Juicy Beef Enchiladas with White Sauce

Finding a crowd-pleasing dinner that feels special but doesn’t require hours in the kitchen can be tough, especially on busy weeknights when everyone’s hungry and you’re short on time. Traditional red sauce enchiladas are great, but sometimes you want something a little different without completely reinventing the wheel.

That’s where these beef enchiladas with white sauce come in. The creamy, tangy white sauce is a nice change from the usual tomato-based versions, and the whole dish comes together easier than you might think. Plus, you can prep components ahead of time, making it perfect for those nights when you need dinner on the table fast.

SAVE NOW

What Kind of Beef Should I Use?

Ground beef is your best bet for enchiladas, and you’ve got a few options depending on your preference. An 80/20 blend (80% lean, 20% fat) gives you great flavor and keeps the filling moist, though you’ll want to drain off some of the excess grease after browning. If you’re looking for something leaner, 90/10 ground beef works well too and won’t need as much draining. You can also use ground sirloin if you want to go a bit fancier, but honestly, regular ground beef from the supermarket will give you delicious results without breaking the bank.

SAVE NOW

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Beef: Ground turkey or chicken work great if you want a lighter option. You can also use shredded rotisserie chicken – just skip the browning step and mix it directly with the taco seasoning and a splash of water.
• Taco seasoning packet: Make your own blend with 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, 1/2 teaspoon each of garlic powder, onion powder, and oregano, plus a pinch of cayenne if you like heat.
• Monterey jack cheese: Pepper jack adds a nice kick, or you can use all cheddar if that’s what you have. Mozzarella works too, though it’s a bit milder.
• Sour cream: Greek yogurt is a solid swap here and adds extra protein. Use the same amount and mix it into the sauce the same way.
• Green chiles: If you can’t find canned green chiles, use 1-2 fresh poblano or Anaheim peppers, roasted and chopped. Or swap with a 4 oz can of diced jalapeños for more heat.
• Flour tortillas: Corn tortillas work if you prefer them, but warm them first so they don’t crack when rolling. You might need a few extra since they’re smaller.
• Chicken broth: Vegetable broth or beef broth both work fine here without changing the flavor too much.

Watch Out for These Mistakes While Cooking

The biggest mistake when making beef enchiladas is overfilling the tortillas, which makes them impossible to roll and causes the filling to spill out during baking – stick to about 1/3 cup of beef mixture per tortilla and place them seam-side down in the dish to keep them closed.

Another common issue is adding the sour cream to the white sauce while it’s still too hot, which can cause it to curdle and separate, so make sure to let the sauce cool for a minute or two after taking it off the heat before stirring in the sour cream.

Don’t skip draining the excess grease from your cooked beef before adding the taco seasoning, as too much oil will make your filling greasy and cause it to seep out into the sauce.

Finally, if your sauce seems too thick to pour easily over the enchiladas, thin it out with a splash of chicken broth or milk so it coats everything evenly and doesn’t leave dry spots.

SAVE NOW

What to Serve With Beef Enchiladas?

These beef enchiladas are pretty filling on their own, but I always like to serve them with some classic Mexican sides to round out the meal. A simple side of Spanish rice and refried beans is my go-to combo – you can even use the canned versions to keep things easy on a weeknight. A fresh pico de gallo or a quick tomato and avocado salad adds a nice cool contrast to the rich, creamy white sauce. If you want to keep it really simple, just some tortilla chips with guacamole or salsa on the side works perfectly for scooping up any extra sauce on your plate.

Storage Instructions

Store: Keep leftover enchiladas covered tightly with foil or in an airtight container in the fridge for up to 4 days. The white sauce might thicken up a bit as it sits, but it’ll loosen back up when you reheat them.

Make Ahead: You can assemble the whole pan of enchiladas up to a day before baking. Just cover it well with plastic wrap and foil, then pop it in the fridge. When you’re ready to eat, let it sit at room temperature for about 20 minutes before baking as directed.

Freeze: These freeze really well for up to 3 months. Wrap the baking dish tightly in plastic wrap and then foil, or freeze individual portions in freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheat: Cover the enchiladas with foil and warm them in a 350°F oven for about 20 minutes until heated through. You can also microwave individual portions for 2-3 minutes, though the oven keeps them from getting soggy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4300-4700
• Protein: 180-200 g
• Fat: 250-280 g
• Carbohydrates: 280-320 g

Ingredients

For the beef filling:

• 1.5 tbsp olive oil
• 1 lb ground beef
• 1/2 onion (finely diced)
• 1 packet taco seasoning
• 5 oz cheddar cheese (shredded)

For the white sauce:

• 2 tbsp butter
• 3.5 tbsp flour
• 1.75 cups chicken broth
• 1/2 onion (pureed)
• 1/2 tsp salt
• 1 tsp garlic (minced)
• 4 oz monterey jack cheese (shredded)
• 8 oz sour cream
• 2 oz green chiles (diced)
• 1 lime
• 1/2 cup cilantro (chopped)

For assembly:

• 10 flour tortillas
• 5 oz monterey jack cheese (shredded)

Step 1: Prepare the Oven and Make the Beef Filling

• 1.5 tbsp olive oil
• 1 lb ground beef
• 1/2 onion
• 1 packet taco seasoning
• 5 oz cheddar cheese

Preheat your oven to 400°F.

While it heats, warm the olive oil in a large skillet over medium-high heat.

