Ingredients
- 2 cups red enchilada sauce, divided (one 15-ounce can; mild, medium, or hot)
- 1 tablespoon olive oil
- 1 small white onion, finely diced
- 1 pound extra lean ground beef (90–93% lean recommended)
- 3 cloves garlic, finely minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/4 cup tomato paste
- 1/2 cup beef broth (or chicken broth/water)
- 8 (10-inch) flour tortillas, warmed
- 2 cups Mexican blend shredded cheese, or more as desired
- 1/2 cup sour cream, or Mexican crema, for topping
- 1/3 cup guacamole, for topping
- Optional garnishes: diced red onions, minced cilantro, lime wedges, pico de gallo, sliced chiles or jalapeños
Instructions
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and spread 2–3 tablespoons of enchilada sauce across the bottom. Set aside.
- In a large skillet over medium-high heat, heat olive oil. Add diced onion and sauté for 4 minutes.
- Add ground beef and cook until browned, about 5 minutes, crumbling as it cooks.
- Stir in garlic, chili powder, cumin, smoked paprika, coriander, salt, and pepper. Cook for 1 minute, stirring continuously to bloom the spices.
- Add tomato paste and beef broth. Stir and simmer for 4 minutes until thickened.
- Warm tortillas if needed to prevent tearing. Divide beef mixture evenly among tortillas, roll tightly, and place seam-side down in prepared baking dish.
- Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle cheese over the top.
- Bake for 20–25 minutes until cheese is melted and sauce is bubbly.
- Let cool for 10 minutes, then top with sour cream and guacamole, or serve toppings on the side.
- Garnish with any additional desired toppings and serve immediately.
Notes
- If using corn tortillas, warm them first to prevent tearing.
- To substitute Mexican crema, mix 1/2 cup sour cream with 1–2 tablespoons milk and whisk until smooth.
- Use taco seasoning as a substitute if you don’t have all the individual spices.
- Leftovers store well and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 enchilada
- Calories: 430
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
