Simple Beef Enchiladas are sure to hit the spot if you’re in the mood for some homemade Mexican food! This dish is easy to make and is packed with flavors like tender ground beef, grated sharp cheddar cheese, Mexican red sauce, and more. Simple Beef Enchiladas are a savory and hearty baked meal, and they come together in no time!
Ingredients
For the sauce: • 2 tablespoons canola oil • 2 tablespoons all-purpose flour • 1 (28 ounce) can enchilada or Mexican red sauce • 2 cups chicken broth • 1/2 teaspoon salt • 1/2 teaspoon black pepper For the meat: • 1 pound ground beef • 1 medium onion, finely chopped • 1/2 teaspoon salt For the enchiladas: • canola oil, for frying • 10-14 corn tortillas • 2 (4 ounce) cans diced green chilies • 1 cup green onions, chopped • 1/2 cup black olives, chopped • 3 cups sharp cheddar cheese, grated • cilantro, optional, for garnishDirections
In a saucepan over medium-low heat, combine the canola oil and flour.
Whisk together and allow to bubble for 1 minute.
Pour in the red sauce, chicken broth, salt and pepper.
Bring the sauce to a boil.
Reduce the heat and simmer.
While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat, about 6-8 minutes.
Drain the fat.
Add the salt and stir to combine.
Turn off the heat and set aside.
In a small skillet over medium heat, heat a thin layer of canola oil.
Lightly fry the tortillas just until soft. Do not crisp.
Drain the tortillas on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish.
One at a time, dip each fried tortilla into the sauce.
Set the sauce-soaked tortillas on a plate.
Add about 1/3 cup of the meat mixture, chilies, as well as 2 teaspoons of the green onions and black olives.
Top with the cheddar, making sure to evenly divide it so every tortilla will get some cheese.
Roll up the tortilla to contain the filling inside.
Place the tortilla seam side down in the baking dish and repeat with the rest of the tortillas.
Pour the remaining sauce over the top of the enchiladas.
Add a generous sprinkling of the cheese and any other bits of the chiles, green onions, or olives you have left over from the filling on top of the enchiladas.
Bake the enchiladas until bubbly, about 20 minutes.
Sprinkle the chopped cilantro over the top and serve.
