Ground Beef Enchiladas

• portioner: 8 servings
• aktiv tid: 20 minutes
• total tid: 40 minutes

Ingredienser

2 cups red enchilada sauce, divided

1 tablespoon olive oil

1 small white onion (finely diced (yellow onion may be substituted)

1 pound extra lean ground beef (I recommend between 90-93% lean)

3 cloves garlic (finely minced)

1 tablespoon chili powder (1 tbsp = 3 tsp, and I do mean 1 tablespoon here; reduce if you're sensitive to heat)

1 teaspoon ground cumin (or more to taste)

1 teaspoon smoked paprika (regular paprika may be substituted)

1/2 teaspoon ground coriander

1 teaspoon salt (or to taste)

1/2 teaspoon freshly ground black pepper (or to taste)

1/4 cup tomato paste

1/2 cup beef broth (I use reduced sodium beef broth, you can sub with chicken broth or water in a pinch)

8 10-inch flour tortillas (warmed if necessary (corn tortillas may be substituted but are more prone to ripping when rolling)

2 cups Mexican blend shredded cheese (or more if desired)

1/2 cup sour cream (or as desired for topping; or omit if desired (Mexican crema is great if you can find it, see below for my Tips)

1/3 cup guacamole (or as desired for topping)

Other garnishes

Instruktioner

Preheat oven to 375F and spray a 9x13 baking dish with cooking spray, then add about 2-3 tablespoons enchilada sauce to the baking dish and spread it over the base of the baking dish; set aside.

Beef Mixture - To a separate large skillet, add the olive oil, onion, and saute over medium-high heat for about 4 minutes; stir frequently.

Add the ground beef and cook to brown it for about 5 minutes. Stir and crumble as it cooks to ensure even cooking and browning.

In the last minute, add the garlic, chili powder, cumin, smoked paprika, coriander, salt, pepper, and stir to combine. Stir nearly continuously and cook for 1 minute to allow the spices to bloom. Tip - If you don't have all the various individual spices, but do have taco seasoning, add it, as desired, to replace what you're missing.

Stir in the tomato paste, add the beef broth, and allow the mixture to simmer for about 4 minutes or until thickened and saucy; stir frequently.

Tortillas - If your tortillas are stiff, warm them wrapped in a moistened (but not soggy) paper towel in the microwave for about 20-30 seconds. If you're using corn tortillas, this is mandatory or they will rip upon rolling.

Assembly - The beef mixture makes enough to fill about 8 tortillas. Therefore, divide the mixture evenly among the 8 tortillas. Roll each and place it, seam side down, in the prepared baking dish.

Evenly drizzle the remaining enchilada sauce over the top of the rolled enchiladas, evenly sprinkle the cheese over the top, and bake for about 20-25 minutes, or until the cheese has melted and is as golden as desired, and the enchilada sauce is bubbly.

Serving - Wait about 10 minutes for the enchiladas to cool (you don't want to melt the sour cream)before evenly adding the sour cream down the center and then the guacamole. If you're not a sour cream person, just omit it.Tip - If you can find Mexican crema in your local market, I recommend it more so than sour cream. It's a bit thinner and has a nicer consistency in my opinion for enchiladas. You can make a DIY crema by mixing 1/2 cup sour cream with 1-2 tablespoons milk, whisking, and then using that, as desired.

Garnishing - As desired, add any of the optionally recommended garnishes, to taste, and serve.

Näring

• Portionsstorlek: 1 enchilada
• Kalorier: 501 kcal
• Totalt fett: 21 g
• Mättat fett: 9 g
• Omättat fett: 10 g
• Transfett: 0.2 g
• Kolesterol: 61 mg
• Natrium: 1789 mg
• Totala kolhydrater: 50 g
• Kostfiber: 6 g
• Totalt socker: 9 g
• Protein: 28 g