We can’t get enough Mexican food around here, so we thought we’d whip up a batch of our amazing enchiladas. We’re not trying to toot our own horn, but once you try em, we’re pretty sure you’ll agree with us on their great flavor.
Part of what makes these enchiladas so good, is making the red sauce ourselves. Now, it’s totally fine if you’re rushing to put dinner together, or you found out you’re missing an ingredient, and you decide to use store-bought enchilada sauce, but if you can do it yourself, this sauce really knocks it out of the park and makes the whole dish! We decided to use beef this time around, but you can always use chicken instead, if that’s what you prefer. Either way, this recipe is killer and you’ll be getting requests to make it again just as soon as people’s plates are clean!
- 1 pound ground beef
- 1 white onion, chopped
- 1 green bell pepper, cut into small strips
- 10-12 flour tortillas
- 1 (15.5 oz.) can black beans, drained
- 3 cups Mexican-blend cheese
- kosher salt and freshly ground pepper, to taste
- fresh cilantro, garnish
- 2 cups chicken stock
- 3 tablespoons chili powder
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish.
- Begin the sauce by heating oil in a medium saucepan over medium-high heat and whisking in the flour. Stirring so it doesn’t burn, cook for 1 minute.
- Add in chili powder, garlic powder, salt, oregano, cumin and pepper, and stir together.
- Gradually pour in chicken stock and continue whisking to get rid of lumps.
- Lower heat and let mixture simmer until thick. 12-15 minutes. Remove from heat and set aside.
- In a large pan or skillet, brown beef on all sides over medium-high heat. Drain and discard fat, then season with salt and pepper and set aside.
- In the same pan, saute onion and bell pepper for 5-7 minutes, or until softened.
- Create an assembly line at your workstation by lining up tortillas, sauce, beans, beef and veggies, and cheese.
- On a flat surface, lay out a tortilla and spread a medium amount of red sauce over the whole thing. Place beans in a line down the center of the tortilla, then top with beef, vegetables and cheese.
- Roll up the tortilla (don’t worry about folding in the sides) and transfer it to baking dish.
- Repeat with remaining tortillas. Once finished, cover enchiladas with remaining red sauce and cheese and bake for 15-20 minutes, or until cheese is melted and enchilada is warmed through.
- Remove from oven, garnish with cilantro and enjoy!
Recipe adapted from Gimme Some Oven