Beef enchiladas
This recipe is packed full of flavor and the homemade sauce really has an authentic taste that my family loves! Yum!
Ingredients
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1 1/2 lb. Ground beef
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3 cloves garlic, minced
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3 Tbsp. Chili powder
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2 tsp. Ground cumin
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2 tsp. Ground coriander
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1 tsp. Sugar
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1 tsp. Salt
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1 Tbsp. Vegetable oil
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2 yellow onions, finely chopped
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1 (15 oz.) Can tomato sauce
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1/2 C. water
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8 oz. Sharp cheddar cheese, divided
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1/3 C. Fresh cilantro, chopped
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2 jalapenos, sliced (optional)
Cooking Instructions
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1
In small bowl, combine garlic, chili powder, cumin, coriander, sugar and salt.
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2
Add ground beef to large skillet and heat on med-high heat until browned, about 6-8 min.
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3
Remove meat to strainer to drain. Meanwhile in same skillet heat oil over medium-high heat. Once shimmering add onions and brown, about 5 min. Add garlic mixture and simmer until fragrant, 1 min.
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4
Add the tomato sauce and water, bring to a boil. Return meat to the skillet and simmer on low covered for 10 min.
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5
Meanwhile heat 2 Tbsp. oil in small skillet over med-high heat. Add one tortilla to the oil and flip after a few sec. (Just want to make them soft and easy for rolling at this point.)
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6
Preheat oven to 350 degrees F. Strain meat mixture over a medium sized bowl. Return solids from the strainer back to skillet and mix with 1/2 cheese and cilantro.
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7
Place 1/2 sauce from meat mixture into bottom of a 9x13 baking dish.
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8
Spread meat mixture down the center of each tortilla and roll tightly. Place seam side down in baking dish.
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9
Cover the enchiladas with remaining sauce and cheese. Cover with foil and place in oven for 25 min.
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10
Remove foil and place back in oven 5-7 min or until cheese is golden brown. Add fresh, sliced jalapenos if desired. Serve with a side of homemade Mexican rice.
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