Entree: United States – Texas – Tex-Mex Enchiladas (Baked corn tortillas filled with seasoned meat and cheese, covered in a spiced red chili sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves (6 g) garlic, minced
- 2 tbsp (14 g) chili powder
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/2 cup (120 ml) beef broth
- 8 oz (226 g) tomato sauce
- 1 1/2 cups (360 ml) prepared red enchilada sauce
- 12 corn tortillas, approx. 10 oz (280 g)
- 2 cups (200 g) shredded cheddar or Mexican blend cheese
- 1/2 cup (120 g) sour cream, for serving
- 1/4 cup (15 g) chopped fresh cilantro, for garnish
- 2 tbsp (30 g) sliced pickled jalapeños, optional
Instructions
1. Preheat oven to 375°F (190°C). Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat.
2. Add chopped onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add 1 lb (454 g) ground beef and cook, breaking up, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
4. Stir in chili powder, cumin, oregano, salt, and pepper. Add 1/2 cup (120 ml) beef broth and 8 oz (226 g) tomato sauce; simmer 5 minutes until slightly thickened. Remove from heat.
5. Warm tortillas briefly in a dry skillet or microwave covered with a damp towel to make them pliable. If desired, lightly fry tortillas in 1/4 cup (60 ml) oil 10–15 seconds per side to prevent cracking, then drain on paper towels.
6. Spoon about 2–3 tbsp (30–45 ml) of the meat mixture and a little shredded cheese into each tortilla, roll snugly, and place seam‑side down in a 9x13 inch (23x33 cm) baking dish.
7. Pour 1 1/2 cups (360 ml) enchilada sauce evenly over the rolled tortillas and sprinkle remaining cheese on top.
8. Bake 15–20 minutes until cheese is melted and sauce is bubbly. Garnish with 1/2 cup (120 g) sour cream, 1/4 cup (15 g) cilantro, and 2 tbsp (30 g) pickled jalapeños if using. Serve hot.
