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Tex-Mex Beef Enchiladas

Beefy, cheesy, slightly spicy and absolutely delicious, these Tex-Mex Beef Enchiladas are always a hit!
Course Dinner
Cuisine American, Mexican
Keyword Tex-Mex Beef Enchiladas

Ingredients

Meat Filling

  • 1.5 Lbs Ground Beef
  • 1 Yellow Onion, Diced
  • 5-6 Garlic Cloves, minced
  • 1 tbs Tomato Paste
  • 2 tbs Chili Powder
  • 1 tsp Salt
  • 1 tbs Cumin
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tbs Chicken Flavored Bouillon
  • 1/2 Cup Water

Enchilada Sauce

  • 1/2 Cup Vegetable Oil or butter
  • 1/2 Cup All Purpose Flour
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1.5 tbs Cumin
  • 1 tsp Oregano
  • 2 tbs Chili Powder
  • 4 tbs Chipotle Sauce
  • 4 Cups Beef Broth
  • 4 Cups Grated Sharp Cheddar Cheese, divided in half
  • 4 Cups Grated Pepper Jack Cheese, divided in half

Corn Tortillas

  • 16 Corn Tortillas
  • 1/2 Cup Vegetable Oil for frying

Instructions

  • Preheat oven to 400 degrees
  • Brown the ground beef with the onion and garlic in a skillet over medium heat. Mix in the spices, the tomato paste and the water. Stir really well to combine then simmer on low while preparing everything else.
  • In a skillet over medium heat, add the vegetable oil. Once it starts to shimmer, quickly whisk in the flour and the spices. Cook for about 3-4 minutes.
  • Add in the chipotle sauce and beef broth. Whisk until slightly thickened then remove from the heat and set aside.
  • Heat up some oil in a skillet. Fry the tortillas for about 10 seconds per side.
  • Pour all but 1.5 cups of the sauce into a 9x13 baking dish. Dip the tortillas in the sauce then fill with a spoonful of the meat mixture and cheese. You should be able to fit 16 tortillas in there.
  • Once you have them all assembled, pour the rest of the sauce on and top with the remaining cheese.
  • Bake for 15-20 minutes or until the cheese is golden brown and bubbly.
  • Let sit for about 10 minutes before serving.