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Ingredients
Scale
- 1 pound ground beef (80/20 recommended)
- 1/3 cup chopped white onion
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon Mexican oregano (or regular oregano)
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 cups chicken broth (or water/beef broth)
- 3 1/2 cups shredded cheddar or American cheese
- 8 corn tortillas
- 1/2 cup additional chopped white onion (for topping)
Instructions
- Brown the ground beef in a skillet; add chopped onion and sauté for 5 minutes.
- Mix in chili powder, cumin, Mexican oregano, garlic powder, salt, and pepper.
- Sprinkle flour, combine, then gradually add chicken broth; bring to boil and simmer for 20 minutes until thickened.
- Lightly fry corn tortillas in oil until softened, then drain excess oil.
- Preheat oven to 400°F; spoon chili gravy into a baking dish.
- Fill tortillas with shredded cheese, roll tightly, and place seam side down in the dish.
- Pour remaining gravy over enchiladas and top with shredded cheese.
- Bake for 20 minutes until cheese is melted and bubbly; serve hot.
Notes
Use 80/20 ground beef for enhanced flavor.
Ensure tortillas are heated thoroughly to prevent tearing during rolling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Calories: 400
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 70