Homemade Beef Enchiladas (Print Version)
# Ingredients:
→ Red Enchilada Sauce
01 -
2 tablespoons vegetable oil
02 -
1 tablespoon cornstarch
03 -
1/4 cup chili powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon ground cumin
07 -
1/4 teaspoon dried Mexican oregano
08 -
2 cups vegetable broth
→ Ground Beef Filling
09 -
1 1/2 pounds lean ground beef
10 -
1 medium white onion, diced
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
7 ounces diced green chiles, drained
→ Enchiladas
14 -
12 corn tortillas
15 -
2 tablespoons vegetable oil for frying
16 -
3 cups shredded Monterey Jack cheese, divided
17 -
1/4 cup chopped fresh cilantro
# Instructions:
01 -
Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.
02 -
Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.
03 -
Preheat oven to 350°F and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan. Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Working one at a time, fry tortillas in oil until soft. DO NOT CRISP. Dip each tortilla into the enchilada sauce to coat and set on a plate. Fill with a scoop of the ground beef filling and top with a generous pinch of cheese. Roll and place into the prepared pan. Drizzle remaining sauce over enchiladas in the pan and top with remaining shredded cheese. Bake, uncovered, in the preheated oven for 20-25 minutes until cheese is warm and bubbly. Top with chopped cilantro and serve hot.