Name: Make-Ahead Beef Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 lb lean ground beef; 1 medium onion (finely diced); 3 cloves garlic (minced); 1 medium sweet pepper (diced); 1 can (4 oz green chiles, drained); 1 can (15 oz black beans, drained and rinsed); 1 tablespoon chili powder; 1/2 teaspoon ground paprika; 2 tablespoons minced fresh parsley; Salt and pepper to taste; 8 flour tortillas; 2 cups enchilada sauce (homemade recipe below); 1-1/2 cups shredded cheddar cheese

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Honestly the BEST beef enchiladas you will ever have in your life! The secret to making them so good is in the homemade enchilada sauce.—plus they can be made ahead!

Allow me to assist as we tackle Monday. With the best beef enchiladas in the world, I mean of course!

Or if you’re currently me, you’re currently having to tackle Monday today AND midterms all this week while at the same time frantically trying to work ahead with blog stuff, since spring break is next week and guys, believe it or not, I’m actually DOING something fun with my week off!

I’m flying out to visit my sister and her family in Kansas next week, and I’m seriously SO pumped for some down time away. This semester has been totally crazy and I’m ready for some serious chilling.

But right now I’m kinda hoping that you all are ready for some SERIOUS enchiladas. Because these are seriously err’thing, guys.

And guess what else?? Once again it’s the third week of the month, so that means that it’s time for our THIRD dinner series! Did you catch last month’s crockpot theme? Or the pantry essentials palooza in January?

Just in case you didn’t catch it in my title, our theme for this month’s dinner series is MAKE-AHEAD! Otherwise known as dinner salvation. Probably two of my most fav-or-ite words currently. Get ready to hang out in easy-peasy lazy dinner land this week!

Right now we’re hangin’ with the enchiladas. Guys, this is real-deal, authentic enchilada PERFECTION. I mean it, too. I’ve been making these winners for the fam for years now and even picky little Rachel can’t get enough. Enchilada night around here is our fav. ♥

Quick note on my #1 faaaav part of the contents of this entire pan: The sauce. I make my own homemade enchilada sauce because I’m probably weird and probably because this is like 1000x better than the canned stuff. If you can spare 10 minutes, puh-leeeze make the sauce from scratch! It totally makes these enchiladas everything that they are.

And eeek, guys! Every single component to these killer enchiladas can be made waaaay in advance. The tortillas can be filled, wrapped, and frozen up to two months and the enchilada sauce will keep great in the fridge up to two weeks. OR you can just keep the whole thing assembled in the fridge for up to a day before baking it.

Again, this whole pan is the definition of dinner SALVATION.

Ready whenever you are for that inevitable Monday face shoving of all the enchiladas.

Honestly the BEST beef enchiladas you will ever have in your life! The secret to making them so good is in the homemade enchilada sauce.---plus they can be made ahead!

5 from 4 votes

Make-Ahead Beef Enchiladas

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 servings

Calories 276 kcal

Ingredients

1 lb lean ground beef
1 medium onion finely diced
3 cloves garlic minced
1 medium sweet pepper diced
1 can 4 oz green chiles, drained
1 can 15 oz black beans, drained and rinsed
1 tablespoon chili powder
1/2 teaspoon ground paprika
2 tablespoons minced fresh parsley
Salt and pepper to taste
8 flour tortillas
2 cups enchilada sauce homemade recipe below
1-1/2 cups shredded cheddar cheese

Instructions

In a large skillet over medium-high heat, brown ground beef, onion, garlic, and pepper, stirring occasionally until beef is no longer pink and veggies are tender. Stir in green chiles, black beans, spices, parsley, and season with salt and pepper to taste.
Divide beef filling between 8 flour tortillas and roll tightly up and place in a greased 9x13 pan. If freezing enchiladas, cover pan with tin foil and store in freezer up to 2 months.
When ready to bake enchiladas, remove from freezer and pour enchilada sauce evenly over enchiladas. Sprinkle with cheese and cover pan with foil. Bake enchiladas at 375F 30-35 minutes until sauce is bubbly and cheese is melted. Enjoy enchiladas hot!

Recipe Notes

***NOTE: If baking enchiladas immediately after assembling, proceed with step 3 as directed, reducing bake time to 20-25 minutes.

5 from 4 votes

Homemade Enchilada Sauce

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 3 cups enchilada sauce

Ingredients

2 cloves garlic minced
2 tablespoons vegetable oil
2 tablespoons white whole wheat flour
1 tablespoon chili powder
1 teaspoon ground cumin
2 teaspoons Italian seasoning
1 tablespoon coconut sugar or 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 or store in refrigerator up to 2 weeks.

Just in case you’re looking for an even BETTER reason to love on enchiladas…♥

Crockpot Enchilada Pie