Preheat your oven to 375°F (190°C). So it’s ready to bake our enchiladas to bubbly perfection.
Cook the ground beef: In a large skillet over medium heat cook the ground beef breaking it apart with a spoon until it’s browned and cooked through. This should take about 5-7 minutes.
Add onion and garlic: Once the beef is browned add the chopped onion and minced garlic to the skillet. Cook for another 3-5 minutes or until the onion is soft and translucent. Season with salt and pepper to taste. Then remove the skillet from the heat and set aside.
Prepare the tortillas: Heat the vegetable oil in a small skillet over medium heat. Once hot fry each tortilla for about 10 seconds on each side to make them pliable. Be careful not to overcook they shouldn’t get crispy. Drain the tortillas on paper towels to remove excess oil.
Assemble the enchiladas: Dip each fried tortilla in the enchilada sauce making sure both sides are coated. Spoon a portion of the beef mixture in the center of each tortilla, sprinkle with a little cheese and roll it up. Place the rolled enchiladas seam side down in a baking dish.
Top and bake: Once all the enchiladas are in the baking dish pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
Garnish and serve: Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings like chopped cilantro, sour cream, diced tomatoes or sliced avocados.
How to Make Enchilada Sauce:
This comes together fast so measure the dry ingredients (flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a little bowl and have it near the stove. Have the tomato paste and broth near the stove as well.
In a medium pot over medium heat, warm the oil until it’s hot enough that a sprinkle of the flour/spice mixture sizzles. This will take a minute or two so don’t walk away from the stove!
Once hot, pour in the flour and spice mixture. Whisk constantly and cook until fragrant and slightly darker, about 1 minute. Whisk in the tomato paste then slowly pour in the broth while whisking to get rid of any lumps.
Turn heat to medium-high and bring to a simmer then reduce heat as needed to maintain a simmer. Cook, whisking often, for 5-7 minutes until the sauce has thickened a bit and a spoon meets resistance when you stir it. (The sauce will thicken more as it cools.)
Remove from heat, whisk in the vinegar and season with lots of black pepper. Add more salt if needed (I usually add another sprinkle or two). Enjoy!
