Beef and Bean Enchiladas

5 stars from 1 review

Make Beef and Bean Enchiladas with red and green chile sauces for maximum flavor. Bold, crave-worthy, and on the table in 30 minutes.

Author: Donna Elick

Servings:

Prep Time20

Cook Time10

Total Time30

Ingredients

Red Enchilada Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 can 15 ounces red enchilada sauce (or use our homemade recipe)
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper

Enchilada Filling

1 pound lean ground beef I like 88%
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 can (15 ounces) green chile sauce
1 can (7 ounces) diced green chiles
1 can (15 ounces) pinto beans, drained and rinsed

Assembly

12 –16 corn tortillas 6-inch size, depending on how full you stuff them
8 ounces Colby Jack cheese shredded (about 2 cups)
1 can (4 ounces) black olives, diced
Fresh cilantro chopped (for garnish)
Sour cream for garnish

Instructions

Preheat the Oven: Preheat oven to 400°F. Wrap 12 –16 corn tortillas in aluminum foil and place them in the oven while it preheats (5-8 minutes). This softens them so they don’t crack when rolling.
Brown the Beef: Heat a large skillet over medium-high heat. Add 1 pound lean ground beef, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1 teaspoon onion powder. Cook until browned and crumbly, about 5–6 minutes, breaking it apart with a spatula as it cooks. Transfer the beef to a bowl and set aside (leave any browned bits and juices in the skillet — that’s flavor!).
Make the Red Sauce: In the same skillet, 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes until golden and nutty. Slowly whisk in 1 cup chicken stock until smooth. Stir in 1 can 15 ounces red enchilada sauce (or use our homemade recipe), 1 teaspoon ground coriander, and 1/2 teaspoon fresh ground black pepper. Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes until slightly thickened. (Building the sauce in the beef pan adds tons of flavor from the browned bits!)
Reserve Some Sauce: Scoop out about 1 cup of the sauce and set it aside — this will be used to top the enchiladas later.
Build the Filling: Return the cooked beef to the skillet with the sauce. Stir in 1 can (15 ounces) green chile sauce, 1 can (7 ounces) diced green chiles, and 1 can (15 ounces) pinto beans, drained and rinsed. Cook until heated through, about 3–4 minutes.
Prepare the Baking Dish: Remove tortillas from the oven. Spread 1 cup of the beef mixture across the bottom of a 9x13-inch baking dish.
Fill and Roll the Enchiladas: Place a tortilla on a clean work surface. Spoon about 1/4 cup of the beef mixture down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Top the Enchiladas: Pour the reserved red sauce evenly over the rolled enchiladas. Sprinkle 8 ounces Colby Jack cheese shredded (about 2 cups) on top, then scatter 1 can (4 ounces) black olives, diced.
Bake: Bake uncovered for 7–10 minutes, or until the cheese is fully melted and bubbly.
Garnish and Serve: Remove from the oven. Let sit for 5 minutes to set, then garnish with Sour cream and Fresh cilantro chopped (for garnish). Serve hot and enjoy!

Notes

Make-Ahead Tips: Assemble the enchiladas up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, uncover and add 5–10 minutes to the baking time.

Freezing Tips: Prepare enchiladas up to the baking step. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen covered with foil for 25–30 minutes, then uncover and bake until cheese is bubbly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave (covered) for 1–2 minutes, or bake in a 350°F oven until warmed through.

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