Beef Enchilada-Addapinch

By srumbel

Beef Enchilada Recipe - This simple, yet scrumptious Beef Enchilada Recipe is ready in 30 minutes! A recipe the whole family loves!
from addapinch.com

Ingredients

• 1 1/2 1 1/2 1/2 pounds ground beef
• 3 3 3 tablespoons vegetable or canola oil
• 10 10 10 corn or flour tortillas
• 1 1 package 1 (8-ounce) package sour cream
• cilantro optional
• 2 2 2 cups shredded Monterrey Jack or Cheddar cheese
• 1 1 1 homemade enchilada sauce
• Homemade Enchilada Sauce
• 1/4 1/4 1/4 cup olive oil
• 1/4 1/4 1/4 cup all-purpose flour
• 3 3 3 tablespoons chili powder
• 1 1 1 cup homemade chicken stock or store-bought
• 1 28-ounce 1 28-ounce 28-ounce can crushed tomatoes
• 1 1 1 teaspoon dried oregano
• 1 1 1 teaspoon cumin
• 1 1 1 teaspoon garlic powder
• 1 1 1 teaspoon onion powder
• 1 1 1 tablespoon packed brown sugar optional, but recommended
• 1/2 1/2 1/2 teaspoon Kosher salt
• 1 1 1 teaspoon ground black pepper

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add 1/4 cup of enchilada sauce into brown meat and stir until well-combined.

For Enchilada Assembly:

Preheat oven to 350º F.

Pour 1/2 cup enchilada sauce into the bottom of a 9x13 oven-safe, casserole dish.

Drizzle oil into the bottom of a skillet over a medium-low heat.

Add corn tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy.

Drain tortilla and then layer on beef, sour cream, cheese and cilantro. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.

Place in oven and bake 15 minutes, or until cheese has fully melted.

Remove from oven and top with additional cilantro, if desired.

Yield: 8

Homemade Enchilada Sauce


Add oil and flour to a medium saucepan over medium heat. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices based on your preferences.
Use immediately or pour enchilada sauce into an airtight container and refrigerate for up to two weeks.

Notes

To make gluten-free, use gluten-free flour.
To make vegan, replace chicken stock with vegetable stock.
To make sugar-free, replace brown sugar with 1 teaspoon apple cider vinegar.