Name: Beef Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican

From the Cook

1/5

Beef Enchiladas

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

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.