Seasoned ground beef rolled in tortillas, smothered in a rich homemade chili gravy, and baked until bubbling. A family-style dinner with deep, slow-simmered Tex-Mex flavor.
Ingredients
Homemade Red Enchilada Sauce
- 2 lbs lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 Tbsp chopped parsley
- 10 flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 Tbsp olive oil
- 2 Tbsp flour
- 2 Tbsp chili powder
- ½ tsp oregano
- 2 cups beef broth
- ½ cup tomato sauce
- Salt to taste
Instructions
Preheat oven to 375°. Lightly grease a 9×13 baking dish.
Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking up as it cooks.
Stir in diced onion and cook until softened. Add garlic and cook until fragrant.
Season beef with garlic powder, onion powder, salt, pepper, cumin, paprika, and chili powder. Stir until evenly coated and aromatic.
Remove from heat and stir in parsley. In a saucepan, heat olive oil.
Whisk in flour and chili powder and cook 1 minute. Add cumin, garlic powder, oregano, beef broth, and tomato sauce.
Simmer until slightly thickened. Warm tortillas.
Fill each with beef mixture and sprinkle with cheese. Roll tightly and place seam side down in dish.
Pour enchilada sauce over tortillas. Top with remaining cheese.
Cover and bake 20 minutes. Uncover and bake 10 more minutes until bubbly.
Let rest 5 minutes before serving.