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This Cheesy Beef Enchiladas recipe will be a firm favourite with the whole family. It’s budget-friendly, healthy, easy to make and so delicious.

This Chilli Beef Enchiladas Recipe is the ultimate all-in-one delicious midweek meal

What is not to love about this tasty Chilli Beef Enchiladas Recipe? Rolled tortillas packed full with delicious chilli, topped with cheese and baked in the oven for a simple but oh-so-good family dinner.

It contains hidden veggies that no-one will even realise they’re eating, and you get to introduce the kids to some new flavours along the way. Plus it’s made with minced beef and other great value ingredients.

You’ll love this recipe because:

✅ A new mince beef recipe for the weekly meal plan

✅ Cheap, easy and soooo tasty

Make ahead for the freezer for extra busy evenings

Prepare ahead for your family dinner with this delicious Chilli Beef Enchiladas recipe


⭐️ This is a Mexican-inspired dish. It’s not authentic Mexican cuisine, which usually includes a red sauce made with a roux (flour and stock or fats), plus spices or roasted peppers, blended. This is my own humble take on these flavours, having enjoyed lots of enchiladas. For a more authentic recipe and to learn more, you could visit: My Latina Table.

⭐️ I use tomato-based sauce because it’s easy for midweek, plus it adds to the vegetable and nutrient count, which you know I’m always on the look-out for.

⭐️ I often double this recipe and make one extra for the freezer. Prepare to the end of step 7 and then cover and freeze. Then when you want to eat, allow to defrost and bake in the oven as normal. Check it’s hot through before serving.


Do the Beef Enchiladas freeze well?

Yes, but the tortilla wraps can go a little bit softer than when cooking immediately. I am more than fine with that considering the time I’m saving, but if it bothers you, just freeze the chilli sauce/filling and assemble the tortillas from fresh on the day you serve again.

Does it matter what kind of wraps I use?

No, you can use whichever kind you prefer in your family: wholemeal, etc. I like corn tortillas as I think they go really well with the flavours and taste slightly more like the real thing.

What should I serve the enchiladas with?

If you like to double up on your carbs now and then (like me), then you could go for homemade wedges or a rice salad. If not, how about a green salad or coleslaw? You can also use the chilli beef sauce for another day and another recipe altogether to give you a variation. Instead, serve with rice, pitta breads or as a pasta sauce.

Is this too spicy for children?

I would say this recipe had a low to moderate spiciness – just a nice warm heat, which is OK for children but it does depend on their tastes. Leave out the chilli flakes if you’d rather keep it mild. On the flip side, if you want more spice, add one or two deseeded and chopped red chillies while frying your onion and garlic.

My wraps are soggy what’s going on?!

In traditional enchilada recipes the wraps are pan fried on each side in a little hot oil to keep them crisp when sitting next to the sauce. Feel free to try that method next time if the wraps are too soft.

A Chilli Beef Enchilada Recipe for the whole family to enjoy

Fancy more Mexican-inspired recipes?

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

4.94 from 30 votes

Beef Enchiladas {Easy Cheesy Recipe!}

This family-friendly Chilli Beef Enchiladas recipe is the ultimate all-in-one delicious midweek meal that everyone will love. So much flavour!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 Servings


  • 400 g Minced beef, I used 5% fat
  • 1 Medium Onions, Peeled and chopped
  • 2 Cloves Garlic, Peeled and chopped, or frozen ready prepared
  • 1.5 tsp Paprika
  • 1.5 tsp Ground cumin
  • 1.5 tsp Dried oregano
  • 0.5 tsp Dried chilli flakes
  • 700 g Passata
  • 2 Peppers, Deseeded and chopped into small cubes
  • 240 g Canned kidney beans, 1 Can, drained and rinsed
  • Salt and freshly ground black pepper
  • 8 Small soft tortilla wraps
  • 100 g Cheese, Grated

To serve, optional:

  • Spring onions, Chopped
  • Red chillies, Chopped
  • Avocado, Chopped
  • Natural yoghurt


  • Preheat the oven to 180C fan (200c conventional). 
  • Heat the olive oil in a large saucepan and add the minced beef. Cook for about 5 minutes until the beef has browned.
  • Add the onions, garlic, paprika, cumin, oregano and chilli. Cook for about 5 minutes on a low heat until and the onions are almost cooked through, coloured and fragrant.
  • Pour in 500g of the passata, add the kidney beans and peppers, and turn up the heat to medium. Put a lid on the pan and cook for a further 15 minutes. (You may need to add a splash of water as it cooks if it's getting too thick, but you don't want it to be too wet.)
  • Lay the tortillas out and share the mixture evenly between them. Put half of the remaining passata on the base of a baking dish and spread out.
  • Roll each tortilla up and place on top of the thin layer of sauce, being sure that the open end is at the bottom, so the weight of the tortilla keeps them shut.
  • Spoon the remaining passata over the top and sprinkle on the cheese.
  • Bake for about 15 - 20 minutes until the inside of the enchiladas is hot and the cheese has melted.


I find a mixture of Red Leicester and Mozzarella gives the best cheesiness and also looks good.
To make Spicy Beef Enchiladas add one or two (depending on taste) deseeded and chopped red chillies when frying you onion and garlic. 
This freezes really well for an even quicker meal on busy evenings. Just cover well and freeze before baking. The tortilla wraps can go a little bit softer, so to avoid this  just freeze the sauce/filling and then assemble the defrosted filling with fresh wraps on the day you want to serve them.


Calories: 426kcalCarbohydrates: 32gProtein: 33gFat: 19gSaturated Fat: 9gCholesterol: 91mgSodium: 435mgPotassium: 1479mgFiber: 8gSugar: 12gVitamin A: 2650IUVitamin C: 60.9mgCalcium: 273mgIron: 7.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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  1. 5 stars
    Made the beef enchiladas tonight and it was delicious. Thank you very much.

    Could we have more slow cooker recipes please.

    Thank you.

  2. 5 stars
    I made this last night. It was absolutely scrumptious. It will now be a go to recipe for the cold nights ahead.

  3. 5 stars
    Made this tonight ! Amazing – thumbs up from all the family! I boiled the chicken (first time I’ve done this) and it was perfect and not dry 😉 Thank you for sharing x