Welcome back to my kitchen! Today, I’m excited to share a delicious Beef Enchilada recipe that’s perfect for any occasion. These enchiladas are packed with flavor, easy to make, and sure to become a family favorite. Let’s dive into the recipe!
Ingredients:
- For the Beef Filling:
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (4 oz) diced green chiles
- 1/2 cup tomato sauce
- For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- 1 can (8 oz) tomato sauce
- Salt to taste
- For Assembly:
- 8-10 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
- Prepare the Beef Filling:
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion and minced garlic, and cook until the onion is soft and translucent.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
- Add the diced green chiles and tomato sauce, and simmer for 5-10 minutes. Set aside.
- Prepare the Enchilada Sauce:
- In a medium saucepan, heat the vegetable oil over medium heat.
- Stir in the flour and chili powder, and cook for about 1 minute.
- Add the garlic powder, cumin, and oregano, and cook for another 30 seconds.
- Gradually whisk in the chicken broth and tomato sauce, and bring to a simmer.
- Cook, stirring frequently, until the sauce thickens, about 10 minutes. Season with salt to taste.
- Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
- Place a tortilla on a flat surface and spoon about 1/4 cup of the beef mixture down the center.
- Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, and sprinkle with the shredded cheese.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, if desired, and serve hot.
FAQs
Q: Can I use flour tortillas instead of corn tortillas? A: Yes, you can use flour tortillas if you prefer. However, corn tortillas give a more authentic flavor and texture to the dish.
Q: How do I store leftover enchiladas? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze beef enchiladas? A: Absolutely! Assemble the enchiladas as directed, but do not bake. Wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Q: What can I serve with beef enchiladas? A: Beef enchiladas pair well with Mexican rice, refried beans, or a fresh salad. You can also top them with sour cream, avocado slices, or pico de gallo.
Q: Can I make the enchilada sauce ahead of time? A: Yes, you can make the enchilada sauce up to 3 days in advance. Store it in an airtight container in the refrigerator until ready to use.
Q: How can I make the enchiladas spicier? A: To add more heat, you can use a spicier enchilada sauce, add a diced jalapeño with the onions and garlic, or sprinkle in some cayenne pepper with the other spices.
I hope you enjoy making and savoring these delicious Beef Enchiladas! If you have any other questions or tips, feel free to leave a comment below. Happy cooking! 🌮