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Beef Enchiladas Recipe

Beef Enchiladas
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Savory Beef Enchiladas. Delicious recipe. Homemade taste.

Ingredients

Scale
  • 1.5 pounds of ground beef
  • 1 large yellow onion, finely diced
  • 4 cloves of garlic, minced
  • 2 tablespoons of chili powder
  • 1 tablespoon of ground cumin
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of dried oregano
  • 2 tablespoons of tomato paste
  • 1 cup of beef broth
  • 1/4 cup of cornmeal or all-purpose flour
  • 12-16 corn tortillas
  • 1.5 cups of shredded cheddar cheese
  • 1.5 cups of shredded Monterey Jack cheese
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 4 tablespoons of butter (for sauce)
  • 4 tablespoons of all-purpose flour (for sauce)
  • 3 tablespoons of chili powder (for sauce)
  • 1 tablespoon of cumin (for sauce)
  • 1 teaspoon of smoked paprika (for sauce)
  • 1 teaspoon of garlic powder (for sauce)
  • 1 teaspoon of onion powder (for sauce)
  • 2 cups of chicken broth (for sauce)

Instructions

  • Preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up. Drain excess fat. Add the diced yellow onion and cook until softened (5-7 minutes). Stir in minced garlic and cook for 1 minute.
  • Add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and salt and pepper to the beef. Stir well and cook for 1-2 minutes to toast spices. Stir in tomato paste and cook for 1 minute. Pour in 1 cup of beef broth and simmer (5-7 minutes) until reduced and thick.
  • In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour for 1-2 minutes to create a roux. Stir in 3 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Cook for 1 minute. Gradually whisk in 2 cups of chicken broth. Bring to a simmer, whisking frequently, and cook for 5-7 minutes until thickened. Season with salt and pepper to taste.
  • Lightly warm corn tortillas (microwave or dip in warm sauce). Dip each tortilla into the warm enchilada sauce to coat both sides. Lay flat, spoon 1/4 to 1/3 cup of beef filling down the center, and sprinkle with 1-2 tablespoons of the shredded cheese mixture. Tightly roll up the tortilla and place seam-side down in the prepared baking dish. Repeat for all tortillas.
  • Pour any remaining enchilada sauce evenly over the assembled enchiladas. Generously sprinkle the remaining shredded cheese over the top. Cover the baking dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Let rest for 5-10 minutes before serving.

Notes

Imagine tender, seasoned ground beef, nestled inside soft corn tortillas, generously smothered in a rich, savory homemade enchilada sauce, and then blanketed with a melty, gooey layer of cheese. Each bite offers a symphony of textures – the slight chew of the tortilla, the hearty crumble of the beef, and the creamy lusciousness of the cheese, all brought together by that vibrant, slightly spicy sauce. It’s comforting, deeply flavorful, and has that irresistible warm hug quality that makes it perfect for any occasion when you’re craving something truly satisfying.

Find it online: https://homecookstudio.com/beef-enchiladas-beef-chili-bake/