Juicy, seasoned ground beef rolled into soft corn tortillas, smothered in a rich, smoky red chili sauce and baked with bubbly melted cheese. A Tex-Mex classic that's pure comfort food, perfect for a family dinner.
Prep25 min
Cook40 min
Servings4
Serving size: 2 pieces
903cal
54gprotein
59gcarbs
52g
Ingredients
2 tbsp Vegetable Oil (For the enchilada sauce)
2 tbsp All-Purpose Flour
4 tbsp American Chili Powder (Use a mild blend)
1 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp Mexican Oregano (Dried. Regular oregano can be substituted.)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
A surprisingly simple homemade sour cream recipe using just two ingredients. Perfect for topping tacos or baked potatoes, this recipe requires about 24-30 hours of hands-off time for culturing and chilling to achieve a thick, tangy result.
About Beef Enchiladas, Spanish Rice and Sour Cream
Creamy, perfectly spiced beef enchiladas with Spanish rice. A comforting, energy-giving dinner.
This mexican_american dish is perfect for dinner. With 1323.3300000000002 calories and 61.01g of protein per serving, it's a nutritious choice for your meal plan.
fat
Salt
(For the sauce, or to taste)
0.5 tsp Black Pepper (Freshly ground, for the sauce)
1 lb Ground Beef (80/20 lean-to-fat ratio is ideal)
1 pcs Yellow Onion (Medium, finely chopped)
2 cloves Garlic (Minced)
8 pcs Corn Tortillas (6-inch size)
2 cup Mexican Cheese Blend (Shredded. A mix of Cheddar and Monterey Jack works well.)
0.25 cup Cilantro (Freshly chopped, for garnish)
0.5 cup Sour Cream (For serving)
Instructions
1
Prepare Oven and Baking Dish
Position a rack in the center of your oven and preheat to 375°F (190°C).
Lightly grease a 9x13 inch baking dish with cooking spray or a little oil.
2
Make the Enchilada Sauce (12 minutes)
In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat.
Add the flour, chili powder, cumin, garlic powder, onion powder, and oregano. Whisk constantly for 1 minute until fragrant and lightly toasted. This creates a 'roux'.
Slowly pour in the beef broth while whisking continuously to prevent lumps. Once smooth, whisk in the tomato sauce.
Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for 8-10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
Season with 1 tsp salt and 0.5 tsp pepper. Taste and adjust seasoning if needed. Keep warm.
3
Cook the Beef Filling (10 minutes)
In a large skillet, cook the ground beef and chopped onion over medium-high heat. Break up the meat with a spoon and cook for 5-7 minutes, until the beef is no longer pink.
Carefully drain off the excess grease from the skillet.
Stir in the minced garlic, 0.5 tsp salt, and 0.25 tsp pepper. Cook for 1 more minute until the garlic is fragrant. Remove from heat.
4
Prepare the Tortillas (5 minutes)
In a small skillet, heat 3 tbsp of vegetable oil over medium heat.
Using tongs, carefully place one tortilla in the hot oil. Fry for about 10-15 seconds per side, just until it becomes soft and pliable. Do not let it get crispy.
Transfer the softened tortilla to a plate lined with paper towels to absorb excess oil. Repeat with the remaining tortillas, adding more oil if the pan becomes dry.
5
Assemble the Enchiladas (8 minutes)
Pour about 1 cup of the warm enchilada sauce into the bottom of your prepared baking dish and spread it to cover the surface.
Take one softened tortilla and dip it into the remaining sauce in the saucepan, coating both sides lightly.
Place the sauced tortilla on a clean plate. Spoon about 1/4 cup of the beef filling in a line down the center.
Roll the tortilla up snugly and place it seam-side down in the baking dish.
Repeat the process with the remaining tortillas and filling, arranging them in a single layer.
6
Bake the Enchiladas (20 minutes)
Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas in the dish.
Sprinkle the 2 cups of shredded cheese evenly over the sauce.
Bake uncovered for 20 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden at the edges.
7
Rest and Serve
Remove the enchiladas from the oven and let them rest for 5-10 minutes. This allows them to set and makes serving easier.
Garnish generously with fresh cilantro. Serve immediately with sour cream on the side.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
