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Spicy Chipotle Beef Enchiladas

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 4 2 enchiladas per serving

Equipment

  • Large skillet For browning the ground beef and sautéing aromatics.
  • Medium saucepan To make the chipotle enchilada sauce.
  • 9x13-inch baking dish Ideal for a layered beef enchiladas casserole.
  • Cheese Grater (if not using pre-shredded cheese)
  • Blender or immersion blender (optional, for smoothing the sauce)
  • Foil for covering while baking

Ingredients
  

For the beef filling

  • 1 lb ground beef or substitute with shredded beef or steak for variations like shredded beef enchiladas or a steak enchiladas recipe
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 2 chipotle peppers in adobo sauce finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • Salt and black pepper to taste
  • 1 cup canned black beans drained and rinsed (optional, for beef and bean enchiladas)
  • 1 cup shredded cheddar or Monterey Jack cheese

For the sauce

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 chipotle pepper in adobo sauce blended or minced
  • 1 tsp garlic powder
  • Salt to taste

For assembly

  • 8 flour tortillas 8-inch
  • 2 cups shredded cheese Mexican blend or Monterey Jack
  • Fresh cilantro chopped (for garnish)
  • Sour cream or sliced avocado for serving optional

Instructions
 

Make the Filling

  1. Heat a large skillet over medium-high heat. Add ground beef and cook until browned, about 5–6 minutes. Drain excess grease. Add onion and garlic; sauté 2–3 minutes until softened. Stir in chopped chipotles, cumin, paprika, chili powder, salt, and pepper. Add black beans if using. Cook another 2–3 minutes. Stir in 1 cup of shredded cheese and remove from heat.
    ground beef in the process of browning

Prepare the Sauce

  1. In a saucepan, heat oil over medium heat. Whisk in flour and cook for 1 minute. Gradually add beef broth, whisking constantly. Stir in tomato paste, minced chipotle, garlic powder, and salt. Simmer for 5–7 minutes until slightly thickened. Taste and adjust seasoning.

Assemble the Enchiladas

  1. Preheat oven to 375°F. Lightly grease your baking dish. Spread ½ cup of sauce on the bottom. Fill each tortilla with 2–3 tablespoons of beef filling, roll tightly, and place seam-side down in the dish. Once all are assembled, pour remaining sauce evenly on top. Sprinkle with the remaining 2 cups of cheese.

Bake

  1. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes until cheese is bubbly and golden.

Serve

  1. Garnish with chopped cilantro. Serve with sour cream, avocado slices, or a side of Mexican rice for a full meal.