Homemade Beef Enchiladas
Homemade Beef Enchiladas combine a hearty ground beef filling seasoned with diced green chiles and onions, wrapped in soft corn tortillas that are lightly fried and dipped in a thick homemade red enchilada sauce. Topped with melted Monterey jack cheese and fresh cilantro, the dish offers a comforting texture contrast between the tender filling and the soft tortillas soaked in flavorful sauce. This recipe guides through making the sauce from scratch and assembling the enchiladas for baking, resulting in a classic Mexican-inspired meal suitable for family dinners or gatherings.
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
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 599
% 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.