Add the ground beef and finely diced onion, breaking the beef apart as it cooks until it’s no longer pink and the onion is soft, about 5-7 minutes.

Stir in the taco seasoning and cook for another 2-3 minutes until any liquid has evaporated.

Remove from heat, stir in the shredded cheddar cheese until fully melted, then set the filling aside to cool slightly.

Step 2: Create the White Sauce Base

• 2 tbsp butter
• 3.5 tbsp flour
• 1.75 cups chicken broth
• 1/2 onion
• 1/2 tsp salt
• 1 tsp garlic

In a medium saucepan, melt the butter over medium heat.

Once foaming, whisk in the flour to create a paste and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Gradually add the chicken broth while whisking to prevent lumps, then add the pureed onion, salt, and minced garlic.

Increase heat to medium-high and bring to a gentle boil, stirring occasionally until the sauce thickens enough to coat the back of a spoon, about 5-8 minutes.

Step 3: Finish the White Sauce with Cheese and Seasonings

• 4 oz monterey jack cheese
• 8 oz sour cream
• 2 oz green chiles
• 1 lime
• 1/2 cup cilantro

Remove the sauce from heat.

Stir in 4 oz of the monterey jack cheese until completely melted and smooth.

Add the sour cream, diced green chiles, lime juice from the whole lime, and chopped cilantro, folding gently to combine.

Taste and adjust seasoning as needed.

I like to reserve a bit of cilantro to sprinkle on top for a fresh finish, so don’t be shy with the herbs here—they brighten the rich sauce beautifully.

Step 4: Assemble the Enchiladas

• 10 flour tortillas
• beef filling from Step 1
• 1 cup white sauce from Step 3

Lightly spray a 9×13 inch baking dish with cooking spray.

Spread about 1 cup of the white sauce from Step 3 evenly across the bottom of the dish to prevent sticking and add flavor to every bite.

Take a flour tortilla, place about 3 tablespoons of the beef filling from Step 1 in the center, and roll tightly from one end to the other, keeping the sides tucked in.

Place seam-side down in the baking dish.

Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.

Step 5: Top and Bake the Enchiladas

• remaining white sauce from Step 3
• 5 oz monterey jack cheese

Pour the remaining white sauce from Step 3 evenly over the rolled tortillas, making sure each one gets some coverage.

Sprinkle the remaining 5 oz of monterey jack cheese over the top in an even layer.

Bake in the preheated 400°F oven for 20-25 minutes until the cheese is melted and bubbly and the enchiladas are heated through.

I find that letting them rest for 3-5 minutes after baking makes them easier to serve without falling apart.

Juicy Beef Enchiladas with White Sauce

Delicious Juicy Beef Enchiladas with White Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 5 servings

Calories 4500 kcal

Ingredients

  

For the beef filling::

• 1.5 tbsp olive oil
• 1 lb ground beef
• 1/2 onion (finely diced)
• 1 packet taco seasoning
• 5 oz cheddar cheese (shredded)

For the white sauce::

• 2 tbsp butter
• 3.5 tbsp flour
• 1.75 cups chicken broth
• 1/2 onion (pureed)
• 1/2 tsp salt
• 1 tsp garlic (minced)
• 4 oz monterey jack cheese (shredded)
• 8 oz sour cream
• 2 oz green chiles (diced)
• 1 lime
• 1/2 cup cilantro (chopped)

For assembly::

• 10 flour tortillas
• 5 oz monterey jack cheese (shredded)

Instructions

 

• Preheat your oven to 400°F. While it heats, warm the olive oil in a large skillet over medium-high heat. Add the ground beef and finely diced onion, breaking the beef apart as it cooks until it's no longer pink and the onion is soft, about 5-7 minutes. Stir in the taco seasoning and cook for another 2-3 minutes until any liquid has evaporated. Remove from heat, stir in the shredded cheddar cheese until fully melted, then set the filling aside to cool slightly.
• In a medium saucepan, melt the butter over medium heat. Once foaming, whisk in the flour to create a paste and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste. Gradually add the chicken broth while whisking to prevent lumps, then add the pureed onion, salt, and minced garlic. Increase heat to medium-high and bring to a gentle boil, stirring occasionally until the sauce thickens enough to coat the back of a spoon, about 5-8 minutes.
• Remove the sauce from heat. Stir in 4 oz of the monterey jack cheese until completely melted and smooth. Add the sour cream, diced green chiles, lime juice from the whole lime, and chopped cilantro, folding gently to combine. Taste and adjust seasoning as needed. I like to reserve a bit of cilantro to sprinkle on top for a fresh finish, so don't be shy with the herbs here—they brighten the rich sauce beautifully.
• Lightly spray a 9x13 inch baking dish with cooking spray. Spread about 1 cup of the white sauce from Step 3 evenly across the bottom of the dish to prevent sticking and add flavor to every bite. Take a flour tortilla, place about 3 tablespoons of the beef filling from Step 1 in the center, and roll tightly from one end to the other, keeping the sides tucked in. Place seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
• Pour the remaining white sauce from Step 3 evenly over the rolled tortillas, making sure each one gets some coverage. Sprinkle the remaining 5 oz of monterey jack cheese over the top in an even layer. Bake in the preheated 400°F oven for 20-25 minutes until the cheese is melted and bubbly and the enchiladas are heated through. I find that letting them rest for 3-5 minutes after baking makes them easier to serve without falling apart.