Ground Beef Enchiladas


For the sauce:

  • 1 tablespoon olive oil
  • 2 tablespoons flour
  • 1 15 ounce can chicken broth
  • 1 chipotle in adobo sauce minced (plus 1 - 2 tablespoons adobo sauce)
  • salt and pepper
  • ¼ cup cilantro chopped
  • For the enchiladas:
  • 1 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 pound lean ground beef
  • salt and pepper
  • 10 small corn tortillas
  • 1 cup Mexican cheese
  • sour cream and cilantro for garnish


  1. To make the sauce, heat the olive oil over medium heat. Add flour and whisk until smooth. Slowly add in chicken broth, whisking the entire time. Add chipotle, adobo sauce, and salt and pepper. Bring to a boil; lower to a simmer and cook until slightly thickened, just a couple minutes. Stir in cilantro.
  2. While the sauce is simmering, heat the olive oil over medium heat. Add onion and cook, stirring occasionally, until soft and translucent. Add garlic and cook until fragrant, until 30 seconds or so. Add the ground beef, season with salt and pepper, and cook, breaking it up as you go, until no pink remains. Drain and return to the pan.
  3. To assemble the enchiladas, preheat the oven to 400F. Spread about ¼ cup of the enchilada sauce in the bottom of a casserole dish.
  4. Stack the corn tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave for 45 seconds or until they are soft enough to not split when you roll them.
  5. Put about 2 tablespoons of the beef mixture into each corn tortilla and roll up. Place seam side down in the casserole dish. Repeat with remaining tortillas and beef mixture. Top the enchiladas with the remaining enchilada sauce and sprinkle with the cheese.
  6. Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly. Top with sour cream and cilantro before serving, if desired.