Mohamed Shili This delicious enchilada recipe, inspired by Joanna Gaines, is a quick and comforting meal perfect for any night of the week. With a creamy, flavorful sauce and a hearty beef and bean filling, it’s easy to make using common pantry ingredients. Customize it with your favorite toppings and enjoy a restaurant-quality dish at home!
Recipe Ingredients
Spice Mix
- 1 tsp each onion & garlic powder
- 1 tbsp each cumin powder, paprika and dried oregano
- 1/2 – 1 tsp cayenne pepper
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups (500ml) chicken stock / broth , low sodium
- 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts)
- 1/4 tsp each salt and pepper
Beef
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 lb / 500g ground beef
- 400g / 14oz refried beans
- 400g / 14oz black beans, drained Enchiladas
- 8 tortillas
- 1.5 cups (150g) grated melting cheese
- Cilantro/coriander leaves , roughly chopped
How To Make Beef Enchiladas Recipe?
- Prepare the spice mix: Combine all the spice mix ingredients in a small bowl and set aside.
- Make the enchilada sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 tbsp plain flour and whisk to form a paste. Cook for 1 minute while stirring constantly. Gradually add 500ml chicken stock, whisking to prevent lumps, then add 375ml tomato passata, 1/4 tsp salt, 1/4 tsp pepper, and 2 tbsp of the prepared spice mix. Increase heat to medium-high and cook for 3–5 minutes, whisking regularly, until thickened like syrup. Set aside.
- Cook the beef filling: Preheat the oven to 180°C (fan) / 350°F. Heat 1 tbsp olive oil in a large skillet over high heat. Add 2 minced garlic cloves and the chopped onion, cooking for 2 minutes until softened. Add 500g ground beef, cooking for 2–3 minutes while breaking it apart. Add the remaining spice mix and cook until browned. Stir in 400g refried beans, 400g drained black beans, and 60ml / 1/4 cup enchilada sauce. Mix well and cook for 2 minutes, then remove from heat.
- Assemble the enchiladas: Spread a thin layer of enchilada sauce over the base of a baking dish to prevent sticking. Place 2–3 tbsp of the beef filling on the lower third of a tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat with the remaining tortillas and filling. Pour the remaining enchilada sauce evenly over the top and sprinkle with 150g grated cheese.
- Bake the enchiladas: Cover the dish with foil and bake for 10 minutes. Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with freshly chopped cilantro and serve hot.
Recipe Tips:
- Don’t skip the spice mix: The homemade spice mix is what gives this dish its rich and authentic flavor. Pre-mixed spices might save time, but making your own ensures the perfect balance.
- Cook the sauce until thick: The enchilada sauce should be as thick as syrup. If it’s too runny, it will make the tortillas soggy, so take the time to whisk and thicken it properly.
- Warm the tortillas: Warm the tortillas in a dry pan or microwave for a few seconds to make them pliable and prevent them from cracking when rolling.
- Don’t overfill the tortillas: Adding too much filling can cause the enchiladas to break or overflow. Stick to 2–3 tablespoons of filling for easy rolling.
- Cover the dish when baking: Covering with foil during the first bake ensures the enchiladas stay moist and don’t dry out. Remove the foil for the final bake to get a golden, bubbling cheese topping.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover enchiladas cool completely to room temperature. Transfer them to an airtight container or cover the dish tightly with plastic wrap. Store in the refrigerator for up to 3 days.
- Freeze: Allow the enchiladas to cool completely, then wrap them tightly in foil or place them in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Place the enchiladas in a skillet with a lid, add a splash of water or sauce to prevent sticking, cover, and heat on low until warm, about 10 minutes.
Nutrition Facts
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 350mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 5g
- Protein: 25g
Check out More Recipes:
Joanna Gaines Beef Enchiladas
Description
This delicious enchilada recipe, inspired by Joanna Gaines, is a quick and comforting meal perfect for any night of the week. With a creamy, flavorful sauce and a hearty beef and bean filling, it’s easy to make using common pantry ingredients. Customize it with your favorite toppings and enjoy a restaurant-quality dish at home!
Ingredients
Spice Mix
Enchilada Sauce
Beef
Instructions
- Prepare the spice mix: Combine all the spice mix ingredients in a small bowl and set aside.
- Make the enchilada sauce: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 3 tbsp plain flour and whisk to form a paste. Cook for 1 minute while stirring constantly. Gradually add 500ml chicken stock, whisking to prevent lumps, then add 375ml tomato passata, 1/4 tsp salt, 1/4 tsp pepper, and 2 tbsp of the prepared spice mix. Increase heat to medium-high and cook for 3–5 minutes, whisking regularly, until thickened like syrup. Set aside.
- Cook the beef filling: Preheat the oven to 180°C (fan) / 350°F. Heat 1 tbsp olive oil in a large skillet over high heat. Add 2 minced garlic cloves and the chopped onion, cooking for 2 minutes until softened. Add 500g ground beef, cooking for 2–3 minutes while breaking it apart. Add the remaining spice mix and cook until browned. Stir in 400g refried beans, 400g drained black beans, and 60ml / 1/4 cup enchilada sauce. Mix well and cook for 2 minutes, then remove from heat.
- Assemble the enchiladas: Spread a thin layer of enchilada sauce over the base of a baking dish to prevent sticking. Place 2–3 tbsp of the beef filling on the lower third of a tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat with the remaining tortillas and filling. Pour the remaining enchilada sauce evenly over the top and sprinkle with 150g grated cheese.
- Bake the enchiladas: Cover the dish with foil and bake for 10 minutes. Remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with freshly chopped cilantro and serve hot.
Notes
- Don’t skip the spice mix: The homemade spice mix is what gives this dish its rich and authentic flavor. Pre-mixed spices might save time, but making your own ensures the perfect balance.
- Cook the sauce until thick: The enchilada sauce should be as thick as syrup. If it’s too runny, it will make the tortillas soggy, so take the time to whisk and thicken it properly.
- Warm the tortillas: Warm the tortillas in a dry pan or microwave for a few seconds to make them pliable and prevent them from cracking when rolling.
- Don’t overfill the tortillas: Adding too much filling can cause the enchiladas to break or overflow. Stick to 2–3 tablespoons of filling for easy rolling.
- Cover the dish when baking: Covering with foil during the first bake ensures the enchiladas stay moist and don’t dry out. Remove the foil for the final bake to get a golden, bubbling cheese topping.
Joanna Gaines Beef Enchiladas
