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Mexican enchiladas with homemade sauce

Mexican enchiladas with homemade sauce

Course Main Course
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 /4 people
Author Telma Guerreiro | Once Upon a Pan


  • 8 to rtillas
  • Homemade enchiladas sauce - check recipe here
  • 500 minced beef
  • 2 garlic cloves minced
  • 1 onion finely chopped
  • 1 can refried beans
  • 1 can black beans
  • Parsley or coriander chopped
  • Salt & pepper to taste
  • Cheddar cheese grated


  • Preheat oven - 180C
  • Heat oil in a saucepan. Add the garlic and onion and cook for 2 mins.
  • Add the beef and cook for 5 mins breaking it up as you go.
  • Add the remaining spice mix from the sauce recipe and cook for a further 2 mins or until the meat is totally browned.
  • Add the refried beans, black beans and about 1/4 cup of the enchilada sauce.
  • Season with salt and pepper, mix and cook for 2 to 3 mins.
  • Remove from the heat.

Assemble the enchiladas:

  • Smear a bit of sauce on the bottom of a baking tray.
  • Open a tortilla on the kitchen counter. Place the meat filling on the lower third of the tortilla.
  • Roll up and place it in the baking tray, seam side down.
  • Repeat with the remaining tortillas or till you fill the tray.
  • Pour the remaining sauce over the enchiladas.
  • Top with the grated cheese and bake for 10 mins covered with aluminum foil.
  • Remove the foil and cook for a further 10 mins or until the cheese is nicely brown.


Adapted from a recipe found on recipetineats.com