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Beef Enchiladas

A comforting dish filled with rich spices and melty cheese, perfect for family gatherings or cozy evenings at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the beef filling
  • 1 pound 90% lean ground beef High-quality meat ensures juicy and flavorful enchiladas.
  • ¼ teaspoon baking soda Tenderizes the meat.
  • 1 teaspoon salt Essential for seasoning.
  • 1 medium white onion, finely chopped Adds sweetness and depth.
  • 1 whole jalapeño pepper, seeded and minced Provides a spicy kick.
  • 2 cloves garlic, finely chopped Brings a savory aroma.
  • 3 tablespoons chili powder Infuses sauce with classic flavor.
  • 1 teaspoon ground cumin Enhances the flavor profile.
  • ½ teaspoon dried oregano Adds a hint of herbaceousness.
  • 3 tablespoons all-purpose flour Used to thicken the sauce.
  • 1 8-oz can tomato sauce The tangy base for the enchilada sauce.
  • 2 cups chicken broth Provides a savory foundation.
For assembly
  • 10 small (6 to 7-inch) yellow corn tortillas Essential for authentic texture.
  • 3 cups shredded Mexican blend cheese Preferred option is Tillamook for melting quality.
  • 2 tablespoons vegetable oil, for brushing the tortillas Ensures tortillas are soft and pliable.

Method
 

Preparation
  1. In a medium bowl, combine the ground beef, baking soda, and salt. Mash until evenly mixed and let sit for at least 20 minutes.
  2. Preheat the oven to 425°F (220°C) and position an oven rack in the middle.
Cooking the Filling
  1. In a large nonstick skillet over medium-high heat, heat the vegetable oil. Add the beef mixture and cook, breaking it up until browned for about 5 minutes. Transfer to a plate.
  2. In the same skillet, add the onion, jalapeño, and garlic. Sauté for 3-4 minutes until softened. Add chili powder, cumin, oregano, and flour, and stir for 1 minute.
  3. Pour in the tomato sauce and gradually add chicken broth. Return the beef and bring to a boil, then simmer for 12-14 minutes until thickened.
Assembling the Enchiladas
  1. Brush both sides of each tortilla with vegetable oil and microwave for 1½ minutes until hot and steamy.
  2. Pour 1 cup of sauce into a 9 x 13-inch baking dish. On each tortilla, place 3 tablespoons of cheese and 2 tablespoons of sauce, roll them up, and place seam-side down in the pan.
  3. Spoon the remaining sauce over the enchiladas and sprinkle remaining cheese. Bake for about 15 minutes until the sauce bubbles and cheese melts.

Notes

Chill the beef mixture before cooking for juiciness. Adjust jalapeños according to spice preference. Try different cheeses like Monterey Jack or queso fresco for unique flavors.