Beef Enchiladas
User Reviews
5
Beef Enchiladas
Description
This Beef Enchiladas recipe starts with a spice mix comprising garlic powder, onion powder, paprika, oregano, cumin, and optional cayenne pepper for spiciness. The enchilada sauce is prepared by making a roux with oil and flour, then gradually whisking in chicken stock and tomato passata to form a thick, smooth sauce seasoned with the spice blend, salt, and pepper. The filling combines browned ground beef cooked with garlic, onion, and the spice mix, combined further with refried and drained black beans and some enchilada sauce.
Tortillas are filled with the beef and bean mixture, rolled, and placed in a baking dish. The enchiladas are topped generously with grated melting cheese such as Monterey Jack or cheddar and baked. Garnishing with roughly chopped cilantro adds a fresh herbal note. The texture combines tender beef and beans with a creamy sauce and melty cheese crust.
This dish is well suited for a hearty dinner and can be accompanied by sour cream or guacamole. It can be assembled ahead by rolling the enchiladas and storing them with sauce separately until baking. Substitutions include using tomato sauce if passata is unavailable, or kidney beans in place of black beans.
Ingredients
Spice Mix
- 1 tsp onion powder Note 1
- 1 tsp garlic powder Note 1
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 - 1 tsp cayenne pepper (optional, spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups (500ml) chicken stock low sodium, or broth
- 1 1/2 cups (375 ml) tomato passata Note 2, or 1 can US 8 oz canned tomato sauce (e.g. Hunts
- 1/4 tsp salt
- 1/4 tsp black pepper
Beef
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion , finely chopped (~1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, I use Old El Paso)
- 400g / 14oz black beans 1 can, Note 3, drained
Enchiladas
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) melting cheese I like Monterey Jack, tasty or cheddar cheese, grated, or more
- cilantro roughly chopped (optional garnish, or coriander leaves
Instructions
- Mix together Spice Mix ingredients. Set aside.
Enchilada Sauce
- Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
- Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
- Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk
- Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.
Filling
- Preheat oven to 180C/350F.
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
- Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
- Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).
Enchiladas
- Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
- Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
- Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!
Notes
- Fresh garlic can substitute garlic and onion powders; sauté minced garlic in oil before proceeding.
- Tomato passata is plain pureed tomatoes; canned tomato sauce is an acceptable substitute in the US.
- If black beans are unavailable, red kidney beans can be used as a substitute.
- Refried beans should be stirred and heated with a splash of water if too thick for mixing.
- To bake covered, place a baking tray on top or cover with foil during baking.
- For make-ahead, roll enchiladas, store in dish without sauce, add sauce just before baking.
- This recipe works well with lean ground beef without loss of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 608g | |
| Calories | 649cal | 32% |
| Carbohydrates | 55.3g | 18% |
| Protein | 45.6g | 91% |
| Fat | 28.6g | 44% |
| Saturated Fat | 10.3g | 52% |
| Cholesterol | 116mg | 39% |
| Sodium | 1237mg | 52% |
| Potassium | 1183mg | 25% |
| Fiber | 13.4g | 54% |
| Sugar | 5.7g | 11% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 47.9mg | 53% |
| Calcium | 340mg | 34% |
| Iron | 20.5mg | 114% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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