One-Pan Beef Enchiladas


Slow Cooker Beef Enchiladas Recipe | Episode 1124

Video taken from the channel: Laura in the Kitchen


One-Pot Enchilada Rice

Video taken from the channel: Tasty



Video taken from the channel: RICHARD IN THE KITCHEN


The Best Enchiladas EVER | SAM THE COOKING GUY 4K

Video taken from the channel: SAM THE COOKING GUY


One Pan Stove Top Enchiladas

Video taken from the channel: Isadora Lassance


How to Make Homemade Beef Enchiladas

Video taken from the channel: The Stay At Home Chef


BEEF ENCHILADAS | Easy Enchilada Sauce Recipe | How To Make Cheesy Baked Enchiladas

Video taken from the channel: Simply Mamá Cooks

An easy one-pan meal that uses leftover beef and some of the cans you have stockpiled in your pantry. Ready in less than 20 minutes, this simple enchilada skillet will be a family favorite. As you can see, this isn’t a pretty dish, but it is about as homey, comforting, and delicious as it gets.

Also, it uses pantry staples and leftover meat to make a brand new dish. Using a large saute pan over medium heat, brown the ground beef. When the beef is almost finished cooking add the diced onion. Healthy Enchiladas Juicy ground beef simmered in homemade healthy enchilada sauce with a lot of veggies and tortillas until soft and all ingredients have “married” each other. Then top with cheese until melted and serve with your favorite toppings like avocado, jalapenos, cilantro, lime, green onions and yogurt.

Kids will love their dinner. Start by preparing the rice mix according to the package directions. While the rice is cooking, heat a large skillet over medium heat.

Cook the beef until it’s no longer pink. Drain any excess grease and add the taco seasoning, 1-1/4 cups of the enchilada. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan.

Repeat until pan is filled. Pour extra red sauce over enchiladas. Place one tortilla into the skillet and cover with a spoonful of the sauce mixture. Add another tortilla and repeat the layering until you’ve used all of the ingredients, top with all of the remaining cheddar and cotija cheese.

Bake the casserole for 25. Preheat oven to 350 degrees F (175 degrees C). Step 2 In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef. This easy One-Pan Chicken Enchilada Skillet can be ready in 10 minutes!

Seriously such a tasty Mexican dinner recipe with chicken! Rotisserie chicken is simmered in enchilada sauce and salsa, then sliced tortillas are stirred in. All you need to do is remove the top from the pan, and bake the enchiladas with the foil on top of the pan for about 30-45 minutes.

Then remove the foil, add the cheese, and bake for another 5-10 minutes. Whether you thawed the enchiladas, or. Add the ground beef and chopped onions to the same skillet (salting and peppering to taste) and cooking together until beef is cooked through and the onions are soft.

Add the enchilada sauce and mix together well, then all the tortillas squares back into the pan and stir until combined. Top with your favorite mexican toppings.

List of related literature:

Cook over high heat for about 4 minutes on the first side, then turn over and cook for 3 to 4 minutes on the other side, until cooked through, crisp, and well browned on both sides.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

Carefully turn the quesadillas over and cook on the other side until cooked through and crisp, 2 minutes longer.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Place the Spread other tortilla on top and put the pan over medium heat.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Add the remaining ingredients, including enough water to get the consistency you like, stir to combine, cover, and cook over a medium-low fire until the meat is tender, about 2 hours.

“Justin Wilson's Easy Cookin': 150 Rib-Tickling Recipes for Good Eating” by Justin Wilson
from Justin Wilson’s Easy Cookin’: 150 Rib-Tickling Recipes for Good Eating
by Justin Wilson
Pelican Publishing,

Return the meat to the pan, coat with the sauce, and heat through, 2 to 3 minutes.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

Reduce the heat to medium-low, cover, and simmer until the meat is tender, about 45 minutes.

“The Country Cooking of Ireland” by Colman Andrews, Christopher Hirsheimer, Darina Allen
from The Country Cooking of Ireland
by Colman Andrews, Christopher Hirsheimer, Darina Allen
Chronicle Books LLC, 2012

Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Reduce the heat to low, cover and simmer for 45 minutes, or until the meat is tender, turning occasionally and adding more stock ifnecessary.

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

When it is hot, add the meat and cook over medium-high heat for about 3 minutes on each side.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the meat, if necessary in batches so as not to overcrowd the pan, and brown on all sides, about 8 minutes per batch.

