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Easy Beef Enchiladas

Beef Enchiladas
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Craving delicious, easy beef enchiladas? Make weeknights amazing with this simple recipe! Try it today!

Ingredients

Scale
  • 1 tablespoon of vegetable oil
  • 1 pound of ground beef
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons of chili powder
  • 1 teaspoon of cumin
  • 1/2 teaspoon of smoked paprika
  • 1/2 teaspoon of dried oregano
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 cup of beef broth
  • 1 tablespoon of tomato paste
  • 12 corn tortillas
  • 2 tablespoons of butter
  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 2 cups of vegetable broth
  • 2 cups of shredded cheese blend (Cheddar, Monterey Jack)
  • Fresh cilantro, for garnish
  • Sour cream, for serving

Instructions

  • First things first, let’s get that glorious beef filling ready. In a large skillet or Dutch oven, heat a tablespoon of vegetable oil over medium-high heat. Add your ground beef and break it up with a spoon, browning it thoroughly. Drain off any excess grease, then add your diced onion and minced garlic. Sauté until the onion is softened and translucent, about 5-7 minutes, filling your kitchen with wonderful aromas.
  • Now for the flavor bomb: stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for another minute, letting those spices bloom and infuse the beef with their warmth. Pour in your beef broth and a tablespoon of tomato paste, bringing it to a simmer. Let it cook down for about 10-15 minutes, allowing the flavors to meld and the liquid to reduce, leaving you with a rich, moist, and incredibly flavorful beef filling. Take it off the heat and set it aside.
  • While your beef is cooling slightly, let’s prepare the tortillas to prevent them from tearing. There are a couple of ways to do this: you can quickly dip each corn tortilla in a shallow pan of warm enchilada sauce (when it’s ready), or you can lightly fry them in a little oil for about 10-15 seconds per side until they are flexible but not crispy. Another easy trick is to wrap a stack of 6-8 tortillas in a damp paper towel and microwave them for about 30 seconds until warm and pliable. This flexibility is key to perfectly rolled enchiladas. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. You want to make sure you have enough room for all your delicious rolls. Prepare your workspace with the beef filling, tortillas, and shredded cheese within easy reach, creating an efficient assembly line for smooth rolling.
  • Now, let’s get rolling! Take a warmed tortilla, spread a thin layer of the prepared red enchilada sauce on one side if you didn’t dip it directly. Spoon about 1/4 to 1/3 cup of the beef filling down the center, then sprinkle generously with some of your shredded cheese. Don’t overfill, or they’ll be hard to roll! Tightly roll up the tortilla and place it seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer in the dish. Overlapping them slightly is fine. This ensures they cook evenly and hold their shape beautifully. Once all your enchiladas are rolled and nestled, you’re ready for the grand finale before baking. This meticulous preparation ensures a cohesive dish that tastes as good as it looks.
  • To craft that incredible red enchilada sauce, begin by melting two tablespoons of butter in a saucepan over medium heat. Once melted, whisk in two tablespoons of all-purpose flour to create a roux, cooking for about 1-2 minutes until it forms a pale golden paste and smells slightly nutty. Stir in your chili powder, cumin, garlic powder, and onion powder, cooking for another minute to bloom the spices and deepen their flavor.
  • Slowly whisk in two cups of vegetable broth, ensuring no lumps form, then stir in a tablespoon of tomato paste. Bring the sauce to a simmer, whisking occasionally, and let it cook for 5-7 minutes, or until it has thickened to your desired consistency – it should be smooth, velvety, and coat the back of a spoon. Taste and adjust seasonings, adding salt and pepper as needed to achieve that perfect balance of tangy, savory, and slightly spicy goodness.
  • Once your beautiful Beef Enchiladas are snugly arranged in the baking dish, it’s time for the crowning glory. Generously pour the rich, homemade red enchilada sauce evenly over all the rolled tortillas, making sure every inch is covered and submerged in that vibrant goodness. You want them swimming in sauce to absorb all that incredible flavor and to keep the tortillas soft and moist. Finally, heap a generous amount of your shredded cheese blend over the sauced enchiladas, ensuring a thick, even layer from edge to edge. This blanket of cheese will melt into a golden, bubbly crust, protecting the tender filling beneath and adding an irresistible savory richness that makes this dish so iconic.
  • Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. For an extra golden crust, you can broil for the last 1-2 minutes, watching carefully to prevent burning. Remove from the oven and let them rest for 5-10 minutes before serving. Garnish with fresh cilantro, a dollop of sour cream, or other festive toppings as desired.
  • Serve hot and enjoy the incredible flavors of your homemade Beef Enchiladas!

Notes

Oh, prepare your taste buds for the ultimate comfort food experience: savory Beef Enchiladas! These aren’t just any enchiladas; they are a celebration of rich, deeply seasoned beef wrapped in soft corn tortillas, smothered in a vibrant, zesty red enchilada sauce, and generously blanketed with melty, gooey cheese. Every bite is an explosion of flavor and texture – tender, spiced meat, slightly chewy tortilla, tangy homemade sauce, and that irresistible cheesy pull. It’s a dish that warms you from the inside out, perfect for a cozy family dinner or a lively gathering with friends.

Find it online: https://thecozycuppa.com/easy-beef-enchiladas/