Beef Enchiladas

These beef enchiladas are about to become your new favorite way to transform ordinary ground beef into a masterpiece of Mexican-inspired flavors.

What makes these enchiladas special? It’s all in the homemade sauce that’s rich, deeply seasoned, and perfectly spiced – no canned enchilada sauce here! Plus, a secret ingredient (baking soda) makes the ground beef incredibly tender.

Ingredients

For the Sauce:

• 1 pound 90% lean ground beef
• ¼ teaspoon baking soda (heaping)
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 medium white onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 2 cloves garlic, finely chopped
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 3 tablespoons all-purpose flour
• 1 (8-oz) can tomato sauce
• 2 cups chicken broth

For the Enchiladas:

• 2 tablespoons vegetable oil, for brushing
• 10 yellow corn tortillas (6-7 inch)
• 3 cups shredded Mexican blend cheese

Steps

1. Tenderize the Meat (20 minutes): Combine 1 pound beef with ¼ teaspoon baking soda and 1 teaspoon salt in a medium bowl. Mix thoroughly with hands until evenly distributed. Let rest at room temperature – this critical step ensures ultra-tender meat.
2. Preheat and Prep: Set oven to 425°F (218°C) with rack in middle position. This high temperature creates perfectly melted cheese with slightly crispy edges.
3. Make the Sauce (20-25 minutes total):

1. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat
2. Brown meat for 5 minutes, breaking into small crumbles with wooden spoon
3. Transfer meat to plate, leaving fat in pan
4. Cook aromatics (3-4 minutes) until onions are translucent but not brown
5. Add spices and flour, cook 1 minute until fragrant
6. Add liquids gradually, simmer 12-14 minutes until thickened and coats spoon

Prepare Tortillas (2 minutes):

• Brush both sides with oil
• Microwave stack for 1½ minutes until pliable
• Test flexibility – if tortillas crack, heat longer in 30-second intervals

Assembly:

• Spread 1 cup sauce in 13×9-inch baking dish
• Fill each tortilla with 3 tablespoons cheese and 2 tablespoons sauce
• Roll tightly, place seam-side down in two rows of 5

Bake (15 minutes at 425°F/218°C):

• Top with remaining sauce and cheese
• Watch for bubbling edges and melted cheese
• Let rest 5 minutes before serving

Smart Swaps

• Use low-fat cheese to reduce calories while maintaining texture
• Substitute ground turkey for beef (adjust cooking time to 6-7 minutes)
• Try corn tortillas for gluten-free option

Make It Diabetes-Friendly

• Use low-carb tortillas (reduces carbs by 15g per serving)
• Replace 1 cup of cheese with ½ cup cheese + ½ cup diced vegetables
• Serve with cauliflower rice instead of regular rice (saves 30g carbs per serving)

Pro Tips

• Don’t skip the baking soda step – it’s crucial for tender meat
• Make sauce ahead and refrigerate up to 3 days
• Freeze assembled enchiladas for up to 3 months