Ingredients
Scale
- 1.5 pounds of Ground Beef
- 1 large Onion, finely diced
- 3 cloves of Garlic, minced
- 2 tablespoons of Chili Powder
- 1 tablespoon of Cumin
- 1 teaspoon of Smoked Paprika
- 1 teaspoon of Dried Oregano
- 1 teaspoon of Salt
- 0.5 teaspoon of Black Pepper
- 0.5 cup of Beef Broth
- 2 tablespoons of Tomato Paste
- 12-16 Corn Tortillas
- 2 cups of Shredded Cheddar Cheese
- 2 cups of Shredded Monterey Jack Cheese
- 2 tablespoons of Vegetable Oil (for softening tortillas, optional)
- 6 Dried Ancho Chiles
- 4 Dried Guajillo Chiles
- 4 cups of Chicken Broth
- 1 (14.5 ounce) can of Diced Tomatoes
- 1 teaspoon of Onion Powder
- 1 teaspoon of Garlic Powder
- 0.5 teaspoon of Cumin (for sauce)
- 0.5 teaspoon of Dried Oregano (for sauce)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. Brown your ground beef in a large skillet over medium-high heat, breaking it up with a spoon. Once browned, drain any excess fat. Add the finely diced onion and minced garlic to the skillet with the beef and cook until the onion softens and becomes translucent, about 5-7 minutes. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for another minute, allowing the spices to bloom. Pour in 1/2 cup of beef broth and stir in the tomato paste, letting it simmer gently for 5 minutes. Set the beef filling aside.
- Remove the stems and seeds from the dried Ancho and Guajillo chiles. Place them in a heatproof bowl and cover them with boiling water; let them rehydrate for about 20-30 minutes until they are soft and pliable. Once softened, drain the chiles, reserving some of the soaking liquid. In a blender, combine the rehydrated chiles, chicken broth, canned diced tomatoes, onion powder, garlic powder, cumin, and oregano. Blend until completely smooth and velvety, adding a little of the reserved chile soaking liquid if needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Briefly soften your corn tortillas so they are pliable and won’t crack when rolled. You can either quickly dip each tortilla into the warm homemade enchilada sauce, or heat a small amount of vegetable oil in a skillet over medium heat and quickly fry each tortilla for about 10-15 seconds per side until just softened, not crisp. Alternatively, wrap a stack of tortillas in a damp paper towel and microwave them for 30-60 seconds until warm and flexible.
- Lay out a softened corn tortilla, spoon a generous amount of the beef mixture down the center, and sprinkle with a little shredded cheese. Tightly roll up the tortilla and place it seam-side down in your prepared baking dish. Repeat this process until all your beef mixture and tortillas are used, snugly arranging them side by side in the dish.
- Pour the remaining homemade enchilada sauce evenly over the top of the rolled enchiladas, making sure to coat every single one. Sprinkle a generous amount of the remaining shredded cheddar and Monterey Jack cheese blend all over the top. Transfer the baking dish to your preheated oven and bake for 20-25 minutes, or until the enchiladas are heated through, the sauce is bubbling, and the cheese is beautifully melted and lightly golden brown. Once out of the oven, let them rest for 5-10 minutes before serving.
Notes
Prepare your taste buds for an absolutely glorious culinary adventure with these homemade Beef Enchiladas! Imagine tender, savory ground beef, seasoned to perfection and lovingly wrapped in soft corn tortillas, all nestled together in a vibrant, rich red enchilada sauce. Each bite is a symphony of flavors and textures – the slight chew of the tortilla, the juicy, well-spiced beef, and the creamy, melted cheese blanketing every inch. It’s comfort food taken to an entirely new, irresistible level, guaranteed to bring warmth and happiness to any table.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Mexican