Description
This hearty Beef Enchiladas recipe features a flavorful homemade enchilada sauce, spiced ground beef filling with beans, and melted cheese, all baked to perfection in soft tortillas. It’s a classic Mexican-inspired dish that is both comforting and easy to prepare in under an hour.
Ingredients
Scale
Spice Mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cumin powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/2 – 1 tsp cayenne pepper (optional, for spiciness)
Enchilada Sauce
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 cups (500 ml) low sodium chicken stock/broth
- 1 1/2 cups (375 ml) tomato passata OR 1 can (8 oz) canned tomato sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp of the prepared Spice Mix
Beef Filling
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 onion, finely chopped (~1 cup)
- 1 lb (500 g) ground beef
- 400 g (14 oz) refried beans (1 can)
- 400 g (14 oz) black beans, drained (1 can)
- Approximately 1/4 cup enchilada sauce
- Salt and black pepper, to taste
Assembly
- 8 tortillas (or burrito wraps)
- 1.5 cups (150 g) grated melting cheese (Monterey Jack, tasty, or cheddar)
- Cilantro/coriander leaves, roughly chopped (optional garnish)
Instructions
- Prepare Spice Mix: In a small bowl, combine the onion powder, garlic powder, cumin powder, paprika, dried oregano, and cayenne pepper if using. Mix well and set aside to use later in the recipe.
- Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the flour to create a paste and cook for 1 minute, stirring continually. Gradually whisk in 1/2 cup of chicken broth immediately, allowing the mixture to thicken into a smooth paste. Add the remaining chicken broth, tomato passata or canned tomato sauce, salt, pepper, and 2 tablespoons of the prepared spice mix. Increase heat to medium-high and cook for 3 to 5 minutes, stirring regularly until the sauce thickens to a syrupy consistency. Remove from heat and set aside.
- Prepare Beef Filling: Preheat the oven to 180°C (350°F). Heat 1 tablespoon olive oil in a skillet over high heat. Add minced garlic and chopped onion, cooking for 2 minutes until fragrant. Add ground beef, cooking for 2 minutes while breaking it up. Stir in the remaining spice mix and cook until the beef is fully browned, about 2 more minutes. Mix in refried beans, drained black beans, approximately 1/4 cup of the enchilada sauce, and season with salt and pepper. Cook for another 2 minutes then remove from heat.
- Assemble Enchiladas: Lightly spread some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of the beef filling on the lower third of each tortilla, roll it up tightly, and place seam side down in the baking dish. Repeat with all tortillas and filling.
- Bake Enchiladas: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle grated cheese evenly on top. Cover and bake in the preheated oven for 10 minutes. Then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro if desired and serve hot.
Notes
- For extra spice, increase cayenne pepper according to your heat preference.
- You can substitute chicken broth with vegetable broth for a slightly different flavor.
- If you want the sauce spicier, add some chopped jalapeños or hot sauce to the enchilada sauce.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Use corn tortillas for a gluten-free option, ensuring the rest of the ingredients are gluten-free as well.
