Description
Experience the ultimate comfort food with this classic ground beef enchiladas recipe. This easy and authentic dish features seasoned ground beef wrapped in tortillas, smothered in rich enchilada sauce, and topped with melted cheese. Perfect for weeknight dinners or feeding a crowd, these homemade ground beef enchiladas deliver restaurant-quality flavor with minimal effort.
Ingredients
Scale
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1/4 cup tomato paste
- 1/2 teaspoon salt
- 8 flour tortillas
- 1 1/2 cups shredded Mexican cheese blend
- 1 cup shredded cheddar cheese
- 2 green onions, chopped
- 1/4 cup fresh cilantro
Instructions
- Prepare the Enchilada Sauce: Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Add chili powder, garlic powder, cumin, and oregano; cook for 30 seconds. Gradually whisk in chicken broth, ensuring no lumps form. Stir in tomato paste and bring to a simmer. Reduce heat and cook for 10 minutes until thickened.
- Cook the Ground Beef Filling: Brown ground beef in a large skillet over medium-high heat for 5-6 minutes. Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for 1 minute. Season with cumin, chili powder, paprika, salt, and pepper. Cook for 2 more minutes, then remove from heat.
- Assemble the Enchiladas: Preheat oven to 375°F and grease a 9×13-inch baking dish. Spread 1/2 cup enchilada sauce on the bottom of the dish. Place 1/3 cup beef mixture down the center of each tortilla. Sprinkle with Mexican cheese blend, then roll tightly. Place seam-side down in the prepared baking dish.
- Bake to Perfection: Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with remaining Mexican cheese and cheddar cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for 5 more minutes until cheese bubbles. Let cool for 5 minutes before serving with fresh cilantro and green onions.
Notes
- For best results, use 80/20 ground beef for moistness.
- Warm tortillas in the microwave for 30 seconds to prevent cracking.
- Make the sauce slightly thinner than you think, as it thickens while baking.
- Reserve some cheese for the final 5 minutes of baking for a golden top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg