Name: Beef Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tsp each onion & garlic powder ((Note 1)); 1 tbsp each cumin powder, paprika and dried oregano; 1/2 - 1 tsp cayenne pepper ((optional, spiciness)); 2 tbsp olive oil; 3 tbsp flour (, plain/all purpose); 2 cups (500ml) chicken stock / broth (, low sodium); 1 1/2 cups (375 ml) tomato passata OR US 1 can (8 oz) canned tomato sauce (eg Hunts) ((Note 2)); 1/4 tsp each salt and pepper; 1 tbsp olive oil; 2 garlic cloves (, minced); 1 onion (, finely chopped (~1 cup)); 1 lb / 500g ground beef ((mince)); 400g / 14oz refried beans ((1 can, I use Old El Paso)); 400g / 14oz black beans, drained ((1 can, Note 3)); 8 tortillas ((or burrito wraps)); 1.5 cups (150g) grated melting cheese, or more ((I like Monterey Jack, tasty or cheddar cheese)); Cilantro/coriander leaves (, roughly chopped (optional garnish))

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Beef Enchiladas

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Ingredients

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Instructions

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Instructions

Mix together Spice Mix ingredients. Set aside.

Enchilada Sauce

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.

Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

Filling

Preheat oven to 180C/350F.

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.

Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.

Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).

Enchiladas

Smear a bit of Sauce on the bottom of a baking dish (stops sliding).

Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

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Tips & Tricks (5)

Bean Moisture Magic 💧
Drain and pat black beans completely dry to prevent excess moisture from making your enchilada filling soggy and less flavorful.
Spice Bloom Technique 🌶️
Toast your dry spices like cumin and paprika in the olive oil for 30-45 seconds before adding meat to intensify their flavor and aromatic profile.
Cheese Melting Precision 🧀
Grate your cheese while it's cold and let it come to room temperature for more even melting and better coverage in the enchiladas.
Tortilla Prep Pro 🌯
Briefly warm tortillas in a dry skillet for 10-15 seconds per side to make them more pliable and prevent cracking during rolling.
Sauce Thickness Control 🥄
Whisk flour into the chicken stock gradually and continuously to prevent lumps and ensure a smooth, silky enchilada sauce.