The Best Beef Enchiladas with Homemade Enchilada Sauce
These beef enchiladas really are the best ever! They're made with an incredibly flavorful and easy enchilada sauce, ground beef seasoned with the perfect blend of Mexican spices, and melted cheddar and monterey jack! Toppings are not optional!
Ingredients
For the enchilada sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 1/2 cups low sodium chicken broth
- 2 tablespoons sauce from a can of chipotles in adobo
- 2 (15 ounce) cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the enchiladas
- 1 pound lean ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 6 ounces cheddar cheese, freshly grated
- 6 ounces monterey jack, freshly grated
- 8 of your favorite tortillas
- sliced avocado for serving
- halved cherry tomatoes for serving
- lime wedges for serving
- sour cream for serving
- chopped cilantro for serving
- sliced scallions for serving
Instructions
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Preheat oven to 375℉.
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Make the enchilada sauce. Bring a medium saucepan over medium-high heat and add the olive oil. Once hot, add the garlic and sauté for about 30 seconds or until fragrant. Add the chicken broth, chipotle sauce, tomato sauce, chili powder, cumin, paprika, onion powder, garlic powder, smoked paprika, salt, and pepper and stir to combine. Raise heat to high and bring to a boil. Once boiling, reduce heat slightly and simmer for 15 minutes, stirring occasionally.
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Meanwhile, heat a large skillet over medium high heat. Add the ground beef, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt and cook for 7-8 minutes, until ground beef is browned and fully cooked. Add 1/2 cup of the enchilada sauce to the beef, as well as 1/3 of the cheeses. Stir to combine until melted.
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Spoon 1 cup of enchilada sauce on the bottom of a 9x13 casserole dish. Spoon about 1/4 cup of the beef mixture onto one side of the tortilla, then roll tightly. Place seam side down in the dish and repeat with all 8 tortillas.
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Pour 1 1/2 cups of enchilada sauce over the enchiladas, spreading evenly. Top with remaining cheese and bake for 25 minutes or until cheese is bubbly and golden.
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Serve with sliced avocado, cherry tomatoes, lime wedges, sour cream, and chopped cilantro and scallions.