Ingredients
Enchilada Sauce and Beef Mixture
- 1 tablespoon vegetable oil (plus additional for frying tortillas)
- 1/2 cup onion (finely diced)
- 1 jalapeno (minced and seeds removed)
- 4 cloves garlic (minced)
- 1 pound 93/7 lean ground beef
- 1 cup beef broth (low sodium)
- 2 8 oz cans tomato sauce (good quality)
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 tablespoon sugar
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cilantro (chopped)
Assembly and Toppings
- 12 corn tortillas
- 16 oz Colby-jack cheese (shredded)
- Sour cream (for serving)
Instructions
- Sauté Aromatics and Brown Beef: In a large skillet, heat 1 tablespoon vegetable oil over medium-low heat. Add the finely diced onions and minced jalapeño, cooking until onions begin to soften and turn translucent, about 2-3 minutes. Stir in minced garlic and cook for an additional minute until fragrant. Increase heat to medium-high, add the ground beef and brown thoroughly until cooked through, breaking it up with a spoon as it cooks.
- Simmer Enchilada Sauce: Pour in beef broth, canned tomato sauce, chili powder, smoked paprika, sugar, cumin, kosher salt, and black pepper. Stir to combine all ingredients well. Reduce heat to low and let the sauce simmer gently for 10 minutes, or until it thickens and reduces slightly, allowing flavors to meld.
- Fry Tortillas: While the sauce simmers, heat vegetable oil in a second smaller skillet over medium heat. Lightly fry each corn tortilla just until they become pliable and soft enough for rolling but not crispy. Drain tortillas on paper towels, layering them carefully to prevent sticking.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (205°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and facilitate easy cleanup.
- Assemble Enchiladas: Spread 1/2 cup of the enchilada sauce mixture evenly across the bottom of the prepared baking dish. Using a slotted spoon, divide the beef and sauce mixture evenly among the 12 tortillas. Sprinkle approximately two-thirds of the shredded cheese (about 8 oz) onto the filling in each tortilla. Roll the tortillas tightly and place them seam side down in the baking dish, lined up neatly.
- Add Sauce and Cheese Topping: Pour the remaining enchilada sauce evenly over the rolled tortillas. Top with the remaining shredded cheese to cover the enchiladas completely for a cheesy golden crust.
- Bake Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-30 minutes, or until the cheese is melted, the enchiladas are heated through, and the sauce is bubbling around the edges.
- Garnish and Serve: Remove the foil, sprinkle the enchiladas with additional fresh chopped cilantro, and serve hot with a dollop of sour cream on the side for extra creaminess and tang.
Notes
- Make sure not to over-fry the tortillas; they should remain soft enough to roll without cracking.
- Using lean ground beef (93/7) keeps the dish flavorful but less greasy.
- Adjust the amount of jalapeño or chili powder to control the heat level based on your preference.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- Sour cream adds a nice cooling contrast to the spiced beef and cheese filling.
- Fresh cilantro enhances the flavor and adds a vibrant splash of color to the finished dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
