Perfectly Simple Enchiladas

Perfectly Simple Enchiladas: Easy, Delicious Dinner Recipe

Looking for a simple yet flavorful dinner idea? These Perfectly Simple Enchiladas are just what you need! With savory ground beef, a homemade enchilada sauce, and melted cheddar cheese, this dish will have everyone coming back for seconds. It's the ultimate comfort food for family meals or casual dinner parties.

Ingredients for Perfectly Simple Enchiladas

For the Sauce:

• 2 tablespoons canola oil

• 2 tablespoons all-purpose flour

• One 28-ounce can enchilada or Mexican red sauce

• 2 cups chicken broth

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cumin

• ¼ teaspoon chili powder

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

For the Meat:

• 1 pound ground beef

• 1 medium onion, finely chopped

• ½ teaspoon salt

For the Rest:

• Canola oil, for frying

• 10 to 14 corn tortillas

• Two 4-ounce cans diced green chilies

• 1 cup chopped green onions

• 3 cups grated sharp Cheddar cheese

• Cilantro, for garnish

How to Make Perfectly Simple Enchiladas

Step 1
In a medium saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for about 1 minute. Pour in the red sauce, chicken broth, salt, pepper, cumin, chili, onion and garlic powder. Bring to a boil. Reduce the heat to low and simmer while you prepare the meat and tortillas.
For the meat:
Step 2
Brown the ground beef with the onions in a large skillet over medium-high heat, making sure the skillet is simmering. Strain the fat released from the beef, add the salt and stir to combine. Remove from the heat and set aside.
For the rest:
Step 3
Heat canola oil in a small skillet over medium heat. Lightly fry the tortillas until soft. Do NOT let them get crispy. Drain on a paper towel-lined plate. Repeat until all the tortillas are complete.
Step 4
Preheat the oven to 350 degrees F.
Step 5
Spread 1/2 cup of the sauce on the bottom of a 9- by 13-inch baking dish. One at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Step 6
Place the rolled tortilla, fold side down on the baking dish. Repeat with all the rolled tortillas and pour the remaining sauce over the top. Sprinkle a generous amount of cheese and any other bits of chiles, green onions… whatever you have left over from the filling.
Step 7
Bake the enchiladas for 20 minutes until the cheese and sauce get bubbly. Finish by sprinkling chopped cilantro over the top and serve.

For another hearty and simple dinner idea, check out our Tater Tot Casserole, perfect for busy weeknights or family gatherings

Frequently Asked Questions (FAQs)

Can I use a different type of meat for these enchiladas?

Yes! You can substitute the ground beef with ground chicken, turkey, or even pork. If you're looking for a vegetarian option, try using beans or tofu.

Can I make enchiladas ahead of time?

Absolutely! You can prepare the enchiladas up to the point of baking, then cover and refrigerate them for up to 24 hours. Just bake as usual when you're ready to serve.

Can I use flour tortillas instead of corn?

While corn tortillas are traditional, you can use flour tortillas if preferred. Keep in mind that corn tortillas will give a more authentic texture and flavor.

How do I make the enchiladas spicier?

To increase the heat, add more chili powder, jalapeños, or hot sauce to the sauce mixture or sprinkle some chili flakes on top before serving.