I have a recipe for gringo enchiladas with ketchup in them that are really easy and surprisingly really good. But, if you have time and want to make some authentic Mexican beef enchiladas, these are the real deal.
First you’ll need some taco seasoning. You can buy some or make your own:
Taco Seasoning:
2-1/2 Tablespoons chili powder
1-1/2 teaspoons garlic powder
3/4 teaspoons onion powder
3/4 teaspoons oregano
1-1/2 teaspoons paprika
1 teaspoon ground cumin
2-1/2 teaspoons salt
1 teaspoon pepper
Next you’ll want to cook up the meat filling.
Filling:
1 pound 80/20 ground beef
1/2 medium to large onion, diced
1 Tablespoon taco seasoning
(You will also need about 1 pound of cheddar cheese and 8-10 corn tortillas when you get ready to assemble the enchiladas)
Cook the beef and onion until the beef is well browned. Drain off the fat. Stir in the taco seasoning. Set aside.
Now for the sauce:
3 cups low sodium chicken broth
2-1/2 Tablespoons melted butter
2-1/2 Tablespoons flour
2 Tablespoons chili powder
1 Tablespoon paprika
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon oregano flakes
1 teaspoon chicken bouillon
1/4 teaspoon pepper
Melt the butter in a pan, preferably non-stick. Add the flour and cook over medium heat until the flour is golden brown, stirring constantly.
Add the chili powder and paprika. Cook another minute stirring/whisking constantly
Add a little of the chicken broth, whisking until you have a smooth paste.
Add in the onion powder, garlic powder, and cumin. Keep stirring and add a little more chicken broth, keeping it to a pasty consistency.
Add in the rest of the ingredients and the rest of the chicken broth. Let it simmer a little to thicken a little to a nice thin sauce. Taste and add salt if needed.
Let the sauce cool a bit while you grate about a pound of cheddar cheese.
Assemble:
If your tortillas aren’t super fresh, fry a few seconds in hot oil to soften and drain on paper towels, then dip in the sauce. If they’re really fresh and pliable, you can skip the frying and just dip briefly in the warm sauce.
Put a couple heaping tablespoons of meat filling in the tortilla. Add some shredded cheddar cheese, and roll up. You should end up with 8 enchiladas, up to 10 if you don’t like a lot of filling. Pour the rest of the sauce over the top of the enchiladas and sprinkle on the remaining cheese.
Bake at 375 degrees, uncovered, for about 30 minutes until hot and bubbling.
If you want to watch these being made, check out Rachael Cooks With Love, Beef Lover Enchiladas, on Youtube.