AUTHENTIC MEXICAN BEEF ENCHILADAS RECIPES

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AUTHENTIC BEEF ENCHILADAS RECIPE - FOOD.COM



Authentic Beef Enchiladas Recipe - Food.com image

This recipe is a true taste of Mexico!....Wonderful flavors and just a little spice, So easy to make! Your family and friends will LOVE this one!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 17

3 cups beef, shredded
1 small onion, diced
3 tablespoons canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
2 cups water
4 ounces tomato paste
1/2 teaspoon cumin
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon sugar
1 dozen corn tortilla
1 cup oil, for frying tortillas
4 cups cheddar cheese, shredded
1 (4 ounce) can black olives, sliced, drained
1 cup sour cream, for topping (optional)

Steps:

  • In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
  • In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
  • Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
  • Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
  • In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
  • As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
  • Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
  • Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
  • Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
  • Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
  • Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
  • Makes: 6 servings.

Nutrition Facts : Calories 1614.7, FatContent 152.3, SaturatedFatContent 55, CholesterolContent 191, SodiumContent 1243, CarbohydrateContent 32.1, FiberContent 5.7, SugarContent 4, ProteinContent 32.6

GARLIC BEEF ENCHILADAS RECIPE: HOW TO MAKE IT



Garlic Beef Enchiladas Recipe: How to Make It image

Beef enchiladas are typically prepared with corn tortillas, but my husband, Jeff, and I prefer flour tortillas. I use them in this saucy casserole that has irresistible home-cooked flavor and a subtle kick. —Jennifer Standridge, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 5 servings.

Number Of Ingredients 22

1 pound ground beef
1 medium onion, chopped
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
1 can (14-1/2 ounces) stewed tomatoes, cut up
SAUCE:
1/3 cup butter
4 to 6 garlic cloves, minced
1/2 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chili powder
1 to 2 teaspoons ground cumin
1 to 2 teaspoons rubbed sage
1/2 teaspoon salt
10 flour tortillas (6 inches), warmed
2 cups shredded Colby-Monterey Jack cheese, divided
Optional toppings: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped or sliced red onion and cubed avocado

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until beef is no longer pink, 6-8 minutes, breaking meat into crumbles; drain. Stir in flour and seasonings. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a saucepan, heat butter over medium-high heat. Add garlic; cook and stir 1 minute or until tender. Stir in flour until blended; gradually whisk in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in tomato sauce and seasonings; heat through. , Pour 1-1/2 cups sauce into an ungreased 13x9-in. baking dish. Place about 1/4 cup beef mixture off center on each tortilla; top with 1-2 tablespoons cheese. Roll up and place over sauce, seam side down. Top with remaining sauce. , Bake, covered, until heated through, 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Serve with toppings as desired.

Nutrition Facts : Calories 751 calories, FatContent 43g fat (21g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 2536mg sodium, CarbohydrateContent 56g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 38g protein.

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