Description
This Ground Beef Enchiladas recipe is a flavorful, comforting Mexican-inspired dish featuring tender ground beef mixed with a homemade enchilada sauce, wrapped in flour tortillas, and topped with melted Monterey Jack cheese. Perfect for a family dinner, these enchiladas are baked to perfection with a rich, spiced sauce and make for a crowd-pleasing meal with optional cilantro for garnish.
Ingredients
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
- 2 tablespoons of the prepared Spice Mix
Ground 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 (approximately 2 tablespoons)
- 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 the Spice Mix: Combine the onion powder, garlic powder, cumin powder, paprika, and dried oregano in a small bowl and set aside to use in the sauce and beef filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in 3 tablespoons of flour to create a paste and cook for 1 minute, stirring constantly to avoid burning.
- Add Liquids to Sauce: Whisk in ½ cup of chicken stock immediately; it will thicken quickly into a smooth paste. Then add the remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk well to combine all ingredients.
- Simmer Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking frequently until it thickens to your desired consistency. Remove from heat and set aside.
- Preheat Oven: Set your oven to 350°F to prepare for baking the enchiladas.
- Cook Ground Beef Filling: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the minced garlic and finely chopped onion, cooking for 2 minutes until softened and fragrant.
- Add Chilies and Beef: Stir in the diced green chilies and ground beef, breaking up the meat as it cooks. Add the remaining spice mix (about 2 tablespoons) and continue cooking for 2 more minutes until beef is fully browned.
- Combine with Sauce: Pour in about ¼ cup of the prepared enchilada sauce over the beef mixture and cook for an additional 2 minutes to meld flavors. Remove from heat.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place the beef filling along the lower third of each flour tortilla. Roll up the tortillas tightly and place them seam-side down in the baking dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the 2 cups of freshly grated Monterey Jack cheese on top.
- Bake Enchiladas: Cover the baking dish with foil and bake for 10 minutes. Then remove the foil and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and serve warm. Optionally garnish with fresh cilantro and enjoy your delicious homemade ground beef enchiladas.
Notes
- You can substitute chicken stock with beef stock or vegetable broth if preferred.
- For a spicier meal, add chopped jalapeños or use a hotter variety of chilies.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- To make ahead, assemble the enchiladas and refrigerate unbaked for up to 24 hours before baking.
