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How To Make Enchiladas

Homemade Enchiladas are delicious, especially when you make your own Red Enchilada Sauce. This easy recipe is made with ground meat and is SO yummy!
Prep Time15 mins
Cook Time30 mins
Course: Entree
Cuisine: Mexican
Keyword: enchiladas in red sauce, Ground meat enchiladas, how to make enchiladas
Servings: 8 servings
Calories: 427kcal


10 Minute Homemade Red Enchilada Sauce

  • 2 TBS grapeseed or olive oil
  • 2 TBS flour
  • 2 TBS chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon of salt
  • teaspoon black pepper
  • Pinch of cumin optional
  • 2 TBS garlic paste or 1 teaspoon garlic powder
  • 3 TBS tomato paste
  • 2-3 TBS chipotle peppers in adobo sold in small cans
  • 2 cups beef broth you can also choose to use vegetable or chicken broth
  • 1 teaspoon sugar
  • Squeeze of fresh lime


  • 1 pound ground veal
  • 1 cup chopped sweet onion
  • 1 small 4 oz can of diced green chilies or ½ to a whole minced jalapeno
  • 2 ½ TBS taco seasoning homemade or store-bought - see recipe below
  • 1/4 cup water
  • 2 TBS garlic paste or 2 cloves garlic minced
  • 15 oz can black beans drained and rinsed
  • Squeeze of fresh lime
  • 6 large flour tortillas burrito size
  • 3-4 cups of shredded cheese see notes, your choice
  • Red Enchilada Sauce
  • 1 head iceberg lettuce
  • 1 cup or more Pico de gallo or fresh salsa (typically found in refrigerated produce section or make your own)
  • Optional garnish: Cilantro or parsley snipped scallions, sour cream, avocado chunks)


Homemade Enchilada Sauce Instructions (Make First)

  • Add oil to a small sauce pot or skillet.
  • Once oil is hot, add flour and whisk right away, for about 1 minute.
  • Add in spice mixture, whisking vigorously.
  • Add in garlic paste (if using) tomato paste/chipotle mixture, whisk vigorously as you do.
  • Add in beef broth slowly, ⅓ at a time whisking the whole time as you do.
  • Whisk until sauce becomes smooth.
  • Add in sugar.
  • Bring sauce to a simmer for a couple minutes.
  • Add in squeeze of lime, stir and remove from heat.
  • Taste and adjust.


  • Heat a large skillet (with sides) over med-high heat. Once the pan is hot, add oil. As soon as oil shimmers, add in ground meat, onions and if using jalapenos/chilies. Moving mixture around often until mostly cooked through.Pour off any fat.
  • Add in taco seasoning, water, garlic paste/garlic and black beans and cook for 5 minutes or so until water cooks off.
  • Spritz with fresh lime and stir.
  • Taste and adjust seasoning.
  • Remove from heat.
  • Spread some enchilada sauce in your casserole dish (9x13 dish is perfect), just enough to cover the bottom and set aside.
  • Lay one tortilla out at a time, place the meat mixture down the center, allowing empty space on either end.
  • Top with cheese and roll up enchiladas and place seam-side down in your casserole dish. Repeat.
  • Spoon sauce overtop.
  • Bake 375 degrees for 20 minutes. Pull out, top with cheese (if you choose), place back in the oven 5 minutes or until the cheese is melted.
  • Remove from the oven, top with shredded lettuce, pico, scallions, cilantro/parsley and enjoy!
  • You may also wish to serve with sour cream and or avocado chunks.


Tips - Get your “mise en place” organized before the cooking. Which means have all ingredients out and set out.  When making  his sauce while it only takes a few minutes to make, you will need to move quickly when adding ingredients. 
Notes: Choose the cheese you enjoy, such as Pepper Jack, cheddar, Monterey, or a pre shredded Mexican blend. I do find a difference in taste when you shred a block of cheese yourself vs using store-bought pre-shredded. However I have also used pre-shredded with success. Often I will use one type in the Enchiladas (I like Pepper Jack or Monterrey Jack for that) and another on top (more freshly grated Pepper Jack or Cheddar or a blend). Use what you enjoy.
For homemade taco seasoning:
Combine 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 ½ TBS paprika, 1 teaspoon oregano, ½ teaspoon red pepper and ½ teaspoon of salt. Combine.


Calories: 427kcal | Carbohydrates: 31g | Protein: 28g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 1206mg | Potassium: 612mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1227IU | Vitamin C: 6mg | Calcium: 354mg | Iron: 4mg