Beef Enchiladas with Extra Cheese On Top

Ingredients:

For the Beef Filling:

• 1 pound ground beef
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 3/4 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup tomato sauce

For the Homemade Enchilada Sauce:

• 1/4 cup oil (canola, vegetable, or avocado oil)
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 tablespoon chili powder
• 2 cups beef broth (low or no sodium)
• 1 tablespoon tomato paste

For the Enchiladas:

• 1/4 cup canola oil
• 12-15 white corn tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded (for extra topping)
• Fresh cilantro, chopped (for garnish, optional)
• Sour cream (optional, for serving)

Instructions:

1. Prepare the Beef Filling:
   • In a large skillet over medium heat, add the ground beef. Cook, breaking up the meat with a wooden spoon, until it is browned and no longer pink, about 6-8 minutes.
   • Drain any excess fat from the skillet.
   • Add chili powder, salt, cumin, dried oregano, garlic powder, onion powder, and tomato sauce to the cooked beef. Stir until the beef is evenly coated with the seasoning mixture.
   • Let the beef mixture simmer on low heat for 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
2. Make the Homemade Enchilada Sauce:
   • In a medium saucepan, heat the oil over medium heat.
   • Add the flour to the oil, whisking constantly to create a smooth roux. Continue to cook the roux for 2-3 minutes until it turns a light golden color.
   • Add the black pepper, salt, garlic powder, onion powder, ground cumin, dried oregano, and chili powder to the roux. Whisk to combine.
   • Slowly pour in the beef broth, whisking continuously to avoid lumps. Add the tomato paste and continue to whisk until the sauce is smooth.
   • Bring the sauce to a simmer, then reduce the heat to low. Allow the sauce to cook for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
   • Taste and adjust the seasoning if necessary. Remove from heat and set aside.
3. Assemble the Enchiladas:
   • Preheat your oven to 375°F (190°C).
   • In a small skillet, heat the canola oil over medium heat. Lightly fry each tortilla in the oil for about 10 seconds per side, until they are softened but not crispy. Drain the tortillas on paper towels.
   • Spread a small amount of the enchilada sauce on the bottom of a 9×13-inch baking dish to prevent the enchiladas from sticking.
   • Take one softened tortilla and spoon about 2 tablespoons of the beef filling into the center. Sprinkle a small amount of shredded Monterey Jack cheese over the beef.
   • Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and beef filling.
4. Top and Bake the Enchiladas:
   • Once all the enchiladas are rolled and placed in the baking dish, pour the remaining enchilada sauce evenly over the top.
   • Sprinkle the shredded cheddar cheese over the sauce-covered enchiladas, ensuring the cheese is evenly distributed.
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
   • If desired, you can broil the enchiladas for the last 2-3 minutes of baking to achieve a golden, crispy cheese topping.
5. Serve:
   • Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
   • Garnish with fresh cilantro, if using, and serve with sour cream on the side.
   • Enjoy your delicious Beef Enchiladas with Extra Cheese On Top!

This recipe is a comforting and flavorful dish that’s sure to become a family favorite. The homemade enchilada sauce adds a rich, smoky flavor that perfectly complements the seasoned beef filling. Adding extra cheese on top makes this dish even more indulgent and satisfying. Pair these enchiladas with a simple salad or some Mexican rice for a complete and delicious meal.