beef enchiladas

beef enchiladas

If you want a really satisfying, homey Tex-Mex recipe, then these beef enchiladas with a homemade enchilada sauce are the answer! I always find myself coming back to some type of Southwestern-style flavors because they’re just so good! Make this for your family or friends, and they’ll love it!

INGREDIENTS

For the enchilada sauce:

• 2 tbsp neutral oil
• 2 1/2 tbsp all-purpose flour
• 1 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 tsp cumin
• 1 tbsp chili powder
• 1/4 tsp cayenne pepper
• 1 tsp garlic powder
• 2 tbsp tomato paste
• 1/2 tsp kosher salt
• 2 1/2 cups chicken stock

For the enchiladas:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 jalapeños, seeded and diced
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1 15-oz can black beans, drained and rinsed
• 8 large flour tortillas
• 12 oz pepper jack cheese

INSTRUCTIONS

• Preheat the oven to 350℉. Grease a 9×13 baking dish and set it aside.

• In a 12-inch skillet, heat the neutral oil over medium heat. Once hot, add the flour, onion powder, dried oregano, cumin, chili powder, cayenne, and garlic powder. Stir the spices in the hot oil until they are dark and fragrant, 1-2 minutes. Add the tomato paste and salt. Stir the tomato paste into the spices and cook until it is darkened and beginning to coat the bottom of the skillet, 2-3 minutes.

• Slowly pour in the chicken stock a few tablespoons at a time and whisk to prevent any lumps. Continue to slowly add the stock until it is all added. Bring the mixture to a simmer to activate the flour, 3-4 minutes. Once simmering, remove the sauce from the heat. Pour the sauce into a bowl and set it aside.

• Place the same skillet back over medium heat. Add the ground beef and chopped onion. Cook the beef until it is fully browned, 4-6 minutes. Add the jalapeńos, garlic, and salt. Stir until the garlic is fragrant, 1 minute. Remove the skillet from the heat.

• Add the beans and 3/4 cup of the prepared enchilada sauce to the meat mixture. Stir to combine. Divide the filling between the flour tortillas. The filling will be piled high on the tortillas, but once they are rolled, it will be perfect. Sprinkle 2 tbsp of shredded cheese over each one. Roll each tortilla around the filling and line them in the prepared baking dish. Pour the remaining sauce over the rolled enchiladas and sprinkle with the remaining cheese.

• Bake in the preheated oven until the cheese is golden, 25-35 minutes. Once baked, remove the dish from the oven and cool for 5 minutes before serving.