“Encyclopedia of Jewish Food” by Gil Marks
from Encyclopedia of Jewish Food
by Gil Marks
Houghton Mifflin Harcourt, 2010

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • enchiladas are traditionally dipped in a chili sauce before rolling, but it’s easier to sprinkle chili powder on the tortillas after the oil, and roll them chili side out. if you stack them, then both sides get enchilada’d.. Gebhardt’s is the best chili powder, or Mexene..

  • I fry my tortillas, place them on a plate with a papertowel to soak up the grease. Once I make my sauce I place/dip the tortillas one by one into the sauce. Then place the dipped tortilla into my pan and the add cheese and my meat and then roll them up. Adding the tortilla into the ssuce makes the tortilla soft and easier to roll up.

  • I know you want healthy, but for tasty, go 80/20 ground beef, and then get a nice deep brown on it to release the flavor, and then deglaze that with some of that chicken broth simmer it a bit and then return the meat and add a taco packet to it and finish cooking that for about 15 minutes letting that meat stick a little to the pan now and then to further that deep rich flavor. All of this will make that meat taste oh so much better. Your basically making a nice rich taco meat, because why would you not? imo

  • When I make enchiladas with flour tortillas, when they are finished the tortillas always turn into this pasty, almost rubbery wet substance. Not sure why.

  • Looks delicious! I’ve learned so much about cooking from your videos. �� Do you happen to have a recipe for chicken enchiladas with verde sauce?

  • Thank you so much, you’re a living doll. Plus I love to hear you say enchiladas. It’s always amazing to me to hear somebody speak Spanish. It sounds as if they’re staying several letters all at the same time ☺️ ❤️
    I’ve never made enchiladas but it’s one of my favorite things to eat whenever I go out. My mouth is watering right now. I plan on making this this evening. Thanks again hun.
    I have a question about tacos. I’m from Chicago and we used to go out late when I was young LOL and the best restaurants on Clark Street in Chicago would take tacos and they put the meat in them and deep-fried and tire say gosh my mouth’s watering again. Anyway something I do enjoy now that I live in North Carolina is eating tacos from various food trucks I have never ordered them from a restaurant only enchiladas. And chimichangas and chili rellenos. But tacos like from a food truck are served with a wedge of lime and I’m just curious what kind of meat do they use? Have you made a recipe of tacos with the steak that is typically used that I see in food trucks? Not ground beef? Have a beautiful day hun ❤️ be well

  • This is excellent!! I enjoy watching these delicious meals being prepared. You are absolutely Awesome at giving instructions to cook up these meals. Great job!

  • I tried to make the sauce but failed haha it turned out creamy instead of saucy did I cook it too long or something? Haha please help ��

  • why…why are you people using so many bell peppers??? Is it really that great ingredient? I know that it is just my allergy and bad memories talking now… but it instantly makes me turn down every single one of these recipes and never look at it again…yet I always look at another one with high hopes just to be disappointed again

  • Sam I’m a daily watcher. Sometimes rewatch videos twice like this one. Seen the iron skillets. Can you do a tutorial on how you go about cleaning them?

  • I needed to make dinner with ground beef. i found this recipe. I did t have certain ingredients soo i had to improvise
    It waa really goodn
    Thank ypi

  • Made this recipe last night and my family loved it. I did have to substitute some fresh diced jalapeño for the canned peppers as I didn’t have any of those, but it worked out great. I served it with some steamed rice and chili beans! I will definitely make it again. Also loved the enchilada sauce way better than canned. Thank you so much for this great recipe! I just printed it out so I have it as my go-to fave!

  • I actually prefer the lighter colored, sweet red enchi sauce. Do you have a video for this type of sauce? Tyvm great vid. Im actually making your Birria quesa tacos right now!

  • Knorr makes a jarred powered version of their bullion cubes called caldo de pollo. They even have a low-sodium version. They also make it in beef and tomato varieties.

  • New follower here but I am so excited for your cookbook, I can’t wait to make these amazing meals for my family! Thank you for sharing ❤

  • Is there something reflecting green light on your right. Your glasses are black but sometimes side on your right makes me think they are green.

  • I am am a NaNa Who does all the cooking for my grandkids and their family. They are the pickiest eaters ever and they absolutely love this dish! It is a first from the last few years of cooking for them that everyone liked it! THANK YOU!❤️

  • I never grill corn tortillas for enchiladas and they rarely break. Even if they do, the small break is inconsequential after the enchiladas are cooked. If I am heating up corn tortillas to use for soft tacos, I use a small amount of vegetable oil spray. It’s a lot less messy than the method you showed. The Mexican restaurants in my neck of the woods (a state that borders Mexico) all use American cheese. I know this because I order extra shredded cheese on the side when I get fajitas.

