Cheesy Beef Enchiladas

 


1 ½ lbs ground beef 

½ cup yellow onion, finely chopped 

4 oz. can diced green chiles

1 tablespoon chili powder

1 teaspoons cumin

½ teaspoon salt

3 cups cheddar cheese

3 cups enchilada sauce (recipe below)

8 (10 inch) flour tortillas

1 cup sour cream

3 tablespoons cilantro, chopped

¼ cup tomatoes, diced

Pickled jalapenos (optional)


Homemade Enchilada Sauce:

2 tablespoons extra virgin olive oil

2 tablespoons all purpose flour

¼ cup chili powder

½ teaspoon garlic powder

½ teaspoon cumin

¼ teaspoon dried oregano

½ cup tomato sauce

1 ½ cup vegetable stock

This sauce comes together fast, so have all of your ingredients ready to go to prevent burning. Warm extra virgin olive oil in a small saucepan over medium heat. Add flour and cook, whisking constantly for about a minute.

Add in the chili powder, garlic powder, cumin, and oregano; cook, whisking constantly for another minute until fragrant and deepened in color.


Raise the heat to medium-high; add in the tomato sauce and gradually pour in the vegetable stock, whisking constantly to combine until no lumps remain and the sauce is smooth.

Continue cooking until the sauce reaches a simmer.  Reduce the heat to low to maintain the simmer (the sauce should continue lightly bubbling) for about 10 minutes, uncovered, until slightly thickened.

Give the sauce a taste and season with salt, as needed. Remove from the heat. The sauce will thicken some more as it cools.

Use immediately and enjoy or store in the refrigerator for later use.






Preheat the oven to 400 degrees. 


In a large skillet on medium heat, add ground beef, onions, green chiles, chili powder, cumin and salt. Cook until meat is cooked through and is no longer pink.  This will take 4-6 minutes.


Remove from the heat and drain any excess fat.  Add ½ cup enchilada sauce and 2 cups of cheese. Mix well to combine.  


Spread ¾ cup enchilada sauce to the bottom of a 9x13 baking dish.  


Add ¼ cup beef and cheese filling onto a tortilla and roll tightly.  Place seam side down on the baking dish. 


After all the enchiladas are rolled and in the baking dish, cover with enchilada sauce.  Top each enchilada with the remaining cheddar cheese and bake for 15-18 minutes or until the cheese is melted and the sauce is bubbly.


Garnish with sour cream, cilantro, tomatoes and jalapenos.  Serve hot.

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