I knew these beef enchiladas were a keeper when I tested them twice in 48 hours, my family happily ate them both nights, and every last bite was gone two days later. In a house where there's always another meal waiting thanks to my job, the real endorsement is when leftovers disappear.
Why These Are Blog-Worthy
Not all recipes I test make the final cut. What makes these enchiladas worth sharing isn't just that they're delicious. They deliver the flavors of authentic Mexican comfort food while being blood sugar friendly. The secret? Going traditional with corn tortillas instead of flour, loading up on seasoned ground beef, and giving you the flexibility to make homemade red sauce when you have time or reach for canned on a busy weeknight.
Key Ingredients & Why They Matter
Corn tortillas. I'm team corn all the way for enchiladas. They're traditional, naturally gluten-free, higher in fiber than flour, and they don't get gummy when baked. For blood sugar awareness, corn tortillas have a lower glycemic load. You'll need 12-16 depending on the size of your baking dish.
Dried guajillo chile pods. This is what makes the sauce so special and complex (and red!). Guajillos have a mild to medium heat with a slightly fruity flavor that's perfect for enchilada sauce. You can substitute ancho or New Mexico chiles if that's what you have. If it's Tuesday and you're not up for it or can't find dried chiles, follow the canned enchilada sauce directions below.
Ground beef. A full pound means protein-packed enchiladas. Swap for shredded rotisserie chicken, shredded beef, or plant-based crumbles if you prefer.
Cheese. Shred your own for maximum meltiness. Pre-shredded has anti-caking agents that prevent smooth melting. I love white jack, but pepper jack or cheddar work great too. Use half for filling, half for topping.
Peppers and onions. Red bell pepper and white onion add sweetness, bulk, and nutrients without loading up on carbs.
How to Make Beef Enchiladas (Step-by-Step)
Step 1: Rehydrate the Chile Pods
Boil water and add stemmed dried chile pods. Let them soak until soft and pliable, about 10 minutes. Save the soaking water for blending.
Step 2: Blend the Sauce
Combine rehydrated chiles, soaking water, garlic, half the onion, and tomato sauce in a blender. Blend until completely smooth, about 2 minutes.
Step 3: Cook the Beef and Veggies
Brown the ground beef, then add diced peppers and remaining onion. Sauté until vegetables are tender and onions are translucent.
Step 4: Add sauce to the filling
Stir in oregano, salt, and about half the chile sauce. Simmer for a few minutes to let the flavors meld together.
Step 5: Roll the Enchiladas
Dip each warmed tortilla in sauce to soften it, add filling and cheese, then roll tightly. Place seam-side down in a baking dish with sauce on the bottom.
Step 6: Add the remaining sauce
Pour the rest of the chile sauce over the rolled enchiladas, making sure they're well covered.
Step 7: Top with Cheese
Sprinkle remaining shredded cheese over the top. Cover with foil and bake at 350°F for 30 minutes, then uncover and bake 10 more minutes until bubbly and golden.
Tips for Success
Wrap tortillas in a damp towel and microwave for 1:30 minutes before rolling. This makes them pliable so they won't crack when you roll them. Some will still crack and that's okay!
Short on time? Use canned enchilada sauce. Swap in 2 (15 oz) cans enchilada sauce plus 1 (7 oz) can diced green chiles instead of making the chile sauce from scratch. Check labels for added sugars and choose brands with simple ingredients.
Make ahead up to 24 hours. Assemble completely and once you've topped it with cheese, instead of baking, cover with foil, and refrigerate. Add 10 minutes to covered baking time if baking straight from the fridge.
Leftovers keep 4 days in the fridge. Reheat individual portions in the microwave or the whole dish covered at 350°F. These freeze well for up to 3 months. Thaw overnight before reheating.
Drain fatty beef after browning. If your ground beef is higher fat content, drain excess grease to keep the filling from being too oily.
Variations to Try
Green chile enchiladas. Swap the red chile sauce for green enchilada sauce (canned or homemade with green chiles). The cooking method stays exactly the same.
Different proteins. Use shredded rotisserie chicken, slow-cooked shredded beef, or plant-based crumbles instead of ground beef. The rolling and baking process doesn't change.
Vegetarian version. Replace the beef with a mixture of black beans and corn. Add cumin and chili powder to the bean mixture for extra flavor.
Switch up the cheese. Try pepper jack for a spicy kick, sharp cheddar for a bolder flavor, or a Mexican cheese blend. Just remember to shred your own for the best melt.
