Description
Beef Enchiladas bring pure comfort right to your dinner table with layers of melted cheese and spicy meat wrapped in warm tortillas. Packed with zesty flavors, these enchiladas deliver a hearty meal that makes your whole family smile.
Ingredients
Scale
Primary Proteins and Meats:
- 1.5 pounds ground beef
- 3 cups shredded Monterey Jack cheese
- 1 cup shredded Monterey Jack cheese
Vegetables and Aromatics:
- 1 large yellow onion
- 3 cloves garlic
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (4-ounce) can mild green chiles
- 1 bunch fresh cilantro
- 0.5 cup chopped fresh cilantro
Spices, Seasonings, and Liquids:
- 1.5 tablespoons chili powder
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 0.25 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 pinch cayenne pepper
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 tablespoon olive oil
- 1–2 tablespoons vegetable oil
- 0.5 cup beef broth
- 2.5 cups chicken or beef broth
- 1 (8-ounce) can tomato sauce
- 2 tablespoons unsalted butter
- 2 tabl
Instructions
- Heat a large skillet to medium-high heat with 1 tablespoon olive oil for 2 minutes. Sauté 1 chopped yellow onion until soft and translucent, stirring frequently for 4-5 minutes.
- Add 3 minced garlic cloves and cook for 30 seconds until their aroma fills your kitchen.
- Add 1.5 pounds ground beef to the skillet. Break the meat into small crumbles and cook for 6-8 minutes until completely browned with no pink remaining.
- Sprinkle 1.5 tablespoons chili powder, 1 teaspoon cumin, 0.5 teaspoon oregano, 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne, 0.5 teaspoon salt, and 0.25 teaspoon black pepper over the meat. Mix thoroughly.
- Pour in 1 (10-ounce) can diced tomatoes with green chiles and 1 (4-ounce) can mild green chiles. Allow the mixture to simmer for 5 minutes.
- Remove the skillet from heat and fold in 0.5 cup chopped fresh cilantro and 1 cup shredded Monterey Jack cheese.
- Warm your oven to 375°F and grease a 9×13-inch baking dish with a light coating of oil.
- Heat 1-2 tablespoons vegetable oil in a separate skillet over medium heat. Quickly dip each corn tortilla for 5-10 seconds to make them pliable.
- Spread 3-4 tablespoons of meat mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Create the enchilada sauce by melting 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute.
- Incorporate 3 tablespoons chili powder, 1 teaspoon cumin, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.25 teaspoon oregano, and a pinch of cayenne. Stir constantly for 30 seconds.
- Slowly pour 2.5 cups broth and 1 (8-ounce) can tomato sauce into the mixture. Whisk until the sauce becomes smooth.
- Add 1 teaspoon apple cider vinegar and 0.5 teaspoon sugar. Simmer the sauce for 5-7 minutes until it slightly thickens.
- Drench the enchiladas with the entire sauce, ensuring even coverage.
- Generously sprinkle 3 cups shredded Monterey Jack cheese across the top.
- Bake uncovered at 375°F for 20-25 minutes until the cheese melts completely and turns golden.
- Allow the enchiladas to rest for 5 minutes. Garnish with fresh chopped cilantro just before serving.
Notes
- Softening tortillas quickly prevents cracking and makes rolling easier, so don’t skip the brief oil dip.
- Fresh spices make a huge difference, so check your spice cabinet and replace any that are older than six months.
- For a lighter version, swap ground beef with lean ground turkey or shredded chicken without changing the seasoning.
- Freeze individual enchiladas wrapped tightly in foil for fast weeknight meals, thawing and baking directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Beef
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 515 kcal
- Sugar: 3 g
- Sodium: 710 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 95 mg