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Beef Enchiladas

Beef Enchiladas

Delicious beef enchiladas with a juicy filling of beef and refried beans, seasoned with a homemade spice mix.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mexican
Servings 4 enchiladas
Calories 400 kcal

Equipment

  • large saucepan
  • skillet
  • baking dish

Ingredients
  

Spice Mix

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 0.5 teaspoon cayenne pepper optional, spiciness

Enchilada Sauce

  • 2 tablespoon olive oil
  • 3 tablespoon flour plain/all purpose
  • 2 cups chicken stock low sodium
  • 1.5 cups tomato passata or US 1 can (8 oz) canned tomato sauce
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper

Beef Filling

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 cup onion finely chopped (~1 cup)
  • 1 lb ground beef (mince)
  • 400 g refried beans (1 can, I use Old El Paso)
  • 400 g black beans (1 can, drained)

Enchiladas

  • 8 pieces tortillas (or burrito wraps)
  • 1.5 cups grated melting cheese or more (I like Monterey Jack or cheddar cheese)
  • cilantro/coriander leaves roughly chopped (optional garnish)

Instructions
 

Spice Mix Preparation

  • Mix together Spice Mix ingredients. Set aside.

Enchilada Sauce Preparation

  • Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
  • Add ½ cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
  • Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk.
  • Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove.

Filling Preparation

  • Preheat oven to 180C/350F.
  • Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
  • Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
  • Add refried beans, black beans, about ¼ cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove.

Assembly and Baking

  • Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
  • Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
  • Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!

Notes

You can use all onion or garlic powder if you only have one of them. Fresh garlic is not the same, however, as a last resort substitution, you can use 3 garlic cloves, minced, instead of onion & garlic powder. To make ahead, roll up enchiladas and place in casserole dish. Keep sauce separate and top just before baking.

Nutrition

Serving: 1enchiladaCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 20mg
Keyword Beef Enchiladas, comfort food, dinner recipes, easy recipes, Enchiladas, Mexican Cuisine
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