ENCHILADAS SEASONING RECIPES

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BEEF & CHEESE ENCHILADAS - JUST A PINCH RECIPES



Beef & Cheese Enchiladas - Just A Pinch Recipes image

If you love Mexican food, these enchiladas are a must. The sauce is full of Mexican flavor and slightly spicy. It makes the whole house smell like a Mexican restaurant. Coating the corn tortillas in sauce not only softens them but allows them to soak up all the sauce flavor. What meat you use in this recipe is up to you (we used shredded beef since that's what in the name). The sauce is where it's at for this enchilada recipe.

Provided by Debbie W @debbie110772

Categories     Beef

Prep Time 1 hours

Cook Time 1 hours 40 minutes

Number Of Ingredients 17

- corn tortillas for the amount of enchiladas there should be enough sauce to make 3-4 dozen
2 cup(s) shredded cheddar cheese per dozen enchiladas
ENCHILADA SAUCE
2 tablespoon(s) olive oil
2-3 clove(s) garlic, minced
1 medium yellow or white onion, diced
1 teaspoon(s) oregano (I used Mexican oregano but regular is fine)
3 tablespoon(s) chili powder
1/2 teaspoon(s) basil
2 teaspoon(s) cumin
1 teaspoon(s) chipotle chili pepper (this is spicy, it can be reduced to taste)
2-3 teaspoon(s) salt
1 teaspoon(s) black pepper
1 can(s) tomato sauce, 8 oz.
4-5 cup(s) water, divided
- meat, you can use any meat - ground meat, shredded chicken
diced onions to top enchiladas (optional)

Steps:

  • In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat.
  • Gather seasoning and measure them out while onions and garlic are cooking.
  • Add tomato sauce, 3 cups of water, and all the seasoning.
  • Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
  • Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
  • Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
  • Place a small amount of meat and cheese in the center of the corn tortilla.
  • Roll the tortilla and place it seam down in the pan.
  • When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
  • Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
  • Bake covered for about 40 min.
  • Uncover and bake another 10 min.
  • Serve with rice and beans and enjoy!
  • Freeze any unused sauce in a covered container.

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From allrecipes.com
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From oldelpaso.com
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THE BEST CHEESE ENCHILADAS - TASTES BETTER FROM SCRATCH
Aug 22, 2016 · It’s important to warm the corn tortillas to make them easier to roll for enchiladas, and to prevent them from cracking. To warm the corn tortillas, place them on a hot skillet or griddle and cook them for 15-30 seconds on each side. You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
From tastesbetterfromscratch.com
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EASY ENCHILADAS RECIPE | ALLRECIPES
I double the meat( 2 lbs), 1 1/2 jars of salsa and 2x 15 oz of con queso. It make 16 enchiladas with lots of meat filling. Serve with sour cream, more salsa and guacamole. So easy and so delicious. **I have used ground pork and beef, or pork and beef pieces. Chicken is great too. 8 enchiladas …
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From allrecipes.com
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