Name: Beef Enchiladas Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: ½ cup beef broth; 2 tablespoons lime juice; 1 teaspoon hot sauce; 1 teaspoon honey; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; ½ teaspoon chili powder; 2 ½ teaspoons cornstarch; 1 lb. ground beef; Salt, to taste; 1 small yellow onion, diced; 15 oz. enchilada sauce; 3 cloves garlic, minced; 1 (15 oz.) can black beans, drained and rinsed; 1 (4 oz.) can diced green chiles, undrained; 2 tablespoons finely chopped cilantro, plus more for garnish; 10 (8-inch) flour tortillas; 3 cups shredded Mexican cheese, divided

Ingredients

½ cup beef broth

2 tablespoons lime juice

1 teaspoon hot sauce

1 teaspoon honey

½ teaspoon each: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder

2 ½ teaspoons cornstarch

1 lb. ground beef

Salt (to taste)

1 small yellow onion (diced)

15 oz. enchilada sauce

3 cloves garlic (minced)

1 (15 oz.) can black beans (drained and rinsed)

1 (4 oz.) can diced green chiles (undrained)

2 tablespoons finely chopped cilantro (plus more to garnish)

10 (8-inch) flour tortillas

3 cups shredded Mexican cheese (divided)

Instructions

Step 1: Preheat your oven to 350° F.

Step 2: Combine the beef broth, lime juice, hot sauce, honey, onion powder, garlic powder, cumin, paprika, dried oregano, chili powder, and cornstarch in a bowl. Set this sauce mixture aside. Ensure liquids are at room temperature before adding cornstarch to prevent premature thickening.

Step 3: Season the ground beef with salt. Heat a wide skillet over medium-high heat. Add the ground beef and diced onion, cooking for about 8 minutes or until the beef is cooked through, breaking it apart as it cooks. Drain any excess grease.

Step 4: Lower heat to medium, add 1/3 cup of enchilada sauce and the minced garlic to the skillet, and cook for 1 minute until fragrant.

Step 5: Pour in the prepared sauce mixture, stir to combine, and bring to a boil. Cook until the sauce thickens and reduces, about 1 minute. Then reduce heat to medium and cook for an additional minute to thicken further.

Step 6: Stir in the black beans, diced green chiles with their juices, and chopped cilantro. Heat through for 2 minutes, then remove from heat.

Step 7: Lightly grease a 9 x 13-inch casserole dish and spread 1/3 cup of enchilada sauce evenly on the bottom.

Step 8: For easier rolling, microwave 4 tortillas at a time for about 30 seconds to make them more pliable.

Step 9: Spoon about ½ cup of the beef filling onto the bottom third of each tortilla. Top with a heaping tablespoon of shredded cheese, then roll tightly. Place each rolled tortilla seam-side down in the casserole dish.

Step 10: Pour up to 1 cup of enchilada sauce over the rolled tortillas, then sprinkle an even layer of shredded cheese on top.

Step 11: Cover the dish and bake for 10 minutes. If using foil to cover, spray the underside with nonstick spray to prevent cheese from sticking.

Step 12: Remove the cover and bake for an additional 13 minutes. For a slightly browned top, broil on low (around 450° F) for 1-2 minutes, watching carefully to avoid burning.

Step 13: Garnish with extra cilantro and your choice of toppings. Serve warm with a side of sour cream for dipping.

Tips & Variations

Microwaving the tortillas before assembling helps prevent cracking when rolling.

For extra heat, add jalapeños or increase the hot sauce in the beef mixture.

Swap ground beef for shredded chicken or turkey for a different protein option.

Add a squeeze of fresh lime juice right before serving to brighten the flavors.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work well, but you may want to warm them before rolling to prevent cracking as they are less flexible than flour tortillas.

Can I prepare these enchiladas ahead of time?

Absolutely! Assemble the enchiladas and keep them covered in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking straight from the fridge.