So many enchilada recipes, so little time. Mexican-seasoned beef, cheese, and corn tortillas smothered in a rich gravy with more cheese. This one is easy to prep, and delicious to enjoy!
While you don't need to also create the scratch Chile con Carne Enchilada Sauce, I highly recommend it if you can spare just a few more minutes.
I also recommend home-shredded cheese. The flavor is richer and melting is much smoother vs. that of pre-shredded cheese due to the additive to prevent clumping. Additionally, pre-shredded cheese is typically more expensive, due to its "convenience".
Ingredients
1 Tbsp Olive Oil
1/2 large onion, diced
1 jalapeno, minced (more or less, to taste)
1 lb ground beef
1 clove garlic, minced
2 tsp cumin
1 tsp kosher salt
1 tsp ground black pepper
6 corn tortillas
2 cups shredded cheese (sharp cheddar, Monterrey jack, or both mixed)
Directions
If you're also preparing the Chile con Carne Enchilada Sauce, begin cooking it now and perform the following when the sauce is simmering.
Preheat oven to 350, and place 1 baking sheet in the lower rack.
In a pan, saute the onion and jalapeno in the olive oil until tender.
Add remaining ingredients (beef through black pepper) and cook until beef is fully browned. Set aside to cool.
Spread the tortillas on a second baking sheet. Pour 1/2 water into the lower rack baking sheet, then place the tortilla baking sheet in the oven on the middle rack for 5 min. (The steam and heat will make the tortillas easier to roll. You may discard the steaming sheet once complete).
On the bottom of a 9in x 13in dish, spread 1/2 to 1 cups enchilada sauce.
In each tortilla, place 1/4 cup beef filling and 1/4 cup shredded cheese. Then roll and place within the 9x13 dish.
With all enchiladas assembled and in place, smother them with the remaining enchilada sauce, then sprinkle with the remaining 1/2 cup cheese.
Bake the enchiladas for 15 minutes. Garnish as desired with cilantro and jalapeno.
Tags: #beef #chile #enchiladas #mexican
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