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When it comes to comfort food, few dishes rival the warmth and satisfaction offered by beef enchiladas. This classic Mexican dish has found its way into kitchens and hearts across the globe, becoming a quintessential favorite for family dinners and gatherings. The allure of homemade enchiladas is undeniable; they not only allow for an explosion of flavors but also offer a level of customization that restaurant versions often lack. Whether you prefer your enchiladas mild or spicy, loaded with cheese or packed with veggies, making them at home gives you complete control over the ingredients and flavors.

Classic Homemade Beef Enchiladas

Discover the delightful world of classic homemade beef enchiladas, a dish that brings comfort and satisfaction to any family gathering. This flavorful meal features savory beef filling, soft corn tortillas, and a rich homemade enchilada sauce, all customizable to your taste. Enjoy the benefits of fresh ingredients and control over nutrition. Perfect for dinner, enchiladas are an easy and delicious way to impress your loved ones. Dive into this culinary adventure today!
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Ingredients
  

For the Beef Filling:

1 lb ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup corn (frozen or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and black pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

For the Enchilada Sauce:

2 tablespoons olive oil

2 tablespoons all-purpose flour

2 cups beef broth

1 (15 oz) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

Salt to taste

For Assembly:

8-10 corn tortillas

1 cup shredded cheese (for topping)

Chopped fresh cilantro (for garnish)

Sour cream (for serving)

Instructions
 

Prepare the Beef Filling:

    - In a large skillet over medium heat, add the ground beef. Cook, stirring occasionally, until the beef is browned and cooked through, about 6-8 minutes. Drain any excess fat from the skillet.

      - Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion is soft and translucent, approximately 3-4 minutes.

        - Stir in the corn, ground cumin, chili powder, smoked paprika, salt, and black pepper. Continue to cook for another 2-3 minutes, allowing the flavors to meld. Remove from heat and mix in 1 cup of shredded cheese until melted and creamy.

          Make the Enchilada Sauce:

            - In a medium saucepan over medium heat, warm the olive oil. Once hot, whisk in the flour and cook for 1-2 minutes, stirring constantly to form a ruddy roux.

              - Gradually pour in the beef broth, stirring continuously to prevent lumps from forming. Add in the tomato sauce, chili powder, ground cumin, garlic powder, and salt. Bring the mixture to a gentle simmer and cook for about 5-7 minutes, or until the sauce slightly thickens.

                Assemble the Enchiladas:

                  - Preheat your oven to 375°F (190°C).

                    - Spread a thin layer of the enchilada sauce across the bottom of a large baking dish to prevent sticking.

                      - To make the corn tortillas pliable, warm them briefly in a dry skillet or cover them with a damp paper towel and microwave for about 20 seconds.

                        - Place 2-3 tablespoons of the beef filling in the center of each tortilla. Roll them up tightly, ensuring the filling is secure, and place them seam side down in the baking dish.

                          - Once all the tortillas are filled and arranged, pour the remaining enchilada sauce generously over the top. Sprinkle the remaining 1 cup of shredded cheese evenly over the dish.

                            Bake:

                              - Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes or until the cheese is golden and bubbling.

                                Serve:

                                  - Allow the enchiladas to cool for a few minutes before serving. Garnish with freshly chopped cilantro and a dollop of sour cream on the side for a creamy contrast.

                                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings

                                      - Presentation Tips: Serve the enchiladas on warm plates, drizzled with additional enchilada sauce and topped with extra cilantro for a burst of color. A side of fresh guacamole or a simple salad can complement the dish beautifully.