These savory ground beef enchiladas feature a zesty homemade sauce and a hearty filling that is perfect for a comforting family dinner. By preparing the sauce and meat mixture simultaneously, you can streamline the process for a restaurant-quality meal right at home. These enchiladas are versatile, freezer-friendly, and consistently satisfy everyone at the table.

List of ingredients

1 tablespoon olive oil
2 small yellow onions, diced
1 teaspoon kosher salt, divided
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 tablespoon all purpose flour
1 cup chicken stock
15 ounces tomato sauce
2 cloves garlic, minced
1 pound ground beef
1/4 teaspoon black pepper
4.5 ounces diced green chiles, undrained
10 six inch corn tortillas
2 cups shredded Colby Jack cheese

step-by-step instructions

Step: Preheat your oven to 350 degrees Fahrenheit and spray a 9 by 13 inch baking dish with cooking spray.
Step: Prepare and measure all ingredients before beginning the dual-process of making the sauce and filling.
Step: Heat 1 tablespoon oil in a large skillet over medium heat. Add 1 diced onion and 1/2 teaspoon salt. Sauté until translucent, about 5 minutes.
Step: In a separate skillet, brown the ground beef, breaking it up and seasoning with 1/2 teaspoon salt and black pepper.
Step: Add the second diced onion to the beef and cook until translucent, about 5 minutes. Drain excess fat.
Step: Stir chili powder and cumin into the onion mixture for the sauce; cook for 30 seconds.
Step: Whisk in 1 tablespoon flour into the onion mixture, then slowly whisk in the chicken stock. Stir in the tomato sauce and garlic. Simmer for 5 minutes.
Step: Optional: Blend the enchilada sauce until smooth, then return to the skillet.
Step: Remove beef from heat and stir in the green chiles and 1/2 cup of the prepared enchilada sauce.
Step: Dip each corn tortilla into the warm sauce, shaking off excess.
Step: Place 1/4 cup beef mixture and a tablespoon of cheese in each tortilla, roll tightly, and place seam side down in the baking dish.
Step: Pour the remaining sauce over the rolls, top with remaining cheese, and bake uncovered for 20 minutes until bubbly.

Flavor and Texture Enhancements

Achieving the Ideal Sauce Consistency

The texture of your homemade sauce is crucial for coating the corn tortillas effectively. Blending the sauce allows for a uniform, velvety mouthfeel that adheres better to the tortillas during the rolling process. If you decide not to blend, ensure the onions are finely diced so they do not interfere with the rolling of the tortillas.

Selecting the Best Cheese for Melting

Avoid using pre-shredded bagged cheese, which is often coated in starch to prevent clumping. Instead, purchase a block of Colby Jack or cheddar and shred it manually at home. Freshly shredded cheese melts more consistently and creates the classic gooey pull desired in an enchilada.

Customizing Your Enchiladas

Swapping Proteins for Dietary Needs

If you prefer a lighter profile, you can easily substitute ground turkey or ground chicken for the beef. Because poultry is leaner, remember to add a tiny amount of extra olive oil to the pan when browning the meat. You can also incorporate black beans or finely diced mushrooms into the meat mixture to extend the filling further.

Adapting for Flour Tortillas

While corn tortillas are traditional, some families prefer the soft texture of flour tortillas. If using flour, opt for 8 larger tortillas instead of 10 smaller ones. Pour a thin layer of sauce into the bottom of your baking dish before laying the filled rolls on top to prevent the bottom from drying out during the bake.

Management of Prep and Storage

Making the Meal Ahead of Time

You can assemble the entire dish up to 24 hours in advance to simplify your evening schedule. Assemble the rolls, place them in the baking dish, cover tightly with foil, and store in the refrigerator. When ready to eat, simply increase the initial baking time by 5 to 10 minutes to ensure the center is heated through after coming from a cold fridge.

Proper Freezing Techniques

To freeze these for future use, use a disposable foil tray to prevent potential damage to your ceramic baking dishes. Wrap the tray in two layers of plastic wrap and one layer of heavy-duty foil. They can be safely stored in the freezer for up to three months without significant loss of quality.

Reheating Leftover Portions

When reheating leftovers, keep them in an oven-safe container covered with foil to prevent the edges of the tortillas from becoming hard. Bake at 350 degrees Fahrenheit for approximately 25 minutes. If using the microwave, use a covered dish and heat on half power to ensure even temperature distribution without rubbery textures.

