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This hearty ground beef enchilada recipe has become my family's go-to dinner for those evenings when we crave something comforting yet impressive. The homemade enchilada sauce takes these to another level, creating a restaurant-quality meal right at home.
I first created these enchiladas when trying to recreate my favorite restaurant dish, and they've since become the most requested meal for birthdays and special occasions in our house. Even my pickiest eater asks for seconds!
Ingredients
- Flour tortillas: fresh ones fold without cracking and hold up better to the sauce
- Lean ground beef: the 5-10% fat content provides flavor without excess grease
- Homemade enchilada sauce: the heart of the recipe featuring tomato puree and a blend of authentic spices
- Refried beans: creates a creamy base inside each enchilada and prevents the tortilla from getting soggy
- Generous cheese blend: using both cheddar and a Mexican cheese mix provides the perfect melt and flavor
- Fresh vegetables: diced red pepper and onion add texture and nutrition to the filling
Step-by-Step Instructions
- Make the Enchilada Sauce:
- Heat vegetable oil in a large pot over medium heat until shimmering but not smoking. Sprinkle in flour and whisk continuously for about 1 minute until it forms a smooth paste with no lumps. Add tomato puree and cook for another minute until slightly darkened and fragrant. This roux is the foundation of your sauce flavor. Gradually pour in chicken stock while whisking constantly to prevent lumps from forming. The sauce will look thin at first but will thicken as it simmers. Add all seasonings and simmer for 3-5 minutes until it coats the back of a spoon. Remember that it will thicken more as it cools.
- Prepare the Beef Filling:
- Heat a drizzle of oil in a large skillet over medium heat until shimmering. Add diced onions, red peppers, and garlic, cooking for about 5-7 minutes until vegetables are soft and starting to caramelize at the edges. This slow cooking process builds a sweet base flavor. Add ground beef and break it into small pieces with a wooden spoon. Cook until no pink remains, about 5-7 minutes, stirring occasionally. Drain excess fat if necessary. Sprinkle in all seasonings and cook for another minute until fragrant. Pour in a small amount of your freshly made enchilada sauce and stir to combine. This addition moistens the meat and infuses it with flavor.
- Assemble the Enchiladas:
- Lay out tortillas on a clean work surface and spread a tablespoon of refried beans on the bottom third of each one. The beans act as a barrier between the meat and tortilla, preventing sogginess. Spoon several tablespoons of beef mixture in a line across the beans. Sprinkle generously with shredded cheese. Starting from the filled end, roll each tortilla tightly, tucking in the sides if desired for a neater package. Pour a thin layer of enchilada sauce into your baking dish to prevent sticking. Arrange rolled enchiladas seam side down in the dish, placing them snugly against each other for support.
- Bake to Perfection:
- Pour remaining enchilada sauce evenly over the rolled tortillas, making sure to coat all exposed surfaces. This ensures no dry spots after baking. Sprinkle generously with remaining cheese, covering the entire surface. Bake in preheated oven for 25-30 minutes until the cheese is completely melted and bubbling at the edges with some golden brown spots appearing. Let stand for 5 minutes before serving to allow the enchiladas to set up slightly.
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My absolute favorite part of this recipe is the moment the sauce begins to simmer and fills the kitchen with its fragrant spices. That aroma instantly transports me back to the small family restaurant in Santa Fe where I first fell in love with authentic enchiladas. My children now recognize that smell as the signal that dinner will be extra special that night.
Adjusting The Heat Level
The spice level in these enchiladas is completely customizable based on your family's preferences. If cooking for children or those sensitive to heat, start with mild chili powder and perhaps reduce the amount to just a teaspoon. You can always serve hot sauce on the side for those who want to increase the heat. For spice lovers, consider adding a diced jalapeño to the beef mixture or increasing the hot chili powder to two tablespoons. Remember that the cheese helps mellow the spice, so the final dish may taste less spicy than the sauce does on its own.
Perfect Toppings Bar
These enchiladas transform into an interactive family meal when served with a toppings bar. Set out small bowls of sour cream, diced avocado, chopped fresh tomatoes, sliced green onions, and cilantro. The cool creaminess of sour cream and avocado beautifully balances the warm spices in the dish. Fresh lime wedges add a bright citrus note that cuts through the richness. This approach not only makes the meal more fun but also allows each person to customize their plate according to their taste preferences.
Make-Ahead Magic
This recipe shines as a make-ahead option for busy households. The sauce can be prepared up to three days in advance and stored in an airtight container in the refrigerator. The beef filling can also be made a day ahead and refrigerated separately. For ultimate convenience, assemble the entire dish up to 24 hours before baking, cover tightly with foil, and refrigerate. When ready to bake, simply remove from the refrigerator about 30 minutes before cooking to take the chill off, then bake as directed, adding about 5-10 minutes to the cooking time if still cool from the refrigerator.
Common Queries
- → What type of cheese works best for these enchiladas?
A mix of cheddar and spicy Mexican cheese blend offers sharpness and meltiness, but Monterey Jack or just extra cheddar also work well.
- → How can I control the spiciness of the sauce?
Adjust the amount and type of chili powder to your taste—use mild varieties for a gentler kick or add cayenne for more heat.
- → Can I prepare components ahead of time?
Yes, make the sauce and beef filling ahead, storing in the fridge. Assemble and bake when ready to serve, adding extra time if baking from chilled.
- → What toppings go well with these enchiladas?
Top with sour cream, diced avocado, fresh tomato, green onion, and a sprinkle of cilantro for added freshness and flavor.
- → Are corn tortillas an option instead of flour?
Absolutely, corn tortillas can be used for added texture and authentic flavor, though they may be more delicate when rolling.
- → Is it possible to use different meats?
Yes, ground turkey or chicken are great substitutes, though beef offers a classic, robust Tex-Mex flavor profile.