Easy Creamy Beef Enchiladas (A Perfect Weeknight Dinner)
“I’d order these in a restaurant.” That’s what my husband said after taking the first bite of these easy creamy beef enchiladas.
And honestly… fiiiiinnnnaaalllyyyy.
These enchiladas are loosely inspired by a chicken enchilada recipe from a cookbook we love, but I really wanted to make a kid-friendly version that would satisfy both my picky eaters and the adults at the table. Because I don’t know about you, but I have zero interest in cooking two completely different meals every night.
So what did I do?
I swapped the protein for ground beef and added a block of cream cheese to the homemade enchilada sauce.
And ya know what?
They are so. dang. good.
Healthy? Maybe not the healthiest dinner on the planet. But are good enchiladas really meant to be healthy? Okay… don’t answer that.
But if you’re looking for a cozy, kid-friendly enchilada recipe to add to your Taco Tuesday rotation, these creamy beef enchiladas are it.
Why You’ll Love These Creamy Beef Enchiladas:
Ingredients You’ll Need
For the creamy enchilada sauce you’ll need:
- Butter or avocado oil
- Flour
- Chili powder
- Ground cumin
- Garlic powder
- Onion powder
- Salt
- Tomato paste
- Beef broth
- Cream cheese
For the beef filling:
- Ground beef
- Minced onion
- Garlic powder
- Ground cumin
- Salt and pepper
For assembling the enchiladas:
- Tortillas (corn or flour both work)
- Shredded cheese (cheddar, colby jack, or Mexican blend)
How to Make Creamy Beef Enchiladas
Step 1: Make the enchilada sauce
In a saucepan, melt butter over medium heat and whisk in the flour. Cook for about a minute until smooth.
Stir in the chili powder, cumin, garlic powder, onion powder, and salt. Let the spices bloom briefly so the sauce becomes extra flavorful.
Add the tomato paste and stir until combined.
Slowly whisk in the beef broth until the sauce is smooth. Let it simmer for several minutes until slightly thickened.
Remove the sauce from heat and whisk in the cream cheese until the sauce is completely smooth and creamy.
Step 2: Cook the beef filling
In a skillet over medium heat, cook the ground beef with the minced onion.
Season with garlic powder, cumin, salt, and pepper. Cook until the beef is browned and fully cooked.
Drain any excess grease if needed.
Step 3: Assemble the enchiladas
Preheat your oven to 350°F.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Fill each tortilla with beef and a sprinkle of shredded cheese. Roll tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the enchiladas and top with the remaining cheese.
Step 4: Bake
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly.
Let the enchiladas rest for a few minutes before serving.
Tips for the Best Enchiladas
Use freshly shredded cheese if possible.
Pre-shredded cheese works fine, but freshly shredded cheese melts more smoothly and has less additives. We have this cheese grater (affiliate link) to shred cheese and it makes it much easier!
Warm tortillas if they crack.
If your tortillas are stiff, warm them slightly in the microwave or skillet before rolling.
Make it spicier if you like heat.
Add cayenne pepper or extra chili powder to the sauce.
What to Serve with Beef Enchiladas
These enchiladas are filling on their own, but they’re great with simple sides like:
- Spanish rice
- Cilantro lime rice
- Chips and guacamole
- A simple cucumber salad
Storage and Leftovers
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
To reheat, warm them in the oven or microwave until heated through.
FAQ’s
Can I make these beef enchiladas ahead of time?
Yes! You can assemble the enchiladas up to 24 hours in advance. Simply prepare the enchiladas, cover the baking dish tightly, and store it in the refrigerator. When you’re ready to bake, remove the cover and bake as directed, adding about 5–10 extra minutes if baking straight from the fridge.
Can I freeze beef enchiladas?
These enchiladas freeze really well. Assemble them in a freezer-safe baking dish, cover tightly with foil, and freeze for up to 3 months. When you’re ready to bake, thaw overnight in the refrigerator and bake as directed until hot and bubbly.
Can I use corn tortillas instead of flour tortillas?
Yes! Both corn and flour tortillas work well in this recipe. Corn tortillas are more traditional for enchiladas and have a slightly stronger flavor, while flour tortillas tend to be softer and easier for kids to eat. If using corn tortillas, warming them briefly before rolling can help prevent cracking.
Loved this recipe? Be sure to tag us @frontporchfreshrecipes on Instagram if you made it, we can’t wait to see! Want to Pin this recipe for later? Click the Pin It button on any of the images below! Happy cooking!
Easy Creamy Beef Enchiladas with Homemade Enchilada Sauce
Ingredients
Creamy Enchilada Sauce
- 2 tbsp butter of avocado oil
- 2 tbsp all-purpose flour
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp onion powder
- ¼-½ tsp salt (to taste)
- 1 tbsp tomato paste
- 1½ cups beef broth
- 8 oz block cream cheese (softened)
Beef Filling
- 1 lb ground beef
- 2 tbsp minced onion
- ½ tsp garlic powder
- 1/2 tsp ground cumin
For Assembly
- 8-10 tortillas (corn or flour)
- 1½-2 cups (cheddar, colby jack, or Mexican blend)
Instructions
Make the Enchilada Sauce
- In a small saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute until smooth and lightly golden.
- Stir in chili powder, cumin, garlic powder, onion powder, and salt. Cook for about 30 seconds until fragrant.
- Add the tomato paste and stir until combined
- Slowly whisk in the beef broth until the sauce is smooth.
- Simmer for 5–7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and whisk in the softened cream cheese until smooth and creamy.
Cook the Beef Filling
- In a skillet over medium heat, cook the ground beef with the minced onion.
- Season with garlic powder, cumin, salt, and pepper.
- Cook until the beef is browned and fully cooked. Drain excess grease if needed.
Assemble the Enchiladas
- Preheat oven to 350°F.
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with beef and a sprinkle of shredded cheese. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Top with the remaining shredded cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
Notes
- This sauce is mild and kid-friendly. Add a pinch of cayenne or extra chili powder for more heat.
- Both corn and flour tortillas work well in this recipe.
- Leftover enchiladas store well in the refrigerator for up to 3 days.
