Beef Enchiladas With Extra Cheese On Top

Indulge in a savory Tex-Mex classic with these Beef Enchiladas, generously topped with extra cheese for a melty, gooey finish that’s sure to satisfy your cravings. Packed with seasoned ground beef, homemade enchilada sauce, and a sprinkle of Monterey Jack cheese, each bite is a symphony of flavors and textures that will transport you straight to your favorite Mexican restaurant.

The journey begins with perfectly seasoned ground beef, cooked to golden brown perfection and flavored with a blend of chili powder, cumin, oregano, garlic powder, and onion powder. Stirred together with tomato sauce, this meaty filling sets the stage for the ultimate enchilada experience.

But what truly elevates these enchiladas is the homemade enchilada sauce, simmered to perfection with a medley of spices and beef broth until rich and velvety. This luscious sauce envelops each tortilla, infusing them with layers of bold flavor and ensuring every bite is bursting with authenticity.

Assembling the enchiladas is a breeze, as the tortillas are gently fried to softness before being dipped in the enchilada sauce and filled with the savory beef mixture. Rolled up and nestled snugly in a baking dish, they’re then generously smothered with leftover sauce and topped with a blanket of shredded cheese for that irresistible golden crust.

Baked to bubbly perfection, these Beef Enchiladas emerge from the oven with cheese oozing invitingly over the edges, promising a mouthwatering feast for all your senses. Whether enjoyed as a weeknight dinner or served up for a festive gathering, these enchiladas are a guaranteed crowd-pleaser that will have everyone coming back for seconds. So, gather your ingredients and get ready to embark on a culinary adventure that’s as comforting as it is delicious. ¡Buen provecho!

Beef Enchiladas With Extra Cheese On Top

Ingredients:

1 pound ground beef

1 tablespoon Chili Powder

1/2 teaspoon Salt

3/4 teaspoon Cumin

1/2 teaspoon Dried Oregano

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 cup tomato sauce

Homemade Enchilada Sauce

1/4 cup oil or butter, canola, vegetable, or avocado oil

1/4 cup all purpose flour

1/2 teaspoon ground black pepper

3/4 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons ground cumin

1/2 teaspoon dried oregano

1 tablespoon chili powder

2 cups beef broth, LOW or NO SODIUM

1 tablespoon tomato paste

Enchiladas

1/4 cup canola oil

12-15 white corn tortillas

1 cup Monterey Jack Cheese, shredded

Instructions

Ground Beef

Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink.

Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside.

Homemade Enchilada Sauce:

Heat the oil or butter in a medium size skillet over medium heat.

Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.

Add in the spices. Stir to form a thick paste.

Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.

Enchiladas:

Preheat oven to 350℉ degrees.

Spread enchilada sauce into the bottom of a glass 9×13 baking dish. Set aside.

Heat vegetable or canola oil over medium heat in a medium size skillet.

Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)

Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.

Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese.

Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled.

Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese.

Bake for 10 minutes until the cheese is melted.

Enjoy !!

Notes:

Choose Quality Ingredients: Use lean ground beef and high-quality spices for the best flavor.

Adjust Seasonings to Taste: Feel free to adjust the seasoning levels according to your taste preferences. If you like it spicier, add more chili powder or some chopped jalapenos.

Properly Drain Ground Beef: After cooking the ground beef, make sure to drain off excess grease. This helps prevent the enchiladas from becoming too oily.

Prepare Enchilada Sauce Carefully: Take your time to cook the flour and spices when making the enchilada sauce to develop flavor. Stir constantly to prevent lumps.

Fry Tortillas for Flexibility: Frying the tortillas briefly in oil before dipping them in sauce helps make them more pliable and less likely to tear when rolled.

Assemble Enchiladas Efficiently: Set up an assembly line when filling and rolling the enchiladas to streamline the process. This helps ensure that each enchilada is filled evenly.

Use the Right Baking Dish: A glass 9×13 baking dish is recommended for baking the enchiladas. Make sure to spread a layer of enchilada sauce on the bottom to prevent sticking.

Don’t Overfill the Enchiladas: Be careful not to overfill the tortillas with beef and cheese, as this can make them difficult to roll and may cause them to burst open during baking.

Top with Extra Cheese: Sprinkle extra shredded cheese on top of the enchiladas before baking for an extra cheesy finish. This adds flavor and creates a delicious melted cheese topping.

Serve Hot: Enchiladas are best served hot out of the oven. Let them cool slightly before serving to avoid burning your mouth, but don’t wait too long to enjoy their deliciousness!

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Frequently Asked Questions:

Why do I need to fry the tortillas before dipping them in the sauce?

Frying the tortillas in oil before dipping them in the sauce helps to make them more pliable, and less likely to crack or break when you roll them up. It also adds a bit of extra flavor.

How can I tell when the enchilada sauce is thick enough?

The sauce should be thick enough to coat the back of a spoon, but not so thick that it’s more like a paste.

It will thicken slightly as it cools, so keep that in mind when determining if it’s done.

How can I make the enchiladas spicier or less spicy?

You can adjust the spiciness of the enchiladas by adding more or less chili powder to the ground beef and the enchilada sauce

. If you like it really spicy, you could also add some chopped jalapenos to the ground beef.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but the texture and taste will be different.

Corn tortillas are traditional in enchiladas and have a distinct flavor and texture.

They also hold up better to the sauce and fillings, while flour tortillas may become too soft.

How do I know when the ground beef is cooked properly?

The ground beef should be browned and no longer pink when it’s fully cooked.

Use a spatula to break it up as it cooks to ensure even cooking.

Drain any excess grease before adding the seasonings.

Is there a substitute for beef broth if I don’t have any on hand?

If you don’t have beef broth, you can use vegetable broth or chicken broth as a substitute.

However, keep in mind that it may slightly alter the flavor of the enchilada sauce.

Can I prepare the enchiladas ahead of time and bake them later?

Yes, you can assemble the enchiladas ahead of time and refrigerate them until you’re ready to bake.

Just be sure to cover the baking dish tightly with foil or plastic wrap to prevent them from drying out in the fridge.

How long will the leftover enchiladas last in the refrigerator?

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days.

Simply reheat them in the microwave or oven until heated through before serving.

Can I freeze the enchiladas for later?

Yes, you can freeze the enchiladas for later.

Wrap them tightly in aluminum foil or plastic wrap, or store them in an airtight container.

They should keep well in the freezer for up to 2-3 months.

What are some optional toppings I can add to the enchiladas?

You can top the enchiladas with a variety of ingredients, such as diced avocado, sliced jalapenos, chopped cilantro, or a dollop of sour cream.

Get creative and customize them to your taste preferences!