Prep time: 30 mins | Cook time: 2 hrs | Total time: 2 hrs 30 mins | Yield: 4 TO 6 SERVINGS
These are the best enchiladas! Incredibly saucy and cheesy with a milk kick. The ultimate comfort food and one of my family’s favorite dinner rotations!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1¼ lbs (566.99 grams) boneless chuck steaks, trimmed of fat
12 6” corn tortillas
3 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
3 tbsp chili powder
1 tsp granulated sugar
1 tbsp vegetable oil
15 oz (425.24 grams) can tomato sauce
2 yellow onions, finely chopped
½ c (125 ml) water
4 oz (113.4 grams) sharp cheddar cheese, shredded, divided
4 oz (113.4 grams) Monterey Jack cheese, shredded, divided
¼ c (39.25 grams) chopped canned pickled jalapenos
⅓ c (5.33 grams) chopped fresh cilantro
1 tsp salt
How to make The Best Authentic Beef Enchiladas
Step 1: Combine the garlic, chili powder, cumin, coriander, sugar, and salt in a small bowl until well mixed.
Step 2: In a Dutch oven, heat the oil over medium-high heat. Meanwhile, season the meat with salt. Once the oil is shimmering, add the meat to the Dutch oven and cook for about 6 to 8 minutes until both sides are browned. To a plate, transfer the meat.
Step 3: Adjust the heat to medium, then add the onions to the pot. Continue to cook for another 5 minutes until golden brown. Next, stir in the garlic mixture and cook for a minute more until aromatic. Pour in the tomato sauce and water. Bring everything to a boil and place the meat back in the pot with any accumulated juices. Put the lid on and adjust the heat to low. Let everything simmer for 1½ hours until the meat is fork-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. Break them into small pieces and combine them with half of the shredded cheeses, cilantro, and jalapenos.
Step 6: In the bottom of a 9 x 13-inch baking dish, spread ¾ cup of the sauce. Following the package directions, microwave the tortillas to soften. Down the middle of each tortilla, spread around ⅓ cup of the beef mixture. Tightly roll and lay in the baking dish, seam-side down. Over the enchiladas, evenly pour the rest of the sauce, spreading to cover the ends of the enchiladas.
Step 7: On top of the enchiladas, sprinkle the rest of the cheese. Using foil, tent the baking dish and places it in the preheated oven. Bake for about 25 minutes. Uncover and bake for another 5 to 10 minutes until the cheese browns slightly.
Step 8: Serve right away. You can keep any leftovers in an airtight container and store them in the fridge for up to 3 days.
Note:
To make ahead: You can prep the beef filling and sauce until step 5, then keep in a separate container and store in the fridge for up to 2 days. As directed, prep the rest of the recipe. Simply increase the covered baking 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
- 1¼ lbs (566.99 grams) boneless chuck steaks, trimmed of fat
- 12 6” corn tortillas
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tbsp chili powder
- 1 tsp granulated sugar
- 1 tbsp vegetable oil
- 15 oz (425.24 grams) can tomato sauce
- 2 yellow onions, finely chopped
- ½ c (125 ml) water
- 4 oz (113.4 grams) sharp cheddar cheese, shredded, divided
- 4 oz (113.4 grams) Monterey Jack cheese, shredded, divided
- ¼ c (39.25 grams) chopped canned pickled jalapenos
- ⅓ c (5.33 grams) chopped fresh cilantro
- 1 tsp salt
Instructions
Step 1: Combine the garlic, chili powder, cumin, coriander, sugar, and salt in a small bowl until well mixed.
Step 2: In a Dutch oven, heat the oil over medium-high heat. Meanwhile, season the meat with salt. Once the oil is shimmering, add the meat to the Dutch oven and cook for about 6 to 8 minutes until both sides are browned. To a plate, transfer the meat.
Step 3: Adjust the heat to medium, then add the onions to the pot. Continue to cook for another 5 minutes until golden brown. Next, stir in the garlic mixture and cook for a minute more until aromatic. Pour in the tomato sauce and water. Bring everything to a boil and place the meat back in the pot with any accumulated juices. Put the lid on and adjust the heat to low. Let everything simmer for 1½ hours until the meat is fork-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. Break them into small pieces and combine them with half of the shredded cheeses, cilantro, and jalapenos.
Step 6: In the bottom of a 9 x 13-inch baking dish, spread ¾ cup of the sauce. Following the package directions, microwave the tortillas to soften. Down the middle of each tortilla, spread around ⅓ cup of the beef mixture. Tightly roll and lay in the baking dish, seam-side down. Over the enchiladas, evenly pour the rest of the sauce, spreading to cover the ends of the enchiladas.
Step 7: On top of the enchiladas, sprinkle the rest of the cheese. Using foil, tent the baking dish and place it in the preheated oven. Bake for about 25 minutes. Uncover and bake for another 5 to 10 minutes until the cheese browns slightly.
Step 8: Serve right away. You can keep any leftovers in an airtight container and store them in the fridge for up to 3 days.
Notes
To make ahead: You can prep the beef filling and sauce until step 5, then keep in a separate container and store in the fridge for up to 2 days. As directed, prep the rest of the recipe. Simply increase the covered baking time by 5 minutes.