  • I decided to do this but my salsa turned out kinda like orange? Idk what i did wrong.
    Ive never tasted red enchiladas so idk if the taste is right.

    Update; i decided to cook this and my husband loved it!! Thank you so much!!!

  • Who says what is authentic? It’s authentically slow cooker beef enchiladas. The food nazis who have forced you to disclaim all your food as inauthentic are nuts. The enchiladas look delicious and I am making them tomorrow. I live in Houston and Texans have been fusioning Tex and Mex since it was not even part of the USA. This is America and our melting pot only requires cheese:)

  • I use taco seasoning and flour chicken broth no knorr suiza flavor. Chile guajillo pasilla boil add into garlic piece blender add to flour sauce

  • Thank you for making these look so easy. I love enchiladas but have always been too intimidated to make them myself. This I can do. Thanks

  • My daughter-in-law fries her tortillas until they are crispy and then when those are all done she simmers them in her enchilada sauce to soften them up again. More trouble but it added a depth of flavor and texture.

  • Ok girl I’ve never tried these but dang I wanna sooo bad. Wish we could get the cheese you used but sadly no not here in New Zealand. Will def look for substitutes. ‘Tfs

  • Y’all need to try this! I made it earlier tonight and OH MY sooooo good, easy to follow as the lady in the video did a great job at all her measurements and explaining!!!! Try it! You won’t be disappointed

  • Way too much cheese! I like adding sauce inside my enchiladas. And I agree, those bullion cubes have too much sodium and msg and I thought this went out in the late 70’s when people were realizing how dangerous msg is for the body ��. Ill look for healthier mexican cooking show. Adios.

  • My tia use to make these for my birthday for many years straight. I never cared for the big party she’d make for me. Her love was more than well felt. At the end my favorite part was knowing she’d make my favorite enchiladas, ever! When she passed nobody really knew how to make them since it wasn’t a house favorite�� I’ve visited many restaurants and they are rarely on the menu. And when they are they are just not “it”. Thanks for your recipe. I’m extremely looking forward to this ��

  • Hello, I made beef enchiladas 2day with homemade green sauce and it came out perfectly thank you have great weekend and a great Labor Day!!!!!!������

  • LOUIS THE DOG WANTS A BITE!!! What a show to hear your dog barking!!

    (Is what I just said “dog racism”?
    Every dog should what a bite of that!! Never mind, now the whole dog community doesn’t like me!!)

  • VERY IMPORTANT: do not follow this recipe if you do not live in America. American chili powder is completely different from the chili powder here in the UK. i followed this recipe and ended up with a pretty horrible tasting sauce because 1/4 cup of UK chili powder will give you a tasteless, incredibly spicy and not to mention smelly mixture. I’d suggest using 1 tablespoon of UK chili powder, along with 2 tablespoons of tomato paste. But everything else in this recipe turned out great! Thanks!

  • She’s so brave for rolling them without an apron! I’m the biggest klutz in the kitchen, I won’t even dream of wearing white around sauces

  • By far the BEST enchiladas I have ever had!!! We used ground turkey instead of beef and added some cheddar cheese to the top. Such a great meal! Thank you for sharing the recipe!

  • Hi, this might sound like a really dumb question but is this dish really hot. I cook at a soup Kitchen and am always looking for things that can feed at least 100 people, and this seems like a good type of meal, 4 or 5 trays could feed a lot of people. However most don’t like hot spices. So I’m kind of hoping it’s not too hot, but if it is, is there a not hot version? Cheers.

  • Thank you for this simple & not drawn out tutorial. Great job & they Look so yummy. Trying this tomorrow now that I have confidence ��

  • My grandma just loves your cooking and she would like to know if you have a recipe for red sauce and a recipe for green chicken enchiladas she remembers boiling green peppers and the jalapeno peppers and seeding them and it used corn tortillas and it was layered and baked thank you and bless be safe

  • oh my goodness, I could eat that whole pan by myself…. in several different servings on several different days… hahaha. That looks super delicious!!!

