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–+ servings
A plate of enchiladas with sour cream and tomatoes.
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5 from 1 vote

Ground Beef Enchiladas

These delicious ground beef enchiladas are topped with an amazing homemade red enchilada sauce that is ready in just minutes!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American, Mexican
Servings: 4 Servings
Calories: 803kcal
Author: Keri

Ingredients

  • 2 tablespoons Olive Oil
  • 2 tablespoons All-Purpose Flour
  • 3 tablespoons Chili Powder
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Cumin
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Oregano
  • ¼ teaspoon Salt
  • 8 ounces Tomato Sauce
  • 2 cups Chicken Broth
  • 1 pound Ground Beef lean
  • 1 small Onion peeled and diced
  • 1 packet Taco Seasoning
  • ¼ cup Water
  • 8 Tortillas corn tortillas or taco-size flour tortillas
  • 8 ounces Colby Jack Cheese shredded - use more if desired

Instructions

  • Heat the oil in a medium sized sauce pan over medium heat. Whisk in the all-purpose flour and the chili powder and cook for about one minute. The mixture will darken in color.
  • Add the sugar, cumin, garlic powder, onion powder, oregano, and salt and whisk until combined. Now, whisk in the tomato sauce and broth.
  • Cook the sauce on medium-low for 10 minutes until thickened, stirring often. Remove from the heat and set aside.
  • Crumble the ground beef into a large skillet, add the diced onion, and cook over medium heat until fully browned. Drain off any excess grease. Add the taco seasoning and ¼ cup water and simmer for 2 minutes, stirring often.
  • Spray a 9 by 13-inch casserole dish with non-stick cooking spray.
  • Scoop the seasoned meat mixture into the center of the 8 tortillas. You may need more tortillas if you are using corn tortillas.
  • Place the rolled tortillas into the baking dish. Pour the enchilada sauce over top of the rolled enchiladas.
  • Sprinkle the shredded cheese over the top of the warm sauce.
  • Bake the enchiladas uncovered at 350F until the cheese is fully melted, about 20 to 30 minutes.

Notes

 
Tip
For super simple clean-up, cook the enchiladas in an disposable aluminum pan.
Substitutions
For a vegetarian bean enchilada, use vegetable broth instead of chicken broth in the sauce and use refried beans for the filling instead of the beef.
Storage
The leftover enchiladas can be stored in the refrigerator for up to three days or frozen for up to three months.
 

Nutrition

Calories: 803kcal | Carbohydrates: 51g | Protein: 43g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 2516mg | Potassium: 835mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3420IU | Vitamin C: 9mg | Calcium: 539mg | Iron: 8mg