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This homemade beef enchilada recipe brings authentic Mexican flavor right to your family table without hours of work. The rich red sauce combined with seasoned ground beef and melty cheese creates that restaurant-quality taste that will have everyone asking for seconds.
I first developed this recipe when my sister asked for something special for her birthday dinner. Since that night five years ago, these enchiladas have become our go-to meal whenever anyone visits from out of town.
Ingredients
- Red Enchilada Sauce: Vegetable oil creates the base for building deep flavors in the sauce
- Cornstarch: Thickens the sauce perfectly without making it pasty
- Chili powder: Provides that signature enchilada color and mild heat
- Garlic powder: Adds aromatic depth without the time of fresh mincing
- Salt: Enhances all the other flavor components
- Ground cumin: Brings earthy warmth essential to Mexican cooking
- Dried Mexican oregano: Offers floral notes regular oregano lacks
- Vegetable broth: Creates the perfect consistency while adding savory depth
- Ground Beef Filling: Lean ground beef provides hearty protein without excessive grease
- White onion: Adds sweetness when cooked with the beef
- Salt and pepper: Balance the seasoning profile
- Diced green chiles: Bring mild heat and authentic Southwestern flavor
- Enchilada Assembly: Corn tortillas offer authentic texture and flavor
- Vegetable oil: For softening tortillas before rolling
- Monterey Jack cheese: Melts beautifully with a mild creamy flavor
- Fresh cilantro: Brightens the finished dish with herbaceous notes
Step-by-Step Instructions
- Prepare the Enchilada Sauce:
- Heat your vegetable oil in a medium saucepan over medium heat until it shimmers. Whisk in the cornstarch and spices until they form a fragrant paste about 30 seconds. This step blooms the spices releasing their essential oils. Gradually pour in the vegetable broth while whisking constantly to prevent lumps. Allow the mixture to simmer gently for 2-3 minutes until it thickens enough to coat the back of a spoon. Remove from heat immediately to prevent scorching.
- Cook the Ground Beef Filling:
- Heat a large skillet over medium-high heat until hot. Add the ground beef and onion breaking the meat into small pieces with a wooden spoon. Season with salt and pepper and cook until the beef is completely browned and the onions are translucent about 7-10 minutes. Carefully drain any excess fat by tilting the pan and removing with a spoon. Stir in the drained green chiles ensuring they are evenly distributed throughout the meat mixture.
- Prepare the Tortillas:
- Heat a tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time quickly fry each tortilla for about 5-10 seconds per side. The goal is to soften them making them pliable enough to roll without cracking not to crisp them. Transfer to a paper towel-lined plate if needed to absorb excess oil.
- Assemble and Bake:
- Preheat your oven to 350°F and lightly grease a 9x13 baking dish. Spread half a cup of enchilada sauce across the bottom creating a thin even layer. Dip each softened tortilla into the enchilada sauce coating both sides. Lay the sauce-coated tortilla on a flat surface and add about two tablespoons of beef filling down the center topped with a generous pinch of cheese. Roll the tortilla tightly and place seam-side down in the baking dish. Continue with remaining tortillas arranging them snugly in the dish. Pour the remaining enchilada sauce over the top ensuring all tortillas are covered and sprinkle with the remaining cheese. Bake uncovered for 20-25 minutes until the cheese is completely melted and bubbling around the edges.
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The chili powder is truly the heart of this recipe. My grandmother taught me to toast the chiles whole before grinding them fresh but this version with pre-ground chili powder delivers remarkable flavor without that extra step. Every time I smell these enchiladas baking I remember Sunday dinners at her kitchen table.
Make-Ahead Options
These enchiladas can be fully assembled covered and refrigerated for up to 24 hours before baking. When ready to cook simply allow the dish to sit at room temperature for 30 minutes before baking and add an extra 10 minutes to the baking time. For longer storage freeze the unbaked enchiladas tightly covered for up to 3 months. Thaw completely in the refrigerator overnight before baking as directed.
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Serving Suggestions
Complete your Mexican feast by serving these enchiladas with cilantro lime rice and refried beans. A simple side salad with avocado slices balances the rich flavors perfectly. For toppings consider offering diced avocado Mexican crema sour cream diced red onions and additional fresh cilantro. These enchiladas pair wonderfully with a crisp Mexican lager or a fruity sangria for the adults.
Authentic Variations
While this recipe represents a delicious Americanized version of enchiladas authentic Mexican enchiladas often use different techniques. In many regions of Mexico the tortillas are lightly fried then dipped in sauce filled rolled and topped with crumbled queso fresco rather than melted cheese. Some regions use chicken or cheese instead of beef and green enchilada sauce made from tomatillos is just as popular as red. Feel free to experiment with these regional variations to discover your family's favorite.
Frequently Asked Questions
- → How do you make red enchilada sauce from scratch?
To make red enchilada sauce, heat vegetable oil in a pan and whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Slowly add broth, simmer until thickened, and let it cool before use.
- → Can I use flour tortillas instead of corn tortillas?
Yes, while traditional enchiladas use corn tortillas, you can substitute with flour tortillas for a softer texture. Adjust frying time to prevent tearing.
- → What are some alternatives to ground beef?
You can substitute ground beef with ground turkey, chicken, or even a vegetarian option like black beans or lentils for a healthier or meat-free version.
- → How can I store leftover enchiladas?
Place leftover enchiladas in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- → How do you prevent tortillas from tearing while assembling?
Lightly fry the tortillas in oil before dipping them into the sauce. This adds flexibility and prevents breaking during assembly.
- → Can I add more toppings to enchiladas?
Absolutely! Consider topping enchiladas with sour cream, diced avocado, jalapeños, or extra chopped cilantro for added flavor and texture.