  • I tried this. It came out ok, but I wasn’t totally satisfied by the end result. Not sure where I went wrong. The red sauce did not come out thick like yours, more on the watery side. I fried the corn tortiias one minute on each side. The corn tortillas kept breaking apart during assembly. I’m thinking they were poor quality. I seemed to have way more beef filling than I needed, so I poured it on top of the enchiladas and added more cheese. I thought this would be easier than your Lasagna recipe, but I had a hard time with. I’m a little disappointed. Thank you for your help.

  • I like your recipe I learned something new this morning Also I like your music have a good day and I’m gonna buy your cook book When it comes out just wanna say Hi Manny from Chicago

  • This is pretty much the exact way I make chicken enchiladas except I usually don’t plan far enough ahead to use a slow cooker so I just cook it in a pan with salsa and then shred it up. I’m gonna have to try this though cause my boyfriend is always asking me to make beef enchiladas

  • If I was her neighbour or a friend of hers, I’d be waiting to be invited ALL THE FREAKING TIME. Maybe even invite myself a few times ����

  • OMG that looks yummy. My dinner is already in the oven though, so I’ll just have to put add this one to the list of things I plan to try! Love your recipes!

  • That looks so good! Going to make this as soon as we’re not snowed in anymore. I loved the pot roast, by the way! My whole family did! Made it in my Dutch oven and am making it again this week. Thank you!

  • Cheese optional, AND CHEDDAR CHEESE?! When in hell has a Mexican ever put cheddar cheese to Mexican food?! That’s terribly Americanized

  • The best enchilada sauce is the sauce from Wahoo’s a found out they do the same canned sauce but blend it with vegetable stock onions and garlic

  • Sam… my wife is Navajo and she’s seriously judging you, she’s laughing while doing it, but she says you’re killing her heritage! Lol overdramatic a bit. OK, she noticed you used too much garlic powder, and you noticed it too. Lol no biggie. But when you said you used flour, she lost it. Enchiladas are only enchiladas when made with corn tortillas, what you made was smothered burritos. Enchiladas can ONLY be made with corn… she also suggested a sunny side up egg. Your dish is traditionally served at breakfast lol. But from a white guy married to a Navajo girl, I feel your pain breh. Carry on… lol

  • I love you and your videos and your food but sometimes you can get irritating when you continually run your pump saying anything for a laugh. You come off as kinda desperate. Sorry to say it. Play to your strength..great food. You don’t need to be cool with the young a grown up with us grown ups.

  • My favorite part of the vid is when she eats!!! Who doesn’t love a good-looking gal that ain’t afraid to EAT!!! I’ve been telling my wife, “we gotta make this!!! It sounds awesome!”
    Looks simple enough, too.

  • We make it different we use chilli powder chilli verde and flour and we make a gravy and we have the beef and the onions and cheese


  • Thanks for the sauce recipe! Never made from scratch! My two variables is 1. I add cheese into meat mixture after it cools to save a rolling step and 2. In another dish I roll the meat in flour tortillas and cover with green sauce to change it t up and everyone really loves it!! Love homemade enchiladas better than restaurants!! Oh also top with cheese, chopped black olives, and pico de gallo ( usually I don’t like black olives) but on enchiladas yum!

  • That looks tasty and all but that is no fucking enchiilada i don’t give a damn that there is Rice in the tittle an enchilada doesn’t have ANY of the ingredients that appeared in the video
    I’d still eat it tho

  • I am making these TODAY! and slapping it over a bed of Mexican rice with some refried beans on the side because I want to eat as many calories as I dream of!

  • I dip both sides of the tortilla in my enchilada mix, and then roll. I ladle whatever is missing. I have a more tomato based sauce

  • Sam please the language man if you can’t stop i will not keep watching. Please my friend your more manly when your not using that fake stuff. Please i really enjoy watching but that language has got to go. God bless you and your family sir. Please don’t let Satan in your program �� ��

  • Everytime you use ground beef, be it for chili or this recipe I never see you drain the fat. Do you do it off camera or does it eventually cook off over the course of 20-30 min?

  • Making them for lunch today….they look so good. Don`t get so worked up with Astro….it`s not that annoying….but just in case, if it fits in the grill, well……

  • 8:02 I think lot of people cheat with Corn Starch. Someone swore to me Tommy’s Burger was the best and their Chili and it was the most gross thing I ever had in my life. Same with Pinks Hot Dogs, it was friggin gross. They definitely loaded too much starch in t.

  • Made this for the family tonight, first time they tried enchiladas. Absolutely FLOORED them! I cut the green chile to half a can and did 1.5 pounds of brisket. Used monterey jack on the kids side, pepper jack on ours. Awesome recipe!

