Description
A flavorful Ground Beef Enchiladas recipe featuring a homemade enchilada sauce, seasoned ground beef filling, and melted Monterey Jack cheese. These enchiladas are baked to perfection, making a comforting and delicious Mexican-inspired meal.
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
- 2 Tablespoons of the 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 (3 Tablespoons)
- About ¼ cup enchilada sauce (from prepared sauce)
Assembly
- 8 large flour tortillas (Burrito-size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional (for garnish)
Instructions
- Prepare the Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, and dried oregano. Mix well and set aside.
- Make the Enchilada Sauce: In a large saucepan over medium heat, warm 2 tablespoons olive oil. Stir in 3 tablespoons flour to form a paste and cook for 1 minute, stirring constantly to avoid burning.
- Incorporate Chicken Stock: Whisk in ½ cup chicken stock immediately, stirring until a thick, smooth paste forms. Add the remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk to combine thoroughly.
- Thicken the 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.
- Cook the Ground Beef Filling: Preheat oven to 350°F (175°C). In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add minced garlic and chopped onion, sautéing for 2 minutes until fragrant and softened.
- Add Chilies and Beef: Stir in diced green chilies and ground beef, breaking it up with a spoon. Add the remaining Spice Mix and cook for another 2 minutes, continuing to break apart the beef until browned and cooked through.
- Add Sauce to Beef: Pour in about ¼ cup of the prepared enchilada sauce and cook together for 2 more minutes. Remove from heat.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce evenly over the bottom of a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: Place a portion of the beef filling along the lower third of each tortilla and roll them up tightly. Place each rolled tortilla seam-side down in the prepared baking dish. Repeat for all tortillas and filling.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with freshly grated Monterey Jack cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for 10 minutes. Then remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with cilantro if desired. Serve warm with your favorite toppings such as sour cream, avocado, or salsa.
Notes
- Use 85% lean ground beef for a good balance of flavor and fat.
- Adjust the spice levels by modifying the amount of diced green chilies or spice mix according to your preference.
- Flour tortillas are preferred for this recipe, but corn tortillas can be used for a gluten-free alternative if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to keep the texture crispy.
- For a vegetarian version, substitute ground beef with cooked lentils or a plant-based meat substitute.
