Beef Enchiladas with Cheese (Printable)
Seasoned beef, red sauce, and melted cheese in warm corn tortillas baked until bubbly and golden.
# Ingredient List:
→ Filling
01 - 1 lb ground beef
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - ½ tsp smoked paprika
07 - ½ tsp dried oregano
08 - ½ tsp salt
09 - ¼ tsp ground black pepper
10 - ½ cup canned diced tomatoes, drained
→ Red Enchilada Sauce
11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 3 tbsp chili powder
14 - 1 tsp ground cumin
15 - ½ tsp garlic powder
16 - ½ tsp onion powder
17 - ¼ tsp dried oregano
18 - ½ tsp salt
19 - 2 cups chicken or beef broth
20 - 1 tbsp tomato paste
→ Assembly
21 - 8 medium corn tortillas
22 - 2 cups shredded cheddar cheese (or Mexican blend)
23 - Fresh cilantro, chopped (optional)
24 - Sour cream (optional)
# Steps:
01 - Set oven to 375°F (190°C).
02 - In a large skillet over medium heat, brown ground beef. Add onion and sauté 3 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper; cook 1 minute until aromatic. Add diced tomatoes and simmer 2–3 minutes. Remove from heat.
03 - In a saucepan over medium heat, whisk vegetable oil and flour constantly for 1 minute to make a roux. Add chili powder, cumin, garlic powder, onion powder, oregano, and salt. Gradually whisk in broth and tomato paste. Simmer 5 minutes until slightly thickened, stirring occasionally. Adjust seasoning as needed.
04 - Lightly grease a 9x13-inch baking dish. Spread a thin layer of sauce over the bottom.
05 - Warm tortillas by microwaving under a damp towel for 30 seconds or briefly heating on a skillet until pliable.
06 - Place 2–3 tablespoons of beef filling on each tortilla, sprinkle with some cheese, then roll tightly and arrange seam-side down in the baking dish.
07 - Pour remaining sauce evenly over the rolled tortillas and top with the remaining shredded cheese.
08 - Bake for 20–25 minutes until cheese is melted and bubbly.
09 - Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Tips:
01 -
- The sauce is completely homemade and tastes nothing like the canned versions you might have tried before.
- It comes together in under an hour but feels impressive enough to serve to people you actually want to impress.
- Your kitchen will smell incredible the entire time you're cooking.
02 -
- Warming your tortillas is not optional, it's the difference between enchiladas that roll beautifully and ones that shatter in your hands.
- Make your sauce with patience because a proper roux takes time, and it's what separates a good sauce from one that tastes like you're just stirring spices into broth.
03 -
- If your sauce is too thick after cooking, whisk in a little more broth until it flows like it should, and if it's too thin, let it simmer a minute longer.
- Make the filling and sauce ahead of time if you want, then assemble and bake when you're ready, which takes all the pressure off.