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Easy Beef Enchiladas

These are the BEST Beef Enchiladas you have ever tasted and are easy to make too! Bake this easy dinner recipe for your family tonight! Use ground beef or ground turkey, canned chili beans, onion, and bell pepper with green enchilada sauce. This enchiladas recipe is healthy and full of whole foods. Use gluten free tortillas or whole wheat. If you are dairy free use plant based shredded cheese in these healthy enchiladas. This clean eating dinner recipe can also be meal prepped to bake later.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Main Dish
Cuisine: Mexican
Keyword: easy dinner, enchilada, green sauce, ground beef, ground turkey
Servings: 8 servings
Calories: 480kcal
Cost: $14.00


  • sauté pan
  • 9x13 pan
  • wooden spoon


  • 1 lb ground beef or ground turkey
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 taco seasoning packet or 3 Tbsp homemade
  • 1 15oz can chili beans, undrained
  • 2 10oz green enchilada sauce (we prefer Las Palmas mild)
  • 3 cups shredded cheese (plant based shreds for dairy free)
  • 8 whole wheat taco or burrito-sized tortillas (gluten free tortillas, if needed)


  • Preheat oven to 350F. Spray a 9x13 pan with nonstick cooking spray and set aside.
  • Heat a large sauté pan over medium-high heat. Brown ground meat until cooked. Once meat is browned, add diced onion and pepper until softened.
  • Add taco seasoning and chili beans to the sauté pan. Mix all the contents together until well combined.
  • Section out the meat mixture in the sauté pan into 8 sections by scoring it with your spatula or wooden spoon.
  • Pour 1/2 cup enchilada sauce in the bottom of the greased 9x13 pan.
  • To assemble the enchiladas: Fill each tortilla evenly with one section of the meat mixture, drizzle 1-2 Tbsp enchilada sauce over the meat mixture, and 2 Tbsp of shredded cheese over that. Roll the tortillas tightly to close and place in prepared baking, dish seam side down.
  • Once all the enchiladas are assembled, pour the remaining enchilada sauce over the entire pan, covering the tortillas. Then sprinkle the pan with 1 1/2 cups shredded cheese.
  • Bake uncovered for 25 minutes or until the cheese is melted and the sides of pan are bubbling.
  • Once plated, top enchiladas with sour cream or plain Greek yogurt, pico de gallo, salsa, guacamole, and/or shredded lettuce.