ground beef filling
First, make the ground beef filling. Peel and dice the onion and garlic. Dice the chili too. Place a skillet with olive oil over medium heat. Add the vegetables and cook for about 2 minutes, while stirring occasionally. Add the spices and continue to cook for 3 minutes, stirring occasionally. Increase the heat, add the ground meat, and cook for 5 minutes, then add the tomato paste and stir to combine. Reduce the heat, add the all-purpose flour and cook for 2 - 3 minutes on medium heat, stirring from time to time. Pour in the beef stock or water and tomato puree. Stir, add the jalapeño and bay leaf and cook for 10 minutes. Add the diced coriander, drained sweet corn, drained red beans, and remove from the heat. Discard the bay leaf.TipOptionally substitute the coriander with parsley.
Make the enchiladas sauce. In a bowl, stir to combine tomato puree, cumin, coriander, oregano, and olive oil. Season to taste with salt and pepper and set aside until needed.
fill the tortillas
Spread half of the prepared enchilada sauce over the deep baking dish (approx. 20 cm x 25 cm or 8-inch x 10-inch). Divide the meat sauce between five tortillas. Place the meat sauce in the center of each tortilla. Spread half of the shredded cheese over the meat sauce (save the rest of the cheese for later). Roll up the tortillas and place them in the prepared baking dish with the closed side down. Spread the rest of the enchilada sauce over the tortillas and arrange the rest of the shredded cheese on top.
Place the baking dish with the enchiladas over a large baking sheet to prevent any sauce from leaking while baking. Cover the baking dish with aluminum foil and place in the preheated oven on the middle rack. Bake for 20 minutes at 180 °C / 355 °F. Then remove the aluminum foil and place the baking dish on the top rack. Change the settings to low broil and increase the temperature to 200 °C / 390 °F. Continue to bake for 10 minutes or until the cheese is nicely melted. Keep an eye on it.
Remove the baked Ground Beef Enchiladas from the oven and set aside for 5 minutes, then optionally serve with fresh salsa, seasonal salad, and a dollop of sour cream.