Joanie's Balanced Bites: What to Serve Alongside Ground Beef Enchiladas
Our family is mindful of blood sugar and these enchiladas are already packed with protein from the beef and healthy fats from the cheese to help keep glucose response stable. But here's how to build an even more blood sugar friendly plate:
My go-to additions:
- Add avocado or guacamole. One of my favorite sources of fiber which helps prevent blood sugar spikes.
- Salsa adds more fresh flavor and nutrient rich veggies. If you're feeling extra, make my homemade salsa.
- Serve with a fresh green salad. Load it up with radishes, cilantro, and lime. The extra fiber and crunch balance the richness of the enchiladas and add volume without a lot of carbs.
- Don't skip the sour cream. Because it's delicious.
Browse ➡️ Blood Sugar-Friendly Recipes
Ground Beef Enchiladas
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 6 - 8 servings
- Category: Main Dish
- Method: oven
- Cuisine: Mexican
- Diet: Gluten Free
Description
Easy Ground Beef Enchiladas with homemade chile sauce (or canned shortcut!). Filled with seasoned ground beef, peppers, onions, and melted cheese.
Ingredients
For the chile sauce:
- 2 cups water
- 7 dried guajillo chile pods, stems and seeds removed
- 2 cloves garlic
- 1 white onion, chopped and divided (use half for sauce, half for filling)
- 15 oz can tomato sauce (or two 7.5oz cans as pictured above)
- 2 tsp salt
- 1 tsp dried oregano
For the filling:
- 1 lb ground beef
- 1 T oil
- 1 red bell pepper, diced
- Remaining half of chopped onion
For assembly:
- 12-16 corn tortillas (depending on size of your pan)
- 16 oz shredded white cheese (jack, pepper jack, or cheddar), divided
Instructions
- Preheat oven to 350°F.
- Boil 2 cups of water and add dried chile pods (stems and seeds removed) to rehydrate. Once rehydrated, add the pods, chile-soaked water, garlic cloves, half the onion, and tomato sauce to a blender and blend until smooth, about 2 minutes.
- Heat a large pan to medium-high heat and add oil. Brown the ground beef, breaking it up with a spoon as it cooks, about 5-7 minutes. Drain excess fat if needed.
- Add the diced peppers and remaining diced onion to the beef. Sauté, stirring occasionally, until peppers are tender and onions are translucent, about 5 minutes.
- Add the oregano, salt, and about half of the chile sauce to the beef mixture. Stir to combine and simmer for a few minutes to let the flavors meld then remove from the heat to cool.
- Microwave tortillas wrapped in a damp towel for 1:30 minutes to make them pliable.
- Spread 1 cup of the remaining chile sauce into the bottom of a 9x13 inch baking dish (or 3-quart casserole dish).
- Working with one tortilla at a time, dip it in the chile sauce remaining in the pan to soften it. Place a few tablespoons of the beef filling and a sprinkle of cheese down the center, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas, placing them side by side. (Some may crack—that's okay!)
- Pour remaining sauce over the rolled enchiladas and top with remaining cheese (you'll use about half the total cheese for filling, half for topping).
- Cover with foil and bake for 30 minutes at 350°F.
- Remove foil and bake another 10 minutes until cheese is browned and bubbly. If it's not browning enough, turn to broil for 2 minutes, watching carefully.
- Let rest 5 minutes, then slice and serve garnished with sour cream, guacamole, salsa, cilantro.
Notes
Canned sauce shortcut: Substitute 2 (15 oz) cans enchilada sauce plus 1 (7 oz) can diced green chiles for the homemade chile sauce.
Storage: Store leftovers covered in the fridge for up to 4 days. Freeze for up to 3 months.
Make ahead: Assemble completely, cover with foil, and refrigerate up to 24 hours before baking. Add 10 extra minutes to covered baking time.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 578
- Sugar: 7.3 g
- Sodium: 1355.6 mg
- Fat: 30.3 g
- Carbohydrates: 38.9 g
- Fiber: 6 g
- Protein: 39.2 g
- Cholesterol: 120 mg
Frequently Asked Questions
You can, but corn tortillas are traditional, naturally gluten-free, higher in fiber, and have a lower glycemic load. If you do use flour tortillas, look for high-quality ones and know they may get slightly gummy when baked.
They're not warm enough. Wrap them in a damp towel and microwave for 1:30 minutes to make them pliable before rolling. Even then, some will crack and that's totally fine.
Yes! Assemble completely, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 5-10 minutes to the covered baking time if baking from cold.
Absolutely. Freeze assembled unbaked enchiladas (tightly wrapped) for up to 3 months, or freeze baked leftovers. Thaw overnight in the fridge before baking or reheating.
Use 2 (15 oz) cans enchilada sauce plus 1 (7 oz) can diced green chiles. Check ingredient labels for added sugars.
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