HOW TO MAKE BEEF AND CHEESE ENCHILADAS 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.

EASY BEEF ENCHILADAS RECIPE - BETTYCROCKER.COM



Easy Beef Enchiladas Recipe - BettyCrocker.com image

With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.

Provided by BETTYCROCKER.COM

Total Time 50 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 5

1 lb ground beef (at least 80% lean)
2 cans (10 oz each) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded cheddar cheese (6 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
  • Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  • Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 470 , CarbohydrateContent 33 g, CholesterolContent 90 mg, FatContent 2 , FiberContent 0 g, ProteinContent 27 g, SaturatedFatContent 12 g, ServingSize 2 Enchiladas, SodiumContent 1410 mg, SugarContent 0 g, TransFatContent 2 g

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