Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can tomato sauce (425g)
  • 1/2 cup beef broth (120 ml)
  • 1 (4 ounce) can diced green chilies, undrained (113g)
  • 2 tablespoons vegetable oil (30 ml)
  • 2 tablespoons all-purpose flour (30g)
  • 3 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups beef broth (480 ml)
  • 1 tablespoon apple cider vinegar
  • 12 corn tortillas (6-inch diameter)
  • 2 cups shredded cheddar cheese, divided (approx. 225g) (or Monterey Jack, or a blend!)

Instructions:

  1. Heat olive oil in a large skillet. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet with the beef. Cook until softened, about 5 minutes.
  3. Stir in chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1 minute, until fragrant.
  4. Pour in tomato sauce, beef broth, and diced green chilies. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Heat vegetable oil in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, until a light golden brown roux forms.
  6. Gradually whisk in chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Cook for 30 seconds, until fragrant.
  7. Slowly whisk in beef broth until smooth. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened. Stir in apple cider vinegar.
  8. Warm tortillas in a microwave or dry skillet until pliable. (This prevents them from cracking when rolling.)
  9. Spread a thin layer of enchilada sauce in the bottom of the baking dish. Dip each tortilla in enchilada sauce, fill with beef mixture, sprinkle with cheese, and roll up tightly. Place seam-side down in the baking dish.
  10. Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese.
  11. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  12. Let cool for a few minutes before serving. Top with desired toppings such as sour cream, cilantro, green onions, or guacamole.