Description
These Ground Beef Enchiladas are a flavorful and hearty Mexican-inspired dish featuring a savory enchilada sauce, seasoned ground beef, soft flour tortillas, and melted Monterey Jack cheese. Perfect for a family dinner, this recipe combines aromatic spices, a rich homemade sauce, and melty cheese baked to perfection for a crowd-pleasing 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 pepper
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
- All remaining Spice Mix from above
Assembly
- 8 large flour tortillas (burrito-size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine onion powder, garlic powder, cumin powder, paprika, and dried oregano. Mix thoroughly and set aside for later use.
- Make the 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 while stirring constantly to avoid burning.
- Add Chicken Stock: Whisk in ½ cup of chicken stock immediately, which will create a thick, smooth paste. Gradually add the remaining 1.5 cups chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk continuously to combine all ingredients.
- Cook Sauce: Increase heat to medium-high and cook the sauce for 3 to 5 minutes, whisking frequently until it thickens. Remove from heat and set aside.
- Preheat Oven: Set your oven to 350°F (175°C) to warm while preparing the filling and assembling the enchiladas.
- Cook Ground Beef Filling: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add minced garlic and finely chopped onion, cooking for about 2 minutes until softened. Stir in diced green chilies and ground beef, breaking apart the meat as it cooks. Add the remaining spice mix and cook for another 2 minutes until the beef is fully browned.
- Add Sauce to Beef: Pour approximately ¼ cup of the prepared enchilada sauce into the skillet with the beef mixture, cooking for an additional 2 minutes. Remove from heat.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce across the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a portion of the beef filling along the lower third of each flour tortilla. Roll the tortillas up tightly and lay them seam-side down in the baking dish. Repeat until all tortillas and filling are used.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the top thoroughly with 2 cups of freshly grated Monterey Jack cheese.
- Bake Enchiladas: Cover the baking dish with foil and bake in the preheated oven for 10 minutes. Then remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven and garnish with fresh cilantro if desired. Serve warm with your favorite accompaniments and enjoy!
Notes
- You can substitute the flour tortillas with corn tortillas for a gluten-free option, but they may be more delicate to roll.
- Adjust the level of chili heat by choosing mild or hot diced green chilies depending on your preference.
- Leftovers can be refrigerated and reheated in the oven or microwave for a quick meal the next day.
- For a richer sauce, you can add a splash of sour cream or crema before serving.
- Make sure not to overcook the cheese in the oven to avoid it becoming too brown or rubbery.
