Description
Delicious cheesy beef enchiladas topped with a rich sauce, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 2 cups chicken or beef broth
- 1 tablespoon apple cider vinegar
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 to 10 corn or flour tortillas
- 2 cups shredded cheddar or Monterey Jack cheese
Instructions
- In a medium saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute.
- Stir in chili powder, cumin, oregano, smoked paprika, and tomato paste. Cook until fragrant.
- Slowly whisk in broth, then simmer until the sauce thickens. Add apple cider vinegar and set aside.
- In a large skillet, heat a bit of olive oil and sauté onion until soft.
- Add ground beef, cooking until browned. Stir in garlic, salt, pepper, and 2 tablespoons of the sauce. Let cool slightly.
- Preheat oven to 375°F (190°C). Spread a little sauce in the bottom of a 9×13 baking dish.
- Fill each tortilla with the beef mixture and cheese, roll up, and place seam-side down.
- Pour remaining sauce over the enchiladas and sprinkle with more cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly.
- Let rest before serving. Top with sour cream, cilantro, or avocado as desired.
Notes
- This recipe can be adjusted for spice levels by adding more or less chili powder.
- Feel free to use your favorite type of cheese or a combination for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg