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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 1 tsp cooking oil in a preheated skillet over medium heat, then add 1/4 cup diced onion and sauté until fragrant and translucent.
local_fire_departmentmedium heat, about 1 to 2 minutesWatch out
Keep the onions moving in the pan so the edges do not brown too quickly or burn.
Wash your hands and utensils thoroughly with soap and warm water immediately after handling raw beef to prevent cross-contamination.
Add 1 lb lean ground beef to the skillet with the softened onions, breaking it apart with a wooden spoon. Season with 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp cracked black pepper. Stir and cook until the beef is fully browned with no pink remaining, then remove from heat and let cool.
local_fire_departmentmedium heat, about 6 to 8 minutesWatch out
Break up the ground beef thoroughly as it cooks so there are no large dense chunks inside the rolled enchiladas.
Pour 1/3 cup cooking oil onto a flat griddle or wide pan and spread it evenly with a pastry brush over medium heat. Lightly warm 14 corn tortillas on both sides in the hot oil for 3 to 5 seconds per side just until softened and pliable enough to roll without cracking. Stack them onto a baking sheet and set aside.
local_fire_departmentmedium heat, about 3 to 5 seconds per sideWatch out
Do not fry tortillas until crispy or stiff
they must only be softened in warm oil, otherwise they will break into pieces when rolled
In a preheated pan over medium heat, add 1/4 cup cooking oil and sprinkle in 4 tbsp all-purpose flour. Whisk continuously for 30 seconds until a smooth, bubbly roux forms. Crumble 1 chicken bouillon cube into the roux and whisk until fully dissolved. Add 2 tbsp chili powder, 1/4 tsp ground cumin, 1/2 tsp onion powder, and 1/2 tsp garlic powder, stirring well to toast the spices for 30 seconds. Gradually pour in 2 cups of water little by little while whisking constantly, cooking until the sauce becomes silky smooth, thickens to a gravy consistency, and lightly coats the back of a spoon.
local_fire_departmentmedium to medium-low heat, about 3 to 4 minutesWatch out
Add the water slowly in small splashes while whisking vigorously, otherwise the flour paste will seize up into stubborn lumps.
Set out a 9x13-inch baking dish. Take a softened corn tortilla, place a small pinch of shredded cheese and 2 tablespoons of cooked ground beef down the center, roll it up tightly, and place it seam-side down into the baking dish. Repeat with all 14 tortillas, arranging them side by side. Scatter any remaining ground beef over the top, pour all the prepared warm red enchilada sauce evenly over the rolls, and top with the remaining 6 oz shredded cheddar and Monterey Jack cheese.
Watch out
Place the rolled enchiladas seam-side down tightly against each other, otherwise they will unroll and burst open during baking.
Tightly cover the baking dish with aluminum foil. Place in a preheated oven at 375°F (190°C) and bake covered for 20 minutes.
local_fire_department375°F (190°C), 20 minutesWatch out
Crimp the aluminum foil tightly around the edges to trap steam and prevent the corn tortillas from drying out.
Use insulated oven mitts when removing the hot aluminum foil and taking the heavy baking dish out of the oven to avoid severe steam or contact burns.
Carefully remove the aluminum foil and return the dish to the oven. Continue baking uncovered at 375°F (190°C) for 10 to 15 minutes, until the cheese is completely melted, bubbling, and slightly browned on top.
local_fire_department375°F (190°C), 10 to 15 minutesWatch out
Keep an eye on the cheese during the final 5 minutes so it melts into a golden crust without burning.
Remove the enchiladas from the oven and let them rest on a heatproof surface for 10 to 15 minutes to set. Slice with a spatula, plate the warm cheesy enchiladas, and serve.
Watch out
Do not slice into the enchiladas immediately while boiling hot, otherwise the melted cheese and sauce will run out and the rolls will fall apart.
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