Tex-Mex Beef Enchiladas (Print Version)

Corn tortillas filled with seasoned ground beef and cheese, topped with homemade chipotle enchilada sauce made from a roux base, baked until golden and bubbly.

# Ingredients:

→ For the Meat Filling

01 - 1.5 lbs ground beef
02 - 1 yellow onion, diced
03 - 5 to 6 cloves garlic, minced
04 - 1 tablespoon tomato paste
05 - 2 tablespoons chili powder
06 - 1 teaspoon salt
07 - 1 tablespoon cumin
08 - 1 teaspoon oregano
09 - 1 teaspoon garlic powder
10 - 1 teaspoon onion powder
11 - 2 tablespoons chicken flavored bouillon
12 - 1/2 cup water

→ For the Enchilada Sauce

13 - 1/2 cup vegetable oil or butter
14 - 1/2 cup all-purpose flour
15 - 2 teaspoons garlic powder
16 - 2 teaspoons onion powder
17 - 1 1/2 tablespoons cumin
18 - 1 teaspoon oregano
19 - 2 tablespoons chili powder
20 - 4 tablespoons chipotle sauce
21 - 4 cups beef broth

→ For Assembly

22 - 16 corn tortillas
23 - 1/2 cup vegetable oil for frying tortillas
24 - 4 cups grated sharp cheddar cheese, divided
25 - 4 cups grated pepper jack cheese, divided

# Instructions:

01 - Preheat your oven to 400 degrees.
02 - Brown the ground beef with the diced onion and minced garlic in a skillet over medium heat. Mix in all the spices, the tomato paste, and the water. Stir really well to combine, then reduce heat and simmer on low while you prepare everything else.
03 - In a skillet over medium heat, add the vegetable oil or butter. Once it starts to shimmer, quickly whisk in the flour and all the spices (garlic powder, onion powder, cumin, oregano, and chili powder). Cook for about 3 to 4 minutes, whisking constantly.
04 - Add the chipotle sauce and beef broth to the roux. Whisk until the sauce is smooth and slightly thickened. Remove from heat and set aside.
05 - Heat about 1/2 cup of oil in a skillet over medium-high heat. Fry each tortilla for about 10 seconds per side - just enough to soften them so they don't crack when rolled. Transfer to paper towels to drain.
06 - Pour all but 1 1/2 cups of the enchilada sauce into a 9x13 inch baking dish. Dip each fried tortilla in the sauce, then fill with a spoonful of the meat mixture and a sprinkle of both cheeses (use about half the cheese for filling). Roll up and place seam-side down in the dish. Repeat until all 16 tortillas are filled and arranged in the dish.
07 - Pour the remaining 1 1/2 cups of sauce over the enchiladas and top with the remaining cheddar and pepper jack cheese. Bake for 15 to 20 minutes, or until the cheese is golden brown and bubbly.
08 - Let the enchiladas sit for about 10 minutes before serving - this helps them set up and makes serving easier. These are so cheesy and delicious!

# Notes:

01 - Making the enchilada sauce from scratch gives these amazing flavor - way better than canned!
02 - Frying the corn tortillas briefly prevents them from cracking when you roll them.
03 - The chipotle sauce adds a smoky, slightly spicy flavor that makes these Tex-Mex style.
04 - Use half the cheese in the filling and half on top for maximum cheesiness.
05 - Letting the enchiladas rest before serving helps them hold together when you scoop them out.
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Back