Description
Comforting and indulgent smothered enchiladas filled with savory ground beef, topped with rich red chile sauce and melted cheese.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 3 tbsp vegetable oil or butter
- 3 tbsp all-purpose flour
- 3 tbsp red chile powder
- 2 cups chicken or beef broth
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12–14 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup diced white onion (optional)
- Chopped cilantro (for garnish)
- Sour cream (for serving)
Instructions
- Make the beef filling: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spatula. Add the finely diced onion and sauté until softened. Stir in minced garlic, cumin, chili powder, oregano, salt, and black pepper. Let the spices toast for another 1–2 minutes. Remove from heat and stir in 1/2 cup of cheddar cheese until it melts.
- Make the red chile sauce: In a saucepan over medium heat, melt the oil or butter. Sprinkle in the flour, whisking briskly for about 1 minute. Add the red chile powder, then slowly add the broth, whisking to prevent lumps. Add garlic powder, cumin, oregano, salt, and black pepper. Allow to simmer for 5–8 minutes until thickened.
- Prepare the tortillas: Heat the corn tortillas in a dry skillet until soft. Dip each tortilla in the warm red chile sauce. Spoon in the beef mixture, roll tightly, and place seam-side down in a greased baking dish.
- Final assembly: Pour the remaining red chile sauce over the enchiladas. Sprinkle with remaining cheeses. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until cheese melts.
- Serve and enjoy: Let the enchiladas rest before serving. Garnish with diced onion, chopped cilantro, and serve with sour cream.
Notes
Make-ahead tips: Prepare the beef filling and red chile sauce a day in advance. Store separately in the fridge. Assemble just before baking for freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: enchiladas, red chile, beef, Mexican, comfort food