Beef Enchiladas Homemade Sauce (Printable View)
Ground beef wrapped in corn tortillas, baked in rich red sauce topped with melted cheddar and Monterey Jack.
# Ingredient List:
→ Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 2 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon cayenne pepper
09 - 1/2 teaspoon salt
10 - 2 cups chicken or beef broth
11 - 1 tablespoon tomato paste
→ Beef Filling
12 - 1 pound ground beef
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 1 teaspoon ground cumin
16 - 1 teaspoon chili powder
17 - 1/2 teaspoon smoked paprika
18 - 1/2 teaspoon salt
19 - 1/4 teaspoon black pepper
20 - 1/2 cup tomato sauce
→ Assembly
21 - 8-10 corn tortillas (6-inch)
22 - 1 1/2 cups shredded cheddar cheese
23 - 1/2 cup shredded Monterey Jack cheese
24 - Fresh cilantro, chopped
25 - Sliced green onions
# How to Make It:
01 - Heat oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, cayenne, and salt; cook for 30 seconds until fragrant. Gradually whisk in broth and tomato paste. Simmer, stirring frequently, for 6-8 minutes until thickened.
02 - Cook ground beef in a large skillet over medium heat until browned, breaking up with a spoon. Add onion and cook for 3-4 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook 1 minute. Add tomato sauce and simmer for 3-4 minutes.
03 - Preheat oven to 375°F. Warm tortillas in a dry skillet or in the microwave wrapped in a damp towel until pliable.
04 - Spread 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Fill each tortilla with about 1/4 cup beef filling and a sprinkle of both cheeses. Roll up tightly and place seam-side down in the dish. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.
05 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
06 - Garnish with chopped cilantro and green onions. Serve hot.
# Expert Suggestions:
01 -
- The homemade red sauce comes together in minutes but tastes like it simmered all day
- Leftovers reheat beautifully for lunch the next day if they last that long
02 -
- Warm tortillas are the difference between enchiladas that roll neatly and ones that crack and fall apart
- The sauce will thicken slightly as it cools so make it a little thinner than you think you need
03 -
- Warm your serving plates in the oven for five minutes so the cheese stays melty longer
- Set out extra sauce and chopped jalapeños for guests who want to customize their portion