Homemade Beef Enchiladas
User Reviews
4.9
-
Prep Time
30 mins
-
Cook Time
25 mins
-
Total Time
55 mins
-
Servings
6 servings
-
Calories
599 kcal
-
Course
Main Course
-
Cuisine
Mexican
Homemade Beef Enchiladas
Description
Homemade Beef Enchiladas feature a robust filling made from lean ground beef cooked with white onions and green chiles, seasoned simply with salt and pepper to highlight the meat's natural flavor. The enchilada sauce is prepared by blending chili powder, cornstarch, garlic, cumin, oregano, and salt in vegetable oil, then simmering with vegetable broth until thickened, creating a rich and mildly spiced red sauce to coat the tortillas. Corn tortillas are briefly fried in oil to soften, then dipped in the sauce before being filled and rolled.
The assembly involves layering the enchiladas in a baking dish coated with sauce, filling each tortilla with the beef mixture and cheese, then topping all with more sauce and shredded Monterey jack cheese before baking. The cheese melts and melds the flavors while the sauce keeps the tortillas moist. Fresh cilantro adds a bright touch when served.
This dish pairs well with simple sides like rice or a fresh salad, making it a satisfying main course. Preparing components like the sauce and filling ahead can streamline meal prep. Baking until the cheese is bubbly and edges lightly crisped signals readiness. Leftovers heat well for next-day meals.
Ingredients
Red Enchilada Sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin ground
- 1/4 teaspoon oregano dried, Mexican
- 2 cups vegetable broth
Ground Beef Filling
- 1 1/2 pounds ground beef lean
- 1 medium white onion diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 7 ounces diced green chiles drained
Enchiladas
- 12 corn tortillas
- 2 tablespoons vegetable oil for frying
- 3 cups Monterey jack cheese divided, shredded
- 1/4 cup cilantro chopped, fresh
Instructions
Make the enchilada sauce:
- Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
Make the ground beef filling:
- Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.
Assemble enchiladas:
- Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.
- Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP.
- Dip each tortilla into the enchilada sauce to coat and set on a plate. Fill with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared 9x13 pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 599kcal | 30% |
| Carbohydrates | 31g | 10% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 120mg | 40% |
| Sodium | 1194mg | 50% |
| Potassium | 736mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2270IU | 45% |
| Vitamin C | 5mg | 6% |
| Calcium | 507mg | 51% |
| Iron | 5.1mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
