🧾 Ingredients (Serves 4–6)
For the Beef Filling:
-
1 lb (450g) ground beef
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 tsp ground cumin
-
1 tsp chili powder
-
½ tsp smoked paprika (optional)
-
½ tsp salt, to taste
-
¼ tsp black pepper
-
Optional: ¼ cup beef broth or water to keep filling moist
For the Enchilada Sauce:
-
2 tbsp vegetable oil
-
2 tbsp all-purpose flour
-
3 tbsp chili powder
-
½ tsp each garlic powder, onion powder, ground cumin
-
¼ tsp oregano
-
2 cups chicken or beef broth
-
Salt to taste
For Assembly:
-
8–10 small corn or flour tortillas (6–8 inch)
-
1½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
-
Fresh cilantro, sour cream, and chopped green onions for garnish
👨🍳 Instructions
1. Make the Enchilada Sauce (optional, or use store-bought)
-
Heat oil in a saucepan over medium heat. Stir in flour and cook 1 minute.
-
Add chili powder and spices, stir for 30 seconds.
-
Gradually whisk in broth until smooth. Simmer for 5–7 minutes, stirring often, until thickened. Taste and adjust seasoning.
2. Prepare the Beef Filling
-
In a skillet over medium heat, cook beef and onion until browned.
-
Drain excess fat. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir for 1–2 minutes.
-
Add a splash of broth or water to moisten if needed. Set aside.
3. Assemble the Enchiladas
-
Preheat oven to 375°F (190°C).
-
Lightly grease a 9×13-inch baking dish and spread ½ cup of enchilada sauce on the bottom.
-
Warm tortillas (to prevent cracking) briefly in a microwave or skillet.
-
Fill each tortilla with 2–3 tablespoons of beef and a little cheese. Roll tightly and place seam-side down in the dish.
4. Top and Bake
-
Pour remaining enchilada sauce over the rolled tortillas.
-
Sprinkle evenly with remaining shredded cheese.
-
Cover with foil and bake for 20 minutes. Remove foil and bake another 5–10 minutes until cheese is bubbly and slightly golden.
🌮 Serving Suggestions
-
Top with sour cream, fresh cilantro, sliced avocado, or jalapeños
-
Serve with Mexican rice, refried beans, or a crisp green salad
🔁 Tips & Variations
-
Add beans: Mix in black beans or refried beans with the beef for extra fiber and protein.
-
Make ahead: Assemble and refrigerate up to 24 hours in advance.
-
Freeze: Freeze unbaked enchiladas for up to 3 months; thaw and bake as directed.
-
Spice level: Adjust chili powder and add diced green chilies or jalapeños to taste.
Would you like a chicken, vegetarian, or green enchilada version too?