Delicious Beef Enchiladas with White Sauce Recipe
Today I’m excited to share my twist on classic beef enchiladas. Enchiladas are Mexican baked tortillas filled with a stuffing of your choice, usually ground beef with vegetables. Warm tortillas are filled with the stuffing, rolled up, and placed in a baking dish. They’re topped with tomato sauce and sprinkled with Cheddar cheese or something similar. Then, the tortillas are baked in the oven until the cheese melts.
I made a little change in this recipe. Since I added tomato sauce to the filling, I decided to coat the tortillas with cream to mellow the spiciness a bit. I served the warm enchiladas on chopped green lettuce for extra freshness. Trust me, this combination is absolutely delicious!
Why Will You Love this Recipe?
- Packed with flavor. Juicy beef, colorful veggies, and creamy cheese all wrapped in a soft tortilla—what’s not to love?
- Simple to make. No complicated steps or hard-to-find ingredients. It’s perfect for a weeknight dinner.
- Customizable. You can easily adjust the spices and ingredients to suit your family’s taste buds.
Recipe Variations
- Swap the meat. Try ground turkey or chicken for a lighter option.
- Go vegetarian. Substitute the meat with black beans or tofu for a veggie-friendly version.
- Spice it up. Add jalapeños or extra chili powder if you like more heat.
Tools You’ll Need
- Deep skillet. For sautéing the vegetables and cooking the beef filling.
- Deep baking dish. To bake the enchiladas in the oven.
- Grater. For shredding the cheese.
FAQ
Can I freeze the enchiladas?
Yes, you can! Assemble them without the sour cream and cheese topping, wrap tightly, and freeze for up to three months.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate. They’ll stay fresh for up to three days.
How long do they last?
When stored properly in the fridge, they last about three days.
What can I serve with them?
These enchiladas pair well with rice, beans, or a fresh salad.
Is it suitable for every diet?
This recipe contains dairy and gluten. Use gluten-free tortillas and dairy-free cheese and cream to accommodate dietary needs.
Can I prepare it ahead of time?
Absolutely! You can make the filling and assemble the enchiladas ahead, then bake them when you’re ready.
Can I use corn tortillas instead?
Yes, corn tortillas work great if you prefer them over flour tortillas.
Other Recipes You’ll Love
- Easy Chicken Enchiladas with Red Sauce
- Cabbage and Ground Beef Patties
- Beef Cannelloni Bolognese
- Hearty Boiled Beef with Vegetables Recipe
- Viral Flatbread Big Mac Cheeseburger Pizza
- Big Mac Smash Burger Taco
Beef Enchiladas with White Sauce Recipe
Equipment
- 1 Grater
Ingredients
- 3 tablespoons oil
- 1 red onion diced
- 1 red bell pepper diced
- 1 carrot grated
- 1.1 pounds ground beef
- 10.5 ounces tomato sauce
- 1 cup corn kernels
- 1 can 15 ounces red beans, drained
- 1 teaspoon chili powder
- 1½ teaspoons salt
- Pepper to taste
- 6 large tortillas
- ¾ cup sour cream or cooking cream
- 7 ounces cheese like Gouda shredded
- 2 cups chopped green lettuce
Instructions
- Dice the red onion and red bell pepper.
- Grate the carrot.
- Preheat your oven to 425°F (220°C).
Cook the filling:
- In a deep skillet, heat the oil over medium heat.
- Sauté the onion until translucent.
- Add the grated carrot and diced bell pepper. Cook until the vegetables soften, about 10 minutes.
- Add the ground beef to the skillet. Season with a little salt and pepper.
- Cook, stirring, until the beef is browned.
- Pour in the tomato sauce and add the chili powder and remaining salt. Stir well.
- Let the sauce cook for about 5 minutes.
- Stir in the drained red beans and corn kernels. Mix thoroughly and turn off the heat.
Assemble the enchiladas:
- Lay out a tortilla and spoon some of the beef mixture onto it.
- Roll up the tortilla and place it seam-side down in a deep baking dish.
- Repeat with the remaining tortillas and filling.
- Spread the sour cream evenly over the top of the rolled tortillas.
- Sprinkle the shredded cheese over the sour cream.
Bake:
- Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly.
- Serve the baked enchiladas on a bed of chopped green lettuce.
- Enjoy your meal!
