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Ground Beef Enchiladas Recipe

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3.8 from 72 reviews

These Ground Beef Enchiladas feature a flavorful blend of seasoned ground beef wrapped in warm flour tortillas, smothered in a rich and spicy homemade enchilada sauce, then baked to bubbly perfection. Topped with melted sharp cheddar and Monterey Jack cheese and garnished with fresh cilantro and avocado, this classic Mexican-inspired casserole is perfect for a comforting family dinner.

Ingredients

For the Beef Filling

  • 1 Tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 pound ground beef (85/15 or 80/20 preferred)
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder

For the Enchilada Sauce

  • 3 Tablespoons salted butter
  • 1/4 cup all-purpose flour
  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 cups beef broth
  • 6 ounces tomato sauce

For the Enchiladas

  • 10-12 medium 8-inch flour tortillas
  • 1 cup sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated

Toppings (Optional)

  • Freshly chopped cilantro leaves
  • Sliced avocado
  • Diced tomato
  • Sliced green onions
  • Olives
  • Sour cream

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas later.
  2. Cook Onion and Ground Beef: Heat olive oil in a large skillet over medium-high heat. Once hot, add chopped onion and sauté for 5-6 minutes until softened. Add ground beef and sprinkle all the spices (1 Tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder). Break up the meat with a spoon and cook until browned through. Transfer the cooked meat mixture to a bowl and set aside.
  3. Make Enchilada Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 2 minutes, stirring frequently. Add all the sauce spices (3 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper) and mix well. Gradually whisk in the beef broth a few splashes at a time, preventing lumps, then stir in the tomato sauce. Reduce heat to low and simmer for 6-8 minutes while stirring often until the sauce thickens slightly.
  4. Prepare Filling and Tortillas: Mix 1/4 cup each of the sharp cheddar and Monterey Jack cheese into the browned beef mixture. Warm the flour tortillas by wrapping them in a damp paper towel and microwaving until pliable and soft.
  5. Assemble Enchiladas: Spread about 1/2 cup of the enchilada sauce in a thin layer on the bottom of a large 9x13-inch baking dish. Place approximately 1/3 cup of the meat and cheese mixture onto each tortilla, then roll tightly and place seam-side down in the baking dish. Continue this process until all the filling and tortillas are used. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheddar and Monterey Jack cheese on top. Cover the dish with aluminum foil.
  6. Bake: Bake covered for 20-25 minutes, then remove the foil and bake an additional 10-15 minutes until the cheese on top is melted and the enchiladas are heated through.
  7. Serve: Garnish with freshly chopped cilantro, sliced avocado, diced tomatoes, green onions, olives, and sour cream as desired. Serve hot and enjoy!

Notes

  • For best flavor, use freshly grated cheese instead of pre-shredded.
  • Adjust the chili powder amount according to your preferred spice level.
  • Flour tortillas work best for rolling; corn tortillas can be used but may need to be softened carefully to avoid breaking.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
  • To make this dish gluten-free, substitute the flour tortillas with gluten-free tortillas and replace all-purpose flour in the sauce with a gluten-free flour blend or cornstarch.

Find it online: https://recipethrive.com/ground-beef-enchiladas-recipe/