Colorado Style Beef Enchiladas
Experience the bold, comforting flavors of Colorado-style beef enchiladas, a hearty take on a Mexican classic that’s perfect for any dinner table. This recipe features tender, seasoned ground beef simmered in a rich, smoky red chile sauce made with chili powder, smoked paprika, and New Mexico chile powder, delivering an irresistible depth of flavor. Wrapped in warm corn tortillas and smothered with a cheesy blend of cheddar and Monterey Jack, these enchiladas are baked to perfection until bubbly and golden. Quick to prepare and easy to customize with fresh cilantro or a dollop of sour cream, this dish is a savory crowd-pleaser that combines authentic Southwestern charm with comforting home-cooked goodness. Whether you're hosting a casual dinner or meal prepping for the week, these enchiladas are sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 tablespoons canned tomato paste
- 1.5 tablespoons crushed red chiles or New Mexico chile powder
- 8 medium, warmed corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.25 cup, finely chopped (optional) fresh cilantro
- 0.5 cup (optional, for serving) sour cream
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain any excess fat.
Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the beef mixture. Mix well to coat the beef evenly.
Sprinkle the all-purpose flour over the beef and stir until fully incorporated. Slowly pour in the beef broth, stirring to create a smooth sauce. Add the tomato paste and crushed red chiles or New Mexico chile powder. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly. Remove from heat.
Spread a thin layer of the beef sauce on the bottom of a 9x13-inch baking dish.
Lay a warm tortilla flat and spoon about 2-3 tablespoons of the beef mixture into the center. Sprinkle with a small handful of mixed cheddar and Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining beef sauce evenly over the enchiladas. Sprinkle the top with the remaining shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
Remove the enchiladas from the oven and let cool for 5 minutes. Garnish with chopped cilantro, if desired. Serve warm with sour cream on the side.
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 121.9 g | 610% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 7072 mg | 307% | |
| Total Carbohydrate | 244.6 g | 89% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 21.5 g | ||
| Protein | 199.9 g | 400% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2951 mg | 227% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2714 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
