Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, finely chopped (approx. 1 cup)
  • 1 pound ground beef (450g)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • Salt and black pepper to taste
  • 1/2 cup beef broth (120 ml)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons vegetable oil (30 ml)
  • 2 tablespoons all-purpose flour (30 g)
  • 3 tablespoons chili powder (45 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon dried oregano (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 2 cups beef broth (475 ml)
  • 1 tablespoon tomato paste (15 g)
  • 1 teaspoon apple cider vinegar (5 ml)
  • Salt and pepper to taste
  • 12 corn tortillas (6-inch diameter)
  • 2 cups shredded cheddar cheese, or Monterey Jack (about 200g)
  • Optional garnishes: Sour cream, chopped green onions, black olives, guacamole

Instructions:

  1. Prepare the Beef Filling: Sauté the onion in olive oil until softened. Add the ground beef and cook, breaking it up, until browned. Drain off any excess fat. Stir in the spices, broth, and cilantro. Simmer for 5 minutes.
  2. Make the Red Chile Sauce: Whisk together the flour and oil in a saucepan over medium heat to form a roux. Cook for 1-2 minutes, until lightly browned. Gradually whisk in the chili powder, cumin, garlic powder, oregano, and cayenne (if using). Slowly pour in the beef broth, whisking constantly to prevent lumps. Add the tomato paste and vinegar. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
  3. Warm the Tortillas: Briefly warm the tortillas in a dry skillet or microwave to make them pliable. This prevents them from cracking when rolling.
  4. Assemble the Enchiladas: Dip each tortilla in the red chile sauce. Fill with a generous amount of the beef mixture and a sprinkle of cheese. Roll up tightly and place seam-down in the prepared baking dish.
  5. Bake the Enchiladas: Pour the remaining red chile sauce over the enchiladas. Sprinkle with the remaining cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
  6. Garnish and Serve: Let the enchiladas cool for a few minutes before serving. Garnish with sour cream, green onions, black olives, and guacamole, if desired.