Homemade Beef Enchiladas

Ingredients

Scaled for your household (6 portions) · original serves 6

• Vegetable oil4 tbsp
  Original recipe breakdown · used in multiple steps

  • 2 tablespoons vegetable oil
  • 2 tablespoons vegetable oil (for frying)
• Cornflour1 tbsp
• Chilli powder¼ cup
• Garlic cloves½ tsp
• Salt1 tsp
  Original recipe breakdown · used in multiple steps

  • 1/2 teaspoon salt
  • 1/2 teaspoon salt
• Ground cumin¼ tsp
• Dried Mexican Oregano¼ tsp
• Vegetable Broth2 cup
• Beef mince1½ lb
• Brown onion1
• Black Pepper¼ tsp
• Green Chiles7 oz
• Tortillas12
• Monterey Jack Cheese3 cup
• Coriander bunch¼ cup

Method

1. 1

   Heat 2 tablespoons vegetable oil in a medium saucepan on medium heat. Whisk in 1 tablespoon cornstarch, 1/4 cup chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon ground cumin,; then 1/4 teaspoon dried Mexican oregano. Cook, whisking constantly, for about 1 minutes to toast the spices.

2. 2

   Slowly pour in 2 cups vegetable broth, whisking until smooth. Bring to a simmer; then cook 2–3 minutes, until thickened. take off the heat and reserve.

3. 3

   Heat a large skillet on medium-high heat. stir in 1 1/2 pounds ground beef; then 1 medium white onion (diced). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 7–10 minutes, breaking up the meat, until browned and fully cooked. Drain excess fat. mix in 7 ounces diced green chiles. take off the heat.

4. 4

   At this stage, preheat oven to 350°F (177°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray.

5. 5

   At this stage, spread ½ cup enchilada sauce evenly in the bottom of the dish.

6. 6

   Heat 2 tablespoons vegetable oil in a small skillet on medium heat. Working one tortilla at a time, lightly fry 12 corn tortillas until soft; then pliable (about 5–10 seconds per side). Do not crisp.

7. 7

   Dip each tortilla into the enchilada sauce to coat both sides. Place the tortilla on a plate. stir in a scoop of ground beef filling; then a generous pinch of the 3 cups shredded Monterey Jack cheese. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

8. 8

   Pour remaining enchilada sauce evenly over the rolled enchiladas. scatter with remaining shredded cheese. Bake, uncovered, for about 20–25 minutes, until cheese is melted; then bubbly.

9. 9

   At this stage, garnish with 1/4 cup chopped fresh cilantro and serve hot.