Enchilada 2 Recipe
Make Enchilada 2 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Enchilada Filling
Enchilada Sauce
Method
Prepare the Filling
- 1
Cook the Beef
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- 2
- 3
Mix in Tomatoes and Spices
Stir in canned diced tomatoes, chili powder, ground cumin, salt, and black pepper. Simmer for 5 minutes until heated through. Remove from heat and set aside.
Make the Enchilada Sauce
- 4
- 5
Add Spices and Liquids
Stir in chili powder, canned tomato sauce, and vegetable broth. Continue to whisk until the sauce thickens slightly, about 3-5 minutes.
- 6
Season the Sauce
Add salt, ground cumin, garlic powder, onion powder, and sugar. Let simmer for another 2-3 minutes. Remove from heat.
Assemble and Bake
- 7
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 8
Fill the Tortillas
In a tortilla, place a spoonful of the beef filling and sprinkle with shredded cheese. Roll the tortilla tightly and place it seam side down in a baking dish.
- 9
Repeat the Process
Repeat for all tortillas, placing them side by side in the baking dish.
- 10
Top with Sauce
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle any remaining cheese on top.
- 11
Serve
- 12
Garnish and Serve
Allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro or sour cream if desired.