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Beef Enchiladas

Beef Enchiladas are a comforting dish featuring layers of flavorful ground beef, aromatic spices, and melty cheese, perfect for family gatherings or cozy meals.
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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: 400
Ingredients Method Notes

Ingredients
  

Beef Filling
  • 1 pound 90% lean ground beef The heart of the enchiladas, providing savory flavor and texture.
  • ¼ teaspoon baking soda Helps to tenderize the meat.
  • 1 teaspoon salt Essential for enhancing the overall flavor.
  • 1 medium white onion (finely chopped) Adds sweetness and aroma.
  • 1 jalapeño pepper (seeded and minced) Provides spice and complements the beef.
  • 2 cloves garlic (finely chopped) Brings depth and fragrance.
  • 3 tablespoons chili powder The backbone of the sauce, providing warmth.
  • 1 teaspoon ground cumin Adds nutty and peppery flavor.
  • ½ teaspoon dried oregano Rounds out the flavors.
  • 3 tablespoons all-purpose flour Thickens the sauce.
Sauce Ingredients
  • 1 can (8 oz) tomato sauce Provides acidity and sweetness.
  • 2 cups chicken broth Enhances the sauce's flavor.
Tortillas and Cheese
  • 10 small yellow corn tortillas The foundation of the enchiladas, soft and pliable.
  • 3 cups shredded Mexican blend cheese Adds creaminess and richness.
  • 2 tablespoons vegetable oil (for brushing) Keeps tortillas soft and adds flavor.

Method
 

Tenderizing the Meat
  1. Combine the ground beef, baking soda, and salt in a medium bowl. Mash with your hands until well mixed and allow to sit for 20 minutes.
Preheating the Oven
  1. Preheat your oven to 425°F (220°C) and set the oven rack in the middle position.
Making the Sauce
  1. In a large nonstick skillet over medium-high heat, heat the vegetable oil. Once hot, add the ground beef and cook until browned, about 5 minutes.
  2. Remove beef with a slotted spoon, and in the same skillet, add the onions, jalapeños, and garlic. Sauté for 3-4 minutes until onions soften.
  3. Add chili powder, cumin, oregano, and flour; stir for another minute. Gradually add tomato sauce and chicken broth while stirring to combine. Return beef, bring to a boil, and simmer for 12-14 minutes until sauce thickens.
Soften the Tortillas
  1. Coat both sides of each tortilla with vegetable oil and microwave them uncovered for about 1½ minutes.
Assembling the Enchiladas
  1. Spread 1 cup of sauce in a baking dish. Place 3 tablespoons of cheese and 2 tablespoons of sauce onto each tortilla, roll tightly, and place seam-side down in the dish.
  2. Spoon remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Baking
  1. Bake for about 15 minutes, until the sauce is bubbling and cheese is melted.

Notes

Consider variations such as using ground turkey or chicken, adding black beans or corn, and garnishing with fresh cilantro or sliced green onions.