Description
This Ground Beef Enchiladas recipe features tender, flavorful seasoned beef rolled in soft flour tortillas, smothered in a homemade enchilada sauce, and baked with melted Monterey Jack cheese. Perfect for a hearty family meal, these enchiladas balance savory spices with a creamy texture and can be garnished with fresh cilantro for added zest.
Ingredients
Scale
Spice Mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 Tablespoon cumin powder
- 1 Tablespoon paprika
- 1/2 Tablespoon dried oregano
Enchilada Sauce
- 2 Tablespoons olive oil
- 3 Tablespoons all-purpose flour
- 2 cups chicken stock
- 1 ½ cups canned tomato sauce
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons Spice Mix (from above)
Ground Beef Mixture
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 small white onion, finely chopped
- 1 can (4 ounces) diced green chilies
- 2 pounds 85% lean ground beef
- Remaining Spice Mix (from above)
- ¼ cup prepared enchilada sauce (from above)
Assembly
- 8 large flour tortillas (burrito size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional (for garnish)
Instructions
- Prepare Spice Mix: In a small bowl, thoroughly mix the onion powder, garlic powder, cumin powder, paprika, and dried oregano. Set this spice blend aside for use in both the sauce and beef mixture.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in 3 tablespoons of all-purpose flour to create a paste and cook for 1 minute, stirring constantly to avoid burning.
- Incorporate Liquids: Whisk in ½ cup of chicken stock immediately, forming a thick, smooth paste. Gradually add the remaining chicken stock, canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix, whisking to combine evenly.
- Simmer Sauce: Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently until the sauce thickens to a rich consistency. Remove from heat and set aside.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Cook Beef Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and finely chopped onion, sautéing for about 2 minutes until fragrant and beginning to soften.
- Add Chilies and Beef: Stir in the diced green chilies and ground beef, breaking up the meat with a spatula. Sprinkle in the remaining spice mix and cook for an additional 2 minutes until the beef is fully browned and flavorful.
- Finish Beef Mixture: Pour in about ¼ cup of the prepared enchilada sauce, stir to combine, and cook for 2 more minutes. Remove from heat once the mixture is well heated and cohesive.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and infuse flavor.
- Assemble Enchiladas: Lay each flour tortilla flat and place the beef filling along the lower third. Roll each tortilla tightly and place seam-side down in the baking dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle 2 cups of freshly grated Monterey Jack cheese on top.
- Bake: Cover the dish with foil and bake for 10 minutes. Then remove the foil and bake for another 10 minutes uncovered, allowing the cheese to bubble and brown slightly.
- Serve: Remove from oven and let cool slightly. Garnish with fresh cilantro if desired and serve warm with your preferred toppings.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option if desired.
- Adjust the amount of diced green chilies based on your preferred spice level.
- For a richer sauce, use homemade chicken stock or low sodium canned stock to control salt content.
- Leftover enchiladas can be stored in the fridge for up to 3 days and reheated in the oven.
- Adding a squeeze of fresh lime or sour cream when serving can enhance the flavor.