Frequent Inquiries Regarding Enchiladas

Why do my corn tortillas crack when I try to roll them?

Corn tortillas are naturally more brittle than flour versions and require heat and moisture to become pliable. Ensure the sauce you are using for the dipping step is warm, not cold, as this helps soften the starch in the corn. If you encounter cracks, you may be using stale tortillas; try wrapping them in a damp paper towel and microwaving them for 30 seconds before dipping.

Is it necessary to drain the green chiles?

The recipe calls for undrained green chiles because the liquid contains flavor that integrates into the beef filling. Adding this small amount of moisture helps keep the meat from becoming dry during the baking process. If you prefer a firmer filling, you can drain them, but you might need to add a splash of extra stock.

How can I make this dish spicier?

If you prefer more heat, you can add a pinch of cayenne pepper or crushed red pepper flakes to the enchilada sauce during the simmering stage. Alternatively, use a can of diced jalapeños along with the green chiles. Always add heat gradually, as the flavors intensify significantly during the time the enchiladas spend in the oven.

Can I add vegetables to the filling?

Adding finely chopped bell peppers or corn kernels to the ground beef mixture is an excellent way to introduce texture and color. Ensure any added vegetables are sautéed until tender before mixing them into the beef. Do not overstuff the tortillas, as this can make them difficult to roll and cause the seams to open during baking.

What is the benefit of placing them seam-side down?

Placing your filled tortillas seam-side down in the pan uses the weight of the enchilada itself to keep the roll closed. As the cheese melts and the sauce hydrates the tortilla, the roll will naturally hold its shape. This prevents the filling from spilling out into the baking dish while the cheese sets around the edges.

Classic Beef Enchiladas

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Author: alyssabennett
Total Time: PT50M
Yield: 10 enchiladas 1x
Diet: Non-Vegetarian

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Description

Beef Enchiladas are a delicious dinner that you can make ahead or freeze for later. Our homemade enchilada sauce really puts this recipe over the top.

Ingredients

Scale

1 tablespoon olive oil
2 small yellow onions, diced
1 teaspoon kosher salt, divided
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 tablespoon all purpose flour
1 cup chicken stock
15 ounces tomato sauce
2 cloves garlic, minced
1 pound ground beef
1/4 teaspoon black pepper
4.5 ounces diced green chiles, undrained
10 six inch corn tortillas
2 cups shredded Colby Jack cheese

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Instructions

Step: Preheat your oven to 350 degrees Fahrenheit and spray a 9 by 13 inch baking dish with cooking spray.
Step: Prepare and measure all ingredients before beginning the dual-process of making the sauce and filling.
Step: Heat 1 tablespoon oil in a large skillet over medium heat. Add 1 diced onion and 1/2 teaspoon salt. Sauté until translucent, about 5 minutes.
Step: In a separate skillet, brown the ground beef, breaking it up and seasoning with 1/2 teaspoon salt and black pepper.
Step: Add the second diced onion to the beef and cook until translucent, about 5 minutes. Drain excess fat.
Step: Stir chili powder and cumin into the onion mixture for the sauce; cook for 30 seconds.
Step: Whisk in 1 tablespoon flour into the onion mixture, then slowly whisk in the chicken stock. Stir in the tomato sauce and garlic. Simmer for 5 minutes.
Step: Optional: Blend the enchilada sauce until smooth, then return to the skillet.
Step: Remove beef from heat and stir in the green chiles and 1/2 cup of the prepared enchilada sauce.
Step: Dip each corn tortilla into the warm sauce, shaking off excess.
Step: Place 1/4 cup beef mixture and a tablespoon of cheese in each tortilla, roll tightly, and place seam side down in the baking dish.
Step: Pour the remaining sauce over the rolls, top with remaining cheese, and bake uncovered for 20 minutes until bubbly.

Notes

You can replace the homemade sauce with 2 cups of store-bought enchilada sauce. If using ground turkey, add a small amount of oil to the pan before browning. For flour tortillas, use 8 large tortillas instead of 10 small ones and pour 1/2 cup of sauce into the bottom of the pan before adding the enchiladas. Shredding block cheese yourself results in better melting.

Prep Time: PT30M
Cook Time: PT20M
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 325 kcal
Sugar: 3 g
Sodium: 729 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 3 g
Protein: 17 g
Cholesterol: 58 mg