Beef Enchiladas
These easy Tex-Mex Beef Enchiladas come together with minimal hassle, but provide maximum flavor results! Can't beat that!
Servings: 4
Calories: 688kcal
Ingredients
FOR THE SAUCE:
- 1 8-ounce can tomato sauce
- 2 tablespoons tomato paste
- 1-2 chipotles from a can of chipotle in adobo
- 2 tablespoons chili powder
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- 2 tablespoons canola or avocado oil
- 2 tablespoons all-purpose flour
- 3 cups unsalted chicken broth
FOR THE ENCHILADAS:
- 2 tablespoons avocado or canola oil
- 1 white onion, diced
- 1 pound 80/20 ground beef
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon Kosher salt
- 1 cup Monterrey Jack cheese, freshly grated
- 1 cup Cheddar cheese, freshly grated
- 16-20 corn tortillas do not use tortillas labeled “super soft”
Instructions
MAKE THE SAUCE:
- Add the tomato sauce, paste, chipotles, chili powder, salt, garlic powder, cumin, onion powder, and oregano to a food processor fitted with a blade attachment or blender. Process until smooth and set aside.
- Add the oil to a large sauté or fry pan over medium heat and allow to come to temperature. Once the oil is hot, sprinkle over the flour and whisk until the flour has moistened.
- Add the chicken broth one big splash at a time, whisking well after each addition. Add the tomato-spice mixture and whisk to combine.
- Allow the mixture to come to a simmer, and reduce the heat (as necessary) to maintain a simmer. Simmer for 5-7 minutes, stirring occasionally, until slightly thickened. Set aside until ready to use.
FOR THE ENCHILADAS:
- Preheat oven to 350° and have ready a 9x13” greased casserole dish.
- Add the oil to a large sauté pan over medium-high heat and allow to come to temperature. Add the diced onion and saute about 4-5 minutes, stirring often.
- Add the ground beef, chili powder, garlic powder, cumin, and Kosher salt, and mix in the spices while breaking the meat apart with a spatula. Cook for 10 minutes or until completely cooked through.
- Remove from the heat and transfer the meat mixture to a bowl. Add ⅔ cup of enchilada sauce to the ground beef, stir, and set aside to cool slightly. Then, add a ¼ cup each Monterrey Jack and Cheddar to the beef mixture and stir to evenly distribute.
- Dampen 2 paper towels and wrap half of the tortillas in the towels. Heat in a microwave for thirty seconds to 1 minute, until warmed and pliable. Repeat with additional paper towels and the remaining tortillas.
- Add enchilada sauce to the casserole dish to thinly coat the bottom. Then, one at a time, add 2 tbsp of beef filling to a tortilla and roll tightly. Place seam-side down in the dish. Continue to roll enchiladas, placing them side-by-side until you can no longer fit any more in the dish.
- Pour about 2 cups of enchilada sauce evenly over the enchiladas and sprinkle with the remaining cheese. Reserve any remaining enchilada sauce for another use.
- Bake, uncovered for 20-25 minutes. Allow to cool, serve, and enjoy.
Nutrition
Calories: 688kcal | Carbohydrates: 62g | Protein: 33g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1781mg | Potassium: 961mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1632IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 7mg