Homemade Beef & Cheese Enchiladas

I know everyone knows how to make Beef and Cheese Enchiladas, but I had to share this recipe, because this is by FAR my favorite enchilada sauce recipe! 

Forget buying Enchilada sauce, after you taste homemade and see how easy it is to make, there will be no reason to buy that metallic-tasting canned stuff EVER AGAIN!!!

Homemade Beef & Cheese Enchiladas

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Beef & Chz enchiladas text


  • 2 pounds Beef
  • 2 whole Medium Onions, Finely Chopped
  • 1 teaspoon Each, Salt And Pepper
  • 2 bags Mexican Cheese Shreds, 6 Cups Total
  • 2 cans (15 Ounces Each) Tomato Sauce
  • 2 cans (14 Oz Each) Chicken Broth
  • ¾ cups Oil
  • 6 Tablespoons Flour
  • 6 Tablespoons Chili Powder
  • 1-½ teaspoon Cumin
  • 1-½ teaspoon Garlic Powder
  • 1-½ teaspoon Onion Salt
  • 1 teaspoon Salt
  • 24 whole Tortillas (white Or Wheat Depending On Your Preference)

Brown 2 pounds of hamburger with chopped onions, salt and pepper. Drain and set aside. In a LARGE family skillet or nice sized stock pot, heat oil to medium heat, then whisk in flour and chili powder. Continue to whisk until lightly browned. Add tomato sauce, chicken broth and all remaining seasonings. Stir until smooth, continuing to stir until slightly thickened, about 10 minutes.
Spray 2 – 9×13 pyrex baking dishes and set up assembly line style: Tortillas, sauce, beef and cheese. Dip a tortilla in the enchilada sauce, allowing excess to drip off back into the skillet. Lay on a plate for filling with 3 or so tablespoons of meat and a small handful of cheese. Roll tight and lay in baking dish. Repeat until all 24 tortillas have been filled. Scrape remaining sauce over both pans of enchiladas and top with remaining shredded cheese.
Bake at 350* for 30 minutes each, or freeze the second pan for another day.

*This recipe makes 24 enchiladas and about 8 cups of enchilada sauce.

We served ours with:

Baked Brown Spanish Rice



7 Layer Tostada Dip




Amazing 7 Layer Dip

I had planned to share Broccoli and Cheese Twice Baked Potatoes today, but guess what? I started getting comments on it the 15th, which totally made me scratch my head since I hadn’t posted it yet….had I?! I was shocked to realize it already got posted on a random Saturday at the beginning of September.   WHAT?! I never post on weekends.  And why is it just NOW getting comments?!?!?!?!  All I can figure is it was a scheduling mix up and I didn’t even notice it in time to quick pull it.  I hate when I do brainless stuff like that!   So here is the link: Broccoli and Cheese Twice Baked Potatoes go check ’em out, they are really yummy and perfect for fall! 

Moving on….

  I know this isn’t my first rodeo, but it seriously still AMAZES me when a 1-year-old little boy brings a little truck to the desk, rolls it back and forth and knows to make a “RRrrrrr-rrrrrr” noise. (with voice going up and down like gears shifting)  I’m telling you, this stuff is HARD WIRED into them! Sorta like stretching and tooting each morning!  🙂

Check out this little cutie….

    On to my FAVORITE dip:

  Oh man, I LIVED on this stuff when I was pregnant and super nauseous!  It sounded good when nothing else did.  I also loved it after baby was born, I’d make a batch of this and eat on it all week.  Usually while I nursed, again.  It had the protein, veggies and healthy fat we both needed, plus, I could eat it one-handed and not bloop on my sweet baby. It was a WIN WIN WIN! 🙂


Amazing 7 Layer Dip


  • 16 ounces, weight Refried Beans (+ 1/2 A Cup Of Salsa)
  • 3 whole Avocados (+lime Juice And Salt To Taste)
  • 8 ounces, weight Sour Cream (+1/2 Packet Of Taco Seasoning)
  • 2 cups Shredded Mexican Fiesta Cheese
  • 2 ounces Alfalfa Sprouts
  • Grape tomatoes 
  • Chips

Season 8 oz of sour cream with 1/2 a packet of taco seasoning, stirring well. Let sit in the fridge a while for flavors to meld.
Open canned refried beans, stirring in 1/2 cup or more of your favorite salsa, to make a softer, more dippable texture.
Spread into a 9×13 Pyrex dish.
Cube and mash avocados, stir in salt and lime juice to taste.
Spread on top of bean layer.
Next, spread seasoned sour cream, followed by shredded cheese, alfalfa sprouts then tomatoes on top.
Can be served immediately or covered and refrigerated for the next day.

Serve with your favorite chip.

This is SOOOOO flavorful, healthy and good! I was hesitant to do the sprouts on top, but seriously, you have to try it! They are really good, soo good for you, and taste a bit like lettuce I think.