Ingredients:

  • 2 Tbsp Neutral Cooking Oil (e.g., canola or vegetable, for sauce)
  • 2 Tbsp All-Purpose Flour (Plain Flour)
  • 3 Tbsp Chili Powder (High-quality, mild or medium heat)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican oregano, if available)
  • 1/4 tsp Salt (for sauce)
  • 2 cups Chicken Stock (low sodium)
  • 5 lb Lean Ground Beef (680 g)
  • 1 Tbsp Neutral Cooking Oil (for filling)
  • 1 Medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Black Pepper
  • 1/2 tsp Salt (for filling)
  • 1/2 cup Beef Stock
  • 1/2 cup Shredded Monterey Jack Cheese (for filling)
  • 12 Medium Corn Tortillas (or Flour Tortillas, 6-inch/15 cm diameter)
  • 2 cups Shredded Sharp Cheddar and Monterey Jack Blend
  • Fresh Coriander (Cilantro), chopped (Optional topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Grate all the cheese and set aside, reserving 1/2 cup for the filling mixture. Dice the onion and mince the garlic.
  2. Construct the Red Enchilada Sauce (Roux): Heat the 2 Tbsp oil in the medium saucepan over medium heat. Whisk in the flour until smooth, cooking for 1 minute until lightly golden. Reduce the heat to low. Whisk in the chili powder, cumin, oregano, and 1/4 tsp salt. Cook for 30–60 seconds, stirring constantly, to bloom the spices.
  3. Finish Sauce: Slowly pour in the 2 cups of chicken stock, whisking continuously to prevent lumps. Increase the heat to medium-low and simmer gently for 5–8 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust seasoning. Set aside.
  4. Cook the Beef Filling: Heat the 1 Tbsp oil in the large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no pink remains. Transfer the beef to a colander and drain off all excess fat. Return the beef to the skillet.
  5. Sauté and Season: Add the diced onion and minced garlic to the beef. Sauté for 3–4 minutes until the onion is softened. Stir in the smoked paprika, coriander, black pepper, and 1/2 tsp salt. Cook for 1 minute.
  6. Moisten and Finish Filling: Pour in the 1/2 cup beef stock and bring to a simmer. Cook until the liquid has mostly absorbed (about 2 minutes). Remove from heat and stir the reserved 1/2 cup of shredded Monterey Jack cheese into the warm beef mixture until melted and incorporated.
  7. Assemble Prep: Briefly warm the tortillas (in a damp paper towel in the microwave for 30 seconds or quickly fry) until pliable. Pour about 1/2 cup of the red sauce into the bottom of the prepared baking dish and spread evenly.
  8. Roll Enchiladas: Dip each warmed tortilla briefly into the remaining sauce, ensuring both sides are coated. Place about 1/3 cup of the filling mixture down the centre of the coated tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  9. Bake: Pour the remaining red enchilada sauce evenly over the rolled tortillas. Top generously with the remaining 2 cups of shredded cheese blend. Bake for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden brown.
  10. Serve: Remove from the oven and let the enchiladas rest for 5–10 minutes before serving. Garnish with fresh coriander, if desired.