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Cheesy Beef Enchiladas with Homemade Chili Sauce

Cheesy Beef Enchiladas with Homemade Chili Sauce

Looking for a delicious weeknight dinner that packs a punch? These Cheesy Beef Enchiladas with Homemade Chili Sauce are your answer! With savory ground beef, gooey cheese, and a rich, homemade chili sauce, this dish is sure to satisfy your cravings and impress your family. Easy to whip up and perfect for sharing, these enchiladas are a hearty meal that brings the bold flavors of Mexican cuisine right to your table.

Why You’ll Love This Recipe

These cheesy beef enchiladas are not only delicious but also incredibly easy to make. The homemade chili sauce adds depth and richness that store-bought versions just can’t match. Plus, it’s customizable to your taste!

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  • Quick and easy to prepare for busy weeknights.
  • Rich and flavorful homemade chili sauce.
  • Comforting cheesy goodness in every bite.
  • Customizable with your favorite toppings.
  • Perfect for meal prep or feeding a crowd.

Ingredients

  • 1 lb ground beef
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese, plus more for topping
  • 8 large flour tortillas
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can (15 oz) tomato sauce
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

How to Make Cheesy Beef Enchiladas with Chili Sauce

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
  3. Add the ground beef to the skillet, breaking it up with a spatula. Season with salt, pepper, chili powder, cumin, and smoked paprika. Cook until the beef is browned and cooked through, about 7-10 minutes.
  4. Stir in the black beans, corn, and 1 cup of shredded cheddar cheese. Remove from heat and mix until combined.
  5. In a separate bowl, combine the tomato sauce with 1/2 cup of water and a pinch of salt. This will be your chili sauce.
  6. To assemble the enchiladas, spread a thin layer of the chili sauce on the bottom of a 9×13 inch baking dish.
  7. Place a generous scoop of the beef mixture in the center of each tortilla, roll them up tightly, and place seam-side down in the baking dish. Repeat until all tortillas are filled.
  8. Pour the remaining chili sauce over the top of the enchiladas, then sprinkle with additional cheddar cheese.
  9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool for a few minutes. Serve topped with sour cream and fresh cilantro.

Tips for the Best Results

  • Use freshly grated cheese for the best melt and flavor.
  • Feel free to spice up your filling with jalapeños or hot sauce for an extra kick.
  • Don’t overfill the tortillas to ensure they roll up easily.

Easy Variations

  • Swap the ground beef for shredded chicken or turkey for a lighter option.
  • Add diced bell peppers or zucchini to the filling for extra veggies.
  • For a vegetarian version, replace the beef with sautéed mushrooms and additional beans.

What to Serve With It

  • Mexican rice or cilantro-lime rice.
  • A fresh garden salad with lime vinaigrette.
  • Refried beans for a hearty side.
  • Tortilla chips with salsa or guacamole for an appetizer.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through.

Recipe Card

Recipe Name: Cheesy Beef Enchiladas with Homemade Chili Sauce
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4-6 servings
Ingredients:

  • 1 lb ground beef
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese, plus more for topping
  • 8 large flour tortillas
  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can (15 oz) tomato sauce
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
  3. Add the ground beef to the skillet, breaking it up with a spatula. Season with salt, pepper, chili powder, cumin, and smoked paprika. Cook until the beef is browned and cooked through, about 7-10 minutes.
  4. Stir in the black beans, corn, and 1 cup of shredded cheddar cheese. Remove from heat and mix until combined.
  5. In a separate bowl, combine the tomato sauce with 1/2 cup of water and a pinch of salt. This will be your chili sauce.
  6. To assemble the enchiladas, spread a thin layer of the chili sauce on the bottom of a 9×13 inch baking dish.
  7. Place a generous scoop of the beef mixture in the center of each tortilla, roll them up tightly, and place seam-side down in the baking dish. Repeat until all tortillas are filled.
  8. Pour the remaining chili sauce over the top of the enchiladas, then sprinkle with additional cheddar cheese.
  9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool for a few minutes. Serve topped with sour cream and fresh cilantro.

Notes: Adjust the spice level by adding more chili powder or fresh jalapeños to the filling.

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