Ground Beef Enchiladas
Ingredients
Sauce:
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 8-ounce can tomato sauce
- 4 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon brown sugar
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
Filling:
- 1 pound ground beef
- ½ cup finely chopped onion
- 4-ounce can green chiles
- 2 cloves fresh garlic, finely minced
- ¼ teaspoon salt
- Pinch black pepper
- 15-ounce can pinto beans, rinsed, drained and lightly mashed (optional)
Enchiladas:
- 12 (6- to 7-inch) flour or corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded medium or sharp cheddar cheese
- Fresh, chopped cilantro for topping, optional
Instructions
- For the sauce, in a medium saucepan, heat the olive oil over medium heat. Add the flour. Whisk to combine and cook for 30-45 seconds, stirring constantly.
- Gradually add the beef broth, whisking constantly. Add the tomato sauce and all the seasonings. Simmer, stirring constantly, for 2 to 3 minutes until the sauce has thickened slightly. Remove from the heat.
- For the filling, in a 12-inch nonstick skillet, add the ground beef, onions, green chiles, garlic, salt and pepper. Cook over medium heat, breaking the meat into small pieces, for 5 to 6 minutes until the meat is no longer pink. Off the heat, drain excess grease.
- Add the pinto beans and 1/2 cup of the enchilada sauce to the filling. Stir to combine.
- Preheat oven to 375 degrees F.
- To assemble the enchiladas, lightly grease a 9X13-inch pan and spread 3/4 cup of sauce on the bottom.
- Scoop a heaping 1/4 cup of the ground beef filling in the center of each tortilla. Sprinkle with a couple tablespoons of cheese (make sure to leave about 1 cup cheese for topping the enchiladas).
- Roll each enchilada up and place seam side down on top of the sauce in the prepared pan. (Using 6- or 7-inch tortillas, I get 12 enchiladas with this recipe and place them in two rows of six in the pan.)
- Spread the remaining sauce evenly over the top of the enchiladas and sprinkle with remaining cheese (about 1 cup).
- Bake, uncovered, for 30 to 35 minutes until the enchiladas are hot and bubbling. Remove from the oven and sprinkle with cilantro, if using. Let the enchiladas rest 5 to 10 minutes before serving.
- Serve with additional toppings, like: sour cream, salsa, avocados, extra cheese, if desired.
Notes
Tortillas: if using corn tortillas, gently warm them before using (helps them not crack while rolling the enchiladas). I use 6- or 7-inch tortillas (sometimes labeled "fajita size") for this recipe. Smaller or larger tortillas can be used - obviously the size of tortilla may impact the overall yield.
Pinto Beans: I like to lightly mash the pinto beans (I use a pastry blender right in the colander where the beans are rinsed and drained), but you can leave them whole. A different variety of bean, like black beans or white beans, can be used in place of the pinto beans. Alternately, the beans can be omitted entirely (you'll likely get less enchiladas if doing so).
Chili Powder: different brands of chili powder will vary greatly in flavor and spiciness. Keep that in mind when making this recipe (make sure to use a brand you like the flavor of).