Championship Beef Enchiladas (Printer-Friendly)
Tender beef, rich chili sauce, and melted cheese combine for a hearty Mexican favorite.
# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 cup beef broth
10 - 1 tbsp tomato paste
→ Red Enchilada Sauce
11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 3 tbsp chili powder
14 - 1 tsp ground cumin
15 - 1/2 tsp dried oregano
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - 2 cups chicken or vegetable broth
20 - 1 can (6 oz) tomato paste
21 - 1 tsp salt
22 - 1/2 tsp sugar
→ Assembly
23 - 12 corn tortillas (6-inch)
24 - 2 cups shredded cheddar cheese
25 - 1 cup shredded Monterey Jack cheese
26 - Fresh cilantro, chopped
27 - Diced red onion
# How to Make It:
01 - Brown ground beef in a large skillet over medium heat, breaking apart while cooking. Drain excess fat. Add onion and sauté until softened, approximately 3 minutes. Incorporate garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook 1 minute. Blend in tomato paste and beef broth, simmering until thickened and most liquid evaporates, about 5 minutes.
02 - Heat vegetable oil in a saucepan over medium heat. Whisk in flour, cooking 1 minute to form roux. Add chili powder, cumin, oregano, garlic powder, onion powder, and cayenne; cook 30 seconds. Gradually whisk in broth, then add tomato paste, salt, and sugar. Simmer 7-10 minutes while whisking frequently until sauce reaches desired consistency.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
04 - Wrap tortillas in a damp towel and microwave for 40 seconds. Alternatively, warm each tortilla briefly in a skillet to increase pliability.
05 - Spread 1/2 cup enchilada sauce over bottom of prepared baking dish. Fill each tortilla with 2-3 tablespoons beef mixture and small amount of cheese. Roll tortillas and place seam-side down in dish. Pour remaining sauce evenly over assembled enchiladas and top with remaining cheese.
06 - Bake for 20-25 minutes until cheese is fully melted and bubbly with golden spots. Allow to rest 5 minutes before serving.
07 - Sprinkle chopped cilantro and diced red onion over enchiladas. Serve immediately while hot.
# Expert Advice:
01 -
- The homemade red sauce puts anything from a jar to shame, and it comes together in about fifteen minutes flat
- These reheat beautifully for lunch the next day, maybe even better than fresh out of the oven
02 -
- Warming the tortillas is not optional, I learned this the hard way when half my batch cracked apart during rolling
- The sauce should coat the back of a spoon but still pour easily, if it's too thick it won't seep into the tortillas properly
03 -
- If your sauce seems too thick after simmering, thin it with a splash more broth rather than water
- Let the beef filling cool slightly before assembling, otherwise it can make the tortillas soggy