RECIPE: Beef Enchiladas

This recipe is quite a bit of work, but it’s well worth it!!! I hope you all give it a try, as I’ve never met anyone who didn’t fall in love with these enchiladas, adults and kids alike!! 🙂

NOTE: You can save time and effort by making a larger batch of the sauce – e.g., doubling the recipe – and freezing the extra for next time!

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  • 1 pound ground beef (we use lean, grass-fed)
  • 1 medium onion, diced  (optional)
  • 8 to 12 oz. shredded cheese (we use cheddar or Pepper Jack)
  • 6 tortillas (we use 1 package of Ezekiel Sprouted Grain tortillas)
  • Enchilada sauce (recipe below)
  • Taco seasoning (recipe below)

1 tsp olive oil
½ cup diced onion
1 tsp freshly minced garlic
1/2 cup vegetable broth (Pacific Naturals brand or homemade)
1 TBSP chili powder
1 TBSP honey
1 tsp cumin
½ tsp salt
2 (6 oz) cans tomato paste (make sure the only ingredient on the container is “tomatoes”)
3 (6oz) cans of water

2 tsp chili powder
1½ tsp cumin
1 tsp onion granules
3 ¼ tsp garlic granules
½ tsp sea salt


Prepare enchilada sauce: Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Stir in remaining ingredients. Reduce heat, cover and simmer 30 minutes.

While sauce is simmering, brown beef and diced onion (if using). Drain if needed. Stir taco seasoning ingredients and 3/4 cup water into cooked meat; bring to a boil. Then reduce heat and simmer about 10 minutes.

Place tortillas on a flat surface (I use a clean countertop) and coat each with a thin layer of sauce.

Divide meat mixture evenly between the tortillas.

Sprinkle on desired amount of shredded cheese and fold to close. (Save about 1/3 of the cheese to sprinkle on top!)

Grease a 9 x 12 baking dish (although I never bother greasing my glass dish!).

Cover the bottom of the pan with a thin layer of sauce, so the tortillas don’t dry out on the bottom.

Place all folded enchiladas into the pan and cover evenly with remaining sauce, making sure to coat the outer edges.

Bake uncovered at 350 degrees for 25 min., until bubbly & warm.

Sprinkle remaining cheese on top, and return to oven until cheese melts (about 5 minutes).

We enjoy these just like this, but you could top with salsa, sour cream, guacamole, etc.

We enjoy these served with homemade baked corn chips.

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2 thoughts on “RECIPE: Beef Enchiladas

  1. We make a similar dish with shredded beef, pork, or chicken from previous meals. Unfortunately, we are still perfecting our thin tortilla skills to utilize homemade tortillas. Any suggestions for making thin preferably flour.tortillas?

    • Sorry, I have no suggestions for you as I’ve never made homemade tortillas. lol. and now that i’m not eating gluten, i won’t be of much use to you 😉

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