Name: Classic Beef Enchiladas
Ingredients: 2 tablespoon oil; 1 tablespoon minced garlic; 2 1/2 cup water; 1 can (8-ounces) tomato sauce; 1 1/2 tablespoon chili powder; 1/4 teaspoon salt; 1 teaspoon cumin; 1 can (4-ounces) diced green chili peppers, drained; 1 teaspoon oregano; 1 onion, chopped; 1 pound ground beef; chili powder, to taste; 10 (8-inch) flour tortillas (or 8 10-inch tortillas); 1 cup shredded Cheddar cheese; 1 cup shredded Monterey Jack cheese

Classic Beef Enchiladas

1 Comment

What's not to love about Classic Beef Enchiladas? This homemade enchiladas recipe is an authentic Mexican dish that can't go wrong. It's the cheesiest beef enchilada recipe you'll ever try!

Ingredients

2 tablespoons oil
1 tablespoon minced garlic
2 1/2 cups water
1 can (8-ounces) tomato sauce
1 1/2 tablespoon chili powder
1/4 teaspoon salt
1 teaspoon cumin
1 can (4-ounces) diced green chili peppers, drained
1 teaspoon oregano
1 onion, chopped
1 pound ground beef
chili powder, to taste
10 (8-inch) flour tortillas (or 8 10-inch tortillas)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Instructions

Pre-heat oven to 350 degrees F.
To prepare enchilada sauce, combine sauce ingredients in medium saucepan. Simmer 30 minutes.
To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain.
Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce is absorbed.
To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, 15 seconds per side. Dip in sauce, fill with approximately 2 tablespoons beef filling, and roll up.
Place seam-side down in 12 x 8-inch baking dish. Cover enchiladas evenly with remaining sauce. Sprinkle with cheeses and bake uncovered for 30 minutes.

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sdsemail 4622725

Feb 28, 2012

Not sure where the author of this recipe comes from, but in Texas and New Mexico, corn tortillas are used in enchiladas and tacos, unless you are having soft tacos, then they are flour.