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Creamy Beef & Cheese Enchiladas

Print Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 1 hour
Servings: 6 people
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Creamy Enchilada Sauce
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 3 tbsp chili powder
  • 1/2 tsp garlic powder
  • 2 tsp ground cumin
  • 1 c beef stock could sub chicken or vegetable
  • 1 c milk of choice
  • 1/2 tsp salt
  • 1 10 OZ can mild enchilada sauce
Enchiladas
  • 10-12 flour tortillas medium size
  • 2-3 cups shredded mexican cheese
  • 1 tbsp avocado or olive oil
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1/2` yellow onion

Method
 

Make the Creamy Enchilada Sauce
  1. Melt the butter in a medium to large saucepan over medium heat.
  2. Whisk in the flour, chili powder, garlic powder, and cumin to form a thick roux. Let it cook for about 1 minute to bloom the spices.
  3. Slowly whisk in the beef stock and milk, stirring constantly to avoid lumps.
  4. Bring the sauce to a gentle simmer (small bubbles), then reduce heat slightly and cook for 10–15 minutes, stirring often, until thickened.
  5. Stir in the can of mild enchilada sauce. Taste and adjust salt if needed
  6. Remove from heat and set aside.
Prepare the Filling
  1. Add 1 tbsp of oil to the skillet. Add onion & ground beef. Brown the ground beef in a skillet, drain excess fat, and season with taco seasoning.
Assemble the Enchiladas & Bake
  1. Preheat oven to 375°F & prepare a 9 X 13 inch baking dish.
  2. Set up an assembly station: Sauce in a shallow dish (i pour a little in at a time, not the whole pot of sauce at once), pan with the filling, and cheese in a bowl.
  3. Warm the tortillas in the microwave if you feel they need to be more pliable. Then Lightly coat each tortilla in the enchilada sauce by dipping them in the sauce.
  4. Add 2–3 Tbsp filling and a sprinkle of cheese to each tortilla.
  5. Roll tightly and place seam-side down in the baking dish.
  6. Once all enchiladas are in the pan, pour remaining sauce evenly over the top. Use a spoon or spatula to gently separate the enchiladas so some sauce drips down between them.
  7. Top generously with more shredded cheese.
  8. Cover the dish with foil and bake for 15–20 minutes, until hot and bubbly.
  9. Remove foil and bake for an additional 10 minutes to get those golden, slightly crispy edges.

Notes

Other filling options would be just cheese, and you would just need to buy more cheese for the ingredients. 
Or Bean & Cheese. Warm one can of refried beans slightly to prepare as filling.