Cook time: 1 hr 40 mins | Prep time: 1 hr | Serves: an entire family
Enchiladas are one of my favorite Mexican delicacies. It’s cheesy, packed with great flavors, and super easy to make. And these Beef And Cheese Enchiladas are nothing short! Incredibly comforting with the most delicious sauce that soaked up the corn tortillas.
Ingredients
2 cups shredded cheddar cheese per dozen enchiladas
corn tortillas for the number of enchiladas there should be enough sauce to make about 3-4 dozen
ENCHILADA SAUCE:
meat, you can use any meat – ground meat, shredded chicken
2 tablespoons olive oil
1 yellow or white onion, diced
2-3 clove garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon basil
1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)
1 can tomato sauce, 8 ounces
2-3 teaspoons of salt
1 teaspoon black pepper
4-5 cups water, divided
diced onions to top enchiladas (optional)
1 teaspoon oregano (I used Mexican oregano but you can use it regularly)
How to make Beef And Cheese Enchiladas
Step 1: Heat the olive oil in a large saucepan. Then, add the onions and garlic. Cook over medium heat until the onions are translucent.
Step 2: In the meantime, measure the seasoning.
Step 3: Into the pan, add the tomato sauce along with 3 c water and seasoning. Bring this to a boil, then adjust the heat to low. Allow everything to simmer, stirring every about 15 minutes. If needed, add about 1 to 2 cups of extra water. Simmer until the sauce has thickened.
Step 4: Slightly cool the sauce. Meanwhile, grease a large pan with non-stick cooking spray. Prepare the oven. Preheat it to 350 degrees.
Step 5: Into the sauce, dip the corn tortillas, coating all sides. In the middle of the corn tortilla, place a tiny amount of meat. Then, roll the tortilla and lay it into the prepared pan, seam-down.
Step 6: On top of the enchiladas, pour half c of the enchilada sauce per 11 to 12 pieces of enchiladas. Make sure to pour just enough sauce and not too much or the enchiladas will be soggy. Place the diced onions on top (optional) followed by 1 c shredded cheese per 11 to 12 enchiladas.
Step 7: Tent the dish and bake in the preheated oven for about 40 minutes. Remove the cover and continue baking for additional 10 minutes.
Step 8: Remove from the oven when done and serve the Beef and Cheese Enchiladas right away with rice and beans. You can keep any unused sauce in a covered container and freeze it.
Ingredients
- 2 cups shredded cheddar cheese per dozen enchiladas
- corn tortillas for the number of enchiladas there should be enough sauce to make about 3-4 dozen
- ENCHILADA SAUCE:
- meat, you can use any meat – ground meat, shredded chicken
- 2 tablespoons olive oil
- 1 yellow or white onion, diced
- 2-3 clove garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon basil
- 1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)
- 1 can tomato sauce, 8 ounces
- 2-3 teaspoons of salt
- 1 teaspoon black pepper
- 4-5 cups water, divided
- diced onions to top enchiladas (optional)
- 1 teaspoon oregano (I used Mexican oregano but you can use it regularly)
Instructions
Step 1: Heat the olive oil in a large saucepan. Then, add the onions and garlic. Cook over medium heat until the onions are translucent.
Step 2: In the meantime, measure the seasoning.
Step 3: Into the pan, add the tomato sauce along with 3 c water and seasoning. Bring this to a boil, then adjust the heat to low. Allow everything to simmer, stirring every about 15 minutes. If needed, add about 1 to 2 cups of extra water. Simmer until the sauce has thickened.
Step 4: Slightly cool the sauce. Meanwhile, grease a large pan with non-stick cooking spray. Prepare the oven. Preheat it to 350 degrees.
Step 5: Into the sauce, dip the corn tortillas, coating all sides. In the middle of the corn tortilla, place a tiny amount of meat. Then, roll the tortilla and lay it into the prepared pan, seam-down.
Step 6: On top of the enchiladas, pour half c. of the enchilada sauce per 11 to 12 pieces of enchiladas. Make sure to pour just enough sauce and not too much or the enchiladas will be soggy. Place the diced onions on top (optional) followed by 1 c shredded cheese per 11 to 12 enchiladas.
Step 7: Tent the dish and bake in the preheated oven for about 40 minutes. Remove the cover and continue baking for additional 10 minutes.
Step 8: Remove from the oven when done and serve the Beef and Cheese Enchiladas right away with rice and beans. You can keep any unused sauce in a covered container and freeze it.
