Description
These Ground Beef Enchiladas are a flavorful and hearty Mexican-inspired dish featuring tender ground beef seasoned with a blend of spices, wrapped in soft flour tortillas, smothered in a rich homemade enchilada sauce, and topped with melted Monterey Jack cheese. Perfect for a comforting family dinner, these enchiladas bake to bubbly perfection and can be garnished with fresh cilantro for added brightness.
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 Spice Mix (about 2 Tablespoons)
- 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: In a small bowl, combine the onion powder, garlic powder, cumin powder, paprika, and dried oregano. Set this spice mix aside for use in both the enchilada sauce and ground beef filling.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in 3 tablespoons of all-purpose flour to create a roux paste, cooking for 1 minute while stirring constantly to avoid burning.
- Incorporate Liquids: Quickly whisk in ½ cup of chicken stock; the mixture will thicken into a smooth paste. Then add the remaining chicken stock, 1 ½ cups tomato sauce, ¼ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons of the prepared spice mix. Whisk until fully combined.
- Simmer Sauce: Increase the heat to medium-high. Cook the sauce for 3 to 5 minutes, whisking frequently until it thickens nicely. Remove from heat and set aside to cool slightly.
- Preheat Oven: Set the oven to 350°F (175°C) to prepare for baking the enchiladas.
- Cook Ground Beef Filling: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and finely chopped onion and sauté for 2 minutes until softened. Stir in diced green chilies and ground beef, breaking up the meat with a spoon as it cooks. Add the remaining spice mix and continue cooking for another 2 minutes, ensuring the beef is fully browned.
- Add Sauce to Beef: Pour about ¼ cup of the prepared enchilada sauce into the skillet with the beef mixture. Stir and cook for an additional 2 minutes, then remove from heat.
- Prepare Baking Dish: Lightly spread a small amount of the enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
- Assemble Enchiladas: Lay a flour tortilla flat and spoon the beef filling along the lower third of the tortilla. Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with the remaining tortillas and beef mixture.
- Top and Bake: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle 2 cups of freshly grated Monterey Jack cheese evenly on top. Cover the dish with foil and bake in the preheated oven for 10 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and brown slightly.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro if desired. Serve warm and enjoy your delicious ground beef enchiladas!
Notes
- For a spicier dish, add chopped jalapeños or more green chilies to the beef filling.
- Flour tortillas are used here, but corn tortillas can be substituted for a gluten-free option if desired.
- Use freshly grated cheese for the best melting quality and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated covered in the oven or microwave.
- The enchilada sauce can be made ahead and refrigerated for up to 2 days.
