I make these Beef Enchiladas so often that I almost forgot they hadn’t made their way onto the blog yet. They’ve become one of those reliable, go-to dinners that everyone looks forward to—perfectly seasoned, incredibly satisfying, and surprisingly simple to pull together. Each tortilla is filled with a hearty beef mixture, rolled up tight, and baked under a blanket of bold, slightly spicy sauce and plenty of gooey, melted cheese.
What I love most about this recipe is how practical it is for real life. You can assemble the enchiladas ahead of time, roll them up and tuck them into the fridge, so when a busy weeknight rolls around, all that’s left to do is bake and enjoy. The result is a warm, comforting meal that tastes like you spent hours in the kitchen, even when you didn’t.
Whether you’re feeding a crowd or want leftovers that reheat beautifully, these Beef Enchiladas are always a hit. They strike that perfect balance of flavor, convenience, and comfort, making them a staple recipe you’ll come back to again and again.
Ingredients
1 Tbsp. oil
1 Tbsp. Carbquick or flour
1 28-oz. can red enchilada sauce (I used Las Palmas)
2 cups chicken broth
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. chopped cilantro
1-1/2 lbs. ground beef
1 yellow onion, diced
2 4-oz cans chopped green chiles
1/2 tsp. seasoned salt
10 low-carb tortillas
3 cups grated sharp cheddar
1 can black olives, sliced
1 cup green onions, sliced
Instructions
In a large saucepan, whisk together the oil and flour for 1 minute.
Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper. Bring to a boil, then reduce the heat and simmer 30-45 minutes.
Meanwhile, brown the meat and onions in a large skillet. Drain off the fat and stir in the green chiles and seasoned salt.
Preheat the oven to 350 degrees. Pour a bit of the sauce into the bottom of a 9×12″ baking dish, completely covering the bottom.
Assemble the enchiladas with the meat, cheese, green onions and olives. Roll them up.
Place each enchilada in the baking pan side by side.
Pour the remaining enchilada sauce on top and sprinkle with cheese. Bake 20 minutes.
Garnish with sliced olives and green onions or cilantro.
If you like this recipe, you may also like the following recipes:
Chicken Enchiladas with Red Sauce
Simple and Delicious Beef Enchiladas
Equipment
- Measuring spoons
- 1 measuring cup
- 1 large saucepan
- 1 whisk
- 2 large spoons
- 1 9×12 baking dish
Ingredients
- 1 Tbsp. oil
- 1 Tbsp. Carbquick or flour
- 1 28-oz. can red enchilada sauce I used Las Palmas
- 2 cups chicken broth
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 Tbsp. cilantro chopped
- 1-1/2 lbs. ground beef
- 1 yellow onion diced
- 2 4- oz cans chopped green chiles
- 1/2 tsp. seasoned salt
- 10 low-carb tortillas
- 3 cups grated sharp cheddar
- 1 can black olives sliced
- 1 cup green onions sliced
Instructions
- In a large saucepan, whisk together the oil and flour for 1 minute.
- Pour in the enchilada sauce, chicken broth, cilantro, salt and pepper.
- Bring to a boil, then reduce the heat and simmer 30-45 minutes.
- Meanwhile, brown the meat and onions in a large skillet.
- Drain off the fat and stir in the green chiles and seasoned salt.
- Preheat the oven to 350 degrees.
- Pour a bit of the sauce into the bottom of a 9×12″ baking dish, completely covering the bottom.
- Assemble the enchiladas with the meat, cheese, green onions and olives.
- Roll them up.
- Place the rolled up enchiladas in the baking pan side-by-side.
- Pour the remaining enchilada sauce on top and sprinkle with cheese.
- Bake 20 minutes.
- Garnish with sliced olives and green onions or cilantro.
