Championship Beef Enchiladas (Printable Version)
Tender beef and zesty chili sauce combined with melted cheese in a baked Mexican-style dish.
# What You Need:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 1/2 cup beef broth
10 - 1 tablespoon tomato paste
→ Red Enchilada Sauce
11 - 2 tablespoons vegetable oil
12 - 2 tablespoons all-purpose flour
13 - 3 tablespoons chili powder
14 - 1 teaspoon ground cumin
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - 2 cups chicken or vegetable broth
20 - 6 ounce can tomato paste
21 - 1 teaspoon salt
22 - 1/2 teaspoon 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 for garnish
27 - Diced red onion for garnish
# How-To:
01 - Cook ground beef in a large skillet over medium heat until browned, breaking it up as it cooks. Drain excess fat. Add onion and cook until softened, about 3 minutes. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute. Add tomato paste and beef broth, simmering until mixture thickens and most of the liquid evaporates, about 5 minutes. Set aside.
02 - Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Stir in chili powder, cumin, oregano, garlic powder, onion powder, and cayenne. Cook for 30 seconds. Gradually whisk in broth. Add tomato paste, salt, and sugar. Simmer, whisking often, for about 7-10 minutes until thickened. Adjust seasoning as needed.
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, or lightly warm each in a skillet to prevent cracking.
05 - Pour 1/2 cup of enchilada sauce into the baking dish, spreading to coat the bottom. Fill each tortilla with 2-3 tablespoons of beef mixture and a sprinkle of cheeses. Roll up and place seam-side down in the baking dish. Pour remaining sauce evenly over enchiladas. Top with remaining cheeses.
06 - Bake for 20-25 minutes, until cheese is bubbly and golden. Let cool for 5 minutes before serving.
07 - Garnish with chopped cilantro and diced red onion if desired. Serve hot.
# Expert Tips:
01 -
- The homemade red sauce puts canned versions to shame and comes together in under 15 minutes
- These enchiladas actually freeze beautifully so you can make ahead for busy weeks
02 -
- Cold tortillas crack every time so warming them is non negotiable
- The sauce needs to coat a spoon thickly or the enchiladas will be soupy
03 -
- Fry the tortillas in hot oil for 10 seconds per side instead of microwaving for extra flavor
- Mix pepper jack into the cheese blend for a spicy kick