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
- Chili powder
- Onion powder
- Black beans
- 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
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
- 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
- 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!
Homemade Enchilada Sauce
- 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
- 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.
Gayle @ Pumpkin 'N Spice says
This make-ahead series sounds perfect! And you started with my favorite, enchiladas! I’ve never made them myself before, so I definitely need to change that. This looks SO good, Sarah!
Thanks Gayle! You definitely need to try these for dinner ASAP!
Kelly // The Pretty Bee: Allergy Friendly Eats says
Wow, these look wonderful! My husband loves olives, so this is right up his alley!
Wow!! These look totally scrumptious!
Aw thank you Annie!!
Holy yum. I haven’t had enchiladas in so long, but these look so simple to put together! And I love that you made your own enchilada sauce. I know its cheap at the store, but making it at home is always so much better!
Totally agree! Storebought enchilada sauce ain’t got nothing on homemade! 🙂
Jen | Baked by an Introvert says
These enchiladas sound amazing. I love the fact that they are make-ahead!
Thanks so much Jen!! xoxo
Ashley | The Recipe Rebel says
Sarah, these are UNREAL. I am a big (BIG BIG) believer in make ahead meals! There is just never enough time at dinner time. These are total March want-it-to-be-spring-but-it’s-not-yet comfort food!
Right?? Make-ahead dinners WIN every single time. 😉 Thanks lady!!
You deserve a break, Sarah, and I hope you enjoy it! I would seriously enjoy these enchiladas! I love make-ahead meals, and homemade enchilada sauce is the ONLY way to go. These look delicious!
Aww thank you so much Marcie!!
Rachel @ Bakerita says
I am so all about these enchiladas! They’re one of my go-to meals too, but I usually use green salsa. I’ve got to try your version next time I’m craving some enchilada goodness!
Ooh, I love the sound of using green salsa! Must try that next time. 🙂
Can you freeze the enchilada sauce seperately?
Yes, that would work fine, Llissa!
These are terrific just the way they are! But I now add some crumbled cotija cheese (reduce the salt) and refried beans (omit black beans) and a bit of creme fraiche to the meat mixture. Yum.
I love the sound of cotija cheese, refried beans, and creme fraiche in these enchiladas, Tom! Glad you enjoyed these. 🙂
512 Refrigeration Services says
yay! yummy! thanks for sharing 😉
Can I freeze all of it together? Sauce and cheese already on top?? How does it fair?
No, the sauce and cheese needs to be frozen separately.
Can I refrigerate the enchiladas for several after I’ve poured the sauce all over the top?
Yes you can!
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?
Yes you can! If you’re worried about it being soggy, you can add the sauce and cheese right before baking. 🙂
Large or small tortillas?
Large tortillas. 🙂
Mark Guy (Texas) says
Flour tortillas? I need go no farther.
What part of Kansas are you from?
I actually live in Wisconsin! My sister lives in Topeka area. 🙂
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.
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! 🙂