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Beef Enchilada Recipe

Name: My Brother's Soul Food Heavens Beef Enchilada Recipe
Cook time: 55 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 lb lean ground beef; 1 cup yellow onion, finely diced; 2 tsp garlic cloves, minced; 1 tbs olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 2 tbs tomato paste; 1 cup beef broth or water; 0.5 cup diced green chilies (mild), drained; 2 tbs vegetable oil; 2 tbs all-purpose flour; 3 tbs chili powder; 1 tsp ground cumin; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp dried oregano; 1 tsp salt; 2 cups tomato sauce; 1 cup water; 8 each corn or flour tortillas (6-8 inch); 2 cups shredded cheddar cheese (or Mexican blend); 0.5 cup crumbled queso fresco or cotija (optional); 0.25 cup fresh cilantro, chopped; 0.5 cup sour cream; 1 tbs vegetable oil for softening tortillas

Inspired by My Brother's Soul Food Heaven

Time55m

Serves6

Make Beef Enchilada Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Filling

1 lb lean ground beef

1 cup yellow onion, finely diced

2 tsp Garlic cloves, minced

1 tbs olive oil

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs tomato paste

1 cup beef broth or water

1/2 cup diced green chilies (mild), drained

Enchilada Sauce

2 tbs Tuscany sunflower oil

2 tbs 00 bread flour

3 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Dried oregano

1 tsp Celtic sea salt

2 cups Tomato sauce

1 cup water

Assembly & Toppings

8 each corn or flour tortillas (6-8 inch)

2 cups shredded cheddar cheese (or Mexican blend)

1/2 cup crumbled queso fresco or cotija (optional)

1/4 cup Fresh cilantro, chopped

1/2 cup Sour cream

1 tbs vegetable oil for softening tortillas

Method

Filling

Cook aromatics and beef

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef and break it up with a spoon; cook 6–8 minutes until browned and no pink remains.

Season and simmer

Drain excess fat if necessary, leaving about 1 tablespoon in the pan. Stir in 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Add 2 tablespoons tomato paste and cook 1 minute to toast. Pour in 1 cup beef broth (or water), scrape up browned bits, and bring to a simmer. Stir in the drained diced green chilies, reduce heat to low, and simmer 5–7 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and set aside.

Enchilada Sauce

Make a roux

In a medium saucepan over medium heat, warm 2 tablespoons vegetable oil. Whisk in 2 tablespoons flour and cook, whisking constantly, about 1 minute to remove the raw flour taste.

Add spices and liquids

Whisk in 3 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, and 1 teaspoon salt. Slowly whisk in 2 cups tomato sauce and 1 cup water until smooth. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust salt or chili powder as desired. Keep warm.

Assembly & Baking

Prepare oven and tortillas

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish. To make tortillas pliable and prevent cracking, warm 1 tablespoon vegetable oil in a skillet over medium heat. Briefly dip each tortilla (one at a time) in the warm oil 5–8 seconds per side or until soft and flexible, or wrap stacks in a damp towel and microwave 20–30 seconds.

Fill tortillas

Working assembly-line style, dip a softened tortilla into the warm enchilada sauce to coat one side (optional) or spoon a thin layer of sauce into the bottom of the tortilla. Place about 2–3 tablespoons of the beef filling down the center of the tortilla, sprinkle with 2 tablespoons shredded cheddar, then roll tightly. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling (should make 8 enchiladas).

Top and bake

When all enchiladas are in the dish, pour remaining enchilada sauce evenly over the top, covering tortillas. Sprinkle remaining shredded cheddar cheese evenly over the sauce and crumble queso fresco over top if using. Bake uncovered in the preheated oven 18–22 minutes, until sauce is bubbling and cheese is melted and slightly golden. If you prefer a more browned top, broil 1–2 minutes watching carefully.

Finish and serve

Remove from oven and let rest 5 minutes. Garnish with chopped cilantro and dollops of sour cream or serve sour cream on the side. Serve hot.