Prep time: 20 mins | Cook time: 45 mins | Serves: 4-6
Enchiladas are one of my favourites. And this recipe guarantees no-fail enchiladas. Super impressive, delicious, and easy to throw together. This sure will rev up your taste buds!
Ingredients
2-3 pounds coarse ground chuck
2 tablespoons cooking oil
1 medium white onion
2-3 medium jalapeno or serrano peppers
1/3 bunch fresh cilantro
1 tablespoon chilli powder
1 tablespoon smoked paprika
1 teaspoon of sea salt
1 teaspoon ground black pepper
12+ homemade corn or flour tortillas
1 cup grated Monterey jack cheese
1 cup grated Mexican blend cheese
2-3 cups enchilada sauce RED HOT ENCHILADA SAUCE (SALLYE) or use a store-bought enchilada sauce
How to make Tex-Mex Beef Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: After peeling the onion, cut it into quarters, then add in the food processor.
Step 3: In half, cut the peppers, remove the stems, seeds, and veins, then add them into the food processor.
Step 4: Remove the cilantro stems and add the leaves into the food processor.
Step 5: Process everything until finely minced, and set aside.
Step 6: In a bowl, toss the Monterey Jack cheese and Mexican blend cheese, then set aside.
Step 7: In a heated heavy non-stick skillet, drizzle the cooking oil and add in the ground chuck, chilli powder, paprika, salt, and pepper. Cook over medium-high heat, stirring frequently until the meat turned grey.
Step 8: Add the onions, peppers, and cilantro from the food processor into the skillet. Cook for another 2 minutes.
Step 9: When done, remove from the heat and set aside.
Step 10: Ready a 9 x 13-inch baking dish. Lightly grease and set aside.
Step 11: On a paper towel, place 4 to 6 tortillas at a time, cover with an additional paper towel, and microwave for at least 20 seconds until soft. Do this in 2 to 3 bunches to prevent the tortillas from getting cold.
Step 12: Take the tortillas out of the microwave and place them on a cutting board or large piece of waxed paper.
Step 13: On a single tortilla, spoon the mixture on the middle and sprinkle with a little amount of grated cheese. Roll the tortilla up and transfer it to the prepared baking dish seams-down. Do this for the rest of the tortillas and meat mixture.
Step 14: Over the entire dish, pour the enchilada sauce and sprinkle with the rest of the cheese. Feel free to add extra cheese if you’d like.
Step 15: Bake in the preheated oven for about 25 to 30 minutes until the cheese is crusty and bubbly.
Step 16: When done, remove from the oven and enjoy with salsa, charro, or refried beans, and for an authentic Tex-Mex platter, serve with Spanish rice.
Ingredients
- 2-3 pounds coarse ground chuck
- 2 tablespoons cooking oil
- 1 medium white onion
- 2-3 medium jalapeno or serrano peppers
- 1/3 bunch fresh cilantro
- 1 tablespoon chilli powder
- 1 tablespoon smoked paprika
- 1 teaspoon of sea salt
- 1 teaspoon ground black pepper
- 12+ homemade corn or flour tortillas
- 1 cup grated Monterey jack cheese
- 1 cup grated Mexican blend cheese
- 2-3 cups enchilada sauce RED HOT ENCHILADA SAUCE (SALLYE) or use a store-bought enchilada sauce
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: After peeling the onion, cut it into quarters, then add in the food processor.
Step 3: In half, cut the peppers, remove the stems, seeds, and veins, then add them into the food processor.
Step 4: Remove the cilantro stems and add the leaves into the food processor.
Step 5: Process everything until finely minced, and set aside.
Step 6: In a bowl, toss the Monterey Jack cheese and Mexican blend cheese, then set aside.
Step 7: In a heated heavy non-stick skillet, drizzle the cooking oil and add in the ground chuck, chilli powder, paprika, salt, and pepper. Cook over medium-high heat, stirring frequently until the meat turned grey.
Step 8: Add the onions, peppers, and cilantro from the food processor into the skillet. Cook for another 2 minutes.
Step 9: When done, remove from the heat and set aside.
Step 10: Ready a 9 x 13-inch baking dish. Lightly grease and set aside.
Step 11: On a paper towel, place 4 to 6 tortillas at a time, cover with an additional paper towel, and microwave for at least 20 seconds until soft. Do this in 2 to 3 bunches to prevent the tortillas from getting cold.
Step 12: Take the tortillas out of the microwave and place them on a cutting board or large piece of waxed paper.
Step 13: On a single tortilla, spoon the mixture on the middle and sprinkle with a little amount of grated cheese. Roll the tortilla up and transfer it to the prepared baking dish seams-down. Do this for the rest of the tortillas and meat mixture.
Step 14: Over the entire dish, pour the enchilada sauce and sprinkle with the rest of the cheese. Feel free to add extra cheese if you’d like.
Step 15: Bake in the preheated oven for about 25 to 30 minutes until the cheese is crusty and bubbly.
Step 16: When done, remove from the oven and enjoy with salsa, charro, or refried beans, and for an authentic Tex-Mex platter, serve with Spanish rice.
