Servings: 6 servings
Calories: 504kcal
Equipment
Ingredients
Red Enchilada Sauce
- 3 tablespoon avocado oil
- 3 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon granulated garlic
- 1 tsp granulated onion
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- ⅛ teaspoon ground cinnamon optional
- 2 tablespoon tomato paste
- 2 cups chicken broth
- 1 teaspoon red wine vinegar
The Beef Enchiladas
- 1 lb ground beef
- 1-2 tablespoon taco seasoning
- 2-3 cups cheddar or Monterey Jack cheese, shredded This is a suggestion. Measure cheese with your heart.
- 12 corn or flour tortillas street taco size
- sour cream, cilantro leaves, diced red onion, jalapeño slices, avocado for garnish
Instructions
Red Enchilada Sauce
- In a large skillet over medium heat, add the avocado oil. When the oil starts to become hot, sprinkle in the flour - it should sizzle. Whisk the flour and oil together for 3-4 minutes so the raw flour taste cooks out.
- After you've cooked the roux a few minutes, add in the tomato paste and spices. Whisk and cook for a few more minutes or until the tomato paste becomes a very deep red color and the spices become very fragrant.
- Slowly pour in the chicken broth a little at a time. This helps prevent any lumps in the enchilada sauce. Add a little broth, whisk it until its incorporated. Add a little more broth and whisk some more. Repeat this until all of the broth is incorporated into the roux and tomato/spice mixture.
- Add a teaspoon of red wine vinegar, stirring to combine. Give the enchilada sauce a taste. If it needs more, salt and/or pepper, add a little.
The Beef Enchiladas
- Brown the ground beef with your favorite taco seasoning.
- Spoon about 2 tablespoons of enchilada sauce into a warm tortilla, spreading it to the edges. Next, spoon about 2 tablespoons of your ground beef mixture into the middle of the tortilla followed by a sprinkle of shredded cheese.
- Roll the tortilla and place it seam-side down into a lightly greased 9x13 baking dish. Repeat until you run out of filling and tortillas. Pour the remaining enchilada sauce over the top of the enchiladas and top with as much shredded cheese as your heart tells you.
- Bake in a preheated 350° oven for 20 minutes or until the cheese is melted and everything is nice and bubbly.
- Enjoy!
Notes
I suggest mixing the spices in a small bowl before starting the enchilada sauce. It comes together quickly, so having them already measured and ready to go makes things much easier.
Nutrition
Serving: 1serving | Calories: 504kcal | Carbohydrates: 31g | Protein: 32g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 965mg | Potassium: 514mg | Fiber: 4g | Sugar: 2g | Vitamin A: 998IU | Vitamin C: 2mg | Calcium: 401mg | Iron: 4mg
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