Discover a bold twist on traditional Mexican enchiladas that will delight your taste buds. Tender ground beef seasoned with warm spices is wrapped in soft flour tortillas, then smothered in a vibrant, rich red sauce that offers a perfect balance of tang and heat. What makes this dish truly unforgettable is the unexpected addition of a creamy, spicy peanut sauce, introducing a luscious nutty dimension that harmonizes beautifully with the savory filling.
This satisfying meal is perfect for dinner gatherings or a comforting weeknight dinner. With layers of flavor, melty cheese, and fresh herbs to garnish, these enchiladas bring excitement to your table and are sure to become a new favorite.
- Combines classic enchilada flavors with a unique, creamy peanut sauce twist for extra depth.
- Uses simple, wholesome ingredients easily found in any pantry or market.
- Perfectly balanced spice levels that can be adjusted to suit your taste.
- Great make-ahead meal that tastes just as fantastic reheated.
Ingredients
- Ground Beef (500 g / 1 lb): Lean ground beef provides the hearty protein and rich flavor base for the enchilada filling.
- Small Onion: Finely chopped to add sweetness and texture to the meat mixture.
- Garlic Cloves (2–3): Minced fresh garlic enhances the savory depth with its aromatic punch.
- Ground Cumin: Adds warm, earthy notes essential for authentic Mexican flavor.
- Chili Powder: Provides gentle heat and smoky undertones to the filling and red sauce.
- Salt and Black Pepper: To season the beef and sauces, balancing all the flavors.
- Shredded Cheese (1 cup): Choose cheddar, Monterey Jack, or a blend for melty, creamy texture inside and on top.
- Oil (2 tbsp): Used to sauté onions and develop the rich red sauce.
- Tomato Paste (2 tbsp): Concentrated tomato flavor intensifies the red sauce’s richness.
- Crushed Tomatoes (1 can, 400 g / 14 oz): Forms the base of the vibrant, tangy red sauce.
- Beef or Chicken Broth (1 cup): Adds depth of flavor and helps create a luscious sauce consistency.
- Paprika (1/2 tsp): Contributes mild sweetness and subtle smoky flavor to the sauce.
- Creamy Peanut Butter (1/2 cup): Creates a velvety, nutty, and slightly sweet backdrop for the spicy peanut sauce.
- Sriracha or Hot Sauce (2–3 tbsp): Brings the heat and vibrant spice to the peanut sauce.
- Soy Sauce (2 tbsp): Adds umami and saltiness, balancing the sweetness and spice.
- Lime Juice (1–2 tbsp): Provides refreshing acidity to brighten the peanut sauce flavors.
- Honey or Brown Sugar (1–2 tbsp): Sweetens the peanut sauce for balanced spice and richness.
- Flour Tortillas (8–10): Soft wraps to hold the savory filling and toppings.
- Optional Toppings: Fresh chopped cilantro, sliced green onions, extra cheese for garnish and added flavor.
Instructions
- Cook the Ground Beef Filling
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Begin by heating a skillet over medium heat, then add the ground beef along with the finely chopped onion. Brown the meat thoroughly until no pink remains and the onion turns translucent, which softens its flavor. Stir in the minced garlic, ground cumin, chili powder, salt, and pepper, allowing these spices to infuse the beef mixture for 2 to 3 minutes. This step builds the savory foundation of the filling with a perfect blend of seasoning.
- Prepare the Rich Red Sauce
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In a separate saucepan, heat oil over medium heat and gently sauté another small chopped onion until soft and fragrant. Add minced garlic and cook for about 30 seconds to release its aroma without burning. Incorporate tomato paste and stir briefly to caramelize, enriching the sauce’s natural sweetness. Pour in crushed tomatoes and broth, then season with chili powder, paprika, salt, and pepper. Simmer the sauce for 10 to 12 minutes until it thickens slightly, concentrating the flavors into a luscious coating.
- Whisk Together the Spicy Peanut Sauce
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Combine creamy peanut butter, sriracha (or your preferred hot sauce), soy sauce, lime juice, and honey or brown sugar in a bowl. Whisk vigorously until the mixture becomes smooth and creamy. Gradually add warm water to thin the sauce to your desired consistency. This sauce adds a unique creamy heat that complements the savory enchiladas perfectly.
- Assemble the Enchiladas
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Preheat your oven to 190°C (375°F). Begin by spreading a thin layer of the red sauce on the bottom of a baking dish, preventing sticking and adding extra flavor. Next, spoon the cooked ground beef filling and sprinkle cheese onto each flour tortilla. Roll them tightly and arrange seam-side down in the dish. Pour the remaining red sauce evenly over the rolled tortillas, then top with extra shredded cheese for a golden crust.
- Bake Until Bubbling and Golden
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Place the baking dish in the oven and bake for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and beginning to brown. This baking melds all the flavors together and gives the enchiladas a perfect texture with a lightly crisp surface.
