Cheesy Beef Enchiladas
Cheesy Beef Enchiladas are the epitome of comfort food, featuring flavorful ground beef and gooey cheese wrapped in soft corn tortillas.
Ingredients
For the Chili Gravy
- 1 lb 80/20 ground beef, chili grind if available Ground beef adds richness.
- 1 tbsp kosher salt, divided Use half for the beef and half for seasoning the gravy.
- ½ tsp black pepper For seasoning the beef.
- ⅓ cup minced white onion Adds sweetness and flavor.
- 2 tbsp Texas chili powder Contributes depth in flavor.
- 1 tsp powdered garlic Enhances the beef flavor.
- 1 tsp onion powder Adds an additional layer of onion flavor.
- ½ tsp Mexican oregano Brings a slight earthy flavor.
- 2 tsp cumin For warmth and earthiness.
- ¼ cup flour To thicken the chili gravy.
- 2 ½ cups beef stock Rich base for the gravy.
- 1 tsp fresh lemon juice Balances the flavors.
For the Enchiladas
- 12 oz medium cheddar, freshly grated Cheese adds creaminess and flavor.
- 12-16 pieces fresh yellow or white corn tortillas For wrapping the enchiladas.
- 1 cup oil for frying To lightly fry the tortillas.
- ½ cup minced white onion, for topping Optional garnish.
Instructions
Chili Gravy
- Heat a skillet over medium heat. Add the ground beef along with ½ tablespoon of kosher salt and black pepper. Sear the meat while breaking it up with a spatula, until it is nicely browned.
- Stir in the ⅓ cup of minced onion and cook for an additional 2 minutes, allowing the onions to soften.
- Add the chili powder, garlic powder, onion powder, oregano, and cumin to the beef mixture.
- Lower the heat and sprinkle in the flour. Mix everything together to form a roux.
- Gradually pour in the beef stock while stirring continuously to combine, and bring the mixture to a boil. Reduce to a simmer and let it cook for 15-20 minutes, stirring occasionally.
- Finally, season the gravy with an additional ½ teaspoon of kosher salt and the fresh lemon juice for brightness.
Tortillas
- In a separate skillet, heat the oil over medium heat. Lightly fry each tortilla for 1-2 seconds on each side until they are just softened but not crispy.
- Remove the tortillas from the skillet and drain them on paper towels to remove excess oil.
Assembly
- Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish.
- On each tortilla, place a generous amount of grated cheddar cheese and a bit of minced onion.
- Roll the tortillas tightly and place them seam-side down in the greased dish.
- Once all tortillas are arranged, pour the chili gravy over the enchiladas, ensuring they are well covered.
- Bake in the preheated oven for 20 minutes. If desired, top with additional onion and cheese during the last 5 minutes to create a deliciously cheesy crust.
Notes
Consider adding jalapeños or cayenne pepper to the beef mixture for a spicy kick. You can also use a mix of cheeses for added flavor. Prepare the chili gravy and filling ahead of time; simply reheat before assembly to save time.