Championship Beef Enchiladas (Printable View)

Savory beef enchiladas with rich red chili sauce and melted cheese, ideal for a flavorful dinner.

# Ingredient List:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1/2 cup beef broth
10 - 1 tbsp tomato paste

→ Red Enchilada Sauce

11 - 2 tbsp vegetable oil
12 - 2 tbsp all-purpose flour
13 - 3 tbsp chili powder
14 - 1 tsp ground cumin
15 - 1/2 tsp dried oregano
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - 2 cups chicken or vegetable broth
20 - 6 oz can tomato paste
21 - 1 tsp salt
22 - 1/2 tsp sugar

→ Assembly

23 - 12 corn tortillas (6-inch)
24 - 2 cups shredded cheddar cheese
25 - 1 cup shredded Monterey Jack cheese
26 - Fresh cilantro, chopped for garnish
27 - Diced red onion for garnish

# How to Prepare:

01 - Cook ground beef in a large skillet over medium heat until browned, breaking it up as it cooks. Drain excess fat. Add onion and cook until softened, about 3 minutes. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute. Add tomato paste and beef broth, simmering until mixture thickens and most of the liquid evaporates, about 5 minutes. Set aside.
02 - Heat oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Stir in chili powder, cumin, oregano, garlic powder, onion powder, and cayenne. Cook for 30 seconds. Gradually whisk in broth. Add tomato paste, salt, and sugar. Simmer, whisking often, for about 7-10 minutes until thickened. Adjust seasoning as needed.
03 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
04 - Wrap tortillas in a damp towel and microwave for 40 seconds, or lightly warm each in a skillet to prevent cracking.
05 - Pour 1/2 cup of enchilada sauce into the baking dish, spreading to coat the bottom. Fill each tortilla with 2-3 tablespoons of beef mixture and a sprinkle of cheeses. Roll up and place seam-side down in the baking dish. Pour remaining sauce evenly over enchiladas. Top with remaining cheeses.
06 - Bake for 20-25 minutes, until cheese is bubbly and golden. Let cool for 5 minutes before serving.
07 - Garnish with chopped cilantro and diced red onion if desired. Serve hot.

# Expert Suggestions:

01 -
  • The homemade red sauce puts canned versions to shame
  • These freeze beautifully for those nights you need dinner fast
  • The beef filling stays incredibly juicy thanks to the broth technique
02 -
  • Cold tortillas crack every time so warming them is not optional
  • The sauce needs to coat the back of a spoon or it will be too thin
  • Letting the beef filling cool slightly makes it easier to handle
03 -
  • Use a mix of sharp cheddar and mild cheddar for the best flavor
  • Let the sauce cool slightly before assembling so it thickens more

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