Description
These enchiladas bring together richly seasoned ground beef, toasty corn tortillas, and a silky homemade enchilada sauce. They’re cheesy, deeply flavorful, and perfect for gatherings, weeknight dinners, or anytime you want a cozy, satisfying plate of comfort.
Ingredients
Homemade Enchilada Sauce
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6 tbsp olive oil
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6 tbsp all-purpose flour
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2 tbsp chili powder (not cayenne)
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2 tsp ground cumin
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1 tsp garlic powder
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½ tsp dried oregano
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Pinch of cinnamon (optional, but amazing)
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4 tbsp tomato paste
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4 cups vegetable broth (or chicken broth)
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2 tsp apple cider vinegar
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Salt, to taste
Beef Enchiladas
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2 lbs ground beef (80/20 for flavor)
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2 medium onions, diced
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4 cloves garlic, minced
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24 corn tortillas
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¾ cup vegetable oil (for softening the tortillas)
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4 cups shredded cheddar cheese (or a cheddar/Monterey Jack blend)
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Salt & black pepper, to taste
Optional Toppings
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Sour cream
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Fresh cilantro
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Diced tomatoes
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Sliced avocado
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Lime wedges
Instructions
1. Make the Enchilada Sauce
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Heat olive oil in a saucepan over medium heat.
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Whisk in the flour to form a roux. Cook 1 minute.
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Add chili powder, cumin, garlic powder, oregano, salt, and optional cinnamon. Toast for 30 seconds.
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Whisk in tomato paste.
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Slowly whisk in broth and vinegar until smooth.
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Simmer 5–7 minutes, stirring often, until thickened.
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Taste and adjust seasoning. Set aside.
2. Prepare the Beef Filling
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In a large skillet, sauté onions over medium-high heat for 5 minutes until softened.
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Add garlic and cook 1 minute.
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Add ground beef and cook until browned. Season with salt and pepper.
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Stir in ½ cup of the enchilada sauce for extra moisture and flavor.
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Remove from heat.
3. Soften the Tortillas (Important!)
Traditional method (best texture):
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Heat the ¾ cup oil in a small skillet over medium heat.
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Dip each tortilla into the hot oil for 5–10 seconds per side, just until soft and pliable—not crispy.
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Lay on paper towels to drain.
Quick microwave method:
Wrap tortillas in damp paper towels and microwave 20–30 seconds.
4. Assemble the Enchiladas
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Preheat oven to 375°F (190°C).
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Spread ½ cup enchilada sauce over the bottom of a 9×13-inch baking dish.
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Fill each tortilla with:
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A spoonful of beef filling
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A generous pinch of cheese
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Roll tightly and place seam-side down in the dish.
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Pour remaining sauce evenly over the enchiladas.
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Top with the rest of the cheese.
5. Bake
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Bake 20–25 minutes, uncovered, until cheese is melted, golden, and bubbling.
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Let rest 5–10 minutes before serving (helps them set and hold together).
Serving Suggestions
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Top with cilantro, sour cream, tomatoes, and avocado.
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Serve with Mexican rice, refried beans, or a simple salad.
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Lime wedges add the perfect bright finish.
Notes
Chicken & Green Chile
Use 3 cups shredded chicken + 1 can diced green chiles
→ Swap to green enchilada sauce for a full flavor switch.
Vegetarian
Use black beans + pinto beans instead of beef.
Spicy Version
Add diced jalapeños to the filling and use hot chili powder.
Extra Cheesy
Use a blend of cheddar, Monterey Jack, and a sprinkle of cotija.
Troubleshooting
Tortillas tearing?
They weren’t soft enough — oil-dip or microwave longer.
Sauce too thick?
Whisk in broth 1 tbsp at a time.
Sauce too thin?
Simmer longer or add a slurry:
1 tbsp flour + 2 tbsp water.
Watery enchiladas?
Make sure the beef isn’t too greasy and let the dish rest before serving.