Entrée: Mexico – Enchiladas de Carne (Beef Enchiladas)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 38 min

Total 1 hr 3 min

Ingredients

12 corn tortillas (6-inch / 15 cm)
1 lb (450 g) ground beef
1 small yellow onion, finely diced
2 cloves garlic, minced
1 (4 oz / 113 g) can diced green chiles or 1 jalapeño, minced
2 cups (200 g) shredded Monterey Jack or cheddar cheese, divided
1 tbsp (15 ml; about 14 g / 0.5 oz) neutral oil (for beef)
2–3 tbsp (30–45 ml) neutral oil (optional, for softening tortillas)
1 tsp (about 2.6 g / 0.09 oz) chili powder (for beef)
1 tsp (about 2.1 g / 0.07 oz) ground cumin (for beef)
1 / 2 tsp (about 1.1 g / 0.04 oz) smoked paprika (optional, for beef)
1 / 2 tsp (about 3 g / 0.11 oz) kosher salt (for beef)
Black pepper to taste
2 tbsp (30 ml) neutral oil (for sauce)
2 tbsp (16 g) all-purpose flour (for sauce)
3 tbsp (21 g) chili powder (American-style blend, for sauce)
1 tsp ground cumin (for sauce)
1 tsp garlic powder (for sauce)
1 / 2 tsp dried oregano (Mexican oregano if available, for sauce)
Pinch ground cinnamon (optional, for sauce)
2 cups (480 ml) low-sodium chicken or vegetable broth (for sauce)
1 (8 oz / 227 g) can tomato sauce (for sauce)
1 tsp apple cider or white vinegar (for sauce)
1 / 2 tsp sugar (optional, for sauce)
Chopped cilantro (optional, for serving)
Sliced green onions (optional, for serving)
Sour cream (optional, for serving)
Lime wedges (optional, for serving)

Instructions

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
Make the enchilada sauce: In a saucepan over medium heat, warm 2 tbsp oil. Whisk in 2 tbsp flour and cook, whisking constantly, for 1 minute. Stir in 3 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp oregano, and a pinch of cinnamon (if using); cook 15 seconds until fragrant. Gradually whisk in the broth and tomato sauce until smooth. Simmer, whisking occasionally, until slightly thickened, 5–7 minutes. Stir in 1 tsp vinegar and 1/2 tsp sugar (if using); season to taste with salt and pepper. Keep warm on low.
Cook the beef filling: Heat 1 tbsp oil in a large skillet over medium-high heat. Add the onion and cook until translucent, 3–4 minutes. Add the ground beef and cook, breaking it up, until browned and no longer pink, 5–7 minutes; drain excess fat if needed. Stir in the garlic, green chiles, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika (if using), 1/2 tsp salt, and a few grinds of pepper; cook 30–60 seconds. Stir in 1/2 cup of the warm enchilada sauce and simmer 1–2 minutes. Remove from heat.
Soften the tortillas: Stack the tortillas, wrap in a damp towel, and microwave until pliable, 45–60 seconds. Keep covered to retain heat. (Optionally, lightly pan-fry each tortilla in a thin film of oil for 5–10 seconds per side, then drain on paper towels.)
Assemble: Spread 1/2 cup enchilada sauce over the bottom of the baking dish. Working one at a time, place about 2–3 tablespoons of beef down the center of a warm tortilla, sprinkle with a little cheese (use about 1 cup total for the filling), roll up, and lay seam-side down in the dish. Repeat with remaining tortillas and filling.
Top and bake: Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake until the cheese is melted and the sauce is bubbling around the edges, 15–20 minutes. For extra browning, broil 1–2 minutes at the end.
Rest 5 minutes. Garnish with cilantro and green onions, and serve with sour cream and lime wedges.