Name: Beef Enchiladas with Homemade Spice Mix and 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 all-purpose flour; 2 cups (500 ml) low sodium chicken stock/broth; 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce; 1/4 tsp salt; 1/4 tsp pepper; 1 tbsp olive oil; 2 garlic cloves, minced; 1 onion, finely chopped (~1 cup); 1 lb / 500 g ground beef (mince); 400 g / 14 oz refried beans (1 can); 400 g / 14 oz black beans, drained (1 can); 8 tortillas or burrito wraps; 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty or cheddar); Cilantro/coriander leaves, roughly chopped (optional garnish)

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If you’re craving that perfect Tex-Mex dinner that hits all the right notes—meaty, cheesy, with a little smoky warmth—you’re going to love this Beef Enchiladas with Homemade Spice Mix and Enchilada Sauce Recipe. It’s got that homemade charm without being complicated, and the spice mix makes all the difference. I first tried making my own enchilada sauce and spice blend a few years ago, and honestly, it transformed how I think about store-bought versions—once you taste fresh, there’s no going back.

This Beef Enchiladas with Homemade Spice Mix and Enchilada Sauce Recipe works brilliantly for weeknight dinners or even casual weekend get-togethers. It’s a real crowd-pleaser and reheats beautifully, so you can enjoy the leftovers without any fuss. Trust me, assembling these enchiladas while chatting in the kitchen is one of those fun cooking moments—you’ll want to invite friends over just for an excuse to make it again!

Ingredients You’ll Need

I love how these ingredients come together to create layers of flavor and texture. From the smoky spice mix to the creamy beans and rich beef filling, everything feels balanced and comforting. When shopping, don’t stress too much about exact brands; just grab fresh garlic and onion, and if you can find a good-quality tomato passata, it makes the sauce even silkier.

Onion & Garlic Powder: These pantry staples add depth and mellow sweetness to the spice mix without overpowering.
Cumin Powder: The heart of any Mexican-inspired spice blend—smoky, earthy, and warming.
Paprika: Use smoked paprika if you can for an extra layer of smokiness.
Dried Oregano: Classic in enchilada seasoning, it brings subtle herbal notes.
Cayenne Pepper (optional): Adjust to your spice tolerance—start small and add more if you want a kick.
Olive Oil: Helps build richness in your sauce and sauté your beef perfectly.
Flour: For thickening the enchilada sauce; plain all-purpose works great.
Chicken Stock/Broth: Low sodium is key here, so you control the saltiness in your sauce.
Tomato Passata or Canned Tomato Sauce: Passata gives a fresher, cleaner flavor, but canned sauce is a handy shortcut.
Ground Beef: I prefer lean but not too lean so the filling stays juicy.
Garlic Cloves and Onion: Fresh and finely chopped, these build the base flavor for the beef.
Refried Beans: Adding creaminess and bulk, they make these enchiladas wonderfully filling.
Black Beans: Rinsed and drained to add texture and a nutrition boost.
Tortillas or Burrito Wraps: Flour tortillas work best here for softness and rolling.
Cheese: Monterey Jack or cheddar both melt beautifully and add that irresistible gooey layer.
Cilantro/Coriander Leaves (optional): For a fresh pop of green and that classic Mexican finish.

Variations

One of my favorite things about this Beef Enchiladas with Homemade Spice Mix and Enchilada Sauce Recipe is how easy it is to make your own with swaps or tweaks. Whether you’re making it for picky eaters or want to stretch it with veggies, this recipe adapts well.

Vegetarian Option: I’ve often replaced the beef with a mixture of sautéed mushrooms and additional black beans, and honestly, it still hits the spot. The homemade spice mix still shines!
Spice Level Adjustments: If you like it milder, skip the cayenne or reduce it to 1/2 tsp. I also love doubling it for a friend’s gathering when everyone’s craving heat.
Cheese Choices: Experiment with pepper jack for a spicy twist or even a blend of mozzarella and cheddar if you want extra gooey goodness.
Make it Ahead: You can assemble the enchiladas the night before and refrigerate before baking, which makes busy evenings way easier.

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

Step 1: Prepare the Homemade Spice Mix

Mix together the onion powder, garlic powder, cumin, paprika, dried oregano, and cayenne pepper in a small bowl. This blend is your secret weapon for building that authentic enchilada flavor, so take a moment to smell the spices—it’s always a treat. Set aside while you prep the other components.

Step 2: Make the Enchilada Sauce

Heat the olive oil in a saucepan over medium heat. Whisk in the flour and cook for a minute or two until it turns golden—this step is key to avoid a raw flour taste and help thicken the sauce. Slowly whisk in the chicken stock, making sure there aren’t any lumps. Stir in the tomato passata (or canned tomato sauce) along with salt and pepper. Let it simmer gently for about 10 minutes, stirring occasionally; you’re looking for a smooth, thickened sauce that’s rich with flavor.

