Championship Beef Enchiladas

The kitchen smelled like spices and comfort the first time I made these beef enchiladas for my roommates on a rainy Tuesday. Someone had a terrible day at work, and I figured nothing heals quite like cheesy, saucy comfort food. The way the red sauce bubbles up through the cheese as it bakes still makes my stomach growl every single time.

Last winter, my brother claimed he didnt like enchiladas because hed only had dry, bland ones from a cafeteria. I made him these, watching his face change after the first bite. He asked for the recipe before he even finished his plate, and now he makes them for his own family.

Ingredients

• 1 lb ground beef: The 80/20 ratio gives the best flavor but you can drain excess fat if preferred
• 1 small onion, finely chopped: A white onion adds sweetness while red onion brings a sharper bite
• 2 cloves garlic, minced: Fresh garlic makes a huge difference here compared to jarred
• 1 tsp ground cumin: Toast it in a dry pan for 30 seconds to wake up the oils
• 1 tsp chili powder: This is mild so dont be afraid to add extra if you like heat
• 1/2 tsp smoked paprika: The smoke flavor deepens everything beautifully
• 1/2 cup beef broth: Use low sodium so you can control the salt level
• 1 tbsp tomato paste: Adds umami and helps bind the filling together
• 2 tbsp vegetable oil: Creates the roux base for your sauce
• 2 tbsp all-purpose flour: Essential for thickening the sauce to the right consistency
• 3 tbsp chili powder: This much gives the sauce its signature red color and depth
• 2 cups chicken or vegetable broth: The liquid base of your sauce
• 6 oz tomato paste: The small can is exactly what you need
• 12 corn tortillas: Yellow or white both work but yellow has more corn flavor
• 2 cups shredded cheddar cheese: Sharp cheddar gives you that classic cheesy pull
• 1 cup shredded Monterey Jack: Adds creaminess and melts gorgeously
• Fresh cilantro: The bright herbal finish cuts through all that rich cheese

Instructions

Brown the beef filling:

Cook the ground beef in a large skillet over medium heat until no pink remains. Drain the excess fat then add the onion and cook until translucent and fragrant. Stir in the garlic and spices letting them bloom in the hot pan for about a minute.

Add the sauce base:

Mix in the tomato paste and beef broth then let everything simmer together. The mixture should thicken up nicely as the liquid evaporates over about five minutes. Set it aside to cool slightly while you make the red sauce.

Start the red enchilada sauce:

Heat the oil in a saucepan over medium heat then whisk in the flour. Cook for one minute stirring constantly to form a roux that smells nutty and cooked.

Add the aromatic spices:

Stir in the chili powder cumin oregano garlic powder onion powder and cayenne. Let these cook for just 30 seconds to release their oils without burning.

Simmer into sauce:

Gradually whisk in the broth then add the tomato paste salt and sugar. Let it bubble gently for 7 to 10 minutes until it coats the back of a spoon. Taste and adjust the heat level if needed.

Prep and warm the tortillas:

Preheat your oven to 375°F and grease a 9x13 baking dish. Wrap the tortillas in a damp paper towel and microwave for 40 seconds so they roll without cracking.

Fill and roll the enchiladas:

Spread about 1/2 cup of sauce over the bottom of the baking dish. Place a few tablespoons of beef filling and a sprinkle of cheese on each tortilla then roll them up tight. Arrange them seam side down in the dish.

Bake until bubbly:

Pour the remaining sauce over the enchiladas and top with the rest of the cheese. Bake for 20 to 25 minutes until the cheese is golden and the sauce is bubbling up around the edges. Let them rest for 5 minutes before serving.

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These became my go to dish for potlucks after three different people asked for the recipe at the same party. Now whenever I smell cumin and chili powder simmering together I think of crowded tables and friends reaching for seconds.

Making Ahead

You can assemble the entire dish up to a day before baking then just cover and refrigerate. Let it sit at room temperature for 20 minutes before baking or add 5 to 10 minutes to the cook time. The flavors actually meld together even better overnight.

Freezing Instructions

Wrap the unbaked assembled dish tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. You can also freeze individual enchiladas wrapped in plastic for quick single servings.

Serving Suggestions

A crisp green salad with lime dressing cuts through all that rich cheese beautifully. Some warm Mexican rice and refried beans on the side make it a complete feast.

• Serve with extra hot sauce on the table for heat lovers
• Squeeze fresh lime over the top right before eating
• Keep sour cream handy to balance the spices

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Theres something incredibly satisfying about pulling this bubbling dish out of the oven. Hope these become a comfort food staple in your kitchen too.

Recipe Questions

→ What spices are used in the beef filling?

The beef filling includes cumin, chili powder, smoked paprika, salt, and black pepper for depth and warmth.

→ How is the red sauce prepared?

The sauce starts with a roux of flour and oil, then chili powder, cumin, garlic and onion powders, oregano, tomato paste, broth, salt, and sugar are simmered to thicken.

→ Can I replace ground beef with other proteins?

Yes, ground turkey or chicken can be substituted for a lighter variation without sacrificing flavor.

→ How should tortillas be prepared before assembling?

Tortillas can be softened by warming in a skillet or microwaving wrapped in a damp towel to prevent cracking during rolling.

→ What garnishes complement this dish?

Fresh chopped cilantro and diced red onion provide bright, fresh accents that enhance the rich flavors.

→ Is this dish suitable for serving a crowd?

Yes, this dish yields six servings and is ideal for sharing at family dinners or gatherings.