Description
These Ground Beef Enchiladas are a flavorful and hearty Mexican-inspired dish featuring a homemade enchilada sauce, seasoned ground beef, and melted Monterey Jack cheese baked to perfection. Perfect for a satisfying family dinner, this recipe combines a rich, spiced sauce with tender beef wrapped in soft flour tortillas.
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 1/2 cups canned tomato sauce
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Ground Beef Mixture
- 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 3 tablespoons of the prepared spice mix
- About 1/4 cup prepared enchilada sauce
Assembling and Baking
- 8 large flour tortillas (burrito size)
- 2 cups freshly grated Monterey Jack cheese
- Cilantro, optional for garnish
Instructions
- Prepare the Spice Mix: In a small bowl, combine the onion powder, garlic powder, cumin powder, paprika, and dried oregano. Set this spice mix aside to use in both the sauce and the beef filling.
- Make the Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour to form a smooth paste and cook for 1 minute, stirring constantly to avoid burning.
- Add Chicken Stock: Gradually whisk in 1/2 cup of chicken stock immediately, which will thicken quickly into a smooth paste.
- Combine Remaining Sauce Ingredients: Stir in the remaining 1 1/2 cups chicken stock, canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk thoroughly to combine all ingredients.
- Cook the Sauce: Increase the heat to medium-high and cook the sauce for 3 to 5 minutes, stirring frequently, until it thickens nicely. Remove the sauce from heat and set it aside.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Cook Ground Beef Mixture: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped onion, cooking for about 2 minutes until they soften. Add diced green chilies and ground beef, breaking the meat apart as it cooks.
- Season the Beef: Stir in the remaining 3 tablespoons of the spice mix and continue cooking for another 2 minutes until the ground beef is fully browned and cooked through.
- Incorporate Sauce into Beef: Pour about 1/4 cup of the prepared enchilada sauce into the beef mixture, stir well, and cook for 2 more minutes. Then remove from heat.
- Prepare Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add extra flavor.
- Assemble Enchiladas: Spoon the beef filling along the lower third of each flour tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish. Repeat with all tortillas and filling.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the top with the freshly grated Monterey Jack cheese.
- Bake the Enchiladas: Cover the baking dish and bake for 10 minutes. Then uncover and bake for an additional 10 minutes until the cheese is melted, bubbly, and slightly browned.
- Serve: Remove from the oven and serve warm. Garnish with cilantro if desired and enjoy your delicious ground beef enchiladas!
Notes
- Use 85% lean ground beef for a balance of flavor and fat content.
- The spice mix can be prepared in advance and stored for up to a week.
- For a milder version, use mild diced green chilies or reduce the amount.
- Flour tortillas work best, but corn tortillas can be used for a gluten-free version.
- Optional toppings include sour cream, avocado slices, chopped onions, or jalapeños.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
