Beef Enchiladas

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
fat	7%	0%
protein add	100%	100%
salt	1%	0%
aromatics	20%	6%
vegetables and beans	29%	1%
liquid	61%	39%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

454 g	1 pound 90% lean ground beef
	Heaping 1/4 teaspoon baking soda
6 g	1 teaspoon salt
27 g	2 tablespoons vegetable oil
150 g	1 medium white onion, (finely chopped)
15 g	1 jalapeño pepper, (seeded and minced (see note))
6 g	2 cloves garlic, (finely chopped)
24 g	3 tablespoons chili powder
2 g	1 teaspoon ground cumin
1 g	1/2 teaspoon dried oregano
22 g	3 tablespoons all-purpose flour
227 g	1 (8-oz) can tomato sauce
480 g	2 cups chicken broth
27 g	2 tablespoons vegetable oil, (for brushing the tortillas)
	10 small (6 to 7-inch) yellow corn tortillas, preferably Mission Super Size "Super Soft"
339 g	3 cups shredded Mexican blend cheese, (preferably Tilamook)

Method: 7 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious! I basically followed the recipe exactly except I forgot to add the salt to the meat in the beginning so just added some to the sauce and it turned out totally fine. I made this assuming we’d have some leftovers but nope, we ate the entire pan in one” — a cook, 5.0★

“I tripled the recipe for a big group gathering, followed it nearly exactly, and it was so good! My changes: used Better than Bouillon to make my chicken broth, olive oil as my oil of choice, and substituted corn starch (half the amount of flour, for proper rat” — a cook, 5.0★