Beef Enchiladas
If you've been dreaming of a trip South of the border, then we've got something for you. These cheesy beef enchiladas will transport you right to Mexico, no passport required, and 30 minutes is all this trip will take!
Ingredients :
- 6 tablespoons vegetable oil divided in thirds
- 1 pound ground beef
- 1 teaspoon salt
- 1 white onion diced
- 1 jalapeno pepper diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon oregano
- 3 tablespoons flour
- 1 tablespoon chili powder
- 8 ounces tomato sauce
- 2 cups chicken broth
- 1 package tortillas
- 3 cups cheese shredded
- cilantro for serving, optional
- sour cream for serving, optional
Directions :
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once hot, add ground beef, season with salt, and cook until browned. Remove from heat and set aside.
- Heat 2 tablespoons of oil in a large pot over medium-high heat. Once hot, add onion, jalapeno, and garlic. Stir to incorporate and cook until aromatic - 30 seconds to 1 minute.
- Add cumin, oregano, flour, and chili powder and stir to combine.
- Mix in tomato sauce and continue to stir in chicken broth. Bring to a boil, then remove from heat and set aside.
- Brush a tortilla with a thin coat of oil, then fill it with the cooked beef and roll it like a cigar. Repeat with remaining tortillas.
- Line the bottom of your baking dish with a thin layer of enchilada sauce and place a layer of your beef tortilla cigars on top.
- Cover with a generous portion of enchilada sauce and a line of cheese across the top.
- Bake for 15 minutes at 325F. Remove from the oven once the cheese has melted and the sauce is bubbling.
- Serve with some fresh cilantro and a dollop of sour cream. Enjoy!
