Honestly the BEST beef enchiladas you will ever have in your life! The secret to what makes them so incredible is 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.
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.
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 it’s easily 10x better than the canned stuff. If you can spare 10 minutes, please make the sauce from scratch! It totally gives these enchiladas a level up.
Making these beef enchiladas in advance:
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.
The enchilada sauce will keep great in the fridge up to two weeks or in the freezer up to 2 months (thaw the enchilada sauce before proceeding with baking)
OR you can just keep the whole thing assembled in the fridge for up to a day before baking it.
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 another reason to love on enchiladas…♥
amber says
Can I freeze all of it together? Sauce and cheese already on top?? How does it fair?
Sarah says
No, the sauce and cheese needs to be frozen separately.