Description
These Tex-Mex Beef Enchiladas are packed with seasoned ground beef, smothered in a rich and zesty red sauce, and topped with melty cheese. This classic dish is perfect for a comforting dinner and sure to become a family favorite!
Ingredients
For the Enchiladas:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar or Mexican blend cheese, divided
- 8–10 flour or corn tortillas
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 (15 oz) can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
For Topping:
- Sliced green onions
- Fresh chopped cilantro
- Sour cream (optional)
Instructions
-
Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Make the Enchilada Sauce:
In a saucepan, heat oil over medium heat. Whisk in flour and cook for 1 minute. Gradually add beef broth, whisking continuously to avoid lumps. Add tomato sauce, chili powder, garlic powder, onion powder, cumin, oregano, and salt. Simmer for 5-7 minutes until thickened. Set aside. -
Prepare the Beef Filling:
In a skillet, cook ground beef and onions over medium heat until the beef is browned and the onions are soft. Drain excess fat. Add garlic, green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2 minutes. Stir in 1 cup of shredded cheese and remove from heat. -
Assemble the Enchiladas:
Spread 1/2 cup of the enchilada sauce in the bottom of the baking dish. Fill each tortilla with about 1/4 cup of the beef mixture, roll it up, and place seam-side down in the dish. -
Add Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the top with the remaining 1 cup of shredded cheese. -
Bake:
Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly. -
Garnish and Serve:
Let cool for a few minutes, then garnish with green onions, cilantro, and a dollop of sour cream if desired.
Notes
- For a spicier kick, add diced jalapeños to the beef mixture.
- Corn tortillas give a more traditional flavor, but flour tortillas hold up better when baking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.