These beef enchiladas are filled with a flavorful beef, bean and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6 servings
Author The Chunky Chef
- 2 Tbsp vegetable oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1.5 lbs ground beef
- salt and pepper
- 4 oz can diced green chiles I used mild
- 15 oz can black beans rinsed and drained thoroughly
- 8-10 flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch homemade red enchilada sauce or 1 can store-bought enchilada sauce
- chopped fresh cilantro and green onions for garnish
- If you're making homemade enchilada sauce, prepare it.
- Preheat oven to 350 degrees.
- Add oil to a big skillet and heat over medium high heat. Add ground beef and crumble (use a potato masher to make it easier). Once ground beef is about halfway cooked, add onion, garlic, and green chiles and saute for 3-6 minutes, stirring occasionally. Drain beef mixture.
- To make the enchiladas, spread a couple of tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the beef mixture, drizzle some extra enchilada sauce over the meat, then add one third of a cup of cheese. Roll up tortilla and place in a greased 9 x 13" baking pan. Continue with remaining tortillas.
- Spread the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.
- Bake uncovered for 20 minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Garnish with chopped cilantro and green onions.
** you could easily swap out ground turkey, diced chicken, pre-cooked shredded chicken or all beans for the beef in this recipe.
Homemade Enchilada Sauce
You'll never want store bought enchilada sauce again!
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 2 cups
Author The Chunky Chef
- 2 Tbsp vegetable or canola oil
- 2 Tbsp flour
- 4 Tbsp chili powder use less if you are afraid of it being too spicy
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 1/8 tsp cayenne pepper
- 2 cups vegetable stock or chicken
- Heat oil in a saucepan over medium high heat. Add flour and whisk together over the heat for one minute.
- Stir in the remaining seasonings (chili powder through cayenne pepper). Then gradually add in the stock, whisking constantly to eliminate lumps.
- Reduce to low and simmer 10-15 minutes until thickened.
- Use immediately or refrigerate in an air-tight container for up to two weeks.
Follow my PINTEREST ACCOUNT in Chloe Ditan
Source : https://www.thechunkychef.com/beef-enchiladas-with-homemade-enchilada-sauce/