Easy Beef Enchiladas
Since I love all kinds of Mexican food, I thought I would share a couple of Mexican-themed recipes. Today, we’re making Beef Enchiladas!
Ingredients
FOR THE BEEF ENCHILADAS:
2 tablespoons olive oil
2 tablespoons all purpose flour (plain flour Australia and UK)- 1 can enchilada - or Mexican red sauce, 28-ounce
2 cups chicken stock (chicken broth or chicken bouillon) - or vegetable broth
½ teaspoon salt
½ teaspoon ground black pepper
FOR THE MEAT:
1 pound ground beef (minced beef)
1 medium white onion - finely chopped
1 teaspoon cumin
1 teaspoon chili powder (chilli powder in British English)
3 cloves garlic - minced- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
FOR THE TOPPING/FILLINGS:
12 round corn tortillas- 1 can diced green chilies - 4-ounce
1 cup green onions (scallions or green shallots) - chopped, original calls for 2 but we used 1 can
½ cup black olives - chopped
3 cups cheddar cheese - grated
Instructions
- First up, brown your meat, onions, and spices. Drain and set aside. While you’re cooking the meat, saute the oil and flour together in a pot. After a few minutes, stir in your broth and enchilada sauce. Add in salt and pepper. Bring the liquid to a boil and simmer for about 10 or so minutes.
- Warm your corn tortillas in a skillet on both sides or stick a stack of them in the microwave for about 30-45 seconds before dipping them into the sauce with tongs. For time’s sake, I did the latter.
- Fill each dipped tortilla with your meat, olives, green onions, and cheese. Roll up and place seam side down in a pan or casserole dish that’s been sprayed with Pam.
- Once you have crammed as many enchiladas as possible in your pan (that’s just me!), generously pour sauce over the enchiladas and sprinkle cheese on top. Bake at 350°F for 20 minutes or until the enchiladas are nice and bubbly.
Notes
Side note: I find it is easier to have a little assembly line going for these enchiladas. Grate/cut up all the ingredients you can beforehand, so it goes smoothly.
Bonus: I also had a little bit of extra meat, sauce, and fillings leftover, so I made a little “beef enchilada casserole” by adding alternate layers of the sauce, torn corn tortillas, meat, cheese, onions, and olives. I ended with cheese and baked for 20 minutes at 350°F. Don’t let that filling go to waste!
Nutrition
Calories: 246kcalCarbohydrates: 7gProtein: 16gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 54mgSodium: 464mgPotassium: 302mgFiber: 1gSugar: 2gVitamin A: 482IUVitamin C: 6mgCalcium: 232mgIron: 2mg
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