Can I make beef enchiladas ahead of time without soggy tortillas?

Yes—but only if you keep the sauce separate. Roll the enchiladas with the filling, place them in the baking dish, and cover tightly. Store the sauce in a separate container. When you’re ready to bake, pour the sauce over, add the cheese, and bake as directed. Sauce sitting on tortillas too long is what causes sogginess, not refrigeration itself.

What’s the best substitute if I can’t find tomato passata?

Use plain canned tomato sauce, not crushed tomatoes. Tomato passata is smooth and thick, which is why it works so well here. Crushed tomatoes are too coarse and watery unless you blend them completely smooth. If you use tomato sauce, keep the seasoning the same—it’s already close to the right consistency.

Can I freeze beef enchiladas before baking?

Freeze them unbaked and unsauced for best results. Assemble and roll the enchiladas, freeze them tightly wrapped in the dish, and freeze the sauce separately. Thaw overnight, then add sauce and cheese right before baking. Freezing fully sauced enchiladas leads to watery sauce and soft tortillas after baking.

Should I use corn or flour tortillas here—and why?

Flour tortillas work best for this recipe because they stay flexible and absorb sauce without splitting. Corn tortillas have great flavor, but they crack easily unless softened first, which adds extra steps and margin for error. For dependable beef enchiladas with clean rolls, flour tortillas are the practical choice.

How spicy are these beef enchiladas really, and how do I adjust them?

As written, they’re warmly seasoned, not hot. The cayenne pepper is optional and meant to add background warmth, not heat. If you want more spice, increase the cayenne slightly or add sliced jalapeños on top before baking. If you want them milder, skip the cayenne entirely—the enchiladas will still taste full and savory.

Ultimate Beef Enchiladas That Stay Juicy

Description

These beef enchiladas are baked with seasoned ground beef, rich enchilada sauce, and melted cheese for a comforting Tex-Mex dinner that’s easy to make at home.

Ingredients

Scale

1 lb ground beef (80/20)
1 tablespoon olive oil
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
2 cups red enchilada sauce
10–12 corn tortillas
2 1/2 cups shredded cheddar or Mexican blend cheese
2 tablespoons chopped fresh cilantro (optional)
4 oz diced green chiles (optional)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
Heat olive oil in a skillet over medium heat, add onion, and cook until soft.
Add garlic and cook briefly until fragrant.
Add ground beef and cook until browned, breaking it up as it cooks.
Stir in chili powder, cumin, smoked paprika, salt, pepper, and tomato paste.
Warm the tortillas until pliable.
Spread a thin layer of enchilada sauce in the baking dish.
Fill each tortilla with beef mixture and cheese, roll tightly, and place seam-side down.
Pour remaining enchilada sauce over the enchiladas and top with remaining cheese.
Bake uncovered for 20–25 minutes until bubbly and lightly golden.

Notes

Warm tortillas before rolling to prevent cracking.
Do not overfill the tortillas to keep enchiladas intact.
Let enchiladas rest for 5 minutes before serving for easier slicing.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 2 enchiladas
Calories: 520
Sugar: 6 g
Sodium: 980 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 16 g
Trans Fat: 1 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 28 g
Cholesterol: 95 mg