Description
Spicy tex-mex beef enchiladas deliver a flavor-packed journey through Mexico’s culinary landscape. Melted cheese, zesty sauce, and tender beef create a hearty meal that invites you to savor each delicious bite.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) ground beef
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
Vegetables and Additional Ingredients:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 ounces) can diced green chilies
- 2 cups shredded cheddar or Mexican blend cheese, divided
- 8–10 flour or corn tortillas
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 cups low-sodium beef broth
- 1 (15 ounces) can tomato sauce
Toppings:
- Sliced green onions
- Fresh chopped cilantro
- Sour cream (optional)
Instructions
- Prepare the kitchen workspace by heating the oven to 375F (190C) and lightly coating a 9×13-inch baking dish with cooking spray.
- Craft a robust enchilada sauce by warming oil in a saucepan, whisking in flour for one minute, then gradually integrating beef broth while stirring continuously to eliminate potential lumps.
- Enhance the sauce with tomato sauce, chili powder, garlic powder, onion powder, cumin, oregano, and salt, allowing it to simmer until it reaches a thick, luxurious consistency.
- In a separate skillet, brown ground beef with diced onions, draining excess fat to ensure a lean filling.
- Elevate the beef mixture by incorporating minced garlic, green chilies, cumin, chili powder, smoked paprika, salt, and pepper, creating a deeply flavored foundation.
- Fold in shredded cheese to the beef mixture, creating a creamy, cohesive filling that will bind the enchiladas.
- Spread a thin layer of enchilada sauce across the bottom of the prepared baking dish to prevent sticking.
- Carefully fill each tortilla with the seasoned beef mixture, rolling tightly and positioning seam-side down in the baking dish.
- Generously cascade the remaining enchilada sauce over the rolled tortillas, ensuring complete coverage.
- Liberally sprinkle the remaining shredded cheese across the top, creating a golden, melted blanket.
- Bake uncovered until the cheese becomes molten and slightly crispy around the edges, approximately 20-25 minutes.
- Allow the enchiladas to rest briefly before garnishing with freshly chopped green onions, cilantro, and optional sour cream for a vibrant, fresh finish.
Notes
- Optimize tortilla softness by warming them briefly in the microwave or skillet before filling to prevent cracking.
- Drain ground beef thoroughly to prevent soggy enchiladas and ensure a crisp texture.
- Select corn tortillas for a more authentic Tex-Mex experience and gluten-free option.
- Balance heat levels by adjusting chili powder and using mild green chilies for sensitive palates.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg