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Creamy Beef Enchiladas with Homemade Sauce

Easy Creamy Beef Enchiladas with Homemade Enchilada Sauce

These creamy beef enchiladas are a cozy weeknight dinner made with seasoned ground beef, soft tortillas, plenty of cheese, and a rich homemade enchilada sauce made extra smooth with cream cheese.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 5

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.