- 1 tablespoon olive oil
- 1 yellow onion, finely diced
- 1 pound ground beef 80/20
- 4 tablespoons TAK Tex-Mex mix or store-bought taco seasoning packet, if desired
- 4 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups unsalted beef broth
- 1 1/2 teaspoons kosher salt
- 1 tablespoon cumin
- 1 teaspoon chili powder
- a pinch of black pepper
- 16-20 corn tortillas
- 1 cup freshly grated cheddar cheese
- 1 Cup of freshly grated Monterrey Jack cheese
Preheat the oven to 350° and prepare a greased 9×13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 5-8 minutes until softened. Add the minced meat and the Tex-Mex-TAK mixture and break it up with a wooden spoon. Cook for 10 minutes or until no pink spots are visible and they are fully cooked.Remove from heat and pour the meat mixture into a bowl. Set aside until needed.
Place the pan on the stove over medium heat. Add the butter and wait for it to melt. Sprinkle flour over it and stir into a roux.Cook for 2-3 minutes. Begin adding the beef broth a drop at a time, stirring thoroughly after each addition until all of the broth is absorbed. Season with salt, cumin, chili powder and pepper. Cook for another 7-10 minutes, stirring occasionally and allowing to thicken.
Pour enough sauce into the pan so that the bottom is thin.
Add ¼ cup Monterrey Jack and Cheddar to beef mixture and stir to distribute evenly.
Moisten two paper towels and wrap half of the tortilla in them. Repeat with additional paper towels and remaining tortillas. Microwave until warmed through and pliable, 30 seconds to 1 minute.
Add 2 tablespoons of beef filling to each tortilla and roll up tightly.Place on a plate, seam side down. Continue rolling the enchiladas, placing them side by side until they no longer fit on the plate.
Pour the remaining sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Cover with cling film and cook for 20 minutes. Remove the foil and cook uncovered for another 15 minutes.Allow to cool, serve and enjoy
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