Name: Homemade Beef Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 1 tablespoon cornstarch; 1/4 cup chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon dried Mexican oregano; 2 cups vegetable broth; 1 1/2 pounds lean ground beef; 1 medium white onion, diced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 7 ounces diced green chiles, drained; 12 corn tortillas; 2 tablespoons vegetable oil (for frying); 3 cups shredded Monterey Jack cheese, divided; 1/4 cup chopped fresh cilantro

Homemade Beef Enchiladas

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Homemade Beef Enchiladas feature tender ground beef wrapped in crispy corn tortillas, smothered in a rich homemade red enchilada sauce, and topped with melted Monterey Jack cheese and fresh cilantro. This authentic Mexican dish is perfect for family dinners or festive gatherings, offering bold flavors and comforting textures.

Author: Julia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 6-8 servings
Category: Main Dish, Mexican
Method: Sautéing, Frying, Baking
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Red Enchilada Sauce:

2 tablespoons vegetable oil

1 tablespoon cornstarch

1/4 cup chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon dried Mexican oregano

2 cups vegetable broth

Ground Beef Filling:

1 1/2 pounds lean ground beef

1 medium white onion, diced

1/2 teaspoon salt

1/4 teaspoon black pepper

7 ounces diced green chiles, drained

Enchiladas:

12 corn tortillas

2 tablespoons vegetable oil (for frying)

3 cups shredded Monterey Jack cheese, divided

1/4 cup chopped fresh cilantro

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Instructions

In a saucepan, heat oil over medium heat. Whisk in cornstarch and cook 1 minute. Add chili powder, garlic powder, salt, cumin, and oregano; stir until fragrant. Slowly whisk in broth; simmer 5-7 minutes until thickened. Set aside.
In a skillet, cook ground beef and onion over medium heat until beef is browned and onions tender. Drain fat. Season with salt and pepper. Stir in green chiles; cook 1 minute more. Remove from heat.
Fry tortillas in hot oil 10-15 seconds per side until pliable. Drain on paper towels.
Preheat oven to 350°F (175°C). Dip each tortilla in sauce, fill with beef mixture and cheese, roll tightly, and place seam-side down in a baking dish.
Pour remaining sauce over enchiladas; sprinkle with remaining cheese. Bake 20-25 minutes until cheese melts and bubbles.
Garnish with cilantro and serve.

Notes

Substitute cheese with cheddar or Mexican blend.

Add cayenne or hot sauce for extra heat.

Make vegetarian by replacing beef with mushrooms and beans.

Use flour tortillas for softer texture.

Store leftovers refrigerated up to 3 days; freeze before baking up to 2 months.

Find it online: https://justsosavory.com/homemade-beef-enchiladas/