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Beef Enchiladas

Beef Enchiladas

Delicious beef enchiladas filled with a juicy mixture of beef, refried beans, and a homemade spice mix.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course dinner
Cuisine Mexican
Servings 4 enchiladas
Calories 649 kcal

Equipment

  • large saucepan
  • skillet
  • baking dish

Ingredients
  

Spice Mix

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon cumin powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 0.5 teaspoon cayenne pepper optional

Enchilada Sauce

  • 2 tablespoon olive oil
  • 3 tablespoon flour plain/all purpose
  • 2 cups chicken stock low sodium
  • 1.5 cups tomato passata or 1 can (8 oz) canned tomato sauce
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper

Beef

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 cup onion finely chopped (~1 cup)
  • 1 lb ground beef mince
  • 14 oz refried beans 1 can
  • 14 oz black beans drained (1 can)

Enchiladas

  • 8 pieces tortillas or burrito wraps
  • 1.5 cups grated melting cheese or more (Monterey Jack or cheddar)
  • cilantro/coriander leaves roughly chopped (optional garnish)

Instructions
 

Preparation

  • Mix together Spice Mix ingredients. Set aside.

Enchilada Sauce

  • Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
  • Add ½ cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
  • Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk.
  • Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens.
  • Remove from stove.

Filling

  • Preheat oven to 180C/350F.
  • Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
  • Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
  • Add refried beans, black beans, about ¼ cup of Enchilada Sauce + salt & pepper. Mix and cook for 2 minutes then remove from stove.

Assemble Enchiladas

  • Smear a bit of Sauce on the bottom of a baking dish.
  • Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
  • Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered then 10 minutes uncovered. Serve hot!

Notes

You can substitute black beans with red kidney beans or another type of beans if preferred. To bake covered, use a baking tray on top of the baking dish.

Nutrition

Serving: 608gCalories: 649kcalCarbohydrates: 55.3gProtein: 45.6gFat: 28.6gSaturated Fat: 10.3gCholesterol: 116mgSodium: 1237mgPotassium: 1183mgFiber: 13.4gSugar: 5.7gVitamin A: 1600IUVitamin C: 47.9mgCalcium: 340mgIron: 20.5mg
Keyword beef enchiladas, enchiladas recipe
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