Description
These Ground Beef Enchiladas feature a rich, homemade enchilada sauce infused with a blend of aromatic spices, tender ground beef cooked with green chilies and onions, all wrapped in warm flour tortillas and topped with melted Monterey Jack cheese. Perfectly baked to golden perfection, this dish offers a comforting and flavorful meal that’s sure to satisfy any Tex-Mex craving.
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
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
- Spice Mix (remaining portion)
- ¼ cup prepared enchilada sauce (from above)
Assembly & Topping
- 8 large flour tortillas (burrito size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional (for garnish)
Instructions
- Prepare the spice mix: Combine onion powder, garlic powder, cumin powder, paprika, and dried oregano in a small bowl and set aside.
- Make the enchilada sauce: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Stir in 3 tablespoons flour forming a paste, and cook for 1 minute while stirring continuously. Whisk in ½ cup chicken stock immediately to prevent lumps, creating a thick smooth paste.
- Add remaining sauce ingredients: Gradually whisk in remaining 1½ cups chicken stock, tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. Remove from heat and set aside.
- Preheat the oven: Set your oven to 350°F (175°C) to get ready for baking the enchiladas.
- Cook the ground beef filling: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until softened. Stir in the diced green chilies and ground beef, breaking it up as it cooks. Add the remaining prepared spice mix, continue cooking for 2 more minutes until the beef is fully browned and cooked through.
- Incorporate enchilada sauce into filling: Pour about ¼ cup of the prepared enchilada sauce into the beef mixture and cook for another 2 minutes to marry the flavors. Remove from heat.
- Prepare the baking dish: Spread a small amount of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
- Assemble the enchiladas: Lay out each tortilla and spoon the beef filling along the lower third of the tortilla. Roll them up tightly and place seam-side down in the prepared baking dish. Repeat with all tortillas and filling.
- Top and bake: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the shredded Monterey Jack cheese uniformly on top. Cover the dish and bake for 10 minutes, then remove the cover and bake for an additional 10 minutes until the cheese is melted and slightly golden.
- Serve: Remove from oven and garnish with fresh cilantro if desired. Serve warm with your favorite toppings such as sour cream, avocado, or salsa.
Notes
- Use 85% lean ground beef for a good balance of flavor and fat content.
- Flour tortillas are traditional for burrito-size enchiladas, but corn tortillas can be substituted for a gluten-free option.
- The enchilada sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For spicier enchiladas, add diced jalapeños or extra green chilies.
- Ensure not to overfill the tortillas to avoid tearing during rolling.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
