Description
Delicious ground beef enchiladas featuring a homemade enchilada sauce with a blend of classic spices, tender ground beef cooked with green chilies, and melted Monterey Jack cheese, all wrapped in flour tortillas and baked to perfection for a comforting Mexican-inspired meal.
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 of 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 spice mix (from above)
- ¼ cup 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: Combine onion powder, garlic powder, cumin powder, paprika, and dried oregano in a small bowl. Set aside.
- Make Enchilada Sauce: Heat 2 Tablespoons olive oil in a large saucepan over medium heat. Stir in flour to form a paste and cook for 1 minute, stirring constantly.
- Incorporate Chicken Stock: Slowly whisk in ½ cup chicken stock immediately; this will form a thick, smooth paste.
- Add Remaining Sauce Ingredients: Stir in remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the prepared spice mix. Whisk together thoroughly.
- Thicken Sauce: Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently until sauce thickens. Remove from heat and set sauce aside.
- Preheat Oven: Set oven to 350°F (175°C) to prepare for baking enchiladas.
- Cook Ground Beef Filling: Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and chopped onion; sauté for 2 minutes.
- Add Chilies and Beef: Mix in diced green chilies and ground beef, breaking up meat as it cooks. Sprinkle in remaining spice mix and cook for an additional 2 minutes until beef is browned.
- Finish Beef Mixture: Stir in about ¼ cup of the prepared enchilada sauce and cook for 2 more minutes. Remove from heat.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Place approximately an eighth of the beef mixture along the lower third of each tortilla, roll tightly, and arrange seam-side down in the dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle evenly with freshly grated Monterey Jack cheese.
- Bake: Cover the baking dish and bake for 10 minutes. Remove cover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Let enchiladas cool slightly, garnish with cilantro if desired, and serve warm with your favorite toppings.
Notes
- Use 85% lean ground beef for a balance of flavor and fat content.
- If chicken stock is unavailable, substitute with beef broth or water with bouillon.
- For a spicier dish, add some chopped jalapeños or hot sauce to the beef mixture.
- Flour tortillas should be burrito-sized to easily hold the filling and enclose the enchilada.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for longer storage.
- Optional toppings include sour cream, sliced avocado, or extra cilantro.
