The harmony of meat and cheese topped with the perfect red sauce makes these little babies enchiladas, and that makes me happy.

Two enchiladas just slathered with sauce and cheese and sprinkled with greens. Those limes in the background aren't just for show. Grab one and squeeze it on top!

There’s something absolutely spot on about the combination of meat and cheese all tucked into little tortilla blankets. The harmony of meat and cheese can only be topped with the perfect red sauce that makes these little babies enchiladas.

In a pinch, canned sauce makes for a quick dinner to please, but taking the few extra moments to make a sauce for yourself really goes a long way.

The recipe for the sauce and beef for these enchiladas can be made ahead – and I recommend doing so because I really feel like the flavors come together after some alone time to get to know one another in the fridge.

To be 100% transparent, this didn’t top my go-to recipe for Gringo Enchiladas, (because that recipe is super fat-kid friendly and slathered in all sorts of cheesy goodness) but the next day for lunch I was rolling my eyes back with contentment.

Now, let’s have a fiesta.

Make Ahead Beef Enchiladas | Kita Roberts GirlCarnivore

Tacos may be my happy place, but Enchiladas aren’t far behind. Check out these creations if you’re looking for new enchilada inspired feasts!

If you’ve tried my Make-Ahead Beef Enchiladas Recipe or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

Make Ahead Beef Enchiladas

5 from 1 vote
Prep: 10 minutes
Cook: 1 hour 30 minutes
Resting Time: 5 minutes
Total: 1 hour 45 minutes
Servings: 6
Make Ahead Beef Enchiladas | Kita Roberts GirlCarnivore
Easy make-ahead and freeze beef enchiladas mean you're never more than an hour away from cheesy, saucy taco baked casserole perfection for effortless meals on demand. Meal prep productive weekend, here we come!


  • 3 garlic cloves minced
  • 3 tbs chili powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp sugar
  • 1/4 tsp cinnamon
  • salt
  • 1 1/4 lbs top blade steaks trimmed of fat
  • 1 tbs vegetable oil
  • 2 onions chopped
  • 1 15 oz can tomato sauce
  • 1/2 cup water
  • 2 cups Monterey Jack shredded
  • 1/3 cup fresh cilantro snipped
  • 1/4 cup chopped pickeled jalapenos
  • 2 6" corn tortillas
  • lettuce tomatoes, sour cream, hot sauce for topping


  • In a small bowl, combine the garlic, cili powder, coriander, cumin, sugar, cinnamon and 1 teas salt. Pat the meat dry with paper towels and season with salt.
  • In a braiser or Dutch oven, heat oil over medium-high heat and brown meat on all sides, about 6 minutes. Remove from braiser and set aside.
  • Reduce the heat to medium and add the onion.
  • Cook for 5 minutes, until golden. Stir in the seasoning mixture and cook 1 minute longer. Whisk in the water and tomato sauce.
  • Bring to a boil, add the meat back to the pot and turn to coat. Reduce the heat to a simmer, cover and cook for 1 1/2 hours, until meat is fall apart tender.
  • Remove the beef from the sauce and break into small bite sized pieces.
  • Toss the beef with 1 cup of the cheese, cilantro, and jalapenos. Reserve the sauce in an airtight container. The beef and sauce can be stored for 2 days in the fridge at this point.
  • When ready to serve, preheat the oven to 350 degrees. Spread a bit of sauce over the bottom of a 13×9" baking pan.
  • Spread 1/3 cup of beef filling down the center of each tortilla and roll tightly. Set in the baking sheet, seem side down.
  • Repeat until you have filled all the tortillas. Pour the remaining sauce over top and sprinkle with remaining cheese.
  • Cover with alumium foil and bake until heated through, 20 to 25 minutes. Remove foil and bake until cheese browns, another 5 to 10 minutes.
  • Serve with desired toppings.


From Cook’s Illustrated Make-Ahead Recipes


Serving: 1g | Calories: 194kcal | Carbohydrates: 12g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 654mg | Potassium: 418mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1873IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 2mg
Course: Main Course
Cuisine: American, Latin
Author: Kita Roberts

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Beef Enchiladas topped with a sauce so perfect that you'll want to eat the whole tray.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 1 vote (1 rating without comment)

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  1. Looks like a great recipe. It calls for just 2 tortillas? Is that a typo? How many does this recipe serve?

    Thanks for the post!

  2. Man oh Man, I love enchiladas but usually make chicken ones. Thinking your version is in our near future – great recipe!

  3. I already want these for dinner, and upon seeing the recipe for that sauce I need them even more!