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.
Make-Ahead Beef Enchiladas
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!
Notes
Nutrition
Homemade 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…♥
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!
Sarah says
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!
Sarah says
Thanks Kelly!
Annie says
Wow!! These look totally scrumptious!
Sarah says
Aw thank you Annie!!
Kat says
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!
Sarah says
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!
Sarah says
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!
Sarah says
Right?? Make-ahead dinners WIN every single time. 😉 Thanks lady!!
marcie says
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!
Sarah says
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!
Sarah says
Ooh, I love the sound of using green salsa! Must try that next time. 🙂
Leelee says
GREAT!!!!!!!!!!!!
Ilissa says
Can you freeze the enchilada sauce seperately?
Thanks!!
Sarah says
Yes, that would work fine, Llissa!
Tim says
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.
Sarah says
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 😉