Beef Enchiladas Homemade Sauce (Print Version)
Ground beef wrapped in tortillas with zesty sauce and melted cheese, baked for a comforting classic flair.
# What You Need:
→ Homemade Enchilada Sauce
01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons tomato paste
11 - 2 cups chicken or beef broth
→ Beef Filling
12 - 1 tablespoon vegetable oil
13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - 1 teaspoon chili powder
17 - 1/2 teaspoon ground cumin
18 - 1/2 teaspoon smoked paprika
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
21 - 1/2 cup canned diced tomatoes, drained
22 - 2 tablespoons chopped fresh cilantro (optional)
→ Assembly
23 - 8 medium (8-inch) flour tortillas
24 - 2 cups shredded cheddar or Mexican blend cheese
25 - Chopped fresh cilantro, for garnish (optional)
26 - Sour cream, for serving (optional)
27 - Sliced jalapeños, for serving (optional)
# How to Make It:
01 - Set oven temperature to 375°F (190°C).
02 - In a medium saucepan over medium heat, warm the vegetable oil. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Stir in tomato paste, then gradually whisk in broth. Simmer 5 to 7 minutes until sauce slightly thickens. Remove from heat.
03 - Heat vegetable oil in a large skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 more minute. Add ground beef, breaking it up, and cook until browned. Drain fat if necessary. Stir in chili powder, cumin, smoked paprika, salt, pepper, and diced tomatoes. Cook for 2 to 3 minutes, then mix in cilantro if using. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9x13-inch baking dish. Fill each tortilla with about 1/4 cup beef mixture and 2 tablespoons cheese, then roll tightly. Arrange rolled tortillas seam side down in the dish.
05 - Pour the remaining enchilada sauce over the assembled tortillas. Sprinkle remaining cheese on top evenly.
06 - Bake uncovered for 20 to 25 minutes until cheese is bubbly and golden.
07 - Allow to rest for 5 minutes before garnishing with chopped cilantro. Serve with sour cream and sliced jalapeños if desired.
# Expert Hints:
01 -
- The sauce comes together in under ten minutes but tastes like it's been simmering all afternoon.
- Ground beef fills the tortillas gently, absorbing all those warm spices without weighing anything down.
- Everything can be assembled ahead, then baked when you're ready to eat.
02 -
- Don't skip the resting period; those five minutes help the enchiladas hold together when plated instead of sliding apart.
- If your tortillas are thick or seem brittle, warm them gently in a dry skillet for a few seconds before filling so they stay pliable.
- The sauce thickens as it sits, so if it looks thin while simmering, trust that it will reach the right consistency.
03 -
- Toast your spices for 30 seconds in the dry pan before adding oil; it coaxes out flavors that make the whole dish taste deeper.
- Freeze unbaked enchiladas in the baking dish for up to a month, then bake directly from frozen, adding 10 to 15 minutes to the cooking time.