Tex-Mex Beef Enchiladas (Print Version)
# Ingredients:
→ For the Enchiladas
01 -
1 pound ground beef
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 cups enchilada sauce (store-bought or homemade)
05 -
12 corn tortillas
06 -
2 cups shredded cheddar cheese
07 -
1/2 cup vegetable oil, for frying tortillas
08 -
Salt and pepper to taste
09 -
Optional garnishes: chopped cilantro, sour cream, diced tomatoes, sliced avocados
→ For Homemade Enchilada Sauce
10 -
3 tablespoons olive oil
11 -
3 tablespoons flour (all-purpose, whole wheat, or gluten-free blend)
12 -
1 tablespoon ground chili powder
13 -
1 teaspoon ground cumin
14 -
1/2 teaspoon garlic powder
15 -
1/4 teaspoon dried oregano
16 -
1/4 teaspoon salt, or to taste
17 -
A pinch of cinnamon (optional)
18 -
2 tablespoons tomato paste
19 -
2 cups vegetable broth
20 -
1 teaspoon apple cider vinegar or white vinegar
21 -
Freshly ground black pepper to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C) so it's ready for baking the enchiladas.
02 -
Measure dry ingredients (flour, spices, salt) into a small bowl. Heat olive oil in a medium pot over medium heat until hot. Add flour/spice mixture and whisk constantly for about 1 minute until fragrant. Whisk in tomato paste, then slowly add broth while whisking to remove lumps. Bring to a simmer, then cook 5-7 minutes until thickened. Remove from heat, add vinegar and black pepper.
03 -
Brown ground beef in a large skillet over medium heat, breaking it apart until cooked through (5-7 minutes). Add onion and garlic, cooking another 3-5 minutes until onions are soft and translucent. Season with salt and pepper, then remove from heat.
04 -
Heat vegetable oil in a small skillet over medium heat. Fry each tortilla for about 10 seconds per side until pliable but not crispy. Drain on paper towels to remove excess oil.
05 -
Dip each fried tortilla in enchilada sauce, coating both sides. Spoon beef mixture down the center, sprinkle with cheese, and roll up. Place seam-side down in a baking dish.
06 -
Pour remaining enchilada sauce over the rolled enchiladas and top with remaining cheese. Bake for about 20 minutes until cheese is melted and bubbly.
07 -
Let cool for a few minutes, then garnish with your choice of toppings like cilantro, sour cream, diced tomatoes, or avocado slices.
# Notes:
01 -
You can use store-bought enchilada sauce to save time, or follow the included recipe for homemade sauce