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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 black beans completely dry to prevent excess moisture from making your enchilada filling soggy and less flavorful.
    • Spice Bloom Technique 🌶️
      Toast your dry spices like cumin and paprika in the olive oil for 30-45 seconds before adding meat to intensify their flavor and aromatic profile.
    • Cheese Melting Precision 🧀
      Grate your cheese while it's cold and let it come to room temperature for more even melting and better coverage in the enchiladas.
    • Tortilla Prep Pro 🌯
      Briefly warm tortillas in a dry skillet for 10-15 seconds per side to make them more pliable and prevent cracking during rolling.
    • Sauce Thickness Control 🥄
      Whisk flour into the chicken stock gradually and continuously to prevent lumps and ensure a smooth, silky enchilada sauce.

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    Sunday Table

    Sunday Table

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