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Beef Enchiladas
Warm tortillas wrapped around seasoned beef, smothered in a rich sauce and baked with melted cheese, creating a festive and comforting dish.
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Main Dish
Cuisine
Mexican
Servings
5
servings
Calories
600
kcal
Ingredients
1
pound
90% lean ground beef
¼
teaspoon
baking soda
heaping
1
teaspoon
salt
2
tablespoons
vegetable oil
for sauce
1
medium
white onion
finely chopped
2
cloves
garlic
finely chopped
3
tablespoons
chili powder
1
teaspoon
ground cumin
½
teaspoon
dried oregano
3
tablespoons
all-purpose flour
1
8-oz can
tomato sauce
2
cups
chicken broth
2
tablespoons
vegetable oil
for brushing tortillas
10
pieces
yellow corn tortillas
6- to 7-inch
3
cups
shredded Mexican blend cheese
Instructions
In a medium bowl, mix ground beef with baking soda and salt. Let sit for at least 20 minutes.
Preheat your oven to 425°F (218°C).
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the beef and cook until browned; transfer to a plate.
In the same skillet, add onion, jalapeño, and garlic. Cook for 3–4 minutes until soft.
Stir in chili powder, cumin, oregano, and flour. Cook for about a minute.
Add tomato sauce and chicken broth, stirring to combine. Bring to a gentle boil, then simmer for 5–7 minutes until thickened.
Brush each tortilla with vegetable oil and warm in the microwave for about 90 seconds.
Spread a thin layer of sauce in the bottom of a baking dish. Fill each tortilla with beef and cheese, roll up, and place seam-side down in the dish.
Pour remaining sauce over enchiladas, sprinkle the rest of the cheese on top, and bake for 15 minutes until melted and bubbly.
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Notes
Garnish with cilantro, diced tomatoes, or avocado before serving. Pairs well with rice or beans.
Keyword
Beef, Enchiladas