Beef Enchiladas
These easy beef enchiladas are super flavorful and filling with the addition of refried beans, black beans and corn for a complete bite.
Equipment
- 2 rectangle casserole dish or foil pan This recipe can be halved
Ingredients
For the Beef Filling
- 500 grams Lean ground beef
- 1 TBSP Olive Oil
- 2 cloves garlic
- 1 med onion, diced small
- 1 14 oz can refried beans
- ½ cup frozen corn niblets Optional
- 1 14 oz can Black beans (rinsed and drained) Optional
For the Spice Mix. (if you want a shortcut you can use 2 envelopes of taco or enchilada dry seasoning mix)
- 1 Tbsp garlic powder
- 1 Tbsp Onion powder
- 1 tsp cayenne pepper
- 1.5 Tbsp Cumin
- 1.5 Tbsp paprika *use smoked paprika for extra smokey flavor
- 1 tsp chili powder
- 1.5 Tbsp dried Oregano
For the Enchilada Sauce. (if you want a shortcut, a jarred or canned enchilada sauce can be used)2
- 2 Tbsp Olive oil
- 3 Tbsp all-purpose flour
- 1.5 cups Passata Tomato sauce can be substituted if you don't have passata
- 2 cups Chicken stock
- ¼ tsp salt and pepper (each)
For the Enchiladas (assembly)
- 8 large tortillas if using small you will need double the amount
- 2 cups freshly grated cheese montery jack, cheddar or both
- Coriander for garnish (optional)
Instructions
- Combine all of the spices for the spice mix and set aside
- If cooking (not freezing the enchiladas), preheat your oven to 350℉
For the Enchilada Sauce
- In a small saucepan add the 1 TBSP Olive Oiland heat, then add 3 Tbsp all-purpose flour and stir to combine, cook for 1 minute stirring constantly.
- Add half of the chicken broth and continue to stir, sauce will thicken. Add the remaining broth, the 1.5 cups Passata , ¼ tsp salt and pepper (each) and 2 Tbsp of the spice mix that you previously set aside. Stir to combine and cook for 5 minutes, stirring until the sauce thickens a bit. Remove from heat and set aside.
For the Beef Filling
- Heat 1 TBSP Olive Oil in a large skillet,
- add onion and cook for 3 minutes, add 2 cloves garlic (minced) and cook a further one minute, then add 500 grams Lean ground beef and cook for a couple of minutes, breaking the beef up as you go.
- Add the remaining spice mix and cook the beef until it is no longer pink.
- Add the 1 14 oz can refried beans, 1 14 oz can Black beans (rinsed and drained) , and ½ cup frozen corn niblets (if using).
- Add 1/4 cup of the enchilada sauce and taste for seasoning. Add salt, pepper and cumin or other spices to your taste. Once it is seasoned to your liking remove from heat and set aside.
To Assemble the Enchiladas
- Spread a thin layer of sauce on the bottom of the baking dish or foil pan (whichever you are using)
- Taking one tortilla at a time, place filling along the bottom 1/3 of the tortilla then sprinkle a little shredded cheese on top and roll the tortilla up to close. Place it in the pan, seam side down and repeat the process with the remaining filling, be sure to reserve 1.5 cups of the cheese for the topping.
- Pour the remaining sauce over the tortillas and then top with the remaining 1.5 cups of cheese. Bake for 15 minutes and enjoy. I like to serve these with rice.
Notes
Notes: If you want to freeze these enchiladas, you can bake them first then cool them, then freeze. Or you can freeze the entire tray and cook from frozen (preferred method). add 30 minutes cooking time if cooking from frozen.