Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 4 TO 6 SERVINGS
These are the best beef enchiladas I’ve ever tasted! Cheesy, saucy with a mild kick.
Ingredients
1 tbsp vegetable oil
1¼ lbs (566.99 grams) boneless chuck steaks, trimmed of fat
3 cloves garlic, minced
3 tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
1 tsp granulated sugar
⅓ c. (5.33 grams) chopped fresh cilantro
2 yellow onions, finely chopped
15 oz. (425.24 grams) can tomato sauce
4 oz. (113.4 grams) Monterey Jack cheese, shredded, divided
½ c. (125 ml) water
4 oz. (113.4 grams) sharp cheddar cheese, shredded, divided
¼ c. (39.25 grams) chopped canned pickled jalapeños
12 6” corn tortillas
1 tsp salt
How to make The Best Authentic Beef Enchiladas
Step 1: Place the garlic, chili powder, cumin, coriander, sugar, and salt in a small bowl. Mix well and set aside.
Step 2: In a Dutch oven, heat the oil over medium-high heat. In the meantime, season the meat with salt. Once the oil is shimmering, add the meat to the pot and cook on both sides for about 6 to 8 minutes. To a plate, transfer the meat and set it aside.
Step 3: Adjust the heat to medium and add the onions to the now-empty pot. Cook the onions for about 5 minutes or until golden brown. Then, add the garlic mixture, stir, and continue to cook for a minute more until aromatic. Pour in the tomato sauce and water. Bring everything to a boil and add the meat back to the pot with any accumulated juices. Put the lid on and adjust the heat to low. Let everything simmer for about 1½ hours until the meat is fall-apart-tender.
Step 4: Prepare the oven. Preheat it to 350 degrees F.
Step 5: Over a medium bowl, strain the beef mixture. To another medium bowl, transfer the meat and any other solids. Then, break the beef into small chunks. Add half of the shredded cheeses, cilantro, and jalapenos. Mix well until everything is combined.
Step 6: In the bottom of a 9 x 13-inch baking dish, spread 3/4 c of the sauce. Following the package directions, microwave the tortillas. Down the middle of each tortilla, spread about 1/3 c beef mixture. Tightly roll the tortilla up and lay them in the baking dish, seam-side down. Over the enchiladas, evenly pour the rest of the sauce, covering the ends. On top, sprinkle the rest of the cheese.
Step 7: Using foil, tent the baking dish and place it in the preheated oven. Bake the enchiladas for about 25 minutes. Uncover and bake for another 5 to 10 minutes or until the cheese slightly browns.
Step 8: Serve immediately. If you have any leftovers, keep them in an airtight container and store them in the fridge for up to 3 days.
Note:
Throw this together ahead until step 5, and keep the filling and sauce in separate containers. Store in the fridge for up to 2 days. When ready to bake, assemble, cover, and bake increasing the time by 5 minutes.
Nutrition Facts:
calories: 708 kcal, carbohydrates: 63g, protein: 51g, fat: 51g, saturated fat: 25g, cholesterol: 151mg, sodium: 1427mg, potassium: 1278mg, fiber: 7g, sugar: 12g, vitamin a: 3010IU, vitamin c: 13.6mg, calcium: 598mg, iron: 9.6mg
Ingredients
- 1 tbsp vegetable oil
- 1¼ lbs (566.99 grams) boneless chuck steaks, trimmed of fat
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp granulated sugar
- ⅓ c. (5.33 grams) chopped fresh cilantro
- 2 yellow onions, finely chopped
- 15 oz. (425.24 grams) can tomato sauce
- 4 oz. (113.4 grams) Monterey Jack cheese, shredded, divided
- ½ c. (125 ml) water
- 4 oz. (113.4 grams) sharp cheddar cheese, shredded, divided
- ¼ c. (39.25 grams) chopped canned pickled jalapeños
- 12 6” corn tortillas
- 1 tsp salt
Instructions
Step 1: Place the garlic, chili powder, cumin, coriander, sugar, and salt in a small bowl. Mix well and set aside.
Step 2: In a Dutch oven, heat the oil over medium-high heat. In the meantime, season the meat with salt. Once the oil is shimmering, add the meat to the pot and cook on both sides for about 6 to 8 minutes. To a plate, transfer the meat and set it aside.
Step 3: Adjust the heat to medium and add the onions to the now-empty pot. Cook the onions for about 5 minutes or until golden brown. Then, add the garlic mixture, stir, and continue to cook for a minute more until aromatic. Pour in the tomato sauce and water. Bring everything to a boil and add the meat back to the pot with any accumulated juices. Put the lid on and adjust the heat to low. Let everything simmer for about 1½ hours until the meat is fall-apart-tender.
Step 4: Prepare the oven. Preheat it to 350 degrees F.
Step 5: Over a medium bowl, strain the beef mixture. To another medium bowl, transfer the meat and any other solids. Then, break the beef into small chunks. Add half of the shredded cheeses, cilantro, and jalapenos. Mix well until everything is combined.
Step 6: In the bottom of a 9 x 13-inch baking dish, spread 3/4 c of the sauce. Following the package directions, microwave the tortillas. Down the middle of each tortilla, spread about 1/3 c beef mixture. Tightly roll the tortilla up and lay them in the baking dish, seam-side down. Over the enchiladas, evenly pour the rest of the sauce, covering the ends. On top, sprinkle the rest of the cheese.
Step 7: Using foil, tent the baking dish and place it in the preheated oven. Bake the enchiladas for about 25 minutes. Uncover and bake for another 5 to 10 minutes or until the cheese slightly browns.
Step 8: Serve immediately. If you have any leftovers, keep them in an airtight container and store them in the fridge for up to 3 days.
Notes
Throw this together ahead until step 5, and keep the filling and sauce in separate containers. Store in the fridge for up to 2 days. When ready to bake, assemble, cover, and bake increasing the time by 5 minutes.
