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Tex-Mex Beef Enchiladas

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This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2006

Ingredients

  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1 can (14 1/2 ounces) reduced sodium chicken broth
  • 1 1/2 tablespoons chili powder
  • 1 small canned chipotle chile in adobo, minced, plus 1 tablespoon sauce from can
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 pound lean ground beef
  • Coarse salt and ground pepper
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1/4 cup chopped cilantro

Directions

  1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

  2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

  3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish. See Cook's Notes below.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.

  4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

Cook's Notes

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

Reviews Add a comment

  • devinbordengall
    30 JUN, 2017
    Super important: one small pepper from the can, not one small can of peppers. As they come in large and small cans it is easy to misinterpret this. I would have listed as "1 small pepper (canned chipotle in adobo) plus 1 tablespoon sauce from can"
    Reply
  • AndreaMarieDwyer
    4 DEC, 2013
    These are super delicious. I have been making them ever since the recipe came out years ago. My whole family loved them tonight, including my husband, brother, sister-in-law, mom, dad,... They are very flavorful, and a bit spicy but in a good way. I used ground chuck. My tortillas fell apart when we tried to roll them, so we just made it into a lasagna-like enchilada casserole, but it was still delicious. Served with Spanish rice, cilantro, avocado, diced tomatoes, romaine, and sr. cream.
    Reply
  • MissMarieK
    3 AUG, 2013
    My husband and I really loved this recipe. We added tomatillo sauce on top and sour cream when eating. Will make it again!
    Reply
  • Areason2cook
    16 OCT, 2012
    OMGOSH, absolutely delicious!!! I combined freshly grated Monteray Jack and Sharp Cheddar Cheese, lots more than recipe calls for. Cheesielicious
    Reply
  • mkass
    14 SEP, 2012
    Hmm... well I guess I'm the only one that didn't like the sauce. It was way too think to be an enchilada sauce (I thought) and was pretty bland when you follow the recipe. I have never made enchilada sauce so I didn't have any ideas on how to spruce it up. I didn't drain the lean beef - I learned my lesson - even if the recipe doesn't specify, it's always a good idea. My husband ate it up but I don't think I'll be using this recipe again. There's just a total lack of seasonings in my opinon.
    Reply
  • usatec3
    9 JUL, 2012
    This was excellent! I did however sub shredded roasted chicken for the ground beef. I process chipotles and the adobo sauce and freeze them in 1 T portions. My sauce was spicy so I think I had more than 1 chipotle pepper. Was still delicious though! Served them with pinto beans, cilantro lime rice, salad and fruit...perfect meal!
    Reply
  • Igby
    23 JAN, 2012
    Wow! More flavor than your average enchiladas. Took to a football party. Definitely a crowd pleaser. So easy to throw together.
    Reply
  • kdroste
    29 JUL, 2011
    this recipe is so good, it is now my go to enchilada sauce.
    Reply
  • bellababy1
    29 AUG, 2010
    These were very good. I doubled the recipe and used small flour tortillas (I think they were 8 inch instead of 6), which made two 8x8 casserole dishes. I froze one of them. Will be making these again.
    Reply
  • ShrinkJess
    16 AUG, 2010
    Made these twice now and plan to keep this recipe in the regular rotation! The sauce is amazing--I think that my husband would just eat it as soup if he could! I added some chopped cilantro to the beef after it was cooked and also sprinkled some on top once they came out of the oven. I used whole grain/flax tortillas instead of corn and it tasted great.
    Reply