Beef Enchiladas

Rachel Cooks with Love
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 4 people


  • Pre-heat oven to 375
  • 9X13 baking dish



  • 1 lb 80/20 ground beef
  • 1 1/2 tsp Rachel's All Around Seasoning
  • 1 jalapeno, diced fine


  • 3 tbsp butter
  • 3 tbsp flour
  • 2 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp Mexican oregano
  • 1/2 tsp sugar
  • 2 tsp tomato paste
  • 3+ cups chicken broth
  • 1 tsp Knorr Chicken Bouillon
  • 1/4 tsp black pepper, heaping


  • 3 cups mild cheddar cheese or a mexi blend, shredded
  • 1 cup yellow onion, diced


  • 7 corn tortillas


  • sour cream
  • cilantro, coarsely chopped



  • Add ground beef, Rachel's All Around Seasoning and jalapeno to a skillet set on medium-high heat. Cook until browned. Drain grease.


  • In a large skillet, set on medium heat, melt butter then add flour, brown slightly. Stir constantly.
  • Add chili powder and paprika. Add a little broth and stir until smooth.
  • Add onion powder, garlic powder and cumin. Add a little broth and stir until smooth.
  • Add tomato paste. Stir until incorporated.
  • Add sugar and oregano.
  • Stir in the rest of the chicken broth and then the chicken bouillon. Stir until smooth. Keep on the burner, turning the heat to low. Do not let it simmer, just steam. You can add more chicken broth if it gets too thick.
  • Spoon in 3 large spoonfuls of ground beef. Stir.


  • Fry each tortilla for just a few seconds in hot avocado oil. Use a spatula to immerse in the oil and transfer out. Place on a plate, no paper towels.


  • Holding with your fingers, dip each tortilla into the sauce. Stack them together on a plate as you pull them out.
  • Spoon on a couple tablespoons of ground beef, sprinkle with onion and cheese. Roll up and place seam side down into 9X13 baking dish.
  • Top with remaining ground beef, sauce and cheese-in that order.

Bake, uncovered, at 375 for 30 minutes

    Garnish, after serving, with sour cream and cilantro