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Enchilada Empirica

Stuffed Corn Tortilla Enchiladas with Ground Beef and Tomato Sauce

1 hour
Serves 4
DinnerMexican
Herb's take

Tonight, we're rolling into Mexican comfort with a classic: enchiladas stuffed with spiced beef and tomatoes, then bathed in a robust tomato sauce. You'll learn how to make a stovetop enchilada sauce from canned tomatoes and how to coax deep flavor from humble ground beef, with a couple of classic Mexican spice tricks.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 375°F. Lightly oil a 9x13 inch baking dish.
  2. 02
    Pour the whole peeled tomatoes with their juice into a blender. Pulse until mostly smooth but still a bit chunky. Set aside.
  3. 03
    Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
  4. 04
    Add the garlic, chili powder, cumin, oregano, smoked paprika, and cinnamon. Stir constantly for 1 minute until aromatic.
  5. 05
    Add the ground beef. Increase heat to medium-high and cook, breaking up the meat, until no longer pink, about 5 minutes.
  6. 06
    Season with 1 teaspoon kosher salt and the black pepper. Add 1/2 cup of the blended tomatoes. Simmer for 3 minutes until most of the liquid is absorbed. Remove from heat.
  7. 07
    In a saucepan, heat the remaining 1 tablespoon oil over medium heat. Pour in the rest of the blended tomatoes and chicken broth. Bring to a simmer, add remaining 1 teaspoon salt, and cook for 10 minutes, stirring occasionally, until thickened slightly.
  8. 08
    Wrap the corn tortillas in a damp paper towel and microwave for 30-45 seconds until warm and pliable.
  9. 09
    Spread 1/2 cup of the tomato sauce over the bottom of the baking dish.
  10. 10
    Spoon about 2-3 tablespoons of the beef mixture down the center of each tortilla. Sprinkle each with a pinch of cheese, then roll tightly and place seam-side down in the dish.
  11. 11
    Pour the remaining tomato sauce evenly over the enchiladas. Top with the remaining cheese.
  12. 12
    Bake uncovered for 22-25 minutes, until the cheese is melted and bubbly.
  13. 13
    Let cool for 5 minutes before serving.
  14. 14
    Scatter with chopped cilantro and serve hot.

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