Joanna Gaines’ Beef Enchiladas are drenched in a homemade Enchilada Sauce and have a filling that is particularly flavorful and saucy. The secret to saving time when making enchiladas is to use the same enchilada spice mix for the sauce as well as the filling.
Try More Joanna Gaines Recipes:
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- Joanna Gaines Chicken Street Tacos
Why You’ll Love This Joanna Gaines Beef Enchiladas
- A straightforward, easy-to-make, homemade enchilada sauce that is FAR, FAR superior to any that can be purchased in a store;
- A flavorful beef and bean filling that is prepared by combining ground beef (mince), a significant amount of Tex-Mex spices, refried beans, and black beans. Overload of beans? In no uncertain terms! So that we can have great, huge, plump enchiladas, the refried beans provide bulk to the filling while also maintaining its nice, juicy consistency.
What Are Beef Enchiladas Made Of?
Enchiladas with Carne de Res are a traditional Mexican dish that are made by rolling a corn tortilla around a filling and then covering it in a flavorful sauce. It is possible to stuff enchiladas with a wide variety of items, such as meats, cheese, beans, potatoes, veggies, or even mixtures of these.
Joanna Gaines Beef Enchiladas Ingredients
- Beef. For this dish, I usually use organic lean ground beef. In contrast, cooked chopped or shredded beef (like shredded beef barbacoa) can also work well in this recipe if you chance to have any on hand.
- Garlic With Onion. To add flavor to the filling, we’ll soften them in a sauté pan.
- Canned green chiles, diced. I usually add a small can of diced green chilies to the filling. To increase the heat even more, dice a jalapeo and sauté it with the onion.
- Beans. To up the protein content of the filling, I like to include beans, and pinto beans or black beans are my go-to for these enchiladas. However, you may also use chickpeas, lentils, or white beans instead.
- Tortillas. Flour tortillas, which are more typically used in Tex-Mex and American-style enchiladas, are much easier to roll than corn tortillas, which are traditionally used in Mexican-style enchiladas. However, feel free to use whichever tortillas you like best.
- Cheese. To top these enchiladas, I usually use Pepper Jack or a Mexican-style blend of shredded cheese, but you may use any kind of cheese you choose.
- The seasonings included cumin, kosher salt, and freshly cracked black pepper. These will be our foundational flavors for the meat filling; the enchilada sauce will provide even more depth.
- Toppings. In my opinion, the more toppings the better when it comes to enchiladas. This recipe would benefit with the addition of fresh cilantro, avocado slices, diced red onion (or quick pickled red onions), radishes, fresh or pickled jalapeos, sour cream, Mexican crema, and/or additional cheese.
- Finally, the enchilada sauce. You may use any enchilada sauce you choose for this recipe, but my favorite is homemade. It’s simple to make and won’t take long to simmer on the stove while the rest of the enchiladas are being made. It’s easy to make at home using common pantry items, and it’s light years ahead of anything you’d find in a can at the supermarket.
How To Make Joanna Gaines Beef Enchiladas
- Make the sauce for the enchiladas. The enchilada sauce should be made per the recipe’s directions.
- Filling with ground meat; sauté. Largely oil a sauté skillet and place it over medium heat. For 3 minutes, while stirring occasionally, sauté the onion and garlic.
- Add the ground beef and cumin and simmer, breaking it up with a wooden spoon, for 5 minutes, or until browned. Toss the beans and green chilies together and stir to mix. Add some salt and pepper to taste to the mix.
- Prepare the oven and baking dish. Prepare oven temperature to 350F (180C). To begin, coat the bottom of a 9-by-13-inch baking dish with 1/2 cup of the enchilada sauce.
- Complete the enchilada assembly. Set up an assembly line with the tortillas, sauce, filling, and cheese for the enchiladas. Arrange a tortilla on a flat surface and cover it with two teaspoons of the sauce.
- Spoon some of the beef filling down the middle of the tortilla and top with a third of the shredded cheese. Tuck the ends of the tortilla in, then transfer the rolled tortilla to the baking dish.
- Complete the remaining enchilada assembly. Top the enchiladas with the remaining sauce and any additional cheese you may have.
- Bake. Cover with foil and bake for 20 minutes, or until the enchiladas are bubbling and the tortillas are golden and crisp. Toss the dish onto a cooling rack.
