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Ingredients:
For the Sauce:
- 3 tablespoons all-purpose flour
- 2 cloves garlic, finely chopped
- 1 (8-oz) can tomato sauce
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 1 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 1 pound 90% lean ground beef
- Heaping ¼ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
For the Enchiladas:
- 3 cups shredded Mexican blend cheese
- 2 tablespoons vegetable oil (for brushing the tortillas)
- 10 (6- to 7-inch) yellow corn tortillas
Directions:
- Prepare the Beef: Mix the ground beef with baking soda and salt in a large bowl. Let it sit for 15 minutes.
- Make the Sauce Base: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Cook the onion and jalapeño for 4-5 minutes until softened.
- Add Spices: Stir in garlic, chili powder, cumin, and oregano, cooking for 1 minute. Add flour and cook for another minute.
- Thicken the Sauce: Gradually pour in chicken broth and tomato sauce, stirring until smooth. Simmer for 5 minutes until thickened, then remove from heat.
- Cook the Beef: In another skillet, brown the seasoned ground beef over medium heat. Drain excess fat and mix in 1 cup of the prepared sauce.
- Warm the Tortillas: Preheat oven to 375°F (190°C). Brush both sides of the tortillas with vegetable oil and warm them until pliable.
- Assemble the Enchiladas: Spoon 2-3 tablespoons of the beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
- Bake: Pour the remaining sauce over the rolled tortillas and sprinkle shredded cheese on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
- Serve: Let the enchiladas cool slightly before serving.
