Enchiladas are a staple in my home, I make them a few times a month. Like tacos, you can do a lot of different things with them by switching up the meat, cheese and sauce. I have done traditional red enchilada sauce, creamy cheese sauce, chicken, beef, pork, bean, and all sorts of cheeses. This particular recipe uses a more traditional enchilada sauce known as Mexican gravy. These Beef Enchiladas are sure to be a welcome to addition to your menu rotation.
Sometimes referred to as chili gravy, Mexican gravy is going to be one of your new favorite sauces. It is so quick to put together and super full of flavor. Last time I made it, we ate the extra with a few tortilla chips. I have used it on nachos, and in a taco salad before.
The simplicity of these enchiladas are what makes them perfect for weeknight meals. They also work for make-ahead meals. You can freeze them by preparing the enchiladas up to the point of putting them into the oven, then allow to cool completely. I suggest you use 13×9 disposable pans for freezing meals (this way you don’t have to put your glass dishes out of commission). Then wrap in plastic wrap completely and place in freezer. When ready to serve, remove from freezer and let thaw in the refrigerator for at least four hours. Then bake at 350degF for 45 minutes.
These enchiladas are fairly filling but you might want a side dish. You could go traditional with rice and beans. A tex-mex style salad is really great pairing for them as well.
Now Let’s Get Cookin’!
- 16 Tortillas soft-tacos
- 2 cups Mozzarella Cheese shredded
- 2 cups Cheddar Cheese shredded
- 1 tsp Parsley
For the Ground Beef
- 2 lb Ground Beef
- 1 tbsp Dried Minced Onion
- 1 tsp Cumin
- 1 tsp Chili Powder
- 1 tsp Garlic Powder
For the Sauce
- 4 tbsp Butter
- 4 tbsp Flour
- 2 cups Beef Broth
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tsp Salt
- Preheat oven to 350degF
- In a large saute pan over medium high heat, add ground beef and seasonings. Cook and crumble until no longer pink. Remove from heat.
- In a sauce pan over medium heat, add butter. Once melted whisk in flour and cook for 3 minutes. Then whisk in broth and cook for 3 minutes. Stir in the seasonings. Reduce heat to low and let simmer until ready to build the enchiladas.
- In a 13×9 baking dish, spoon a thin layer of sauce evenly over bottom of dish. Fill each tortilla with a portion of ground beef and a portion of mozzarella cheese. Line the rolled up tortillas in the baking dish. Pour the rest of the sauce over the top. Sprinkle with cheddar cheese and parsley. Place in oven to bake for 30 minutes.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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