Cheesy Beef Enchiladas
Beef Enchiladas with a not so traditional sauce. No red sauce here, instead, this recipe features an absolutely delicious scratch made cheese sauce.
Ingredients
Enchilada Filling
- 1 ½ lb ground beef
- ½ Medium onion small diced
- 1 ½ teaspoon salt
- 1 Teaspoon ground pepper
- 2 teaspoon cumin
- 1 ½ teaspoon paprika
- 1 Pinch chipotle powder
- 1 Teaspoon onion powder
- 2 teaspoon garlic powder
- ¼ Cup sour cream
- 1 ½ cup cheddar cheese shredded
- 17 soft corn tortillas
Cheese Sauce
- 2 tablespoon onion finely diced
- 3 tablespoon butter
- 3 tablespoon flour
- 1 ½ cup chicken stock
- ¼ Cup milk
- 3 tablespoon sour cream
- ½ Cup canned rotel drained
- ½ Teaspoon cumin
- ½ Teaspoon garlic powder
- ¾ Cup cheddar cheese shredded
- To Taste salt
- To Taste pepper
Instructions
- In a small non-stick pan over medium heat begin warming up the tortillas. Cook each tortilla for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable. Place them in a damp towel to keep warm.
- While you are warming up the tortillas, begin browning the meat in a large skillet over medium heat. Add in the onions and all of the seasonings, and continue cooking until the meat is fully cooked.
- Once the meat is done, drain the grease off and set aside while you make the cheese sauce.
- In a saucepan over medium heat add in the butter and onions and sauté until translucent. Add in the flour to make a roux. Allow to cook for 1 minute.
- Slowly add in the chicken stock, stirring vigorously to ensure all of the roux gets mixed in.
- Once the sauce starts to thicken add in the milk and sour cream. Allow the sauce to thicken a bit more, continue whisking to ensure nothing sticks to the bottom of the pan.
- The sauce should be thick enough to coat the back of a spoon. Add in all of the cheese and continue whisking until the cheese has completely melted. Stir in the rotel and seasonings. Remove from heat and set aside.
- Preheat your oven to 350°F. Lightly cover the bottom of a 9x13 baking dish with some of the cheese sauce. Add the ¼ cup of sour cream and 1 cup of shredded cheese to the meat mixture and mix well.
- Begin filling the tortillas with about 3 tablespoons of filling and roll up. Place seam side down in the baking dish.
- Top with the remaining cheese sauce and remaining shredded cheese. Place uncovered in the oven and bake for 45 minutes or until the sauce is bubbly. If you are prepping this ahead of time, cover with foil and bake and bake for 50-60 minutes, or until the sauce is bubbly. Remove the foil and bake for an additional 5 minutes uncovered.
- Garnish with Cilantro and Hot Sauce if you like. Enjoy!
Notes
Flour tortillas are a great substitute for this recipe. Just use the small ones to keep the servings the same.
I like to make this recipe with shredded chicken as well.
Black beans are a great addition to this recipe. Just add them to the filling and adjust the seasonings if needed.