- Serve. Hot enchiladas, topped with all your favorites, should be served as soon as possible.
- Give your beef enchiladas a southwestern twist by substituting ground chicken or turkey for the beef. Red enchilada sauce is made with garlic, onion, oregano, basil, cumin, and ancho powder, while green enchilada sauce is spicier with roasted green chiles and tomatillos.
- Serve the enchiladas with a variety of salsas, cilantro, tomatoes, green onions, and avocado.
Enchiladas Recipe Variations
Get creative with your beef enchiladas by trying different variations of Joanna Gaines’ recipe. Incorporate different types of meat such as chicken or pork, add a variety of vegetables such as bell peppers or zucchini, or experiment with different types of sauces like red or green enchilada sauce.
What To Serve With Joanna Gaines Beef Enchiladas?
The perfect side dish to Joanna Gaines’ Beef Enchiladas is a fresh, flavorful Mexican-style salad. This salad can be made with a combination of lettuce, tomatoes, onions, cilantro, and avocado, and dressed with a lime juice and olive oil vinaigrette. This light and healthy salad is the perfect complement to the hearty and comforting enchiladas.
How To Store Joanna Gaines Beef Enchiladas?
In The Fridge: You can store any leftover beef enchilada in the refrigerator for up to five days if there are any. It is possible to keep the baking dish and the beef enchiladas fresh by storing them in an airtight container or wrapping them in saran wrap.
In The Freezer:
How To Reheat Joanna Gaines Beef Enchiladas?
In The Oven: To reheat, let the frozen food thaw in the refrigerator overnight. After wrapping the beef enchiladas in foil, place them in an oven preheated to 350 degrees for 25 minutes. The foil should be removed before continuing the baking process until the top is well browned.
In The Microwave: Reheating individual servings or smaller portions in the microwave is a time-saving and convenient option. In most cases, all that is required of you is to place your serving of beef enchiladas in a dish that is safe for the microwave and heat it in the microwave for approximately four to seven minutes, or until it is hot throughout.
How To Make Beef Enchiladas Ahead ?
If you would like to prepare these enchiladas in advance, you can do so by following the instructions up to and including Step 4. After that, tightly cover the baking dish, and place it in the refrigerator for up to two days. Follow the specific baking instructions.
The secret to making great enchiladas is to use fresh ingredients, a flavorful sauce, and layer the ingredients correctly. Using quality ingredients such as freshly cooked chicken, crunchy vegetables, and a homemade enchilada sauce will make your enchiladas stand out.
When layering the ingredients, start with a layer of tortillas, then add the filling, top with cheese, more tortillas and the sauce. Bake until the cheese is melted and the enchiladas are bubbly.
How Do You Prevent Enchiladas From Getting Soggy?
To prevent enchiladas from getting soggy, use freshly-made tortillas, add a layer of cheese between the tortillas and filling, and bake the enchiladas in a shallow baking dish.
What Cheese Is Best For Enchiladas
For beef Mexican enchiladas, the best cheese to use is a combination of Monterey Jack and cheddar. These two cheeses combine to form a creamy, delicious layer that can be used to top off any beef Mexican enchilada dish. Monterey Jack has a mild flavor that won’t overpower the beef, while cheddar adds a sharp and salty flavor that brings out the flavor of the beef.
Are Enchiladas Better With Corn Or Flour Tortillas
It depends on personal preference, but many people prefer corn tortillas for enchiladas because they are thicker and sturdier than flour tortillas, providing a better texture for the dish. Additionally, corn tortillas are gluten-free, making them a healthier alternative to flour tortillas.
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Joanna Gaines Beef Enchiladas Nutrition Facts
- Calories 287
- Total Fat 12g
- Saturated Fat 5g
- Cholesterol 33mg
- Sodium 624mg
- Potassium 158mg
- Total Carbohydrate 30g
- Dietary Fiber 2.2g
- Sugars 2.4g
- Protein 14g
- Amount Per Serving
- Calories 287
- Calories from Fat 108
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 5g25%
- Trans Fat 0.3g
- Cholesterol 33mg11%
- Sodium 624mg26%
- Potassium 158mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 2.2g9%
- Sugars 2.4g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.