Name: Beef Enchiladas with Homemade Spice Mix and Rich Enchilada Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1 tsp onion powder; 1 tsp garlic powder; 1 tbsp cumin powder; 1 tbsp paprika; 1 tbsp dried oregano; 1/2 – 1 tsp cayenne pepper (optional, for spiciness); 2 tbsp olive oil; 3 tbsp plain/all-purpose flour; 2 cups (500 ml) low sodium chicken stock or broth; 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce (e.g., Hunt’s); 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil; 2 garlic cloves, minced; 1 onion, finely chopped (~1 cup); 1 lb (500g) ground beef (mince); 400g (14 oz) refried beans (1 can, e.g., Old El Paso); 400g (14 oz) black beans, drained (1 can); 8 tortillas or burrito wraps; 1.5 cups (150g) grated melting cheese (Monterey Jack, Tasty, or Cheddar); Cilantro/coriander leaves, roughly chopped (optional garnish)

Let me tell you, this Beef Enchiladas with Homemade Spice Mix and Rich Enchilada Sauce Recipe has become a total weekend staple in my house. It’s the kind of dish that fills your kitchen with incredible aromas and delivers a perfect balance of savory, smoky, and just a hint of spice that keeps you coming back for more. Plus, making your own spice mix and enchilada sauce from scratch? It’s seriously worth the extra effort — the flavors just pop in a way that canned sauces can’t touch.

If you’re someone who loves hearty, comforting meals that still feel a bit special, this recipe works beautifully for casual family dinners, meal prep, or even impressing friends on Taco Tuesday. You’ll appreciate how the homemade sauce ties everything together, and the spice mix? I’m telling you, it’s my secret weapon. Whether you’re a seasoned cook or just starting, I’ve broken this down so you can nail it without stress.

Ingredients You’ll Need

All the ingredients in this recipe harmonize beautifully to create layers of flavor and texture. Smart shopping tip: opt for quality spices and fresh garlic and onion for that authentic, punchy taste.

Onion & Garlic Powder: These pantry staples add depth and savoriness to the spice mix—don’t skip them!
Cumin Powder: This earthiness is key to Mexican flavors. Freshly ground if possible makes a difference.
Paprika: Adds a smoky backdrop; try smoked paprika for extra complexity.
Dried Oregano: Gives a subtle herbal note that complements the beef perfectly.
Cayenne Pepper: Optional but I love adding a bit for warmth – just tweak to your heat preference.
Olive Oil: Used for cooking and sauce base; extra virgin for flavor, regular for cooking cost-efficiency.
Flour: This helps thicken the enchilada sauce to a luscious consistency.
Chicken Stock/Broth: Low sodium gives you control over seasoning and richness in the sauce.
Tomato Passata or Canned Tomato Sauce: Passata gives freshness, but canned tomato sauce works well when you’re in a pinch.
Salt & Pepper: Basic but essential to balance the sauce’s flavors.
Garlic Cloves: Fresh garlic sautéed with onion elevates the beef filling beautifully.
Onion: I finely chop mine for even distribution; yellow or white both work.
Ground Beef: Use 80/20 for flavor and juiciness; leaner meat tends to dry out.
Refried Beans: They add creaminess and help stretch the filling; I often use Old El Paso brand.
Black Beans: Drained and rinsed to keep it fresh and add a nice bite.
Tortillas: Flour tortillas work best here for softness and rolling ease; burrito-sized tortillas can substitute well.
Grated Melting Cheese: Monterey Jack or cheddar melt beautifully and add that gooey finish we all crave.
Cilantro Leaves: Optional but fresh cilantro adds brightness and freshness once it’s plated.

Variations

The great thing about this recipe is how easy it is to personalize. Over the years, I’ve played around with it depending on the mood or what’s in the pantry, and you should too!

Vegetarian Variation: Swap the beef with a mix of sautéed mushrooms, bell peppers, and corn. I tried this for a meatless Monday once, and it didn’t miss the meat at all.
Spice Level: If you love heat, add more cayenne or a jalapeño diced into the beef mixture. If you’re cooking for kiddos, go easy on the spice and add some mild chili powder instead.
Cheese Choices: Mixing Monterey Jack with some sharp cheddar gives a nice flavor contrast. Sometimes, I sprinkle a bit of Cotija cheese on top after baking for that authentic touch.
Gluten-Free Option: Use corn tortillas and a gluten-free flour substitute to make it gluten-friendly. Just be gentle rolling corn tortillas; warming them helps prevent cracking.
Seasonal Twist: Toss in roasted butternut squash or sweet potatoes with the beef mixture in fall for a cozy vibe. I love the sweetness against the smoky spice.

How to Make Beef Enchiladas with Homemade Spice Mix and Rich Enchilada Sauce Recipe

Step 1: Whip Up Your Homemade Spice Mix

Start by mixing together the onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper in a small bowl. This blend is the secret to amazing flavor, so take a moment to blend it well. I usually make a double batch and store it in an airtight jar for future recipes — trust me, it’s a game changer.

