Beef and Cheese Enchiladas (Print Version)
# Ingredients:
→ For the Enchiladas
01 -
1 lb of ground beef
02 -
1 medium-sized onion, diced small
03 -
Two garlic cloves, crushed
04 -
Two cups of enchilada sauce, store-bought or homemade
05 -
12 small corn tortillas
06 -
Two cups of cheddar cheese, grated
07 -
Half a cup of vegetable oil to fry the tortillas
08 -
Salt and black pepper to your liking
09 -
Optional toppings: fresh cilantro, dollops of sour cream, diced fresh tomatoes, or sliced avocado
→ Homemade Enchilada Sauce Ingredients
10 -
3 tbsp of olive oil
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3 tbsp of flour of your choice (regular, whole wheat, or a gluten-free alternative)
12 -
A tablespoon of chili powder
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A teaspoon of cumin powder
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Half a teaspoon of garlic powder
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A quarter teaspoon of dried oregano
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A quarter teaspoon of salt, or adjust to taste
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A tiny pinch of cinnamon (if you prefer)
18 -
2 tbsp of tomato paste
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Two cups of vegetable broth
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A teaspoon of either apple cider vinegar or plain white vinegar
21 -
Freshly cracked black pepper to suit your taste preferences
# Instructions:
01 -
Turn on your oven to 375°F (190°C) so it’s preheated and ready when you need it.
02 -
Mix together the dry stuff (flour, seasonings, salt) in a little bowl. Heat some olive oil in a medium pot over medium heat. Dump the flour mixture into the pot and stir constantly for around a minute until it smells amazing. Whisk in the tomato paste next, and slowly pour in the broth while stirring to get rid of any lumps. Let it simmer until it thickens up, about 5-7 minutes. Turn off the heat, then stir in vinegar and black pepper.
03 -
In a big frying pan, brown the ground beef on medium heat, breaking it up as it cooks until it’s done (5-7 minutes). Toss in the onion and garlic, and let them cook for another 3-5 minutes until the onion turns soft and see-through. Sprinkle in salt and pepper to taste, then take it off the heat.
04 -
In a small pan, heat up some vegetable oil on medium. Fry each tortilla for about 10 seconds per side, just long enough for it to bend without breaking. Let any extra grease drain off on some paper towels afterward.
05 -
Dip one tortilla at a time into the enchilada sauce so both sides are coated. Put a spoonful of the cooked beef mix in the center, add a sprinkle of cheese, and roll it up. Lay it seam-down in a dish that goes in the oven.
06 -
Pour the last bit of sauce over the rolled enchiladas. Sprinkle a final layer of cheese on top and pop it into the oven for 20 minutes or so, just until it’s all melty and bubbling.
07 -
Once it cools down slightly, finish things off with toppings you love, like freshly cut cilantro, creamy sour cream, chopped tomatoes, or sliced avocado.
# Notes:
01 -
You can save yourself some effort by grabbing a pre-made enchilada sauce instead of making it from scratch.