% DV; cholesterol 112.6mg 38% DV; sodium 2560.1mg 102% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/03/2017
These turned out really good. A little heavy on the tomato paste flavor but still good. I will double the spices next time but other than that I wouldn't change anything. Read More
(6)

Most helpful critical review

Rating: 1 stars
05/25/2019
I don't consider these low carb! Read More
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/03/2017
These turned out really good. A little heavy on the tomato paste flavor but still good. I will double the spices next time but other than that I wouldn't change anything. Read More
(6)
Rating: 5 stars
12/01/2017
These came out really good my son asked me to make them again.. this is the first Enchilada recipe I found that didn t use milk or cream of some sort as I am lactose intolerant the only changed I made was to use lactose free Cheese. Delicious!! Read More
(1)
Rating: 5 stars
01/22/2018
Yum! A real winner! Read More
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Rating: 5 stars
05/10/2019
This recipe was excellent I did not change any of the ingredients. Dressed it with Guacamole and Sour Cream. Thanks for sharing! Read More
Rating: 1 stars
05/24/2019
I don't consider these low carb! Read More
Rating: 5 stars
03/05/2019
My husband loved it and I could tweak it to make it vegetarian for me! Read More
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Rating: 4 stars
06/23/2020
yes and yummy! Family members do not like spicy foods so I left out the onions and chilis and reduced the chili powder to 1 Tbsp.. Followed directions in prep. We enjoyed this a lot and will be making this often per family request. Read More
Rating: 5 stars
01/06/2019
I used salsa instead of tomato paste turned out great Read More
Rating: 5 stars
01/11/2020
Really good. I did add more spices to the sauce that s the only thing I changed. Hubby liked it too... Read More