Description
These Ground Beef Enchiladas are a flavorful Mexican-inspired dish featuring a rich homemade enchilada sauce, seasoned ground beef, tender flour tortillas, and melted Monterey Jack cheese. Perfect for a family meal, this recipe balances spices and creamy textures for a comforting and satisfying dinner.
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
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 (about 2 Tablespoons)
- About 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 Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin, paprika, and oregano. Set aside this aromatic spice blend to add flavor throughout the recipe.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the flour to form a paste and cook for 1 minute, stirring constantly to avoid lumps.
- Incorporate Liquids: Gradually whisk in ½ cup of chicken stock, creating a thick smooth paste. Then add the remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared Spice Mix. Whisk until combined.
- Simmer Sauce: Increase heat to medium-high and cook, whisking frequently, for 3 to 5 minutes until the sauce thickens. Remove from heat and set aside.
- Cook Beef Filling: Preheat the oven to 350°F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant and softened.
- Add Chilies and Beef: Stir in diced green chilies and ground beef, breaking apart the meat as it cooks. Add remaining spice mix and continue cooking for another 2 minutes until beef is fully browned.
- Add Sauce to Beef: Pour approximately ¼ cup of the prepared enchilada sauce into the beef skillet and cook for 2 minutes more 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.
- Assemble Enchiladas: Lay each tortilla flat and place a portion of the beef filling along the lower third. Roll up tortillas tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour remaining enchilada sauce evenly over rolled tortillas, then sprinkle 2 cups of freshly grated Monterey Jack cheese evenly on top.
- Bake Enchiladas: Bake covered with foil for 10 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Serve: Remove from oven, garnish with cilantro if desired, and serve warm with your favorite toppings such as sour cream, avocado, or salsa.
Notes
- Use 85% lean ground beef to balance flavor and fat content.
- Flour tortillas are recommended for their pliability, but corn tortillas can be used if desired.
- The homemade enchilada sauce can be made ahead to save time.
- Adjust the spice level by varying the amount of chili powder or adding fresh jalapeños.
- For a vegetarian version, replace ground beef with cooked lentils or beans.
