Description
Delicious homemade ground beef enchiladas baked in a flavorful, thickened enchilada sauce and topped with melted Monterey Jack cheese. This Mexican-inspired recipe features a savory spice mix, tender ground beef filling with green chilies, and soft flour tortillas, perfect for a comforting family 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 black pepper
- 2 Tablespoons of the prepared 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 (from above)
- 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
- Mix the Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, and dried oregano in a small bowl. Set aside for use in sauce and beef filling.
- Prepare Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in 3 tablespoons flour to form a paste and cook for 1 minute, stirring constantly to avoid burning.
- Add Chicken Stock and Tomato Sauce: Whisk in ½ cup chicken stock immediately to create a thick paste. Then add remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the spice mix. Whisk to combine thoroughly.
- Cook the Sauce: Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently until the sauce thickens. Remove from heat and set aside.
- Brown Ground Beef Filling: Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add garlic and onion and sauté for 2 minutes until softened.
- Add Chilies and Beef: Stir in diced green chilies and ground beef, breaking it up with a spoon. Add remaining spice mix and cook for another 2 minutes until beef is fully browned and cooked through.
- Incorporate Sauce into Beef: Pour about ¼ cup of the prepared enchilada sauce into the skillet with beef. Stir and cook for 2 more minutes to combine flavors. Remove from heat.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Lay out tortillas and place a portion of beef filling along the lower third of each. Roll tortillas tightly and place seam-side down in the baking dish.
- Top with Sauce and Cheese: Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated Monterey Jack cheese evenly on top.
- Bake: Cover the baking dish and bake in the preheated oven for 10 minutes, then remove cover and bake an additional 10 minutes until cheese is melted and bubbly.
- Serve: Remove from oven and garnish with cilantro if desired. Serve warm with preferred toppings.
Notes
- Use 85% lean ground beef for a balance of flavor and fat content.
- Flour tortillas are traditional; corn can be substituted for a gluten-free option but may be less pliable.
- The enchilada sauce can be made ahead and refrigerated for up to 3 days.
- For spicier enchiladas, add chopped jalapeños or use spicy tomato sauce.
- Let enchiladas rest a few minutes after baking for easier slicing and serving.