Step 3: Cook the Beef Filling

In a large frying pan, heat olive oil over medium heat and sauté the onion and garlic until soft and fragrant—about 5 minutes. Add the ground beef, breaking it up with a spatula. Sprinkle over your homemade spice mix and cook until the beef is browned and cooked through, about 8 minutes. Stir in the refried beans and black beans and let everything meld together for a few minutes over low heat. This filling is where all the flavor builds, so don’t rush it.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a baking dish. Warm the tortillas slightly to make them pliable—this step prevents tearing. Spread a few spoonfuls of beef and bean mixture onto each tortilla, sprinkle some cheese inside, roll them up, and place seam side down in the dish. Once all are nestled in, smother them generously with your homemade enchilada sauce and sprinkle the remaining cheese over the top.

Step 5: Bake and Enjoy

Bake uncovered for about 20 minutes until the cheese is melted and bubbly and the sauce is nicely absorbed into the tortillas. If you want a bit of golden crisp on top, pop it under the broiler for 2-3 minutes but keep a close eye to avoid burning. When it’s done, let it sit for 5 minutes before digging in—it helps all those yummy flavors settle.

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

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

Garnishes

I always top my enchiladas with fresh chopped cilantro—it adds a bright pop of color and freshness that cuts through the richness. A dollop of sour cream or some sliced avocado on the side elevates the creaminess even more. For a little extra zing, sprinkle some diced red onion or pickled jalapeños if you’re feeling bold.

Side Dishes

These enchiladas pair so well with a crisp green salad or simple Mexican street corn (elote) if you want to impress guests. I also love serving them alongside Mexican rice or a light cabbage slaw for a refreshing crunch. Whatever you choose, keep the sides light to balance the richness of the beef and cheese.

Creative Ways to Present

For special occasions, I like to serve individual enchiladas in small ramekins with a drizzle of enchilada sauce artistically swirled on top. Another fun idea is to stack a few rolled enchiladas on a plate “lasagna-style,” layering them with beans, cheese, and sauce in between for a showstopping presentation. It’s a hit whenever I have friends over!

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. My tip is to keep any extra sauce separate if you can—that way, your enchiladas won’t get soggy in storage. When I’ve packed them for lunches, they taste almost as good cold as reheated!

Freezing

I’ve frozen assembled enchiladas before baking by wrapping the dish tightly with foil and plastic wrap; they freeze well for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as usual. Freezing the sauce separately in freezer bags is another idea if you want to swap out fillings later.

Reheating

For reheating, I prefer baking in the oven at 350°F (175°C) for about 15-20 minutes covered with foil to warm through without drying out. If short on time, the microwave works fine—just cover your plate and heat in intervals to avoid overheating the cheese. Either way, a sprinkle of fresh cilantro after reheating brings the flavors right back to life.

FAQs

Can I make the spice mix in advance?

Absolutely! In fact, making the homemade spice mix ahead of time is a great time-saver. Store it in an airtight container in a cool, dry place, and it will stay fresh for several months. Having it ready means you can whip up the Beef Enchiladas with Homemade Spice Mix and Enchilada Sauce Recipe even quicker whenever you want.
What’s the difference between using tomato passata and canned tomato sauce?

Tomato passata is basically sieved tomatoes and tends to have a fresher, slightly sweeter flavor and thicker texture, which makes your enchilada sauce silkier. Canned tomato sauce is often cooked down and seasoned, so it can be saltier or tangier. Either works well, but if you prefer a cleaner tomato taste, go with passata.
Can I use corn tortillas instead of flour?

You can use corn tortillas, but they tend to be less flexible and may tear when rolling. To help, warm them carefully in a dry pan or wrap in a damp towel and microwave briefly before assembling. If you love corn tortillas, it’s totally doable—I just find flour tortillas easier for beginner cooks with this Beef Enchiladas with Homemade Spice Mix and Enchilada Sauce Recipe.
How spicy is this recipe?

The spice level is moderate by default, with the cayenne adding optional heat. You can reduce or omit cayenne pepper for a mild flavor, or double it for a spicier kick. The homemade spice mix lets you tailor the enchiladas exactly how you or your family like it.

Final Thoughts

This Beef Enchiladas with Homemade Spice Mix and Enchilada Sauce Recipe really holds a special place in my heart. It’s one of those dishes that feels like a warm hug after a busy day, yet it’s simple enough to make without stress. I hope you’ll give it a try and make it your own—there’s just something satisfying about rolling up those tortillas and savoring the melty, spicy goodness with friends or family. Once you do, I bet it’ll become a go-to recipe in your kitchen, just like it has in mine.