Description
A comforting weeknight dinner featuring homemade red enchilada sauce made from dried ancho chiles, seasoned ground beef filling, and melted Monterey Jack cheese, all wrapped in soft corn tortillas.
Ingredients
Scale
- 6 large dried ancho chiles
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Pinch of cinnamon
- 1 tablespoon olive oil
- 1.5 lbs ground beef (85/15 lean)
- 1 can (15oz) black beans, drained and rinsed
- 24 small corn tortillas
- 3 cups Monterey Jack cheese, shredded
- 1 medium white onion, diced small
- 2–3 radishes, thinly sliced
- 1/2 cup fresh cilantro, chopped
- Sour cream or Mexican crema for serving
Instructions
- Remove stems and seeds from ancho chiles. Toast in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in hot water for 15-20 minutes until soft.
- Drain chiles and blend with sautéed onion, garlic, chicken broth, cumin, oregano, paprika, cinnamon, salt, and pepper until smooth. Adjust consistency with more broth if needed.
- Brown ground beef in a large skillet over medium-high heat. Drain excess fat. Stir in black beans, half the diced white onion, 1 tablespoon enchilada sauce, and 1 teaspoon chili powder. Cook for 2-3 minutes and remove from heat.
- Preheat oven to 375°F (190°C). Dip corn tortillas in warm water for 5-10 seconds per side to soften. Pat dry.
- Grease a 9×13 inch baking dish. Pour 1 cup of red sauce on the bottom. Fill each tortilla with beef mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and sprinkle with remaining 2 cups of cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly. Let rest for 5-10 minutes before serving.
- Garnish with remaining diced white onion, radishes, and cilantro. Serve with sour cream.
Notes
Corn tortillas are brittle and must be softened in warm water before rolling. Shred your own cheese for better melting. The recipe can be frozen unbaked for up to 3 months. For a milder version, skip jalapeños and reduce chili powder.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 480
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 6
- Protein: 28
Keywords: enchiladas, beef enchiladas, mexican food, dinner recipe, family dinner, homemade enchilada sauce, cheesy enchiladas, weeknight dinner