Homemade Beef Enchiladas
Calories: 22
Adjust Servings Here: 6 servings
Description
Are you tired of settling for mediocre enchiladas made with store-bought ingredients? The secret to creating mind-blowing homemade beef enchiladas lies in the magic of making your homemade Enchilada sauce.
Ingredients
Enchilada sauce
- ½ tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Cumin powder
- 1 tbsp Chilli powder hot
- ¼ tsp Oregano dried
- ⅛ tsp Cinnamon powder
- 2 tbsp Flour all-purpose or gluten-free
- ¼ tsp Salt
- ½ tsp Black pepper powder
- ¼ tsp Cocoa powder (optional)
- ½ tsp Sugar (optional)
- 4 tbsp (60 ml) Oil cooking oil
- 6 tbsp Tomato paste
- 1 tsp Vinegar apple cider
- 2 cups (480 ml) Broth chicken or vegetable
Beef filling
- 1 lb (500 g) Ground beef
- 2 tbsp Olive oil
- 1 cup Onions chopped finely
- 1 tsp Garlic chopped finely
- 1 cup (240 ml) Enchilada sauce
- 2 tbsp Tomato paste
- ½ cup Cilantro chopped
- ½ cup (60 g) Cheddar cheese or similar
For the enchiladas
- 1 cup (240 ml) Enchilada sauce
- 8 Tortillas
- 2 cups (224 g) Mexican blended cheese shredded
Instructions
Enchilada sauce
- In a bowl, combine all dry ingredients for the sauce. Set aside.1/2 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Cumin powder, 1 tbsp Chilli powder hot, 1/4 tsp Oregano dried, 1/8 tsp Cinnamon powder, 2 tbsp Flour all-purpose or gluten-free, 1/4 tsp Salt, 1/2 tsp Black pepper powder, 1/4 tsp Cocoa powder (optional), 1/2 tsp Sugar (optional)
- Heat oil and mix dry ingredients in a sauté pan or frying pan. Cook for a minute until fragrant. Add the tomato paste - cook a minute more.4 tbsp Oil cooking oil, 6 tbsp Tomato paste
- Then, gradually add broth, stirring continuously to prevent lumps while cooking on low. (about 1/4 cup broth at a time) Once all the stock is added - add the vinegar. Continue to simmer until slightly thickened.1 tsp Vinegar apple cider, 2 cups Broth chicken or vegetable
- Remove from heat and let cool slightly. The sauce will thicken as it cools. If necessary, add a few tablespoons of water to bring back to the right consistency. Set aside. Pro tip - This can be stored in the fridge for up to 7 days, so feel free to make it ahead.
Prepare beef
- In a cast iron skillet or pan, brown the ground beef in oil, breaking the meat apart. Add onions and garlic and continue to sauté. Add the enchilada sauce and tomato paste—season with salt and pepper. Simmer for 10 minutes.1 lb Ground beef, 2 tbsp Olive oil, 1 cup Onions chopped finely, 1 tsp Garlic chopped finely, 1 cup Enchilada sauce, 2 tbsp Tomato paste
- Add cheeses and cilantro - combine well. Taste and adjust seasoning. Set aside. Pro tip - This ground meat filling will keep in the fridge for up to 3 days, so feel free to make head.1/2 cup Cheddar cheese or similar, 1/2 cup Cilantro chopped
Assemble
- Preheat the oven to 350℉/180℃/Gas Mark 4.
- Fill - Lay tortillas on a flat surface. Add about 1/3 cup beef filling on the bottom third of the tortilla. Top with a generous amount of cheese. Roll it up seam side down. Continue until all the tortillas have been used up.8 Tortillas, 2 cups Mexican blended cheese shredded
- Layer - Add ½ cup enchilada sauce to a 9 x 13-inch baking dish and set aside. Place the filled tortillas in the baking dish seam side down. Top the tortillas with the remaining enchilada sauce.1 cup Enchilada sauce
- Bake - Cover the baking dish with aluminum foil. Bake in the preheated oven for 15 to 20 minutes. Remove the foil and top with the remaining cheese. Continue to bake for another 15 minutes until golden and bubbling on top.
- Garnish with freshly chopped cilantro.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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