Make-Ahead Beef Enchiladas

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.

4.88 from 8 votes

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.

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 276kcal

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 9x13 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.

Video

Notes

*If baking enchiladas immediately after assembling, reduce bake time to 20-25 minutes.

Nutrition