Beef Enchiladas with Cheese (Printable version)
Shredded beef in soft tortillas baked with rich sauce and melted cheese, perfect for hearty family dinners.
# What you need:
→ Beef Filling
01 - 1 lb ground beef (or shredded cooked beef)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp dried oregano
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 1 tbsp vegetable oil
→ Enchilada Sauce
11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 2 tbsp chili powder
14 - 1 tsp ground cumin
15 - 1/2 tsp garlic powder
16 - 1/2 tsp onion powder
17 - 1/2 tsp dried oregano
18 - 1/4 tsp cayenne pepper (optional)
19 - 2 cups low-sodium beef or chicken broth
20 - 1 tbsp tomato paste
21 - 1/2 tsp salt
22 - 1/4 tsp black pepper
→ Assembly
23 - 8 (8-inch) flour tortillas (or corn tortillas for gluten-free)
24 - 2 cups shredded cheddar cheese (or Mexican cheese blend)
25 - 1/2 cup chopped fresh cilantro (optional)
26 - Sliced jalapeños, sour cream, and lime wedges for serving (optional)
# How To:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Sauté the chopped onions for 2 to 3 minutes until translucent. Add minced garlic and cook for another 30 seconds. Add ground beef and break it up with a spoon. Cook until browned, about 6 to 8 minutes. Drain any excess fat.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for an additional minute. Remove from heat.
04 - In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Whisk in all-purpose flour and cook for 1 minute. Add chili powder, ground cumin, garlic powder, onion powder, dried oregano, and cayenne pepper if using, stirring for 30 seconds.
05 - Gradually whisk in beef or chicken broth and tomato paste. Bring to a simmer and cook, whisking frequently, until the sauce thickens, approximately 6 to 7 minutes. Season with salt and black pepper. Remove from heat.
06 - Spread half a cup of enchilada sauce in the prepared baking dish. Warm tortillas to make them pliable. Place a quarter cup of beef filling and 2 tablespoons of cheese on each tortilla. Roll up and arrange seam-side down in the baking dish.
07 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese.
08 - Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly.
09 - Garnish with chopped cilantro, sliced jalapeños, and serve with sour cream and lime wedges if desired.
# Expert Advice:
01 -
- Everything happens in two pans and one baking dish, so cleanup is mercifully short.
- The homemade sauce tastes deeper and less salty than anything from a can, and you can dial the heat exactly where you want it.
- Leftovers reheat beautifully, which means lunch is handled for the next two days.
02 -
- Warm your tortillas before rolling or they'll crack and split, thirty seconds in the microwave wrapped in a damp towel works perfectly.
- Don't skip draining the beef, excess grease will make your enchiladas soggy and dilute the sauce.
- Whisk the broth into the roux slowly and constantly, lumps are nearly impossible to fix once they form.
03 -
- Use a shallow spoon to spread the sauce evenly over the rolled enchiladas so every bite gets covered.
- Let the dish rest for five minutes after baking, the cheese will set just enough to make serving cleaner and easier.