Smoky Chipotle Ground Beef Enchiladas are your ticket to a flavorful, satisfying meal that brings a touch of heat and smokiness. Perfect for a weeknight dinner or a casual gathering, these enchiladas are packed with bold flavors and are surprisingly simple to make.
Ground beef serves as the hearty base for our enchiladas, providing a rich and meaty texture that holds up well to the bold flavors. The chipotle peppers in adobo are the star ingredient here, offering a smoky heat that's balanced by the sweetness of the adobo sauce. Onion and garlic add depth and aromatic flavors, while ground cumin and smoked paprika enhance the smokiness and add warmth. You'll want to season with salt and pepper to taste. The flour tortillas are your vehicle for all this goodness, and they hold everything together nicely. Enchilada sauce brings moisture and tanginess, while the shredded Mexican blend cheese creates a golden, bubbly topping. Finally, a sprinkle of fresh cilantro and a dollop of sour cream add freshness and creaminess to each bite.
These enchiladas pair perfectly with a side of Spanish rice or refried beans. A fresh green salad with a tangy lime vinaigrette can balance the richness of the enchiladas. For a refreshing beverage, consider serving with a light Mexican beer or a homemade limeade.
Start by preheating your oven to 375°F (190°C). While that's warming up, grab a large skillet and place it over medium heat. Toss in the ground beef and let it cook until it's nicely browned, breaking it up with a spatula as it cooks. Once browned, drain off any excess fat to keep your dish from becoming too greasy.
Next, add the onion, garlic, and those delicious chipotle peppers in adobo. Stir in the ground cumin and smoked paprika, then season with salt and pepper. Let everything cook together for about 5 minutes, or until the onion softens and the flavors meld beautifully.
Now, pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish. Take each flour tortilla and spoon about 1/3 cup of the beef mixture onto it. Roll the tortilla up tightly and place it seam side down in the dish. Repeat with the remaining tortillas.
Pour the rest of the enchilada sauce over the rolled tortillas, ensuring they're well covered. Sprinkle the shredded Mexican blend cheese over the top, making sure to cover them evenly. Slide the dish into your preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
Once out of the oven, garnish with a sprinkle of fresh cilantro and a generous dollop of sour cream before serving. Enjoy the fruits of your labor!
Share