This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it’s guaranteed to be a crowd-pleaser!

Ingredients

• 1

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• batch red enchilada sauce (see below) or 15 ounces store-bought red enchilada sauce

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• 1 tablespoon olive oil
• 1

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• small white or yellow onion, diced
• 4

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• cloves garlic, minced
• 1 1/2 pounds (24 ounces) lean ground beef
• 1 teaspoon ground cumin
• 1 (15-ounce) can

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• black beans, rinsed and drained 
• 1 (4-ounce) can diced green chiles
• fine sea salt and freshly-cracked black pepper
• 8 large flour tortillas*
• 3 cups

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• shredded cheddar cheese

toppingsTopping Options:

• fresh cilantro
• , chopped red onions,
• diced avocado
• , sour cream
• , and/or crumbled cotija cheese

Instructions

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Prep oven and baking dish.

• Heat oven to 350°F (180°C). Spread 1/2 cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish.

Assemble the enchiladas

• To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

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• Used black beans instead of pinto beans
• Used cheddar cheese
• Used yellow onion instead of white onion
• Didn't have any green chillies, so I added a very small amount of dices Jalapeño peppers.

Pictures

Enchiladas Sauce

Ingredients

• 2 tablespoons avocado oil or olive oil
• 2 tablespoons all-purpose flour
• 1/4 cup chili powder (yes, really)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable stock
• fine sea salt, to taste

Instructions

Cook the roux and spices

• Heat oil in a small saucepan over medium-high heat.
• Add flour and cook for 1 minute, whisking constantly.
• Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
  

Simmer 

• Gradually pour in the stock, whisking constantly to combine until no lumps remain.
• Continue cooking until the sauce reaches a simmer.
• Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.

Season

• Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)
  

References