Beef Enchiladas
Super easy enchiladas made with homemade red sauce, shredded cheddar cheese, and corn tortillas! In just 25 minutes, you can have these Mexican beef enchiladas ready to bake!
Servings: 4
Calories: 797kcal
Ingredients
- 1 pound ground beef
- 1/2 tsp chili powder + 2 Tbsp chili powder
- 1/2 tsp cumin + 1 tsp cumin
- 1/4 tsp garlic powder + 1/2 tsp garlic powder
- 1/4 tsp ground chipotle powder + 1/2 tsp ground chipotle powder
- 1/4 tsp coriander + 1/2 tsp coriander
- 1/2 tsp salt + 1/2 tsp salt
- 3 Tbsp high heat oil such as grapeseed oil
- 3 Tbsp flour
- 2 Tbsp tomato paste
- 2 cups chicken broth
- 1 tsp red wine vinegar
- 12 corn tortillas
- 2 cups grated cheddar cheese
Instructions
- Preheat the oven to 350 degrees
- In a skillet, put the ground beef, 1/2 tsp chili powder, 1/2 tsp cumin, 1/4 tsp garlic powder, 1/4 tsp ground chipotle powder, 1/4 tsp coriander, and 1/2 tsp salt and cook until ground beef is browned, about 7 minutes
- Set ground beef aside
- In a small bowl, combine 3 Tbsp flour, 2 Tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp chipotle powder, 1/2 tsp coriander, and 1/2 tsp salt
- In a saucepan, over medium heat, heat the oil
- When the oil is heated, add the bowl of spices
- Whisk together and cook for 2 minutes
- Add the tomato paste and whisk until combined
- Slowly whisk in the chicken broth
- Simmer over medium heat 7-10 minutes until sauce thickens
- Stir in the vinegar
- Add 1 cup of sauce to the ground beef
- Spread a thin layer of sauce in the bottom of a 9X13 baking dish
- Lay out a tortilla and spoon a small amount of the beef on the tortilla
- Top with a small amount of grated cheese
- Roll the tortilla and place it seam side down in the baking dish
- Repeat with remaining tortillas
- Spoon the remaining sauce over the enchiladas and top with remaining cheese
- Bake for 20 minutes
Notes
- For a milder sauce, use less or even omit the chipotle powder, or for a spicier sauce, use more chipotle powder.
- Be sure not to over-fill the tortillas.
- These can be made up to 2 days ahead of time, covered and refrigerated. Because they will be cold, increase baking time to 30 minutes.
- Store leftover beef enchiladas in an air tight container in the refrigerator for up to 3 days.
Nutrition
Calories: 797kcal | Carbohydrates: 38g | Protein: 39g | Fat: 54g | Saturated Fat: 21g | Cholesterol: 139mg | Sodium: 1254mg | Potassium: 681mg | Fiber: 5g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 10.2mg | Calcium: 501mg | Iron: 4.2mg