| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 12 ounces ground beef
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 small yellow onion, finely diced
- 32 ounces low-sodium beef broth
- Two 14-ounce cans whole tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 6 dashes hot sauce, such as Cholula
- Kosher salt
- 1/4 cup cornstarch
- Twelve 6-inch flour tortillas
- 8 ounces Cheddar cheese, grated
- 8 ounces jack cheese, grated
- 6 ounces processed cheese, grated
Instructions
- In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
- To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
- After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
- Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
- Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
- To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 921 |
| Total Fat | 54 g |
| Saturated Fat | 26 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 47 g |
| Cholesterol | 141 mg |
| Sodium | 1946 mg |
Reviews
Miss you Chuck as your family does. These enchiladas are awesome!!
The five stars are for the enchilada sauce because I change up the enchilada a bit. I used chicken instead of hamburger and added 1 tbs of Guy’s Blackening Cajun spice (recipe from Cajun Chicken Alfredo 2) and added 1/2 tsp Mexican oregano. When I put the enchiladas together, I added Ree’s cream cheese sauce that she uses for her Jalapeno Popper taco to the cheese and chicken (took the chicken out of the sauce to put inside the tortillas). Nice and creamy. This enchilada sauce will be my go to from now on!!
This was a big win. I did add a dash of cinnamon and one more dash of hot sauce but otherwise followed instructions. I was skeptical about the Velveeta but it was fine! (I’ll probably use regular cheddar next time simply because I’ll use it in other recipes too.) Thanks for the make-ahead tips also!
These enchiladas were wonderful! Apologies to Mr Chuck, but we used corn tortillas, we like the flavor. As a bonus, there was so much extra sauce, that as we were eating, we turned to each other at the same time and said….This would be awesome on chili dogs! Can’t wait to try it.
One of my favorite recipes but if you prefer bland foods, not the recipe for you!
These are great…I add a little cocoa and a sprinkle of cinnamon, a little red pepper flakes to the sauce for a mole flavor
I was so proud of this sauce,
I usually by the enchilada sauce but it was raining so bad out I decided to make it
My family loved it
I usually by the enchilada sauce but it was raining so bad out I decided to make it
My family loved it
I was surprised how much I liked this dish. This was the first time I have made my own enchilada sauce and I loved it. I will admit I did double the amount of chili powder because I didn’t have paprika. I did put the sauce to simmer in the crock pot so it cooked for about 4 hours before I thickened it. I can’t wait to make this again.
So amazing! We added some warm refried beans to the cheese inside tortillas and it was superb!
Very good! We all enjoyed these enchiladas…I added sliced black olives. Next time I think I will toast the tortillas to add a little more flavor. Definitely a new favorite!