BEEF ENCHILADAS😍

All the best things in life come wrapped. Preferably in a tortilla. And doused with a flavor bomb of an enchilada sauce. And of course cheese.. Because there should ALWAYS be cheese. Have I convinced you yet that you too should have these pillowy drops of heaven on your table? I thought so. Grab the recipe below!

Addressing this first because I know you’re all probably thinking it. Can you use store bought enchilada sauce.. Technically.. Yes. But it is SO easy to make your own and tastes like 1000x better, using ingredients you probably already have in your pantry. So I hope I’ve sold you on forever making your own enchilada sauce from now on.

Also, I know corn tortillas are more typical, but I freaking LOVE enchiladas with flour tortillas. They crisp up on the edges but are perfectly tender and soft in the middle, it’s true perfection and no one can convince me otherwise. 

Serves 4-5. (The enchiladas in the photo are this recipe halved - you will have a 13x9” casserole dish full of 8 enchiladas by following the recipe below)

Ingredients:

For the Beef Enchiladas:

• 1 small onion, chopped

• 1lb ground beef

• 4 oz can diced green chilies

• 1 tsp chili powder

• 1 tsp cumin

• 2 cups mexican blend shredded cheese

• 8 flour tortillas (my preference, but you can use corn)

• 1 tbsp avocado or olive oil

• Salt and pepper

• Avocado and crema for serving (optional)

For the Homemade Enchilada Sauce:

• 3 tbsps ghee, avocado oil, or vegetable oil

• 3 tbsps flour or arrowroot

• 1 tbsp chili powder (Pro Tip: if you don’t have a lot of spices, you can get the Chili Seasoning blend from Trader Joe’s that has chili powder, cumin, garlic powder, and oregano and just use like a tbsp and a half of that - don’t confuse it with the Chile Lime though that is not the same and won’t work!)

• 1 tsp garlic powder

• ½ tsp dried oregano

• ½ tsp cumin

• ½ tsp smoked paprika

• 2 tbsps tomato paste

• 2 cups chicken broth

• 1 tsp apple cider vinegar

• Salt to taste

Directions:

For the Homemade Enchilada Sauce:

• In a bowl, mix together the flour and all the spices. Once the butter is melted, things will move quite quickly so it’s beneficial to measure everything out ahead of time.

• Heat ghee in a medium saucepan and whisk in the flour and spices mixture until well incorporated.

• Add tomato paste and whisk another 30 seconds before slowly pouring in the chicken broth, whisking until well incorporated.

• Reduce and simmer for 1-2 minutes until thickened.

• Add vinegar and a pinch of salt and taste to adjust any seasonings.

For the Best Beef Enchiladas:

• Heat oil in a skillet on medium high heat and add in the onions with a pinch of salt.

• Cook for 2-3 minutes until soft, then add in the ground beef, and break into crumbles with a wooden spoon.

• Once beef has browned, season with chili powder, cumin, and a pinch of salt and toast for 30 seconds. Turn off the heat and add in the green chilies.

• Let cool, then mix in half the cheese.

• Preheat the oven to 425 degrees.

• Fry each tortilla in a little avocado oil for 30 seconds to a minute in a hot skillet until a bit toasty.

• Spread 1 cup enchilada sauce to the bottom of a 13x9” baking dish.

• Dip both sides of each tortilla in enchilada sauce just to coat, then transfer to a plate or baking baking sheet. 

• Working one tortilla at a time, spoon about ¼ cup of the meat mixture into the center of the tortilla and fold one side over the filling, then continue to roll the enchilada up like a burrito. 

• Place seam side down in the baking dish as you go, fitting them all in. 

• Top with the rest of the enchilada sauce and the rest of the cheese. Bake until sauce is bubbling and cheese is beginning to brown, 15–20 minutes.

• Serve with avocado, crema, or any additional toppings you prefer!