beef and cheese enchiladas
I love Mexican food and the way it makes my house smell... all the spices are just intoxicating. I made these babies with my Machaca and used the leftover broth in the sauce. To die for!! I had to drink a margarita to snap out of it. This recipe is mainly for the sauce so feel free to use whatever meat you would like. I have even used plain ground meat with taco seasoning. While this is better made Machaca it is not absolutely necessary.
Blue Ribbon Recipe
If you love Mexican food, these enchiladas are a must. The sauce is full of Mexican flavor and slightly spicy. It makes the whole house smell like a Mexican restaurant. Coating the corn tortillas in sauce not only softens them but allows them to soak up all the sauce flavor. What meat you use in this recipe is up to you (we used shredded beef since that's what in the name). The sauce is where it's at for this enchilada recipe.
Ingredients
- - corn tortillas for the amount 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 cloves garlic, minced
- 1 medium yellow or white onion, diced
- 1 teaspoon oregano (I used Mexican oregano but regular is fine)
- 3 tablespoons chili powder
- 1/2 teaspoon basil
- 2 teaspoons cumin
- 1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)
- 2-3 teaspoons salt
- 1 teaspoon black pepper
- 1 can tomato sauce, 8 oz.
- 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
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Step 1In a large saucepan, cook onions and garlic in the olive oil until onions are clear on medium heat. -
Step 2Gather seasoning and measure them out while onions and garlic are cooking.
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Step 3Add tomato sauce, 3 cups of water, and all the seasoning.
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Step 4Bring to a boil and reduce heat to low. Simmer for 45 minutes adding more water as needed, stirring about every 15 minutes. I usually add 1- 2 more cups in the cooking process. At the end you should have a thick flavorful sauce.
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Step 5Allow sauce to cool a bit. Prepare a large pan by spraying it with non-stick cooking spray and preheat oven to 350 degrees.
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Step 6Dip corn tortillas in sauce making sure they covered well on each side. This will soften them a bit and make rolling easier.
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Step 7Place a small amount of meat and cheese in the center of the corn tortilla.
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Step 8Roll the tortilla and place it seam down in the pan.
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Step 9When you have made the desired amount of enchiladas top with 1/2 cup of enchilada sauce per 11-12 enchiladas. You can put more sauce but don't put too much or they will be soggy.
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Step 10Top with optional diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
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Step 11Bake covered for about 40 min.
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Step 12Uncover and bake another 10 min.
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Step 13Serve with rice and beans and enjoy!
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Step 14Freeze any unused sauce in a covered container.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
