Ground Beef and Cheese Enchiladas - Weeknight Meal

This is the classic version of the famed Mexican dish, although I also enjoy Green Chili Chicken Enchiladas, which I make even more frequently.  

This recipe has a classic red enchiladas sauce whereas my green chili chicken version uses a white sauce. Both are delicious and easy to make on a weeknight. In both versions you can use the corn or wheat tortillas. I think the flavor is better with the corn, but they are harder to handle as they tend to crack easily and not stay closed as well as the soft wheat tortillas. Today I'm using the wheat version for these photos. 

Ready for the Oven

The basic instructions are below and the recipe will feed at least 4 adults making 8 large enchiladas. Today I'm using a smaller fajita-sized wrapper and about 1/3 of each ingredient for an overall smaller batch. You do not have to be precise in this recipe and will soon be making it with no recipe at all. 

Ingredients

1 1/2 pounds lean ground beef (85%-95% lean)
4 scallions, white and green parts separated and sliced thin
1 tablespoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon table salt
12 ounces Colby Jack cheese, shredded (3 cups), divided
1 cup sour cream
1 1/2 cups purchased red chili enchilada sauce(mild)*
8 (10-inch) flour tortillas
1/3 cup jarred sliced jalapeños (optional)

Instructions
 Adjust oven rack to upper-middle position and heat oven to 425F degrees or 400F for the convection bake setting. Combine beef, scallion whites, chili powder, garlic, cumin, and salt in 12-inch nonstick skillet. Cook over medium-high heat, breaking up meat with a spoon, until meat begins to sizzle in its own fat, about 10 minutes. Off heat, stir in 2 cups Colby Jack and sour cream until combined.

Grease 13 x 9-inch baking pan or 4 large individual oblong ramekins and spread 3/4 cup enchilada sauce in bottom of pan or dishes. Roll about 1/2 cup beef mixture tightly in each tortilla and place seam side down.

Pour remaining enchilada sauce over enchiladas. Dot with the optional jalapeños. Sprinkle with remaining 1 cup Colby Jack. Scatter a few more jalapeños over top. Bake until cheese is melted and sauce is bubbling at edges, 12 to 15 minutes. Top with scallion greens. Serve.

*Homemade Enchiladas Sauce

If you want to have a little fun in the kitchen on the weekend, consider making your own fresh enchilada sauce using this recipe. Much better than canned. 

Sauce Ingredients
1 1/2 ounces (3 to 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
2 cups beef broth
1 tablespoon minced canned chipotle chiles in adobo sauce
2 tablespoons vegetable oil
2 onions, chopped fine
6 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon ground cumin
Salt

Sauce Instructions
Adjust oven rack to middle position and heat oven to 400 degrees. Heat anchos in 12-inch nonstick skillet over medium-high heat, stirring frequently, until fragrant, 2 to 3 minutes. Transfer anchos to bowl, add broth, and microwave, covered, until steaming, about 2 minutes. Let stand until softened, about 5 minutes. Transfer anchos and broth to blender and add chipotle.

Heat oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer half of onion mixture to large bowl and set aside. Return skillet with remaining onion mixture to medium heat and add tomato paste and cumin. Cook, stirring frequently, until tomato paste starts to darken, 3 to 5 minutes. Transfer onion mixture in skillet to blender with ancho mixture and process until smooth, about 1 minute. Season sauce with salt to taste. Use in above recipe in place of the prepared red chili enchilada sauce.