Prep time: 1 hr | Cook time: 1 hr 40 mins | Serves: A Happy Family!
Enchiladas are a must if you enjoy Mexican dishes. And if you are looking for a simple recipe with all your favourite Mexican flavours with a little kick, this recipe is for you. This recipe is pretty versatile, you can use any meat and adjust the heat according to your liking. But the real champ here is the sauce!
Ingredients
corn tortillas for the number of enchiladas there should be enough sauce to make 3-4 dozen
2 cups shredded cheddar cheese per dozen enchiladas
ENCHILADA SAUCE:
2 tablespoons olive oil
2-3 clove garlic, minced
1 medium yellow or white onion, diced
1 teaspoon oregano (I used Mexican oregano but regular is okay)
3 tablespoons chilli powder
1/2 teaspoon basil
2 teaspoons cumin
1 teaspoon chipotle chilli pepper (this is spicy, it can be reduced to taste)
2-3 teaspoons salt
1 teaspoon black pepper
1 can(s) tomato sauce, 8 ounces
4-5 cups water, divided
meat, you can use any meat – ground meat, shredded chicken
diced onions to top enchiladas (optional)
How to make Beef and Cheese Enchiladas
Step 1: Heat olive oil in a large saucepan over medium heat. Add the onions and garlic to the hot oil and cook until the onions are translucent.
Step 2: To the pan, add the tomato sauce, 3 cups of water, and the seasonings. Bring the mixture to a boil, then adjust the heat to low. Let it simmer for about 45 minutes. If needed, add more water and make sure to stir every 15 minutes.
Step 3: Once you have a thick sauce, turn the heat off and let the sauce cool a little.
Step 4: Meanwhile, using a non-stick cooking spray, grease a large pan. Ready the oven and preheat it to 350 degrees.
Step 5: Into the sauce, dip the corn tortilla, making sure that all sides are well covered.
Step 6: In the middle of the corn tortilla, put a small amount of meat and cheese. Roll and place in the prepared pan seam-down.
Step 7: After all the tortillas are filled and rolled, top them with half a cup of enchilada sauce per 11 to 12 enchiladas. More sauce is okay, however, don’t overdo it as the enchiladas will end up soggy.
Step 8: On top, add the diced onions (optional) and a cup of shredded cheddar cheese (per 11 to 12 enchiladas).
Step 9: Place in the preheated oven and bake for about 40 minutes, covered.
Step 10: Remove the cover and bake for another 10 minutes.
Step 11: Take the enchiladas out of the oven when done and serve with rice and beans.
Note:
You can place the unused sauce in a covered container and freeze it.
Ingredients
- corn tortillas for the number of enchiladas there should be enough sauce to make 3-4 dozen
- 2 cups shredded cheddar cheese per dozen enchiladas
- ENCHILADA SAUCE:
- 2 tablespoons olive oil
- 2-3 clove garlic, minced
- 1 medium yellow or white onion, diced
- 1 teaspoon oregano (I used Mexican oregano but regular is okay)
- 3 tablespoons chilli powder
- 1/2 teaspoon basil
- 2 teaspoons cumin
- 1 teaspoon chipotle chilli pepper (this is spicy, it can be reduced to taste)
- 2-3 teaspoons salt
- 1 teaspoon black pepper
- 1 can(s) tomato sauce, 8 ounces
- 4-5 cups water, divided
- meat, you can use any meat - ground meat, shredded chicken
- diced onions to top enchiladas (optional)
Instructions
Step 1: Heat olive oil in a large saucepan over medium heat. Add the onions and garlic to the hot oil and cook until the onions are translucent.
Step 2: To the pan, add the tomato sauce, 3 cups of water, and the seasonings. Bring the mixture to a boil, then adjust the heat to low. Let it simmer for about 45 minutes. If needed, add more water and make sure to stir every 15 minutes.
Step 3: Once you have a thick sauce, turn the heat off and let the sauce cool a little.
Step 4: Meanwhile, using a non-stick cooking spray, grease a large pan. Ready the oven and preheat it to 350 degrees.
Step 5: Into the sauce, dip the corn tortilla, making sure that all sides are well covered.
Step 6: In the middle of the corn tortilla, put a small amount of meat and cheese. Roll and place in the prepared pan seam-down.
Step 7: After all the tortillas are filled and rolled, top them with half a cup of enchilada sauce per 11 to 12 enchiladas. More sauce is okay, however, don’t overdo it as the enchiladas will end up soggy.
Step 8: On top, add the diced onions (optional) and a cup of shredded cheddar cheese (per 11 to 12 enchiladas).
Step 9: Place in the preheated oven and bake for about 40 minutes, covered.
Step 10: Remove the cover and bake for another 10 minutes.
Step 11: Take the enchiladas out of the oven when done and serve with rice and beans.
Notes
You can place the unused sauce in a covered container and freeze it.
