Here’s a classic Enchilada Recipe—soft tortillas filled with seasoned meat or beans, smothered in a flavorful sauce, and baked with cheese.
Classic Beef Enchiladas
Servings: 6–8
Ingredients
For the Filling:
- 1 lb ground beef (or shredded chicken, turkey, or beans for vegetarian)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup shredded cheese (cheddar or Mexican blend)
For the Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 cups chicken or beef broth
- 1 (8 oz) can tomato sauce
For Assembly:
- 8–10 corn or flour tortillas
- 1–2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional toppings: sour cream, chopped cilantro, sliced olives, diced tomatoes
Instructions
- Make the filling:
- In a skillet over medium heat, cook ground beef with onion until browned.
- Add garlic, chili powder, cumin, paprika, salt, and pepper; cook 1–2 minutes.
- Remove from heat and stir in 1/2 cup shredded cheese.
- Make the sauce:
- In a small saucepan, heat oil over medium heat.
- Whisk in flour and cook 1–2 minutes.
- Add chili powder, cumin, garlic powder, and salt.
- Gradually whisk in broth and tomato sauce. Simmer for 5–7 minutes until slightly thickened.
- Assemble enchiladas:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
- Fill each tortilla with 2–3 tablespoons of the filling, roll it up, and place seam-side down in the dish.
- Pour remaining sauce over the rolled tortillas and sprinkle with remaining shredded cheese.
- Bake:
- Bake 20–25 minutes until cheese is melted and bubbly.
- Serve:
- Garnish with sour cream, cilantro, or diced tomatoes if desired. Serve hot.
✅ Tips:
- Corn tortillas can be softened by lightly frying or warming in a skillet before rolling to prevent tearing.
- You can make enchiladas ahead of time and refrigerate them unbaked for up to 24 hours—just bake before serving.
- For a saucier version, double the sauce.
I can also give you a chicken enchilada version with green chile sauce that’s milder and tangier.
Do you want me to provide that version?
