Prep 20 mins
Cook 20 mins
A hearty variation of a traditional favorite! My family loves these. Looks complicated but it's really very simple especially the sauce!
- 453.59 g ground beef
- 425.24 g can pinto beans or 425.24 g can black beans or 425.24 g cantexas ranch style beans
- 396.89 g can diced tomatoes, drained
- 118.29 ml finely diced fresh poblano peppers or 113.39 g can diced green chilies
- 118.29 ml finely diced white onions or 118.29 ml yellow onion
- 2 clove crushed garlic
- 236.59 ml shredded Mexican blend cheese or 236.59 ml monterey jack cheese
- salt and pepper
- 12-15 8-inch flour tortillas or 12-15 8-inch whole wheat flour tortillas or 12-15 8-inch corn tortillas
- 532.32 ml hot water
- 170.09 g can tomato paste
- 29.58 ml margarine or 29.58 ml butter
- 29.58 ml flour
- 24.64 ml red chili powder
- 4.92 ml cumin
- 9.85 ml garlic powder
- salt and pepper
- Preheat oven to 350°F.
- Combine in large skillet ground beef, onion, garlic, salt and pepper.
- Cook until beef is browned.
- Drain grease.
- Return to skillet and add tomatoes, peppers or canned chilies, and beans (I prefer the Texas beans and fresh pablano pepper here because of the added flavor).
- Reduce heat, cover and simmer while preparing the sauce, stirring frequently.
- Prepare the sauce by mixing all ingredients in medium bowl with a wire whisk until butter has melted.
- Add salt and pepper to taste.
- Add about 1/2 cup sauce to meat mixture.
- Turn off heat.
- Dip each tortilla (the whole wheat are absolutely delicious in this recipe) into the enchilada sauce coating thoroughly.
- Lay the soaked tortilla in your baking pan and add one serving spoon of the meat mixture lengthwise along one end of tortilla then roll it up from there (Note that there should be about 2 serving spoons of meat left when you are done with filling all tortillas).
- When done rolling each one make sure to place it so that open end of tortilla is on the bottom to avoid spillage.
- Repeat with all tortillas.
- Add remaining meat mixture and remaining sauce evenly on top of enchiladas.
- Cover with aluminum foil and bake 15 minutes.
- Remove from oven, remove foil, cover with grated cheese and return to oven for 5 minutes uncovered, or until all cheese has melted.
- For easiest serving, slice enchiladas in half lengthwise down the pan.
- Serve with rice, sour cream, guacamole, and your favorite corn chips.
Bravo! We all loved this dish alot. Goes into our permanent dinner rotation- thanks!
This recipe was really good and we will make it again. I forgot to buy the green chillis so we used one chipotle in adobo. I think two would have been better for our tastes. We used a can a black beans. This was a nice variation of enchiladas that we both enjoyed.
This was quick to put together and even my onion & tomato hating DD ate a whole one! I pureed the tomatoes, onions & garlic so she wouldn't notice. If you like a smooth meat sauce (which I do anyway, I suggest doing the same). The completed dish was so full of flavor! We topped with sour cream & garnished with fresh cilantro & lime.
I had enough of the meat filling leftover for a good size bowl of chili. I think my meat was a little bit over a pound. Thanks for sharing!