  • These things are amazing. Seriously, if anyone is watching this, wondering if it’s worth the trouble…. It is. Just do it. Sam knows his s #it. So if you make this, and follow the recipe exactly as he says, and you don’t like it, then YOU need help. Seriously, there’s not enough therapy on this planet that can help you… I’m just sayin’… Oh, thanks Sam! Love ya bro!

  • Dude the thick rimed glasses are overly done already. same with that stupid thing under your lip, you’re not 16 years old, act like an adult.

  • I am soo making these for one for two i thought it was me on here all you hear is the truth aka [email protected]$k oh shi! Lol love the videos i can’t stop watching and that bitch at the end was great.!!!!!

  • I’m confused… There’s nothing remotely close to an enchilada here, save perhaps the chili powder and tomatoes… They showed a photo of tacos and a burrito…

  • That canned enchilada sauce is a no no in the Mexican community! You let a Mexican mom catch you using that you’ll never hear the end of it!! Lol Gotta learn how to make the real enchilada sauce! Trust me you’ll love it!
    My mother uses Chile guajillo.

  • So i have searched. there is no real song, this is an original. I have this video on my jazz playlist and basically listen to it on repeat. Someone looking at my history must think i am OBSESSED with enchilada rice. hahaha. the music is so everything though.. love to get ready for the day or night or cook to it.. ahhh

  • Hi, we are a new spanish chanel inspirated by tasty trying to progress on our chanel please follow us to make our dream come true and be able to progress on what we like doing.

  • Saw this yesterday and decided to make it b/c I had all the ingredients mostly. I substituted pinto beans and yellow onions. It still turned out delicious. I love easy vegetarian recipes! A+

  • I stopped using store bought corn tortillas because they always tasted stale compared with the fresh made ones I grew up eating. Those were so good that I used to sprinkle them with a bit of salt, roll them up and eat them as a snack. I miss them. Do you have a recipe for making them? I have seen the flour for making them at the store and I just got a tortilla press. Flour tortillas are good but they turn gooey if used for enchiladas.
    P.S. I like to slice some black olives over enchiladas.

  • so first there was “tavo flavor” everything… now you’re turning “enchilada” into a flavor… No!! it’s not!!! an enchilada is not a flavor!! an enchilada is an enchilada!!!

  • Maybe a good idea is to have one of those mail order/subscriptions in-home chef boxes sponsor you and some of your favorite recipes.

  • Excellent recipe. I`m from Mexico and my mom and me have our own recipes of enchiladas but i will try yours. It`s amazing and it seems so so soooooo delicious.

  • I add more cumin to my sauce; dip the tortillas in the sauce before assembling; add chopped onions and sliced olives to the filling; then they’re perfect!

  • My mom and step dad were in town and it was pouring rain so our plans were altered. instead we spent the day cooking and I got to do the main course so I chose this one. We loved it and the beef was so tender! I would definitely do this recipe again except next time I think I’ll add 1 or two veggies to the crock pot.

  • Laura let me ask you or your viewers when is food authentic? Jitomate is native to Mexico we have eaten them for over 1000’s of years and Italian have only eat them for or 100’s years. So when is it authentic food. Chiles are natve to Mexico, they are not peppers but can you imagine Asian food with out chiles or Italain food without jitomate. What is authentic food?

  • I have made so many of your recipes over the years and they have all turned out amazing! This one looks so good….will definitely be trying ��

  • I’ve been watching your video’s for quite a while now, Thank’s so much you have inspired me, and I have now started my own. Keep up the awesome work!

  • You can say “tortillas” in English, it’s okay. I notice lots of cooks will say only “tortillas” in Spanish but everything else in perfect English. ��

  • Made these for me and my wife this weekend. They were phenomenal. Even had them for breakfast with a fried egg on top. So good. Thank you.

  • What do you mean authentic? You can cook whatever you want! You don’t need to feel weird because it’s not your traditional Italian meals! Love you Lauren!

  • Oh my those look good! Thank you so much for a recipe to make homemade enchilada sauce!!! I have wanted one for a long time. I will make it as you did, but will omit the salt, as my husband and I have to be serious salt watchers. This is one I will make very soon and I know will enjoy. Thank you so much for another great recipe. Hugs to you. Claudia

  • OMG looks soooo DELISH Laura. I am definately going to make this recipe. Thank you sooo much Laura for sharing your delicious recipes. Luv you Laura❤️