Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (2 cloves)
  • 1 pound ground beef (450g)
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon ground cumin (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 (4-ounce) can chopped green chilies, undrained (113g)
  • 2 tablespoons vegetable oil (30 ml)
  • 2 tablespoons all-purpose flour (30g)
  • 3 tablespoons chili powder (45 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.5 ml)
  • 1/4 teaspoon onion powder (1.5 ml)
  • 1/4 teaspoon dried oregano (1.5 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 2 cups beef broth (475 ml)
  • 12 corn tortillas (12 tortillas)
  • 2 cups shredded cheddar cheese (about 225g)
  • Optional toppings: sour cream, chopped cilantro, sliced green onions

Instructions:

  1. Sauté onion and garlic in oil until softened. Add ground beef and cook, breaking it up, until browned. Drain off any excess grease. Stir in chili powder, cumin, oregano, salt, pepper, tomato sauce, and green chilies. Simmer to thicken.
  2. Heat oil in a saucepan. Whisk in flour and cook for 1 minute (roux). Add chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper; cook for 30 seconds. Gradually whisk in beef broth, ensuring no lumps form. Bring to a simmer and cook until thickened, stirring constantly.
  3. Briefly heat tortillas in a dry skillet or microwave to make them pliable and prevent cracking.
  4. Spread a thin layer of enchilada sauce in the baking dish. Dip each tortilla in the sauce. Fill each tortilla with beef filling. Roll up the tortilla tightly and place it seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the enchiladas. Sprinkle generously with shredded cheddar cheese. Bake in a preheated oven until the cheese is melted, bubbly, and lightly browned.
  6. Garnish with sour cream, chopped cilantro, and sliced green onions, if desired. Serve immediately.