Championship Beef Enchiladas (Print)
Tender beef and cheese combine with rich red sauce, offering bold Tex-Mex flavors for any occasion.
# Ingredient list:
→ Beef Filling
01 - 1 pound ground beef (85% lean)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Red Enchilada Sauce
09 - 2 tablespoons vegetable oil
10 - 2 tablespoons all-purpose flour
11 - 3 tablespoons chili powder
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1/2 teaspoon dried oregano
16 - 1/4 teaspoon cayenne pepper
17 - 2 cups low-sodium chicken or beef broth
18 - 1 tablespoon tomato paste
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
→ Assembly
21 - 12 corn tortillas (6-inch)
22 - 2 cups shredded Mexican cheese blend
23 - 2 tablespoons chopped fresh cilantro
24 - Sour cream for serving
# Directions:
01 - Preheat the oven to 375°F.
02 - In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat if needed. Add onion and cook for 3 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper; cook for 1 minute. Remove from heat and set aside.
03 - In a saucepan, heat oil over medium heat. Whisk in flour, cooking for 1 minute to form a roux. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne. Gradually whisk in broth and tomato paste. Bring to a simmer and cook, whisking frequently, for 6-8 minutes until slightly thickened. Season with salt and pepper.
04 - Wrap tortillas in a damp towel and microwave for 30 seconds, or heat each briefly in a dry skillet to soften.
05 - Spread 1/2 cup of sauce over the bottom of a 9x13-inch baking dish. Fill each tortilla with about 2-3 tablespoons of beef filling and a sprinkle of cheese. Roll up tightly and place seam-side down in the dish.
06 - Pour the remaining sauce evenly over the enchiladas and top with the rest of the cheese.
07 - Bake for 20-25 minutes until the cheese is melted and bubbly.
08 - Garnish with chopped cilantro and serve with sour cream if desired.
# Expert Tips:
01 -
- The homemade red sauce transforms everything you thought you knew about enchiladas
- These reheat beautifully for lunch the next day, if they last that long
02 -
- Cold tort crack when you roll them. The microwave trick saves so much frustration.
- The sauce needs time to thicken properly. Rushing this step leaves you with thin, watery enchiladas.
03 -
- Let the beef filling cool slightly before rolling. Hot filling makes the tortillas soggy and harder to handle.
- The sauce should coat the back of a spoon. If it is too thick, add a splash more broth.