Beef Enchiladas

Soft tortillas rolled around juicy, spiced beef, smothered in a smooth chili sauce. The melted cheese forms a golden, bubbling crust straight out of the oven.

• Prep time: 25 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 1080
• Protein: 60 g
• Carbs: 74 g
• Fat: 57 g

Ingredients

• 600 g Ground beef 15% fat ( fresh )
• 8 piece Soft tortilla (for filling), made from corn ( wheat or corn )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 200 g Cheddar cheese ( shredded )
• 400 ml Tomato juice ( plain )
• 30 g Wheat flour ( for the roux )
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 1 tsp Hot pepper en poudre
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 ml Beef stock

Instructions

1. Sear the meat

   In a pan with a drizzle of oil, sweat the diced onion. Add the ground beef. The meat should brown and sear, not boil in its own juices. Add the minced garlic at the end so it doesn't burn.

2. Prepare the enchilada sauce

   In a saucepan, heat the oil and add the flour to make a light roux. Gradually pour in the tomato juice and broth while whisking. Add the spices. The sauce should reduce until it coats the back of a spoon.

3. Fill and roll

   Place a portion of meat in the center of each tortilla with a bit of cheese. Roll tightly. Place the tortillas in a baking dish, seam side down so they don't open.

4. Sauce and bake

   Pour the sauce generously over the tortillas. Sprinkle the remaining cheddar. Bake at 200°C until the cheese is melted, golden, and starts to bubble at the edges.

Chef's tips

• Do not overfill the tortillas, or they will crack when rolling.
• If the sauce gets too thick, loosen it with a splash of warm broth.
• For more flavor, toast your tortillas for 10 seconds per side in a pan before filling.

Storage

Keep for 3 days in the refrigerator in an airtight container. The flavors are even better the next day.