This Tex-Mex take on enchiladas is a great weeknight dish for a group or perfect for leftovers. In just a few minutes, a flavorful homemade sauce comes together to complement the meat. Onions, jalapeños, and garlic bring a freshness to the dish, and beans boost the texture and protein. With so many flavors and possible variations, this dish is sure to become a household staple!
Preheat the oven to 350°F. Grease a 9x13 baking dish and set it aside.
In a 12-inch skillet, heat the neutral oil over medium heat. Once hot, add the flour, onion powder, dried oregano, cumin, chili powder, cayenne, and garlic powder. Stir the spices in the hot oil until they are dark and fragrant, 1-2 minutes. Add the tomato paste and salt. Stir the tomato paste into the spices and cook until it is darkened and beginning to coat the bottom of the skillet, 2-3 minutes.
Slowly pour in the chicken stock a few tablespoons at a time and whisk to prevent any lumps. Continue to slowly add the stock until it is all added. Bring the mixture to a simmer to activate the flour, 3-4 minutes. Once simmering, remove the sauce from the heat. Pour the sauce into a bowl and set it aside.
Place the same skillet back over medium heat. Add the ground beef and chopped onion. Cook the beef until it is fully browned, 4-6 minutes. Add the jalapeńos, garlic, and salt. Stir until the garlic is fragrant, 1 minute. Remove the skillet from the heat.
Add the beans and ¾ cup of the prepared enchilada sauce to the meat mixture. Stir to combine. Divide the filling between the flour tortillas. The filling will be piled high on the tortillas, but once they are rolled, it will be perfect. Sprinkle 2 tbsp of shredded cheese over each one. Roll each tortilla around the filling and line them in the prepared baking dish. Pour the remaining sauce over the rolled enchiladas and sprinkle with the remaining cheese.
Bake in the preheated 350°F oven until the cheese is golden, 25-35 minutes. Once baked, remove the dish from the oven and cool for 5 minutes before serving.