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Beef Enchiladas with Homemade Sauce

Rated as 4.75 out of 5 Stars

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

1 h 7 m servings 815 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts


Per Serving: 815 calories; 44.5 g fat; 62.2 g carbohydrates; 48.7 g protein; 113 mg cholesterol; 2560 mg sodium. Full nutrition

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Reviews

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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.

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 ...

Yum! A real winner!