These Spicy Beef Enchiladas are the perfect comfort food to cozy up with when it’s chilly outside. The rich beef filling is combined with creamy pepper jack cheese and slathered in a smoky red sauce. Read on to learn more about this incredibly delicious dish!
These enchiladas are a crowd pleasing meal to share with those you care about. Using locally sourced ingredients makes it even more of a thoughtful gesture! This recipe calls for Thousand Hills Cattle Company 85/15 ground beef along with La Perla white corn tortillas: both companies being from Minnesota.
Recipe: Spicy Beef Enchiladas
These Spicy Beef Enchiladas are perfect to serve both large and small groups. Have leftovers? They freeze beautifully! While you’re at it, consider making a double batch of the red enchilada sauce: it thaws wonderfully, allowing you to skip a step when an enchilada-craving strikes.
For the red sauce: 1 Tbsp olive oil 2 Tbsp flour 1 Tbsp chili powder 1 tsp cumin 1/2 tsp garlic powder 2 chipotle en adobo sauce, minced 2 Tbsp tomato paste 2 cups chicken stock For the enchiladas: 1 lb Thousand Hills Cattle Company 85/15 ground beef 2 tsp chili powder 1 tsp garlic powder 1 tsp cumin 1/2 tsp oregano 1 small onion, chopped 4 cups pepper jack cheese, shredded tortillas 1/4 cup cilantro, chopped
For the red sauce:
- Add olive oil to a saucepan set over medium heat. Sprinkle in flour and spices, whisking to combine.
- Add tomato paste and chipotles en adobo, whisking again to combine. As you continue to whisk, pour in chicken stock until mixture is combined. Keep over medium low heat and stir every so often. As the sauce cooks and thickens, prepare the remaining ingredients.
For the enchiladas:
- Add ground beef to a large sauté pan set over medium heat. Add spices and break the beef up as it continues to cook.
- Once the beef is cooked through, remove beef from the pan and add chopped onion. Sauté until onion softens, then return beef to the pan to combine.
- As mixture cooks, wet a kitchen towel and wrap tortillas, placing them on a plate. Microwave for 30 seconds or until tortillas are very warm. This helps them stay pliable as you roll each individual enchilada.
- Preheat the oven to 375 degrees. Spread 1/4 cup of the red sauce on the bottom of a 9×11 baking dish.
- Place warm tortilla on your cutting board. Top with ground beef mixture and shredded pepper jack cheese. Roll up and place in the baking dish, continuing until the pan is filled with enchiladas.
- Top with remaining red sauce and cover with shredded cheese.
- Bake for 25 minutes, until the cheese is melted and lightly golden brown. Top with cilantro and serve with pickled red onions.
Check out Jamie’s website for more delicious recipes at www.sohappyyoulikedit.com!