Description
These Ground Beef Enchiladas feature a flavorful, homemade enchilada sauce simmered to perfection and wrapped in soft flour tortillas filled with spiced ground beef and melted Monterey Jack cheese. Baked until bubbly and golden, this classic Tex-Mex dish serves as a comforting and satisfying meal perfect for family dinners.
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
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
- About ¼ cup prepared 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: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, and dried oregano. Set aside.
- Make Enchilada Sauce: In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Stir in flour to create a paste and cook for 1 minute, stirring constantly to avoid burning.
- Incorporate Liquids: Whisk in ½ cup chicken stock immediately; it will thicken quickly into a smooth paste. Then add the remaining 1 ½ cups chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk to combine evenly.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking frequently, until it thickens. Remove from heat and set aside.
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while preparing the filling.
- Cook Beef Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and finely chopped onion; sauté for about 2 minutes until fragrant.
- Add Chilies and Beef: Stir in diced green chilies and ground beef, breaking up the meat with a spoon. Sprinkle in the remaining spice mix and cook for another 2 minutes until beef is fully browned and cooked through.
- Finish Filling: Pour in approximately ¼ cup of the prepared enchilada sauce into the skillet with the beef mixture. Stir and cook for an additional 2 minutes. Remove from heat.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Place a portion of the beef filling along the lower third of each flour tortilla, then roll it up tightly and place seam-side down in the dish. Repeat for all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle evenly with freshly grated Monterey Jack cheese.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake uncovered for another 10 minutes to allow the cheese to melt and develop a slight golden color.
- Serve: Remove from oven and serve warm. Garnish with chopped cilantro if desired and enjoy your delicious homemade ground beef enchiladas!
Notes
- You can substitute chicken stock with vegetable stock for a slight flavor variation.
- Use corn tortillas instead of flour tortillas for a gluten-free version if desired, but adjust the cooking time accordingly.
- For added heat, include jalapeños or hot sauce in the beef mixture or enchilada sauce.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Monterey Jack cheese provides a creamy melt; you can substitute with cheddar or a Mexican cheese blend.
