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

{click title to print}

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





Bean & Cheese Enchiladas

  We are trying to stretch our meat supply here a bit, until we know we can buy another side of beef and a pig for the freezer.  Soooo, that means for taco night, instead of 2 pounds of beef for taco meat, I am doing 1 pound of taco meat, and stirring in 1 can of drained and rinsed kidney beans.  Makes it go twice as far!  Also, I am serving everything with Baked Mexican Rice (recipe below) and chips & guacamole on the side, to help fill those little tummy’s up! 

  I have never “gone meatless” but when I saw this recipe on my friend Sarah’s blog, I knew I wanted to give it a shot.  My family didn’t miss it!  Well, that’s not entirely true, Dale did. He wished for some shredded chicken in his bean and cheese enchiladas, but totally understood what I was trying to accomplish and said it was still really good.  Score!

Bean & Cheese Enchiladas

adapted from a recipe by Sarah Seachris

(Click title for easy printable)

Bean & Cheese Enchiladas


  • * * * * * *
  • 16 ounces, weight Container Of Cottage Cheese
  • 15 ounces, weight Black Beans, Drained And Rinsed
  • Kosher Salt and Black Pepper To Taste
  • 6 whole Green Onions, Sliced Or 1/2 Cup Chopped Onion
  • 1-½ cup Shredded Cheese, Divided Use
  • 10 whole Wheat Tortillas
  • * * * * * *
  • 2 teaspoons Garlic Powder
  • 2 Tablespoons Chili Powder, Less If You Don’t Like It HOT
  • 2 teaspoons Kosher Salt
  • 2 Tablespoons White Vinegar
  • 15 ounces, fluid Tomato Sauce
  • 2 cups Chicken Broth

Preheat oven to 350*. Whisk cottage cheese until semi-smooth. (you can use a food processor if you have one) Stir in black beans, onions, 1/2 cup cheese, salt and pepper.
Prepare sauce by whisking together all ingredients in a large flat bowl. Dip each tortilla, one at a time into sauce, then fill with 2-4 Tablespoons of your bean mixture. Roll tightly and place seam side down in a sprayed 9×13 pan until finished. Pour remaining sauce over the top of the enchiladas and sprinkle with cheese.
Cover and bake for 45 minutes. Remove foil and bake 15 minutes longer.

Serve over a bed of Mexican Rice with Guacamole and chips on the side.

  We use brown rice for everything around here, so I am always looking for good recipes using it. This is a great side for your favorite Mexican dishes.

I love that it’s baked, which means no over cooked sticky rice!

Baked Brown Spanish Rice

{click recipe title for easy printable}

Baked Spanish Rice


  • 2-¼ cups Brown Basamati Rice
  • 2 cans (14 Oz Each) Chicken Broth
  • 1 can (10 Oz) Rotel Tomatoes With Chilies, Drained (you Decide How Hot You Want, We Did Original)
  • 1 teaspoon Chili Powder (less If You Don’t Like Heat)
  • 1 teaspoon Cumin

Preheat oven to 350F. Combine all ingredients in a 2 quart oven safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender. Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve.

Serve Enchiladas over a bed of this delicious rice!

Bean & Chz Ench (1)



Shared with The Ultimate Beans & Rice Linky Party

Smothered Mexican Chicken Roll ups, Baked Brown Spanish Rice & Butterfinger Cake

  It’s not very often I try to tackle 3 new recipes all in one meal, and it’s REALLY rare for us to love all 3 of them!!!!  But it happened!

  So, without further ado, I give you the Mexican supper of your dreams……Ole’!  And yum!  🙂

Smothered Mexican Chicken Roll Ups


  • 12 Chicken strips, pounded thin
  • 4 ounces Cream Cheese, softened
  • 16 oz. Salsa Verde (Green salsa made with tomatillas), divided
  • 1/2 bunch Cilantro, snipped
  • 1 teaspoon Cumin
  • ½ teaspoons Garlic Powder
  • 3 ounces Fresh Spinach
  • 3 ounces Pepper Jack Cheese, Shredded
  • 6 ounces shredded Mexican cheese
  • 6 ounces Tortilla Chips, Crushed

Flatten out the chicken to about 1/4″ thickness.

001Blend together the cream cheese, half the salsa, cilantro, cumin and garlic powder to form a sauce.

Spread sauce across each breast. 002

Top with both cheeses and a single layer of spinach.


Roll closed and place in a 9×13 baking dish, seam side down.  Repeat until all 12 chicken roll ups are in place.  Pour remaining half jar of Salsa verde over the chicken and cover in crushed tortilla chips.

Bake at 350ºF covered for 1 hour or until chicken is cooked through.



Baked Brown Spanish Rice


2 1/4 cups brown basamati rice

2 cans chicken broth

1 can rotel tomatoes with chilies, drained (you decide how hot you want, we did original)

1 tsp. chili powder (less if you don’t like heat)

1 tsp. cumin

Preheat oven to 350*.  Combine all ingredients in a 2 Qt. oven safe baking dish.  Stir well.  Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.  Let sit for 10 minutes out of the oven.  Salt and pepper to taste.  Fluff with a fork and serve with Smothered Chicken Roll Ups.


Time for dessert!  You have probably heard of Health Bar Cake that uses German chocolate cake mix, gooey stuff and of course, crushed Heath bars.  Mmmm, one of our favorites!  This is the Butterfinger version, just as yummy and so easy too!

Butterfinger Cake


Yellow, white or french vanilla cake mix

1 can sweetened condensed milk

1 jar caramel topping

4 whole Butterfinger candy bars

Small cool whip

Bake the cake mix according to the package direction.  While hot, poke holes all over the cake.  Pour can of sweetened condensed milk and caramel over hot cake.  Crush up 3 Butterfingers and spread on top of gooey layer.  Allow to cool and refrigerate.  Once cooled completely, top with cool whip and last Butterfinger, crushed.  Serve cold. 

Eat within 3 days as it gets soggy otherwise!


  I still can’t believe we were 3 for 3 with new recipe “Keepers”! My odds aren’t usually that good.

Try ‘em and let me know what your family thinks……..

Happy Cooking & Baking!