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Beef Enchiladas Recipe

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3.8 from 14 reviews

Delicious and hearty Beef Enchiladas featuring a rich homemade enchilada sauce, a savory blend of ground beef and beans, and melty cheese, perfect for a satisfying family meal in under an hour.

Ingredients

Spice Mix

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp cumin powder
  • 1 tbsp paprika
  • 1 tbsp dried oregano
  • 1/2 – 1 tsp cayenne pepper (optional, for spiciness)

Enchilada Sauce

  • 2 tbsp olive oil
  • 3 tbsp all-purpose flour
  • 2 cups (500 ml) low sodium chicken stock/broth
  • 1 1/2 cups (375 ml) tomato passata or 1 can (8 oz) canned tomato sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp Spice Mix (from above)

Filling

  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped (~1 cup)
  • 1 lb (500 g) ground beef
  • 400 g (14 oz) refried beans (1 can)
  • 400 g (14 oz) black beans, drained (1 can)
  • Salt and pepper to taste

Assembly

  • 8 tortillas or burrito wraps
  • 1.5 cups (150 g) grated melting cheese (e.g. Monterey Jack, tasty or cheddar)
  • Fresh cilantro/coriander leaves, roughly chopped (optional, for garnish)

Instructions

  1. Prepare Spice Mix: Combine onion powder, garlic powder, cumin, paprika, oregano, and cayenne pepper (if using) in a small bowl and set aside for later use.
  2. Make Enchilada Sauce: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the flour and stir constantly to form a paste; cook for 1 minute.
  3. Incorporate Broth: Slowly add 1/2 cup of chicken broth while whisking continuously to create a smooth thick paste. Then add remaining broth, tomato passata, salt, pepper, and 2 tablespoons of the prepared spice mix. Whisk to combine.
  4. Thicken Sauce: Increase heat to medium-high and cook, whisking often, for 3 to 5 minutes until sauce thickens to a syrup-like consistency. Remove from heat and set aside.
  5. Cook Filling: Preheat the oven to 180°C (350°F). In a skillet over high heat, warm 1 tablespoon olive oil and sauté minced garlic and onions for about 2 minutes.
  6. Brown the Beef: Add ground beef to the skillet, breaking it apart, and cook for 2 minutes. Stir in remaining spice mix and continue cooking until the beef is fully browned, approximately 2 more minutes.
  7. Add Beans and Sauce: Stir in refried beans, drained black beans, about 1/4 cup of the enchilada sauce, salt, and pepper. Mix well and cook for 2 minutes, then remove from heat.
  8. Assemble Enchiladas: Lightly grease or smear some enchilada sauce on the bottom of a baking dish to prevent sticking. Place a portion of filling on the lower third of each tortilla, roll it up, and place seam side down in the dish. Repeat with remaining tortillas and filling.
  9. Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas evenly. Sprinkle grated cheese on top.
  10. Bake: Cover the baking dish and bake for 10 minutes. Remove cover and bake for an additional 10 minutes or until cheese is melted and bubbly. Serve hot, garnished with chopped cilantro if desired.

Notes

  • Adjust cayenne pepper according to spice preference.
  • Use low sodium chicken stock to control salt content.
  • Drain and rinse black beans before use to reduce sodium.
  • The filling can be made a day ahead and refrigerated for deeper flavor.
  • Covering the enchiladas during the first baking phase helps melt the cheese evenly and keep tortillas moist.

Find it online: https://marthatasty.com/beef-enchiladas-recipe/