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This version is distinctive because it\u2019s topped with both a rich red sauce and dollops of vibrant salsa verde, creating a “divorciadas” style look that is as flavorful as it is colorful.<\/p>\n
The Filling:<\/b><\/p>\n
1 lb<\/b> ground beef<\/p>\n
1\/2<\/b> white onion, finely diced<\/p>\n
2 cloves<\/b> garlic, minced<\/p>\n
1 tsp<\/b> ground cumin<\/p>\n
Salt and pepper<\/b> to taste<\/p>\n
The Red Enchilada Sauce:<\/b><\/p>\n
1\/4 cup<\/b> vegetable oil<\/p>\n
2 tbsp<\/b> all-purpose flour<\/p>\n
1\/4 cup<\/b> chili powder<\/p>\n
2 cups<\/b> beef broth<\/p>\n
1\/2 tsp<\/b> garlic powder<\/p>\n
1\/2 tsp<\/b> dried oregano<\/p>\n
The Assembly & Toppings:<\/b><\/p>\n
10\u201312<\/b> corn tortillas<\/p>\n
2 cups<\/b> cheddar or Mexican blend cheese, shredded<\/p>\n
1\/2 cup<\/b> salsa verde (for the green dollops)<\/p>\n
Toppings:<\/b> Sour cream, diced tomatoes, and shredded lettuce<\/p>\n <\/p>\n<\/div>\n Prepare the Red Sauce:<\/b> In a medium saucepan, heat the oil over medium heat. Whisk in the flour and cook for 1 minute. Add the chili powder and cook for 30 seconds until fragrant. Slowly whisk in the beef broth, garlic powder, and oregano. Simmer for 8\u201310 minutes<\/b> until the sauce thickens and becomes glossy.<\/p>\n Cook the Filling:<\/b> In a large skillet, brown the ground beef with the diced onion and garlic. Season with cumin, salt, and pepper. Once fully cooked, drain any excess grease. Stir in 2 tablespoons<\/b> of the red sauce to keep the meat moist and flavorful.<\/p>\n Soften the Tortillas:<\/b> Lightly fry each corn tortilla in a little oil for about 10 seconds<\/b> per side. This prevents them from breaking when you roll them. Dip the softened tortilla into the red sauce to coat both sides.<\/p>\n Roll and Bake:<\/b> Place a generous spoonful of the beef filling and a sprinkle of cheese in the center of the sauce-coated tortilla. Roll it up tightly and place it seam-side down on the plate (or in a baking dish if making a large batch).<\/p>\n Garnish and Serve:<\/b> Pour extra red sauce over the rolled enchiladas. Sprinkle with more shredded cheese.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" This version is distinctive because it\u2019s topped with both a rich red sauce and dollops of vibrant salsa verde, creating a “divorciadas” style look that is as flavorful as it is colorful. Ingredients: The Filling: 1 lb ground beef 1\/2 white onion, finely diced 2 cloves garlic, minced 1 tsp ground cumin Salt and pepper […]<\/p>\n","protected":false},"author":1,"featured_media":5710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-5708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"yoast_head":"\n\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h1>\n