Beef Enchilada Recipe

It is funny to think that if you fold a tortilla, the dish is called a taco, if you roll it and fry it, it's a flauta, but if you roll the tortilla and smoother it in sauce, it's an enchilada! (Hilarious, I know). 

So here, we've made a quick enchilada recipe for you to use at any given point. Use Trifecta's beef for the protein, but you can also substitute it with Beyond Meat, Trifecta shredded chicken, or if you want, you can use the Trifecta flat iron steak. Go crazy. To make this recipe convenient, we suggest using a store-bought enchilada sauce, but you can always soak dried red chiles like ancho, guajillo, pasilla, or chipotle peppers, deseed, devein, and blend with a small amount of onions, garlic, and a tasty stock. Boom, enchilada sauce. 

Top these with your favorite cheese and toppings. Enjoy!

Tip: If and when using a store-bought enchilada sauce, be careful with adding any extra seasoning, as these sauces typically tend to be well-seasoned.


Quick Beef Enchilada


10 min


10 min




Enchiladas are a great quick meal that can be put together in no time. Aside from satiating that weekly need for Mexican inspired food, you can make one or two batches of this recipe and feed your friends, family, or have an array of food ready to reheat at any given point.


  • 16 each corn or flour tortillas, soft 4”-6”
  • 16 ounce Trifecta beef patties
  • 1 cup Trifecta bell pepper
  • 2 cups enchilada sauce, store-bought or preferred enchilada sauce
  • ½ cup Cheddar cheese, grated
  • Cilantro, for garnish


  1. Preheat oven to 350 F. Warm up the tortillas by either using the microwave and reheat them wrapped in napkin cloths for about a minute and a half at 75% of the microwave’s power, or by reheating them on an open flame or on a hot non-stick pan, quickly turning the tortillas on each side to warm them through and keeping them warm in a small bundle.

  2. Microwave the Trifecta beef patties covered completely by a wet paper cloth towel, for a minute and a half. After the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a bowl. Combine the Trifecta bell pepper with the beef and mix to incorporate. Keep aside.

  3. Get a baking dish ready, by spraying a light coat of oil on all sides of the baking dish.

  4. Set up a cutting board as your working station to roll the enchiladas. Grab the warm tortillas, beef and green bell pepper mix, enchilada sauce, and set up your station to be able to work in the following way:

  5. A. Place one, two, or however many tortillas comfortably fit on your cutting board right next to each other, without overlapping.

  6. B. Weigh and place 1.5 ounces of the beef+bell pepper mix on one end of the tortillas.

  7. C. Roll the tortilla over the beef and create a semi-tight cylinder. Carefully transfer the tortillas to the sprayed baking sheet, and place the seam in the bottom to avoid the enchiladas from rolling open. Place them all back to back starting from one end of the baking sheet, to the other. Repeat with all 16 tortillas.

  8. Pour the sauce on top of the enchiladas, and top with cheese. Place in the oven for about 7-10 minutes or until cheese is melted and enchiladas are warmed through. Carefully remove the pan from the oven and serve 4 enchiladas per plate. Garnish with cilantro. Enjoy!


Servings: 4 | Calories Per Serving: 530

  • Total Fat 21g
  • Cholesterol 115mg
  • Sodium 500mg
  • Total Carbohydrates 57g
  • Sugars 10g
  • Protein 42g
  • Vitamin A
  • Vitamin C