How to make Beef Enchiladas With Extra Cheese On Top
Ingredients:
1 pound ground beef
1 tablespoon Chili Powder
1/2 teaspoon Salt
3/4 teaspoon Cumin
1/2 teaspoon Dried Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 cup tomato sauce
Homemade Enchilada Sauce
1/4 cup oil or butter, canola, vegetable, or avocado oil
1/4 cup all purpose flour
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 tablespoon chili powder
2 cups beef broth, LOW or NO SODIUM
1 tablespoon tomato paste
Enchiladas
1/4 cup canola oil
12-15 white corn tortillas
1 cup Monterey Jack Cheese, shredded
Instructions
Ground Beef
Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.
Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.
Homemade Enchilada Sauce:
Heat the oil or butter in a medium size skillet over medium heat.
Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.
Add in the spices. Stir to form a thick paste.
Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.
Enchiladas:
Preheat oven to 350℉ degrees.
Spread enchilada sauce into the bottom of a glass 9×13 baking dish. Set aside.
Heat vegetable or canola oil over medium heat in a medium size skillet.
Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)
Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.
Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.
Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.
Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.
Bake for 10 minutes until the cheese is melted.
Enjoy !!
Nutrition Information:
YIELD: 12 SERVING SIZE: 1
Amount Per Serving: CALORIES: 320 | TOTAL FAT: 18g | SATURATED FAT: 7g | TRANS FAT: 0g | CHOLESTEROL: 40mg | SODIUM: 500mg | CARBOHYDRATES: 20g | FIBER: 2g | SUGAR: 1g | PROTEIN: 15g
Frequently Asked Questions:
Can I use a different type of meat instead of ground beef?
Yes, you can substitute ground beef with ground chicken, turkey, or even a plant-based meat alternative for a different flavor profile.
Can I make the enchilada sauce ahead of time?
Absolutely! You can prepare the homemade enchilada sauce in advance and store it in an airtight container in the refrigerator for a few days. Just reheat it before using.
Can I make this recipe ahead of time?
Yes, you can prepare the enchiladas ahead of time and refrigerate them before baking. Assemble the enchiladas, cover the dish with foil or plastic wrap, and refrigerate for up to 24 hours.
When ready to bake, remove from the refrigerator and let them come to room temperature before placing in the preheated oven.
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditionally used for enchiladas, you can use flour tortillas if you prefer. Keep in mind that the texture and taste may vary slightly.
How can I make this recipe vegetarian or vegan?
To make this recipe vegetarian, you can replace the ground beef with a meat substitute like textured vegetable protein (TVP) or cooked lentils.
For a vegan version, use plant-based butter or oil and replace the cheese with a vegan cheese alternative.
Can I freeze the enchiladas for later?
Yes, you can freeze the prepared enchiladas for future meals. After assembling the enchiladas, cover the baking dish tightly with foil or place them in an airtight container.
Label and date it, then store in the freezer for up to 3 months.
When ready to enjoy, thaw them in the refrigerator overnight and bake as directed.
Can I use pre-made enchilada sauce instead of making it from scratch?
Yes, if you prefer convenience, you can use store-bought enchilada sauce instead of making the homemade sauce. Just make sure to adjust the amount and seasoning according to your taste.
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken can be substituted for the ground beef in this recipe. Adjust the cooking time accordingly as these meats may cook faster than ground beef.
Can I add additional toppings or ingredients to the enchiladas?
Absolutely! You can customize your enchiladas by adding ingredients such as diced onions, bell peppers, or black beans to the ground beef mixture.
Additionally, you can top the enchiladas with sliced jalapeños, chopped cilantro, or a dollop of sour cream before serving.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour for the enchilada sauce and ensuring that the other ingredients, such as the ground spices, are certified gluten-free.
Also, make sure to use gluten-free corn tortillas instead of flour tortillas.