MEXICAN WHITE CHEESE SAUCE FOR BURRITOS RECIPES

Name: Beef and Cheese Enchiladas
Prep time: 1 h
Cook time: 1 h 40 min
Cuisine: Mexican
Ingredients: - 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)

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

Ingredients

- 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.

COPYCAT RESTAURANT STYLE MEXICAN RICE - LET'S DISH RECI…

Copycat Restaurant Style Mexican Rice - Let's Dish Reci… image

This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.

Provided by Danelle

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup uncooked white rice
3 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon pepper
Pinch of cayenne pepper
1/4 cup finely diced onion
1/4 cup tomato sauce
1 3/4 cups chicken broth
1-2 tablespoons fresh chopped cilantro

Steps:

Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

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