Ground Beef Enchiladas with Creamy Sriracha Sauce
This post may contain affiliate links.
This recipe for Ground Beef Enchiladas combines spicy ground beef with creamy Sriracha sauce and lots of cheese for a delicious recipe that’s easy to make in under an hour!
Table of contents
If you’ve spent some time browsing around the blog, you’ll notice a common trend, lots of recipes with Sriracha. Sriracha Honey Pulled Pork Tacos, Sriracha Steak Fried Rice and Sriracha Candied Bacon Grilled Cheese are just a few of my favorites!
I love incorporating the spicy sauce into recipes in both traditional and non-traditional ways!
One of my favorite sriracha recipes to date is this recipe for Chicken Enchiladas with Avocado Sriracha Sauce that I created last June. I took that enchilada recipe and put a new spin on it with ground beef instead of chicken and a completely new sauce recipe.
The result was a creamy, spicy beef enchilada recipe that’s seriously delicious and you’ll want to make over and over again. Seriously you can’t go wrong with a simple, saucy, spicy, sriracha enchilada recipe!
Ingredients
- Ground beef
- Enchilada seasoning – this delicious blend of pantry staple spices, including chili powder, paprika, onion powder, garlic powder, and salt, is easy to make in 5 minutes. It will stay good in the pantry for up to 6 months, so you can make it ahead of time.
- Chicken broth – you can make it at home with bouillon or purchase pre-made broth at the grocery store.
- Sour cream
- Sriracha
- Tomato paste
- Flour tortillas – you’ll want to use tortillas that are labeled “soft taco” size.
- Pepper jack cheese – you can also use monterey jack cheese, cheddar cheese, or spicy cheddar cheese, if you prefer.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Cook the ground beef. Add ground beef to a large skillet on the stove over medium heat. Crumble and cook until no longer pink, then drain any grease from the skillet. Season the ground beef with the enchilada seasoning, then pour ½ cup of chicken broth over the seasoned ground beef. Reduce the heat to low and simmer for 10 minutes.
- Prepare the enchilada sauce. Combine 1 cup of chicken broth with sour cream, sriracha, tomato paste, and enchilada seasoning in a food processor or blender. Blend until all of the ingredients have been incorporated into a smooth, creamy sauce.
- Assemble the enchiladas. Pour a spoonful of sauce on each tortilla, flip and cover the other side in sauce. Place a large spoonful of ground beef in the middle of each tortilla, sprinkle a little cheese over the beef. Roll the tortilla up over the ingredients and place in a 9 x 13 baking dish. Repeat until all of the enchiladas are prepared. Pour any remaining sauce over the enchiladas. Sprinkle the remaining cheese over the enchiladas.
- Cook the enchiladas. Place the enchiladas in a preheated 350°F oven and bake for 20-25 minutes.
Recipe tips
- The enchilada sauce is a medium on the spice level. But if you want a mild spice, simply reduce the amount of sriracha in the sauce.
- These enchiladas are very saucy! Don’t worry if you feel like there’s too much sauce, that’s how they’re supposed to be!
- If you’re only cooking for 2 people, you can divide the enchiladas into two separate dishes before baking them. I’ve found that two 8 inch x 8 inch dishes work great for this. Bake one dish immediately. Seal the other tightly and refrigerate it for up to a week or freeze for up to 6 months. And voila! You now have two meals from one delicious recipe!
What to serve with them
These spicy ground beef enchiladas will taste great with any of the following side dish recipes.
How to make them gluten free
Every ingredient in this recipe for ground beef enchiladas is gluten free except for the tortillas. This makes it super easy to make these enchiladas gluten free with just one simple swap, corn tortillas instead of flour tortillas!
Because corn tortillas tend to be smaller, usually 6″ wide, instead of 8-10″ wide like the flour tortillas used in this recipe, you’ll want to add at least 2 extra corn tortillas to this recipe.
Corn tortillas need to be heated before preparing the enchiladas so that they’re more pliable and easier to roll up without tearing. You can do this by lightly pan frying them, baking them or microwaving them.
To pan fry them, add canola oil to a skillet until the bottom is covered. Heat the oil over medium heat, then add the tortillas one at a time until they’re soft, but not crispy.
To bake them in the oven, wrap all of the tortillas together in foil, then place them in a 350°F oven for 10 minutes. To heat them in the microwave, wrap the tortillas in damp paper towels, then microwave for 30-60 seconds or until all of the tortillas are warm.
More Mexican recipes
Looking for more easy Mexican food recipes to make at home? Try these blog favorites!
Ground Beef Enchiladas with Creamy Sriracha Sauce
Ingredients
- 1 ½ pounds ground beef
- 3 tablespoons enchilada seasoning, click the link for the recipe (divided)
- 1 ½ cups chicken broth, divided
- 1 cup sour cream
- ¼ cup sriracha
- 6 ounce can tomato paste
- 8 flour tortillas, soft taco size
- 2 cups pepper jack cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Add the ground beef to a large skillet on the stove over medium-high heat. Crumble and cook until the beef is no longer pink. Drain any grease from the skillet.
- Add 2 tablespoons enchilada seasoning to the ground beef. Pour ½ cup of chicken broth over the seasoned ground beef.
- Reduce the heat on the stove to low and simmer for 10 minutes.
- In the meantime, combine the remaining 1 cup of chicken broth with the sour cream, sriracha, tomato paste and remaining tablespoon of enchilada seasoning, in a food processor, or blender.
- Blend until all ingredients have been incorporated into a smooth, creamy sauce.
- Pour a spoonful of sauce on each tortilla, flip and cover the other side in sauce.
- Place a large spoonful of ground beef in the middle of each tortilla, sprinkle a little cheese over the beef.
- Roll the tortilla up over the ingredients and place in a 9 x 13 baking dish.
- Repeat until all of the enchiladas are prepared.
- Pour any remaining sauce over the enchiladas. Sprinkle the remaining cheese over the enchiladas.
- Place in the oven and bake for 20-25 minutes.
Notes
- The enchilada sauce is a medium on the spice level. But if you want a mild spice, simply reduce the amount of sriracha in the sauce.
- These enchiladas are very saucy! Don’t worry if you feel like there’s too much sauce, that’s how they’re supposed to be!
- If you’re only cooking for 2 people, you can divide the enchiladas into two separate dishes before baking them. I’ve found that two 8 inch x 8 inch dishes work great for this. Bake one dish immediately. Seal the other tightly and refrigerate it for up to a week or freeze for up to 6 months. And voila! You now have two meals from one delicious recipe!
Nutrition Facts
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
4 Comments on “Ground Beef Enchiladas with Creamy Sriracha Sauce”
We pretty much make this once a week now. We are from Houston and now live in southern california so mexican food (tex-mex) is pretty important to me. I tone down the sauce for my kids (i just roll up the enchiladas first and then pour the sauce over instead of dipping the tortillas) and i have used all different kind of cheese. I have shared this recipe to pretty much everyone i know and they all agree that it is awesome.
Thank you so much for sharing Lindsay! This makes me SO happy!! I love this recipe and so happy to hear that you, your family and friends do too! 🙂
This looks absolutely yummy. I’m definitely gonna make it.
Thanks Rich! I hope you enjoy it as much as I did 🙂