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Delicious beef enchiladas topped with homemade sauce and cheese

Beef Enchiladas with Homemade Enchilada Sauce

Delicious beef enchiladas wrapped in soft tortillas and topped with rich homemade enchilada sauce and cheese.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Enchilada Sauce
  • 1 tablespoon olive oil Adds richness and depth.
  • 4 cloves garlic, minced Aromatic and flavorful.
  • 1.5 cups low sodium chicken broth Savory base for flavor enhancement.
  • 2 tablespoons sauce from a can of chipotles in adobo Adds smoky and fiery kick.
  • 2 cans tomato sauce, 15-ounce Classic sauce foundation.
  • 1 tablespoon chili powder Provides warmth and spice.
  • 2 teaspoons cumin Earthy and warm.
  • 1 teaspoon paprika Adds color and mild flavor.
  • 1 teaspoon garlic powder Intensifies garlic flavor.
  • 1 teaspoon onion powder Sweet and savory.
  • 0.5 teaspoon smoked paprika For extra smoky flavor.
  • 0.25 teaspoon salt Essential seasoning.
  • 0.25 teaspoon pepper Essential seasoning.
Beef Filling
  • 1 pound lean ground beef Tender and juicy filling.
  • 2 teaspoons chili powder Enhances flavor.
  • 1 teaspoon cumin Adds depth to flavor.
  • 1 teaspoon garlic powder Enhances garlic flavor.
  • 1 teaspoon onion powder Sweet and savory flavor.
  • 0.5 teaspoon smoked paprika Adds another layer of flavor.
  • 0.25 teaspoon salt Perfects the filling.
Assembly
  • 6 ounces cheddar cheese, freshly grated Creamy topping.
  • 6 ounces Monterey Jack, freshly grated Adds extra creaminess.
  • 8 pieces tortillas Corn or flour, soft.
Serving Suggestions
  • Sliced avocado Fresh and creamy.
  • Halved cherry tomatoes Adds sweetness.
  • Lime wedges Zesty and refreshing.
  • Sour cream Cool topping.
  • Chopped cilantro Fresh garnish.
  • Sliced scallions For crunch.

Method
 

Preparation
  1. Preheat your oven to 375°F.
Make the Enchilada Sauce
  1. In a medium saucepan over medium-high heat, pour in the olive oil.
  2. Add minced garlic and sauté for about 30 seconds.
  3. Introduce the chicken broth, chipotle sauce, tomato sauce, chili powder, cumin, paprika, onion powder, garlic powder, smoked paprika, salt, and pepper.
  4. Stir well to combine and bring to a boil.
  5. Reduce heat and let simmer for 15 minutes, stirring occasionally.
Cook the Ground Beef
  1. Heat a large skillet over medium-high heat.
  2. Add the ground beef, along with chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt.
  3. Cook for about 7-8 minutes until browned and fully cooked.
  4. Fold in 1/2 cup of the enchilada sauce and 1/3 of the grated cheeses.
  5. Stir until the cheese has melted.
Assemble the Enchiladas
  1. Spoon 1 cup of the enchilada sauce into the bottom of a 9x13 casserole dish.
  2. Take a tortilla, spoon about 1/4 cup of the beef mixture onto one side, and roll tightly.
  3. Place the rolled tortilla seam-side down in the dish and repeat for all 8 tortillas.
Add the Sauce and Cheese
  1. Pour 1 1/2 cups of enchilada sauce evenly over the enchiladas.
  2. Top with the remaining cheeses.
Bake
  1. Slide the casserole dish into the preheated oven and bake for 25 minutes.
  2. Wait until the cheese is bubbly and golden brown.
Serve
  1. Allow the casserole to cool slightly.
  2. Serve enchiladas with avocado, cherry tomatoes, lime wedges, sour cream, cilantro, and scallions.

Notes

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F until warm. Freeze unbaked enchiladas for up to 2 months.