Beef Enchiladas Recipe

Prep

Finely chop the onion and mince the garlic. Measure spices and have tomato paste and broth ready.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When oil shimmers, add the chopped onion and cook, stirring, until softened and translucent, about 3–4 minutes.

Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef to the skillet. Break it up with a spatula and cook until browned, about 6–8 minutes. Drain off excess fat if there is more than 1 tbsp in the pan.

Stir in chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, and black pepper. Cook 1 minute to bloom the spices.

Add the tomato paste and 1/2 cup beef broth (or water). Stir to combine, scraping up any browned bits. Reduce heat to medium-low and simmer until slightly thickened, about 3–4 minutes.

Remove from heat and stir in chopped cilantro if using. Taste and adjust seasoning.

Preheat oven to 375°F (190°C). Pour the 2 cups of enchilada sauce into a shallow dish large enough to dip tortillas into, or keep in a bowl for brushing.

If you prefer a slightly thicker or more complex sauce, warm the sauce in a small saucepan over low heat and stir in 1 tsp of tomato paste and a pinch of cumin; simmer 3 minutes. Otherwise use as-is.

Lightly oil a 9x13-inch baking dish with 1 tsp cooking oil or spray. Pour 1/2 cup of enchilada sauce into the bottom of the dish and spread evenly.

Warm the tortillas so they are pliable: wrap in a damp paper towel and microwave 30–45 seconds, or warm briefly in a dry skillet (30 seconds per side).

Working one at a time, dip a warmed tortilla into the enchilada sauce to coat both sides, or brush both sides with sauce. Place tortilla on a plate, spoon about 2–3 tablespoons of the beef filling down the center, and sprinkle with a tablespoon each of cheddar and Monterey Jack (adjust to preference).

Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling, arranging enchiladas snugly in the dish.

Once all enchiladas are in the dish, pour remaining sauce evenly over the top, making sure to cover edges of tortillas. Sprinkle remaining shredded cheeses evenly over the sauce.

Cover the dish loosely with foil and bake in the preheated oven 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is melted and bubbly and edges of tortillas begin to crisp.

Remove enchiladas from oven and let rest 5 minutes. This helps the sauce set and makes serving easier.

Top with sour cream, diced avocado, sliced green onions, and cilantro as desired. Serve with lime wedges on the side for squeezing.

Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F (175°C) oven until warmed through, about 10–15 minutes.