Beef Enchiladas With Extra Cheese On Top

How to make Beef Enchiladas With Extra Cheese On Top

Ingredients:

1 pound ground beef

1 tablespoon Chili Powder

1/2 teaspoon Salt

3/4 teaspoon Cumin

1/2 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 cup tomato sauce

Homemade Enchilada Sauce

1/4 cup oil or butter, canola, vegetable, or avocado oil

1/4 cup all purpose flour

1/2 teaspoon ground black pepper

3/4 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1 tablespoon chili powder

2 cups beef broth, LOW or NO SODIUM

1 tablespoon tomato paste

Enchiladas

1/4 cup canola oil

12-15 white corn tortillas

1 cup Monterey Jack Cheese, shredded

Instructions

Ground Beef

Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.

Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.

Homemade Enchilada Sauce:

Heat the oil or butter in a medium size skillet over medium heat.

Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.

Add in the spices. Stir to form a thick paste.

Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.

Enchiladas:

Preheat oven to 350℉ degrees.

Spread enchilada sauce into the bottom of a glass 9×13 baking dish. Set aside.

Heat vegetable or canola oil over medium heat in a medium size skillet.

Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)

Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.

Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.

Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.

Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.

Bake for 10 minutes until the cheese is melted.

Enjoy !!

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Amount Per Serving: CALORIES: 560 | TOTAL FAT: 33g | SATURATED FAT: 12g | CHOLESTEROL: 80mg | SODIUM: 1100mg | CARBOHYDRATES: 40g | FIBER: 6g | SUGAR: 3g | PROTEIN: 27

Frequently Asked Questions:

Why do I need to fry the tortillas before dipping them in the sauce?

Frying the tortillas in oil before dipping them in the sauce helps to make them more pliable, and less likely to crack or break when you roll them up. It also adds a bit of extra flavor.

How can I tell when the enchilada sauce is thick enough?

The sauce should be thick enough to coat the back of a spoon, but not so thick that it’s more like a paste.

It will thicken slightly as it cools, so keep that in mind when determining if it’s done.

How can I make the enchiladas spicier or less spicy?

You can adjust the spiciness of the enchiladas by adding more or less chili powder to the ground beef and the enchilada sauce

 If you like it really spicy, you could also add some chopped jalapenos to the ground beef.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but the texture and taste will be different.

Corn tortillas are traditional in enchiladas and have a distinct flavor and texture.

They also hold up better to the sauce and fillings, while flour tortillas may become too soft.