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    Sunday Table
    Sunday TableVerified

    February 3, 2026

    Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour! 

    Beef Enchiladas
    Beef Enchiladas
    Beef Enchiladas
    Beef Enchiladas
    Beef Enchiladas cover
    From the Cook
    From the Cook
    From the Cook
    From the Cook
    1/5

    Beef Enchiladas

    By
    Sunday Table
    Sunday TableVerified

    Ingredients

    0 allergens identified

    Instructions

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    Instructions

    1
    |
    Mix together Spice Mix ingredients. Set aside.

    Enchilada Sauce

    1
    |
    Enchilada Sauce
    2
    |
    Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
    3
    |
    Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
    4
    |
    Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk
    5
    |
    Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

    Filling

    1
    |
    Filling
    2
    |
    Preheat oven to 180C/350F.
    3
    |
    Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
    4
    |
    Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
    5
    |
    Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).

    Enchiladas

    1
    |
    Enchiladas
    2
    |
    Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
    3
    |
    Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
    4
    |
    Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

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    Tips & Tricks (5)

    • Bean Moisture Magic 💧
      Drain and pat the black beans completely dry to prevent excess moisture from making your enchilada filling soggy and preventing proper binding.
    • Spice Layer Technique 🌶️
      Toast your dry spices in the pan for 30-45 seconds before adding meat to unlock deeper, more complex flavor profiles in your enchilada filling.
    • Tortilla Softening Hack 🫓
      Briefly warm tortillas in a skillet with a touch of oil before filling to prevent cracking and make them more pliable for rolling.
    • Cheese Melting Mastery 🧀
      Mix different cheese types like Monterey Jack and cheddar for a more complex, rich melting texture that provides both stretch and flavor depth.
    • Sauce Consistency Control 🥄
      Whisk flour into your sauce gradually and continuously to prevent lumps, creating a smooth, silky enchilada sauce with perfect thickness.

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    Sunday Table

    Sunday Table

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