Seriously the BEST beef enchiladas you will ever have in your life! Homemade enchilada sauce gives them so much flavor and they can be made way ahead of time for an easy dinner.
Allow me to assist with getting your meal prep underway with the best beef enchiladas in the world, I mean of course!
Meal prep dinners are almost ALWAYS the move and these enchiladas are the perfect dinner for any crazy weeknight. Plus they simultaneously tick every single comfort food box.
You’ll never turn to another recipe after trying these killer enchiladas, trust me.
Our favorite part about these enchiladas is definitely the homemade enchilada sauce because it’s so incredibly flavorful and mixes up easily in minutes.
If you’re in a hurry, you can absolutely use canned enchilada sauce instead of homemade – it will still turn out delicious!
These Beef Enchiladas feature…
- A flavorful beef and black bean filling.
- Homemade enchilada sauce and lots of gooey cheese on top.
- Many make-ahead options for meal prepping.
Making the Make Ahead Beef Enchiladas
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Ground beef
- Garlic
- Chili powder
- Cumin
- Paprika
- Onion powder
- Black beans
- Tortillas
- Cheddar jack cheese
- Enchilada sauce
Choosing Your Toppings
The sky’s the limit for what you can top these enchiladas with! Use your favorite or try out our suggestions…
- Shredded lettuce
- Fresh cilantro
- Diced tomatoes
- Sour cream
- Salsa
Tips for Perfect Beef Enchiladas
- Top enchiladas with sauce just before baking – to prevent the enchiladas from becoming soggy, top them with the sauce only right before you are ready to bake.
- Cover pan with aluminum foil – make sure that the foil is sealed tightly over the pan to prevent the enchiladas from drying out.
- Decrease bake time if baking enchiladas immediately – reduce the bake time to 20-25 minutes if you plan to bake the enchiladas immediately after assembling.
Make Ahead Instructions
Every single component of these beef enchiladas can be made in advance for an easy meal prep dinner.
The enchilada sauce can be made ahead of time and stored in the refrigerator for up to 1 week.
Refrigerator Instructions – fill, wrap, and place enchiladas in casserole dish and refrigerate up to 4 days. Once ready to bake, pour enchilada sauce over enchiladas, top with cheese, and bake at 400F 30-35 minutes.
Freezer Instructions – fill, wrap and place enchiladas in a freezer-safe casserole dish and freeze up to 2 months. Thaw enchiladas completely in refrigerator before topping with sauce, cheese, and proceeding with baking.
These enchiladas are seriously the EASIEST dinner to whip up and we guarantee everyone will love the flavorful black bean beef filling and homemade enchilada asuce.
Ready whenever you are for that inevitable face shoving of all the enchiladas.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More delicious dinner recipes that can be made ahead!
Make-Ahead Beef Enchiladas
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1-1/2 lbs lean ground beef
- 3 medium cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon onion powder
- 1 (15 oz) can black beans, drained and rinsed
- Salt and pepper to taste
- 8-10 medium flour tortillas
- 3 cups enchilada sauce (28 oz can)
- 1-1/2 cups shredded cheddar jack cheese
- Sour cream, shredded lettuce, cilantro, and fresh tomato for topping
Instructions
- In a large skillet over medium-high heat, brown ground beef stirring occasionally until beef is no longer pink. Add garlic, chili powder, cumin, paprika, and onion powder and saute 1 additional minute until fragrant.
- Fold beans into skillet and season with salt and pepper to taste.
- Divide beef filling between flour tortillas, roll up tightly and place in a greased 9×13 pan. Cover pan tightly with aluminum foil and refrigerate up to 4 days or freeze up to 2 months. (thaw completely in refrigerator before proceeding with baking in next step)
- When ready to bake enchiladas, remove from fridge, remove foil, pour enchilada sauce evenly over top and top with cheese. Bake enchiladas at 400F 30-35 minutes* until sauce is bubbly and cheese is melted.
- Allow enchiladas to stand 5 minutes before serving warm with sour cream, lettuce, cilantro, and tomato on top.
For a step-by-step guide to making this recipe, check out the video!
Notes
Nutrition
Homemade Enchilada Sauce
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons Italian seasoning
- 1 tablespoon light brown sugar
- 1 can (28 oz) tomato sauce
- Salt and pepper to taste
Instructions
- In a medium saucepan over medium heat, saute garlic in oil until just fragrant. Whisk in flour, seasonings, and sugar until smooth. Gradually whisk in tomato sauce until sauce is smooth.
- Bring enchilada sauce to a simmer, then remove from heat and season with salt and pepper to taste. Use enchilada sauce as directed in recipe, store in refrigerator up to 1 week, or freeze up to 2 months.
Gigi says
Can I refrigerate the enchiladas for several after I’ve poured the sauce all over the top?
Sarah says
Yes you can!
Betty says
Making this wonderful recipe to serve tomorrow. Can I assemble everything…sauce on top and cheese, cover and put in fridge til baking tomorrow? Won’t be soggy?
Sarah says
Yes you can! If you’re worried about it being soggy, you can add the sauce and cheese right before baking. 🙂
Mark says
Yes, a burrito is certainly more accurate.
I’ve been in Montgomery, TX for 30 years after having come from CA. It has always bothered me that people around Houston wrap anything in a flour tortilla and it’s a “Taco”.
Then again, if I’m eating out I usually have to send my tortillas back and specify “Maize”. Flour’s what is expected of a “Gringo” and it offends me that I’m seldom asked.
Marge says
Large or small tortillas?
Sarah says
Large tortillas. 🙂
Mark Guy (Texas) says
Flour tortillas? I need go no farther.
What part of Kansas are you from?
Sarah says
I actually live in Wisconsin! My sister lives in Topeka area. 🙂
rebekah leidig says
lol….im from Texas but live in Kansas and everyone uses flour tortillas. I call that a smothered burrito. Sounds like a good recipe though but I’ll use corn tortillas instead.
Vera says
I noticed you got rid of the onion, bell pepper, and green chiles. Why the change? The recipe is much better with the extra ingredients.
Sarah says
Hi Vera – we recently did a revamp of the recipe in an effort to make these enchiladas a bit more traditional. Feel free to add onion, bell pepper, and green chiles to the filling if you prefer it that way! 🙂
Trisha says
I’m making these this morning. Will the cheese burn if I don’t cover with foil for part of the baking time?
Sarah says
Hi Trisha – the cheese shouldn’t burn since it only takes 30-35 minutes of cook time, but if you’re worried about it feel free to cover with foil for the first 20 minutes!
Trisha says
Thanks for the help. So far they are not burning and I have six more minutes to go uncovered, so I think they’re going to make it OK. They look delicious already!
Jenny says
Could chicken be substituted for beef?
Sarah says
Sure can! You can use precooked chicken or brown chicken in place of the beef.
Jenny says
Thank you for the quick reply. I will be making up a batch of these for our church lunch tomorrow!
Jaimie says
Really tasty! I only used half of the 28 oz enchilada sauce and it was perfect. Family went back for seconds and teenager wanted to take it to school for lunch!
Gis says
Made this for my mom’s birthday party this past weekend, my theme was mexican, it was a hit! Thank you
Sarah says
Fantastic to hear, Gis! Happy birthday to your mom as well. 🙂
Barbara says
Can I freeze leftovers after baking?
Sarah says
Hi Barbara – I’ve found that freezing the enchiladas can make them a bit mushy once they’re defrosted and reheated. If you don’t mind the difference in texture, go for it!
Jan says
How much rotisserie chicken would I use instead of beef? Thank you!
Sarah says
Hi! I’d recommend 2-3 cups of chicken.