Description
These Ground Beef Enchiladas feature tender, flavorful seasoned beef wrapped in warm flour tortillas, topped with a rich homemade enchilada sauce and melted Monterey Jack cheese. This comforting Mexican-inspired casserole is baked to perfection for a satisfying meal that’s perfect for family dinners.
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
- 2 Tablespoons prepared Spice Mix (from above)
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
- Remaining prepared Spice Mix
- About ¼ cup enchilada sauce (from above)
Assembly
- 8 large flour tortillas (Burrito-size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare Spice Mix: Combine onion powder, garlic powder, cumin powder, paprika, and dried oregano thoroughly in a small bowl and set aside for later use.
- Make Enchilada Sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add flour and stir constantly for 1 minute to create a roux. Immediately whisk in ½ cup chicken stock until mixture forms a thick paste. Gradually add remaining chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk to combine and then increase heat to medium-high. Cook for 3 to 5 minutes, whisking frequently until sauce thickens. Remove from heat and set aside.
- Cook Ground Beef Filling: Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and chopped onion, sauté for 2 minutes until fragrant and translucent. Add diced green chilies and ground beef, breaking it apart as it cooks. Incorporate the remaining prepared spice mix and cook for an additional 2 minutes until beef is fully browned. Pour in about ¼ cup of the enchilada sauce and cook for 2 more minutes, then remove from heat.
- Assemble Enchiladas: Lightly coat the bottom of a 9×13-inch baking dish with a small amount of enchilada sauce. Place a portion of the beef mixture along the lower third of each tortilla, then roll tightly and place seam-side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle evenly with grated Monterey Jack cheese. Cover the dish with foil and bake in the preheated oven for 10 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and bubbly. Serve warm, garnished with cilantro if desired.
Notes
- You can substitute chicken stock with vegetable stock for a different flavor profile.
- Use corn tortillas if you prefer a gluten-free option, but adjust softness by warming them before rolling.
- Adjust the amount of diced green chilies to control heat level.
- Leftovers store well in the refrigerator up to 3 days and reheat covered in the oven or microwave.
- For a richer sauce, add a bit of melted butter when making the roux.
