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Beef Enchiladas

A delightful Mexican dish featuring seasoned beef, savory cheese, and spiced sauce wrapped in tortillas, perfect for gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound 90% lean ground beef Juicy and tender base for the filling.
  • 1/4 teaspoon baking soda Helps tenderize the meat.
  • 1 teaspoon salt Enhances natural flavors of the beef.
  • 2 tablespoons vegetable oil Used for sautéing.
  • 1 medium white onion Adds aromatic depth.
  • 1 jalapeño pepper Minced for a kick of heat.
  • 2 cloves garlic Finely chopped for fragrance.
  • 3 tablespoons chili powder Imparts warmth to the sauce.
  • 1 teaspoon ground cumin Elevates the flavor profile.
  • 1/2 teaspoon dried oregano Adds herbal aroma.
  • 3 tablespoons all-purpose flour Thickens the sauce.
  • 1 8-oz can tomato sauce Provides a rich base.
  • 2 cups chicken broth Gives depth of flavor.
  • 2 tablespoons vegetable oil For brushing tortillas.
  • 10 small yellow corn tortillas For wrapping the filling.
  • 3 cups shredded Mexican blend cheese For melting on top.

Method
 

Preparation
  1. Combine the ground beef, baking soda, and salt in a medium bowl. Mash until evenly combined and let it sit for at least 20 minutes.
Cooking
  1. Preheat your oven to 425°F (220°C).
  2. In a large nonstick skillet, heat vegetable oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Transfer the beef to a plate.
  3. Add onion, jalapeño, and garlic to the skillet and cook for 3 to 4 minutes, until softened.
  4. Stir in chili powder, cumin, oregano, and flour, cooking for 1 minute.
  5. Add the tomato sauce and chicken broth and return the beef to the skillet. Bring to a boil, then simmer for 12 to 14 minutes until thickened.
Assembling and Baking
  1. Pour vegetable oil into a bowl and coat both sides of each tortilla. Microwave them for 1½ minutes until hot.
  2. Spoon 1 cup of sauce into the bottom of a baking dish. On each tortilla, place 3 tablespoons of cheese and 2 tablespoons of sauce, then roll tightly and place them seam-side down in the dish.
  3. Pour remaining sauce over the enchiladas and sprinkle with leftover cheese. Bake for about 15 minutes until bubbly.

Notes

Consider adding black beans or corn to the filling for varied textures. Adjust jalapeño for spice preference or use rotisserie chicken instead of beef. Garnish with cilantro or sour cream.