Ingredients
Red Chile Sauce
- 3 tbsp neutral oil
- 3 tbsp all-purpose flour
- 3 tbsp mild pure chile powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried Mexican oregano
- 2 cups low-sodium beef or chicken broth
- 1 tbsp tomato paste
- 1 tsp kosher salt, plus more to taste
Beef Filling
- 1 tbsp neutral oil
- 1 medium yellow onion, finely diced
- 1 lb ground beef
- 2 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp black pepper
Assembly
- 12 corn tortillas
- 2 cups shredded Monterey Jack or Mexican-blend cheese, divided
- white onion
- cilantro
- sour cream
Instructions
Preheat oven to 375F. Lightly grease a 9x13-inch baking dish.
Start red chile sauce: Heat 3 tablespoons oil in a saucepan over medium heat. Whisk in flour. Cook approximately 1 minute while whisking.
Bloom spices: Add chile powder, cumin, garlic powder, and oregano. Whisk continuously for approximately 20-30 seconds. Do not allow the spices to burn.
Add liquid: Slowly whisk in broth. Add tomato paste and salt. Whisk until smooth.
Simmer: Bring sauce to a gentle simmer. Cook approximately 8-10 minutes, stirring occasionally, until slightly thickened. The sauce should remain pourable. Remove from heat.
Make beef filling: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add diced onion. Cook approximately 4 minutes until softened. Add ground beef. Cook while breaking it into small pieces until browned and fully cooked. Drain excessive rendered fat if necessary.
Season: Add garlic, cumin, chili powder, salt, and black pepper. Cook approximately 1 additional minute. Remove from heat.
Add cheese: Allow beef to cool for a couple of minutes. Stir approximately 3/4 cup shredded cheese into the beef filling.
Prepare tortillas: Warm the corn tortillas until soft and pliable. This can be done briefly in a dry skillet or wrapped in a damp towel in the microwave. Do not attempt to roll cold, brittle corn tortillas.
Sauce the dish: Spread approximately 3/4 cup red chile sauce across the bottom of the baking dish.
Fill: Place approximately 2-3 tablespoons beef filling down the center of each tortilla. Roll snugly. Do not overfill.
Arrange: Place enchiladas seam-side down in the baking dish. Arrange them closely together.
Sauce: Pour remaining red chile sauce evenly over the enchiladas. Make sure exposed tortilla edges receive some sauce so they do not dry out excessively.
Cheese: Sprinkle remaining shredded cheese evenly over the top.
Bake: Bake uncovered approximately 20-25 minutes until sauce is bubbling, cheese is completely melted, and edges are lightly browned.
Rest: Allow enchiladas to rest approximately 5 minutes before serving.
Serve: Serve hot. Add optional diced onion, cilantro, and sour cream only at serving time.
Nutrition per serving
520
Calories
28g
Protein
45g
Carbs
26g
Fat
