Wholesome Beef Enchiladas with Homemade Tortillas

I had a few goals when I decided to make my first Supper Sunday.

1) I wanted to make the tortillas from scratch. I also hate buying the ones already made from the store because the ingredients are far from “5 Ingredients or Less.”

2) I usually use RoTel’s canned diced tomatoes and green chilies, but this time I was going to use fresh produce.

3) I wanted to use cheese that was white (no coloring) and was as “fresh” as possible with as few ingredients as possible. Didn’t happen. Boo.

I was able to accomplish two of these three goals. Let’s dive in shall we!

Easy Homemade Tortillas for your Beef Enchilada Recipe

12 Homemade Whole Wheat Tortillas (recipe from Lisa at 100daysofrealfood.com)
2 small tomatoes (organic)
2 green chili peppers (couldn’t find organic, probably because of the season?)
1 can or frozen bag of corn (organic)
1 pound of ground beef (meat from husband’s parents cows, so it’s as natural as you get)
1/2 diced onion (organic)
dash of cumin, dash of garlic powder, dash of chili powder, dash of paprika
1/3 cup of vegetable broth (organic)
1 Tbsp of flour (Arthur’s flour)
2 cups of cheese of your choice ( I used queso from Kroger’s).


I was a little hesitant about actually making these. Lisa’s recipe is very simple and the ingredients are very basic. I used King Arthur’s White Whole Wheat flour which made them quite tasty! I did not have a dough hook, so I just used my regular hand beaters. They worked just fine, especially once you add the water. As seen in my picture below, I followed Lisa’s steps.


TIPS: I did not have avocado oil so I used olive oil instead. Worked great. If you have any silicone cooking mats, I would encourage you to use them. THEY WERE AWESOME when I made these. Nothing stuck anywhere and I didn’t have to use extra flour and make a mess when I was rolling them out, etc. If you have stainless steel cookware, then I’d keep oil on a napkin so you can keep wiping the pan in between tortillas to keep things from getting sticky. I kept my tortillas rolled out next to the pan so I could easily add them to the pan. These got easier and easier to make the more I cooked.


In her recipe she says you get about 12 tortillas. I did, but they were a little small for my liking. I would say they were more like soft taco sized tortillas. Because of this, I couldn’t use as much meat mixture in them and had some left over (probably enough for 6 more tortillas). I think if I had a bigger skillet I would have made them bigger, but I’m not sure I would have been able to get 12 out of the recipe. Next time I plan to double the recipe and freeze the left over tortillas. They were very tasty and easy to make!! I really couldn’t believe it!


Make Tortillas first. Follows Lisa’s recipe here.
Preheat Oven to 350 degrees.
You’ll need at least one 9 x 13 pan. (I used 9×13 and a 9×9 too.) I grease mine with Organic Oil. I just drop a tiny dab and wipe it all over the pans.

STEP TWO: Meat Mixture + Veggies
Once you’re done with your tortillas, you can use the same skillet to brown the meat.  I like to add my diced onion and seasoning to the meat before it fully cooks. In my mind, it saturates the meat better.
While meat is cooking, dice tomatoes and chilies. Stir together in bowl and add corn. Set aside.

As meat continues to cook and starts to brown, add 1/3 cup of vegetable broth. (I love Pacific’s organic broths. They make small 8oz containers too! Whatever I don’t use, I put in ice cube trays and freeze to use for next time!) Also add the 1 Tbsp of flour. This helps things thicken just a little. Add your enchilada seasoning of choice. I add cumin, chili powder, garlic powder, and paprika. Add your veggies to the pan. Let this simmer for about 10 minutes or so on low heat.

STEP THREE: Fill Tortillas!
After you’ve cooked your tortillas, cooked your meat mixture and veggies, you’ll fill your tortillas with this yummy goodness. Sprinkle with your cheese of choice. I used Kroger’s Queso Quesadilla cheese. This was not organic. (Ugh.) Roll up your mixture and lay in pan. Once you’ve filled your tortillas and placed in the pan, feel free to sprinkle with more cheese. I did this instead of making an enchilada sauce. I didn’t have time to make any and they still turned out just moist enough with a crunchy outer shell!

I like a little extra crunch with my Mexican food. I bought Tostitos Non-GMO chips. There were delicious! Non-GMO is better than nothing and they are made with organic corn. I’ll take it 😉 I also blended up some avocados with some of the left over tomatoes and chili peppers to  make some guacamole. Yum!

Overall my husband and I didn’t notice much of a difference with the homemade tortillas and the freshly chopped tomatoes and chilies were delicious! We had 8 leftover after our meal and I knew we would struggle to get all 8 eaten in a week since we had a bunch of other left over food in the fridge, so I just wrapped them in plastic wrap, then wrapped with aluminum foil and put them in a freezer Ziploc bag in our freezer. These are easy to just zap in the microwave for a quick lunch! I guess technically, these might not be considered enchiladas because I didn’t use any sauce, but I felt like that’s what I was making since I was taking ingredients for enchilada sauce and cooking it directly in the meat. What else could we call them?

Anyone else try these? How did they turn out?