The whole family is going to love these tasty beef enchiladas! Easy casserole recipe with a flavorful red sauce, bubbly melted cheese, and bold seasonings.
ingredient
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika, sweet or smoked
- ¾ teaspoon cumin
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon coriander
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 tablespoon olive oil
- ½ cup diced red onion
- 1 ¼ pounds ground beef, 80 to 90% lean
- ¾ cup water
- 10 tortillas, flour or corn, 6" size
- 2 cups enchilada sauce
- 4 ounces monterey jack cheese, about 1 cup grated
- 4 ounces sharp cheddar cheese, about 1 cup grated
- 1 tablespoon sliced green onions
- 1 tablespoon chopped cilantro
Directions
- Preheat the Oven – Adjust the oven rack to the center position. Preheat to 400ºF (204ºC).
- Prepare the Spice Mixture – In a small bowl, combine flour, paprika, cumin, salt, black pepper, coriander, oregano, garlic powder, onion powder, and chili powder. Set aside.
- Saute the Onions – Heat a 12-inch cast iron skillet or nonstick pan over medium heat. Add olive oil. Once hot, add the onions. Saute until translucent, 2 minutes.
- Brown the Meat – Increase the heat to medium-high, and add the beef. Cook until browned, breaking the meat up into smaller pieces, about 4 to 5 minutes. Add the spice mixture. Stir and cook for 1 minute. Slowly add the water and cook until the sauce slightly thickens, about 1 minute. Turn off the heat.
- Toast the Tortillas – Heat a small pan or skillet over medium-high heat. Warm each tortilla until lightly toasted but still flexible, about 15 to 20 seconds per side.
- Prepare the Casserole Dish – Lightly coat a 13 by 9-inch baking dish with cooking spray or olive oil. Evenly spread ½ cup of the enchilada sauce on the bottom.
- Layer the Casserole – Transfer the tortillas to a plate and fill the centers with about ⅓ cup of beef. Roll into a cylinder and transfer to the baking dish. Repeat the process until 10 enchiladas are rolled and lined up in the pan.Evenly pour and spread the remaining enchilada sauce on top, just enough to lightly coat the surface. There will be extra sauce leftover. Sprinkle the monterey jack cheese and cheddar on top.
- Bake the Casserole – Cover the dish with foil and bake until the cheese is melted and bubbly, 15 to 20 minutes.
- Cool and Garnish – Let the casserole cool on the countertop for 10 to 15 minutes before serving. Garnish with green onions, red onions, and chopped cilantro.
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