Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 lbs ground beef (680g)
  • 1 medium onion, chopped (approx. 1 cup, 150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon, 5g)
  • 1 green bell pepper, chopped (approx. 1 cup, 150g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 1 (4 ounce) can diced green chilies (113g)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/2 cup beef broth (120 ml)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons all-purpose flour (30 g)
  • 3 tablespoons chili powder (45 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon dried oregano (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 cups beef broth (473 ml)
  • 12 corn tortillas (6-inch diameter) (approx. 300g)
  • 3 cups shredded cheddar cheese (or Mexican blend) (approx. 300g)

Instructions:

  1. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  2. Add the onion, garlic, and bell pepper to the skillet and sauté until softened, about 5 minutes.
  3. Stir in the diced tomatoes, green chilies, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper (if using), salt, pepper, and beef broth. Bring to a simmer, then reduce heat and cook, uncovered, for 60 minutes. Simmering the broth until beef is moist.
  4. Heat the olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly (this is called a roux!).
  5. Gradually whisk in the chili powder, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Slowly pour in the beef broth, whisking constantly to avoid lumps. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
  6. Preheat oven to 350°F (175°C). Lightly dip each tortilla in the enchilada sauce to soften it. Place a spoonful of beef filling down the center of each tortilla, then sprinkle with cheese. Roll up tightly and place seam-side down in the prepared baking dish.
  7. Pour the remaining enchilada sauce over the enchiladas, then sprinkle with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  8. Let cool slightly before serving. Garnish with desired toppings (sour cream, guacamole, cilantro, green onions). Dig in, you cheeky devils!