Description
Sizzling tex-mex beef enchiladas deliver a passionate flavor journey through Mexican culinary traditions. Melted cheese, spicy seasoned beef, and warm tortillas combine into a mouthwatering feast you’ll crave again and again.
Ingredients
Scale
- 1 lb (453.6 g) ground beef
- 2 cups (226.8 g) shredded cheddar or Mexican blend cheese, divided
- 8–10 flour or corn tortillas
- 2 tablespoons (30 ml) vegetable oil
- 2 tablespoons (16 g) all-purpose flour
- 2 cups (473 ml) low-sodium beef broth
- 1 (15 oz/425 g) can tomato sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz/113 g) can diced green chilies
- 2 tablespoons (8 g) chili powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- Sliced green onions
- Fresh chopped cilantro
- Sour cream (optional)
Instructions
- Sauce Preparation: Create a robust enchilada sauce by heating oil and whisking in flour. Gradually incorporate beef broth, stirring to prevent clumping. Add tomato sauce and spices, simmering until the mixture thickens and develops a rich, complex flavor profile.
- Beef Mixture Development: Brown ground beef with onions in a skillet, draining excess fat. Incorporate green chilies, aromatic spices, and seasonings, creating a deeply flavored filling. Fold in shredded cheese to enhance the mixture’s creamy texture and richness.
- Enchilada Assembly: Spread a thin layer of sauce in the baking dish to prevent sticking. Carefully fill tortillas with the prepared beef mixture, rolling tightly and positioning seam-side down in a neat, compact arrangement.
- Final Layering: Generously coat the rolled enchiladas with remaining sauce, ensuring complete coverage. Liberally sprinkle additional cheese over the top, creating a golden, bubbling surface.
- Baking Process: Place the assembled dish in a preheated oven at 375F (190C). Bake uncovered until the cheese melts completely and develops a tempting golden-brown crust, approximately 20-25 minutes.
- Serving Presentation: Allow the enchiladas to rest briefly after removing from the oven. Garnish with fresh green onions, chopped cilantro, and a dollop of cool sour cream to balance the dish’s warm, spicy flavors.
Notes
- Drain excess fat thoroughly after cooking ground beef to prevent soggy enchiladas and ensure a crisp texture.
- Whisk continuously when adding broth to prevent lumps, aiming for a smooth, velvety enchilada sauce that coats tortillas evenly.
- Warm tortillas slightly before filling to prevent cracking and make rolling easier, using a clean kitchen towel or quick microwave heat.
- Use a blend of melting cheeses like cheddar and Monterey Jack for optimal flavor and gooey texture, avoiding pre-shredded varieties with anti-caking agents that can impact melting quality.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg