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Spicy Beef Enchiladas

These Spicy Beef Enchiladas are total comfort! Ground beef is combined with shredded pepper jack cheese and is rolled up in white corn tortillas. They're arranged in a baking dish, slathered in a smoky and spicy red enchilada sauce, and topped with more shredded cheese.
Prep Time20 minutes
Cook Time1 day 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beef, Dinner, Enchiladas, Pepper Jack Cheese, Red Sauce
Servings: 8 servings

Ingredients

For the red sauce:

  • 1 Tbsp olive oil
  • 2 Tbsp flour
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 2 chipotle en adobos, minced
  • 2 Tbsp tomato paste
  • 1 1/2 cups chicken stock

For the enchiladas:

  • 1 lb Thousand Hills Cattle Company 85/15 ground beef
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 small onion chopped
  • 4 cups pepper jack cheese shredded
  • La Perla white corn tortillas
  • 1/4 cup cilantro chopped

Instructions

For the red sauce:

  • Add olive oil to a saucepan set over medium heat. Sprinkle in flour and spices, whisking to combine.
  • Add tomato paste and chipotles en adobo, whisking again to combine. As you continue to whisk, pour in chicken stock until mixture is combined. Keep over medium low heat and stir every so often. As the sauce cooks and thickens, prepare the remaining ingredients.

For the enchiladas:

  • Add ground beef to a large saute pan set over medium heat. Add spices and break the beef up as it continues to cook.
  • Once the beef is cooked through, remove from pan and add chopped onion. Saute until onion softens, then return beef to the pan to combine.
  • As mixture cooks, wet a kitchen bowl and wrap tortillas, placing them on a plate Microwave for 30 seconds or until tortillas are very warm. This helps then stay pliable as you roll each individual enchilada.
  • Preheat oven to 375. Spread 1/4 cup of the red sauce on the bottom of a 9x11 baking dish.
  • Place a warm tortilla on your cutting board. Top with ground beef mixture and shredded pepper jack cheese. Roll up and place in the baking dish, continuing with until pan is fulled with enchiladas.
  • Top with remaining red sauce and cover with shredded cheese.
  • Bake for 25 minutes, until cheese is melted and lightly golden brown. Top with cilantro and serve with pickled red onions.