- Finish with a Drizzle of Spicy Peanut Sauce
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Carefully remove the enchiladas from the oven and generously drizzle the prepared spicy peanut sauce on top. Garnish with chopped cilantro and sliced green onions if desired, adding fresh herbs and crunch. Serve immediately while warm for the best flavor experience, with extra peanut sauce on the side for dipping.
- You can control the heat level by adjusting the amount of sriracha or hot sauce used in the peanut sauce.
- If pressed for time, substitute with store-bought red enchilada sauce instead of making it from scratch.
- For added protein and texture, black beans or pinto beans can be stirred into the beef filling.
- Assemble the enchiladas a day ahead to save time; simply cover and refrigerate, then bake before serving.
Storage Tips
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 180°C (350°F) until heated through, preserving the cheesy melted texture.
Serving Suggestions
These enchiladas pair beautifully with a fresh green salad or a side of Mexican rice. For an extra cooling contrast, serve with sour cream or guacamole alongside the spicy peanut sauce drizzle.
- Brown the beef thoroughly and drain excess fat to avoid greasy enchiladas.
- Warm tortillas before filling to make rolling easier and prevent tearing.
- Use a mix of cheeses for complexity; Monterey Jack melts well, while sharp cheddar adds flavor.
- Adjust the peanut sauce thickness with warm water slowly to achieve perfect drizzle consistency.
FAQs
- Can I make these enchiladas vegetarian?
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Yes! Substitute the ground beef with cooked lentils, black beans, or a plant-based meat alternative for a vegetarian version.
- What type of tortillas are best to use?
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Flour tortillas work best due to their pliability, preventing cracks when rolling. Corn tortillas can be used but may require extra softening.
- Can I prepare the spicy peanut sauce in advance?
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Absolutely. The peanut sauce can be made ahead and refrigerated for up to 3 days. Whisk again before serving to restore smoothness.
- Is this dish very spicy?
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The spice level can be customized by adjusting the amount of sriracha. Start with less and add more to taste.
- How can I store leftovers?
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Store any leftovers in an airtight container in the fridge for up to 3 days or freeze them for longer storage.
- Can I freeze these enchiladas?
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Yes, assemble and freeze the enchiladas before baking. Bake from frozen, adding extra baking time until hot and bubbly.
Ground Beef Enchiladas with Sauces
Equipment
- 1 skillet for cooking beef filling
- 1 saucepan for preparing red sauce
- 1 mixing bowl for spicy peanut sauce
- 1 baking dish for assembling and baking enchiladas
Ingredients
- 1 lb ground beef
- 1 small onion finely chopped (divided)
- 2-3 garlic cloves minced (divided)
- 1 tsp ground cumin
- 1 tsp chili powder plus 1 tsp for sauce
- Salt and black pepper to taste
- 1 cup shredded cheese cheddar, Monterey Jack, or blend
- 2 tbsp oil
- 2 tbsp tomato paste
- 1 can 14 oz crushed tomatoes
- 1 cup beef or chicken broth
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup creamy peanut butter
- 2-3 tbsp sriracha or hot sauce
- 2 tbsp soy sauce
- 1-2 tbsp lime juice
- 1-2 tbsp honey or brown sugar
- Warm water to thin peanut sauce
- 8-10 flour tortillas
- Optional toppings: chopped cilantro sliced green onions, extra cheese
Instructions
- Heat a skillet over medium heat and cook ground beef with half the chopped onion until beef is browned and onion is translucent.
- Add half the minced garlic, cumin, chili powder, salt, and black pepper to the beef mixture and cook for another 2-3 minutes.
- Remove the beef filling from heat and set aside.
- In a saucepan, heat oil over medium heat and sauté remaining onion until soft.
- Add remaining garlic and cook for 30 seconds.
- Stir in tomato paste and cook briefly, then add crushed tomatoes, broth, chili powder, paprika, salt, and pepper.
- Simmer the red sauce for 10-12 minutes until slightly thickened.
- In a bowl, whisk together peanut butter, sriracha, soy sauce, lime juice, and honey or brown sugar until smooth.
- Add warm water gradually to reach desired consistency for the spicy peanut sauce.
- Preheat oven to 375°F (190°C).
- Spread a layer of red sauce in the bottom of a baking dish.
- Fill each tortilla with the ground beef mixture and a sprinkle of shredded cheese, then roll up and place seam-side down in the dish.
- Pour remaining red sauce over the rolled enchiladas and sprinkle extra cheese on top.
- Bake enchiladas for 20-25 minutes until the cheese is melted and bubbly.
- Remove from oven and drizzle with the spicy peanut sauce.
- Garnish with chopped cilantro and sliced green onions if desired. Serve warm with extra peanut sauce on the side.
Notes
- Adjust sriracha in peanut sauce to control spice level.
- Use canned red enchilada sauce for convenience.
- Add black or pinto beans for more protein and texture.
- Assemble the dish ahead and bake before serving for ease.
