Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 lb ground beef (450g)
  • 1 tsp chili powder (5 ml)
  • 1/2 tsp ground cumin (2.5 ml)
  • 1/4 tsp smoked paprika (1.25 ml)
  • 1/2 tsp dried oregano (2.5 ml)
  • 1/4 tsp cayenne pepper (optional, for extra heat) (1.25 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1/2 cup beef broth (120 ml)
  • 1/4 cup chopped fresh cilantro (60 ml)
  • 2 tbsp olive oil (30 ml)
  • 2 tbsp all-purpose flour (30g)
  • 2 tbsp chili powder (30 ml)
  • 1/2 tsp ground cumin (2.5 ml)
  • 1/4 tsp smoked paprika (1.25 ml)
  • 1/4 tsp dried oregano (1.25 ml)
  • 1/2 tsp garlic powder (2.5 ml)
  • 1/4 tsp onion powder (1.25 ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)
  • 3 cups beef broth (720 ml)
  • 1 tbsp tomato paste (15 ml)
  • 12 corn tortillas (or flour tortillas, if preferred)
  • 2 cups shredded cheddar cheese (or Monterey Jack, or a blend) (approximately 200g)

Instructions:

  1. Make the Beef Filling: Brown the ground beef with onion and garlic. Drain off any excess fat. Stir in spices, tomato sauce, beef broth, and cilantro. Simmer to let the flavours meld.
  2. Prepare the Enchilada Sauce: Make a roux with oil and flour. Whisk in spices, then gradually whisk in beef broth and tomato paste until smooth. Simmer until thickened.
  3. Assemble the Enchiladas: Dip each tortilla in the warm enchilada sauce. Fill with the beef mixture, roll up tightly, and place seam-down in the baking dish.
  4. Top and Bake: Pour remaining enchilada sauce over the enchiladas. Sprinkle generously with cheese. Bake until bubbly and the cheese is melted and lightly browned.
  5. Garnish and Serve: Top with your favorite garnishes and serve hot.