Beef Enchiladas
Deliciously cheesy beef enchiladas smothered in homemade enchilada sauce. A comforting weeknight dinner that’s easy to customize with vegetarian and other filling options. Perfect for leftovers!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 tablespoon granulated sugar
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- 8 ounces tomato sauce
- 2 cups chicken broth
- 1 pound lean ground beef
- 1 small onion peeled and diced
- 1 packet taco seasoning 1 ounce
- ¼ cup water
- 8 taco-size tortillas corn or flour
- 16 ounces shredded Colby jack cheese
- Green onion for garnish optional
Instructions
- Preheat oven to 350°F.
- In a medium saucepan, heat olive oil over medium heat. Whisk in the flour and chili powder, cooking for 1 minute until the mixture darkens.
- Add sugar, cumin, garlic powder, onion powder, oregano, and salt. Whisk to combine, then whisk in tomato sauce and chicken broth.
- Cook on medium-low for 10 minutes, stirring often, until the sauce thickens. Remove from heat and set aside.
- In a large skillet, cook ground beef and diced onion over medium heat until browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 2 minutes.
- Divide the beef mixture evenly among the tortillas. Roll them up and place seam-side down in a 9x13-inch baking dish.
- Pour enchilada sauce over the tortillas, then sprinkle shredded cheese on top.
- Bake uncovered for 20-25 minutes, or until the cheese is fully melted.
- Garnish with sliced green onion and serve with sour cream, if desired.
Notes
- For a vegetarian option, substitute vegetable broth for chicken broth and refried beans for ground beef.
- Store leftover enchiladas in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat in a 350°F oven for 15-20 minutes or microwave individual servings for 2-3 minutes.
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