Recipe for you:
Ingredients:
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 tablespoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 cups chicken or vegetable broth
For the Enchiladas:
- 1 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 10-12 corn tortillas
- Chopped fresh cilantro and sliced green onions for garnish (optional)
Instructions:
- Preheat your oven to 375Β°F (190Β°C).
- In a medium saucepan, heat the vegetable oil over medium heat. Stir in the flour and cook for about one minute, stirring constantly.
- Add the chili powder, garlic powder, onion powder, oregano, cumin, and salt to the saucepan. Cook for an additional minute, continuing to stir.
- Gradually whisk in the chicken or vegetable broth, ensuring that no lumps form. Bring the sauce to a simmer and cook for 10-15 minutes, or until it thickens. Remove from heat and set aside.
- In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Cook until the onion is softened.
- Warm the corn tortillas in a dry skillet or in the microwave until they are pliable.
- Pour a small amount of enchilada sauce into the bottom of a baking dish.
- Spoon a portion of the beef mixture onto each tortilla, sprinkle with cheese, and roll them up. Place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle additional cheese on top.
- Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and sliced green onions, if desired.
Serve the beef and cheese enchiladas hot, and enjoy your delicious Mexican meal!
