Description
These Ground Beef Enchiladas are a flavorful and hearty Mexican-inspired dish featuring a homemade enchilada sauce infused with a blend of spices, tender ground beef sautéed with onions and green chilies, all wrapped in soft flour tortillas and baked to perfection with melted Monterey Jack cheese. Perfect for a satisfying family dinner, this recipe yields 8 servings and combines rich, savory flavors with a comforting texture.
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 prepared Spice Mix (from above)
Ground Beef Filling
- 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 3 Tablespoons Spice Mix (from above)
- About ¼ cup prepared Enchilada Sauce
Assembly
- 8 large flour tortillas (burrito-size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, and dried oregano. Stir well and set aside.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in 3 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
- Add Chicken Stock and Tomato Sauce: Whisk in half a cup of chicken stock immediately; it will form a thick paste. Then add the remaining chicken stock, canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk to combine thoroughly.
- Simmer the Sauce: Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas later.
- Cook Ground Beef Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and finely chopped onion, cooking for 2 minutes until fragrant and softened.
- Add Chilies and Ground Beef: Stir in diced green chilies and ground beef, breaking the meat apart as it cooks. Add the remaining 3 tablespoons of spice mix and continue cooking for about 2 more minutes until beef is fully browned.
- Finish Beef Mixture: Pour in about ¼ cup of the prepared enchilada sauce with the beef and cook for 2 additional minutes to blend flavors. Remove from heat.
- Assemble Enchiladas: Spread a little enchilada sauce on the bottom of a 9×13-inch baking dish. Place beef filling along the lower third of each tortilla, then roll tightly and place seam-side down in the dish. Repeat with all tortillas and beef mixture.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle generously with Monterey Jack cheese. Cover the dish and bake in the preheated oven for 10 minutes.
- Finish Baking: Remove the cover and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Serve the enchiladas warm, garnished with fresh cilantro if desired, along with your favorite sides or toppings.
Notes
- For a spicier version, add jalapeños or hot sauce to the beef filling or enchilada sauce.
- Use corn tortillas instead of flour if you prefer a gluten-free option, though baking time might need slight adjustment.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish vegetarian, substitute ground beef with cooked lentils, beans, or crumbled tofu.
- If you prefer a creamier sauce, add a splash of sour cream or heavy cream to the enchilada sauce before baking.
