Easy Cheesy Ground Beef Enchiladas Recipe: Make Tex-Mex at Home by 30Seconds Food
When you order beef or cheese enchiladas at a Tex-Mex restaurant, you're going to get (hopefully!) a plate with enchiladas drowning in a rich sauce and covered with an insane amount of cheese. If you think you have to go out to eat for the best enchiladas, think again!
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Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes
Servings: 6 to 8
- 1/4 cup vegetable oil
- 1/4 cup flour
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon Mexican oregano (can substitute regular dried oregano)
- 2 tablespoons chili powder
- 1 tablespoon tomato chicken bouillon granules or regular chicken bouillon granules
- 2 cups water (you can use more of less for desired thickness of sauce)
- 1 pound ground beef seasoned for tacos
- 3 - 4 cups shredded American cheese
- 12 corn tortillas, softened
- chopped onions (optional)
Here's how to make it:
- To make the sauce heat the oil in a skillet over medium heat. Add the flour and stir until a roux forms, about 4 minutes. Add the garlic powder, onion powder, cumin, oregano, chili powder and bouillon. Season with salt and pepper. Cook, stirring, about 1 minute. Whisk in the water and cook until it thickens. Reduce heat to low and cook about 5 to 10 minutes or until at desired thickness. Taste and add more seasonings, if needed. Set aside.
- To make the enchiladas, put some meat, cheese and onions, if using, down the center of a tortilla. Roll up and place in a baking pan. Repeat with remaining tortillas. Pour the sauce over the top and then sprinkle with more shredded cheese. Bake in a preheated 350-degree F oven until the cheese is melted, about 10 to 12 minutes. Do not overbake!
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