Seed Oil Free Classic Beef Enchiladas
Total time1 hr
Prep time20 min
Cook time40 min
4.5(16)
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Learn more →Ingredients
4 servings
For the enchilada sauce
- 2 tbsp vegetable oil, divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp smoked paprika
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1 can (8 oz) tomato sauce
- ½ tsp salt
For the filling
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
For the assembly
- 8 corn tortillas (6-inch)
- 2 cups shredded cheddar cheese, divided
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- 2
Heat 1 tbsp of the vegetable oil in a medium saucepan over medium heat until shimmering. Add the chili powder, cumin, garlic powder, oregano, and smoked paprika and cook, stirring constantly, until fragrant, about 30 seconds. Add the flour and stir to form a paste, cooking for 1 minute until the raw flour smell fades.
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