Beef Enchiladas Recipe
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Category: |
Category: |
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Enchilada Sauce |
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Ingredients: |
Ingredients: 2 Tbsp olive oil
2 Tbsp all-purpose flour
1/4 cup chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock
fine sea salt, to taste
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Directions: |
Directions:Cook the roux and spices: Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
Give the sauce a taste and season with salt, as needed. (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.) |
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Enchilada's |
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Ingredients: |
Ingredients: 1 batch red enchilada sauce
1 can 15 ounces store-bought red enchilada sauce
1 tablespoon olive oil
1 small white onion, diced
4 cloves garlic, minced
1 1/2 pounds (24 ounces) lean ground beef
1 teaspoon ground cumin
1 (15-ounce) can pinto beans, rinsed and drained
1 (4-ounce) can diced green chiles
fine sea salt and freshly-cracked black pepper
8 large flour tortillas
3 cups Mexican-blend shredded cheese
Toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
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Directions: |
Directions:Prepare the enchilada sauce. Prepare the enchilada sauce according to recipe instructions.
Heat oil in a large sauté pan over medium-high heat. Add the onion and garlic and sauté for 3 minutes, stirring occasionally. Add the ground beef and cumin and sauté for 5 minutes or until completely browned, crumbling the beef with a wooden spoon as it cooks. Stir in the beans and green chiles until combined. Season the mixture with a few generous pinches of salt and pepper, to taste.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire rack.
Serve the enchiladas immediately while they’re nice and hot, garnished with lots of your favorite toppings. Enjoy!
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Number Of
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Number Of
Servings:8ish |
Preparation
Time: |
Preparation
Time:60 Minutes |
Personal
Notes: |
Personal
Notes: I've made this recipe with 1 pound ground beef and 1 pound equivalent of freeze dried tofu. No one could tell the difference with the exchange. Tasty and cheaper!!
https://www.gimmesomeoven.com/beef-enchiladas-recipe/#tasty-recipes-64232
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