This ground beef enchiladas recipe with homemade red sauce is easy to make and so very flavorful! They have seasoned ground beef with chopped onions, jalapenos, and black beans, all wrapped in a flour tortilla covered in homemade red sauce and melty cheddar cheese.
To a medium sauce pot on medium-high heat add vegetable oil. Once hot whisk in the flour to create a roux. Cook for 1 - 2 minutes or until the flour mixture starts to smell like pie crust. Make sure to stir constantly so the roux doesn't burn.
Next, add in minced garlic, tomato paste, chili powder, ground cumin, oregano, ground paprika, cayenne pepper, salt, and ground black pepper. Whisk to combine then allow everything to cook for another 1 - 2 minutes so the garlic and spices can become fragrant.
Next, slowly whisk in the chicken broth to the roux. Allow the enchilada sauce to cook for 10 minutes or until it starts to thicken slightly. Make sure to stir occasionally so the enchilada sauce doesn’t burn on the bottom.
Finally, after the sauce has thickened remove the pot from the heat then stir in the apple cider vinegar. Set aside.
How To Make Ground Beef Enchiladas
Start by preheating your oven to 400 degrees Fahrenheit.
Heat a large cast-iron skillet with oil, then add the chopped onions. Cook until the onions just start to soften and turn translucent, 5 minutes.
Next in the ground beef or bison and all the spices - salt, pepper, dried oregano, ground cumin, chili powder, cayenne pepper, and ground paprika. Mix until everything is well combined. Cook until the meat is brown, 10 minutes.
Next, make a hole in the middle of the meat mixture with your spoon to add in the minced garlic. Cook it for 30 seconds - 1 minute to allow the garlic to become fragrant. Remove the skillet from the heat, then add in the chopped jalapenos and the drained black beans. Mix then set aside.
To the bottom of a 9x13 inch baking pan, add ½ cup of the enchilada sauce. To one tortilla add 1 tablespoon of enchilada sauce, a few tablespoons of shredded cheese, and some of the meat and bean mixture. Roll the tortilla up and place it seam-side down in the pan. Repeat with the rest of the tortillas.
Once all the tortillas are rolled up, cover them with the rest of the enchilada sauce and shredded cheese.
Bake for 25 - 30 minutes, or until the cheese is golden brown and bubbly.
Serve with sour cream, black beans, and fresh cilantro! Enjoy!
Notes
*Use cold broth to avoid having lumps in your enchilada sauce.Storing. Store any leftover enchiladas in an air-tight container or tightly wrapped in plastic wrap in the refrigerator for up to 5 days, or in the freezer for several weeks.Reheating. Reheat ground beef enchiladas in the oven at 400 degrees Fahrenheit for 10 - 15 minutes or until heated through. If you are reheating from frozen cover enchiladas with a lid or aluminum foil so they stay soft and not dry out.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.