These enchiladas come together in 1-pot which saves dishes and also creates layers of flavors from beginning to end. You will love the authenticity of this recipe which uses Mexican spices to create bold flavors.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: American, Mexican
Keyword: cheese, enchiladas, gluten free, ground beef, one pot, red sauce
Servings: 4people
Calories: 646kcal
Author: Chef Sara Furcini
Ingredients
1 ½tablespoonslard or neutral vegetable oil
10corn tortillas
½poundground beef
1/2teaspoonground coriander
Salt
¼cupchili powder
1tablespoonground cumin
1teaspoongarlic powder
½teaspoondried oregano
115-ozcan tomato sauce
1 1/2cupsvegetable stock
2teaspoonscornstarch
3cupsshredded Mexican cheese
Instructions
Position a rack in the center of the oven and preheat to 400℉.
Soften the tortillas. In a medium Dutch oven over medium heat, warm the oil and pan fry the tortillas for 30 seconds each side to soften only. Use tongs to gently transfer to a plate and set aside.
Brown the beef. To the same Dutch oven, add the beef and cook over medium heat for about 7 minutes, stirring occasionally, until somewhat caramelized and brown. Season with coriander and ½ teaspoon salt. Stir then use a slotted spoon to transfer the beef to a bowl and set aside, reserving any juices in the Dutch oven for the sauce.
Make the sauce.Turn the heat off and combine the chili powder, cumin, garlic powder, and oregano in the Dutch oven. Use the residual heat only to briefly toast the spices in the Dutch oven until aromatic, about 30 seconds. Add the tomato sauce, vegetable stock, cornstarch, and 1 teaspoon salt. Stir well. Now, turn the heat back on medium and bring to a simmer, stirring for 3 minutes to thicken the sauce.
Braise the enchiladas. Tuck the cheese and ground beef inside of each tortilla and roll. Place seam side down inside the red sauce. Using a spoon, cover the top of the tortillas with some of the red sauce and top with remaining cheese. Pour any beef juices leftover from the bowl on top. Roast in the oven for 17 minutes until the cheese is completely melted. Serve with your favorite garnish. Store leftover enchiladas for up to 3 days.
Video
Notes
Tomato Sauce- replace with 1 (6-oz) can tomato paste diluted with water to form 1 ¾ cups for this recipe.Stock - You can replace the vegetable stock with chicken, turkey, or beef stock. If using broth, be sure to reduce the amount of salt in the recipe by half. You can easily add salt later, but you can't take it away.Chili Powder - I highly recommend buying New Mexico dried chiles and grinding them into a powder. It only takes 2 minutes in the blender and creates a vibrancy that can't be rivaled by pre-ground chili powder. That said, if you must use pre-ground chili powder, be sure it is less than 6 months old.Garlic Powder - If you don't have garlic powder, substitute onion powder or use 1 clove garlic, minced.Mexican cheese - This is essentially a blend that's made up of Monterey Jack cheese and cheddar. You can shred your own cheese, if desired.