West of the Pecos Enchiladas
Transport your taste buds to the rugged landscapes of the American Southwest with these irresistible West of the Pecos Enchiladas. Packed with savory ground beef, aromatic spices like smoked paprika and chili powder, and the mild kick of diced green chiles, these enchiladas are a flavorful fiesta in every bite. Wrapped in soft flour tortillas, smothered in a silky homemade chili gravy, and blanketed by gooey, bubbling cheddar cheese, this recipe delivers a hearty, comforting dinner that’s perfect for feeding a hungry family. Ready in under an hour, these enchiladas pair beautifully with optional garnishes like fresh cilantro and sour cream for a zesty finishing touch. Whether you're craving Tex-Mex classics or looking to spice up your weeknight meal rotation, this easy and satisfying dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 2 tbsp vegetable oil
- 2 cups chicken or beef broth
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 can (4 oz) diced green chiles
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
In a large skillet over medium heat, add 1 tablespoon of vegetable oil and cook the diced onion until soft, about 3 minutes. Add the garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Stir in 1 tablespoon of chili powder, 0.5 teaspoon of ground cumin, 0.5 teaspoon of smoked paprika, salt, and black pepper. Add the diced green chiles and mix well. Remove from heat and set aside.
In a medium saucepan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
Slowly pour in the broth while whisking to avoid lumps. Add the remaining chili powder, ground cumin, smoked paprika, and tomato paste. Simmer for 5-7 minutes until thickened to a gravy-like consistency. Remove from heat.
Spread a thin layer of the gravy on the bottom of the prepared baking dish.
Lay out a flour tortilla on a flat surface. Spoon 2-3 tablespoons of the beef mixture down the center and top with a sprinkle of shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining chili gravy over the rolled enchiladas, ensuring they are fully coated, and sprinkle the rest of the cheddar cheese over the top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and lightly golden.
Garnish the enchiladas with fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
3444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 8810 mg | 383% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 18.5 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2433 mg | 187% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2302 mg | 49% | |
*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.
