Jackie’s Authentic Enchilada recipe is simply the best! This enchilada dish has tons of flavor, using homemade enchilada sauce, seasoned ground beef, corn tortillas, onion and cheese. Bake for 20 minutes or until cheese is melted.
The original recipe is for rolled enchiladas. If making for a crowd layer it, like you would lasagna, in a casserole dish.
This recipe is easily adapted for vegan and plant-based diets.
Main ingredients For Enchiladas Or Enchilada Casserole
Corn tortillas are the traditional way to go when making enchiladas. Cook the tortillas to help keep them from falling apart or becoming mushy once assembled.
Homemade enchilada sauce takes little to no time to make! To adjust the spiciness from mild to hot, add in more chili to the sauce.
The Filling: Brown ground beef (or vegan equivalent) in a skillet, drain the excess grease. Add 1/2-1 teaspoon salt, cumin, onion and garlic powder. Set the ground meat mixture to the side to cool. Shred the cheese. (Colby, Cheddar or a non-dairy cheese), set aside.
Tips for making this recipe Vegan:
Use a plant-based ground meat, non-dairy cheese and sour cream for garnish.
Try some of our other recipes:
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Information Link: Cooking Terms and Definitions from Simple Recipes by Sara Bir: An A-Z Guide to Cooking Terms and Definitions
Jackie’s Authentic Enchiladas
Equipment
- 2 skillets and casserole dish
Ingredients
Enchilada Gravy
- 4 tablespoons oil
- 4 tablsepoons flour
- 2-4 tablespoons dried chili powder Fernandez Chili Molido or something similar (medium-hot)
- 3 1/2 cups chicken broth or water
- 1/2 teaspoon garlic powder
Filling and Toppings
- 1/2-2/3 pound ground beef
- 1/4 teaspoon garlic powder
- 3/4 teaspoon salt
- black pepper to taste
- 1 small onion, chopped
- 8 ounces Grated Colby Cheese save some for the top
- sour cream, chopped cilantro optional garnish
Instructions
Enchilada Sauce and Beef
- Cook the corn tortillas. Heat the oil on medium-high. Once the oil is hot, add in the flour, cook and stir until flour is lightly browned 3-4 minutes.
- Add in 2-4 tablespoons of the dried chili powder. (2 tablespoons is for mild, 3 tablespoons for medium, and 4 tablespoons for hot.). Stir to mix into the flour roux mixture.
- Slowly add in the chicken broth, or water. Stir until smooth. Let simmer until it starts to boil. Add salt and more garlic powder to taste. Check for spiciness and add more chili if needed.
- Fry the beef until browned, season with salt, pepper and a little garlic powder.
The Corn Tortillas
- Heat about 1- 1 /2 cups of canola oil in a skillet over medium-high heat. Add in one corn tortilla at a time. After 6-9 seconds gently flip tortilla and continue to cook the second side, another 6 seconds. If you overcooked, they will fall apart.
- Remove from oil and let the oil drain off before adding them to the enchilada sauce. Coat both sides of the tortilla in the sauce. Then place on a plate and continue with each corn tortilla, until all of them are done.
Assembling the Enchilada
- Lay a tortilla onto a work surface and spoon about 2-3 tablespoons of ground beef down the center of tortilla. Sprinkle on a little of the chopped onion and shredded cheese on. Roll up tortilla, place seam-side down in a 9×13 casserole or baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with more shredded cheese.
- Bake, uncovered, in a preheated 350 degree oven until cheese is melted, about 20-30 minutes. Remove from oven and let rest 5 minutes before serving.
I never made enchiladas from scratch before. It was a bit of work but well worth it. Julie
Awesome….we like it spicy so added extra Chili. Toni
Our family all had seconds. Served it with sour cream… JV