Step 2: Prepare the Rich Enchilada Sauce

Heat olive oil in a saucepan over medium heat, then whisk in the flour to form a roux—stir constantly for a couple of minutes to cook out the raw flour taste. Slowly add your chicken stock while whisking to avoid lumps, then stir in the tomato passata (or tomato sauce), salt, and pepper. Let it simmer for about 10 minutes until it thickens beautifully, stirring occasionally. The sauce should be velvety and rich, a texture you’d want to spoon over everything generously.

Step 3: Cook the Beef Filling with Beans and Spice

In a large skillet, heat olive oil and sauté minced garlic with chopped onion until soft and fragrant. Add the ground beef and brown it thoroughly, breaking it up as it cooks. Sprinkle in your homemade spice mix and stir well so the beef soaks up all that flavor. Once the beef is nicely seasoned, fold in the refried beans and drained black beans—this combo adds creaminess and texture, making the filling hearty and comforting.

Step 4: Assemble Your Enchiladas

Preheat your oven to 350°F (175°C). Warm your tortillas to make them pliable (I usually wrap them in a damp towel and microwave for 30 seconds). Spread a little enchilada sauce in the bottom of your baking dish to prevent sticking. Then, spoon some beef and bean mixture onto each tortilla, sprinkle with cheese, and roll them up tightly. Line them seam-side down in the dish, then pour the remaining sauce over the top and finish with a generous layer of cheese.

Step 5: Bake Until Bubbling and Golden

Bake the enchiladas uncovered for about 20-25 minutes. You want the cheese melted and bubbly with a little golden crust forming on top. Keep an eye near the end so the cheese doesn’t overbrown. When done, let them rest for a few minutes before serving—that way, the sauce settles and you’ll get perfect slices.

How to Serve Beef Enchiladas with Homemade Spice Mix and Rich Enchilada Sauce Recipe

Beef Enchiladas with Homemade Spice Mix and Rich Enchilada Sauce Recipe - Recipe Image

Garnishes

I love topping my enchiladas with fresh chopped cilantro for that pop of green and herbal freshness. A dollop of sour cream or Mexican crema adds a lovely cooling contrast to the spices. If I’m feeling adventurous, a few slices of avocado or pickled jalapeños work wonders too.

Side Dishes

This dish pairs beautifully with simple sides like Mexican rice or a crisp green salad to lighten things up. Sometimes I serve it with corn on the cob or a quick guacamole and chips for a festive touch. Black beans on the side work well if you want more beans, but honestly, these enchiladas are pretty packed with protein already.

Creative Ways to Present

For a special occasion, I’ve layered the beef mixture and sauce in a casserole dish to make a deconstructed enchilada bake, then topped it with crunchy tortilla strips right before serving. Another favorite is building mini enchilada boats in individual ramekins — they’re great for dinner parties and make serving a breeze!

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container and keep well in the fridge for up to 3 days. I find the flavors actually meld overnight, so reheated enchiladas taste even better the next day. Just be sure to cool before refrigerating to keep the texture intact.

Freezing

I’ve frozen these enchiladas cooked and covered tightly with foil, and they reheat wonderfully. Just thaw overnight in the fridge, then bake at 350°F until warmed through. For meal prep, I sometimes freeze assembled but unbaked enchiladas—just add a few extra minutes to the baking time when you cook them later.

Reheating

To reheat, I prefer the oven over the microwave to keep the tortillas from getting soggy. Cover the dish with foil to prevent drying out, and warm at 350°F for about 15-20 minutes until heated through. If you’re in a rush, microwave in short bursts but add a paper towel to soak up excess moisture.

FAQs

Can I make the beef enchiladas vegetarian?

Absolutely! You can replace the ground beef with sautéed veggies like mushrooms, zucchini, and bell peppers, and still keep the beans for protein and texture. Using the same homemade spice mix keeps the flavor bold and satisfying.
What’s the best way to warm tortillas for rolling?

Warming them wrapped in a slightly damp kitchen towel either in the microwave for about 30 seconds or briefly on a dry skillet makes them pliable and less likely to crack when rolling your enchiladas.
Can I use canned enchilada sauce instead of making it from scratch?

Of course you can, especially if you’re short on time. That said, the rich enchilada sauce made from scratch in this recipe offers a fresher and more complex flavor that really elevates the dish.
How spicy is this recipe, and can I adjust the heat?

The spice blend includes cayenne pepper, which you can easily adjust—or omit altogether—for milder heat. Feel free to customize the level to suit your family’s taste buds.
Can I prepare this recipe in advance?

Yes! You can prepare the filling and sauce ahead, assemble the enchiladas, and refrigerate or freeze before baking. This makes it a fantastic option for meal prepping or hosting dinner with minimal last-minute work.

Final Thoughts

This Beef Enchiladas with Homemade Spice Mix and Rich Enchilada Sauce Recipe is one of those dishes that feels like a big, warm hug on a plate. Over the years, it’s become my go-to whenever I want to impress without fuss. I hope you enjoy making it as much as I do—you’ll be amazed at how homemade spice mixes and sauces bring new life to an old favorite. Give it a try and share it with the people you love; good food is always better when shared!