A delightful twist on classic enchiladas, this recipe combines rich flavors and a creamy texture for a satisfying meal.
Melt the butter in a skillet over medium heat.
Stir constantly to prevent the butter from burning.
Whisk in the flour and cook until lightly golden.
Keep whisking to avoid lumps.
Add the chili powder, cumin, garlic powder, oregano, and salt, stirring to combine.
Toast the spices slightly to enhance their flavor.
Gradually whisk in the water and tomato sauce, cooking until thickened.
Simmer gently to allow the flavors to meld.
Cook the ground beef and onion in a separate skillet until browned; drain excess fat.
Break up the beef into small pieces for even cooking.
Season the beef mixture with salt and pepper.
Taste and adjust seasoning as needed.
Preheat the oven to 350°F.
Ensure the oven is fully preheated for even baking.
Spread a thin layer of sauce on the bottom of a baking dish.
This prevents the enchiladas from sticking.
Fill each tortilla with the beef mixture and a sprinkle of cheese, then roll up and place seam-side down in the dish.
Don't overfill the tortillas to avoid tearing.
Pour the remaining sauce over the enchiladas and top with the remaining cheese.
Spread the sauce evenly for consistent flavor.
Bake in the preheated oven for 30 minutes, or until bubbly and golden.
Let the dish rest for a few minutes before serving to set.
Serve the enchiladas warm, garnished with fresh cilantro or sour cream if desired.
Pair with a side of rice or beans for a complete meal.
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