Description
These Ground Beef Enchiladas are a deliciously hearty Mexican-inspired dish featuring tender, seasoned ground beef wrapped in flour tortillas, smothered with a rich homemade enchilada sauce, and topped with melted Monterey Jack cheese. Perfect for a family dinner, this recipe combines bold spices and simple ingredients for a comforting and flavorful 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
- 2 Tablespoons prepared 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
- Prepare the Spice Mix: In a small bowl, thoroughly mix together the onion powder, garlic powder, cumin powder, paprika, and dried oregano. Set this aside to use in both the enchilada sauce and beef filling.
- Make the Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the flour to create a paste and cook for 1 minute, stirring constantly to prevent burning.
- Add Liquids to Sauce: Immediately whisk in ½ cup chicken stock, allowing a thick paste to form, then gradually add the remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk to combine all ingredients smoothly.
- Simmer 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 for later use.
- Preheat Oven: Heat your oven to 350°F (175°C) to get ready for baking the enchiladas.
- Cook Ground Beef Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté minced garlic and finely chopped onion for 2 minutes until fragrant and translucent. Add the diced green chilies and ground beef, breaking up the meat as it cooks. Stir in the remaining 2 tablespoons of the spice mix and cook for another 2 minutes until beef is fully browned.
- Finish Beef Filling: Pour in about ¼ cup of the prepared enchilada sauce into the beef mixture and cook for 2 more minutes to meld the flavors. Remove the skillet from heat.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a generous portion of the beef filling along the lower third of each flour tortilla. Roll each tortilla tightly and place 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 freshly grated Monterey Jack cheese atop the sauced enchiladas.
- Bake: Cover the baking dish with foil and bake for 10 minutes. Then remove the foil and bake uncovered for another 10 minutes until cheese is melted and bubbly.
- Serve: Once baked, serve the enchiladas warm. Garnish with cilantro if desired, and enjoy your delicious homemade ground beef enchiladas!
Notes
- Use 85% lean ground beef to keep the filling flavorful but not overly greasy.
- You can substitute chicken stock with vegetable stock or beef broth if preferred.
- Adjust the number of green chilies based on your preferred spice level.
- For a gluten-free version, use corn tortillas and gluten-free flour for the sauce.
- Leftover enchiladas store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
