A flavorful and cheesy twist on classic enchiladas, perfect for a hearty dinner.
In a large saucepan, cook the ground beef and turkey with the chopped onion over medium heat until browned. Drain any excess fat.
Ensure the meat is evenly browned for a consistent texture.
Stir in the chili powder, cumin, salt, garlic powder, and diced tomatoes. Mix well and let it simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a separate saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Whisk in the flour until smooth, then gradually add the beef broth, stirring constantly to avoid lumps.
Adding the broth slowly ensures a smooth sauce.
Stir in the tomato sauce, chili powder, cumin, and salt. Cook until the sauce thickens, about 5 minutes.
A thick sauce will coat the enchiladas better.
Preheat your oven to 350°F (175°C). Spread a thin layer of the sauce in the bottom of a baking dish.
This prevents the enchiladas from sticking to the dish.
Place a portion of the meat mixture onto each tortilla, sprinkle with cheese, and roll tightly. Arrange seam-side down in the baking dish.
Rolling the tortillas tightly keeps the filling intact during baking.
Pour the remaining sauce over the enchiladas and cover with foil. Bake for 25 minutes.
Covering with foil helps the enchiladas stay moist.
Remove the foil, sprinkle with the remaining cheese, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Baking uncovered at the end gives the cheese a nice golden color.
Serve the enchiladas warm, garnished with fresh cilantro or a dollop of sour cream if desired.
Adding garnishes enhances the presentation and flavor.
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