BEEF ENCHILADAS WITH SPICY RED SAUCE
Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for a complete Mexican meal.
Provided by Vickie Boozer
Categories World Cuisine Recipes Latin American Mexican
Time 2h35m
Yield 4
Number Of Ingredients 26
Steps:
- To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
- Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
- While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
- Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
- Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.
Nutrition Facts : Calories 828.9 calories, Carbohydrate 58.4 g, Cholesterol 145.8 mg, Fat 46.9 g, Fiber 7.3 g, Protein 45.2 g, SaturatedFat 24.2 g, Sodium 2485.6 mg, Sugar 11.2 g
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Erica Amoako
[email protected]This is my go-to recipe for beef enchiladas. It's always a crowd-pleaser, and it's so easy to make.
Emily Matzke
[email protected]I love that this recipe is so versatile. I can easily customize it to my own taste by adding or omitting different ingredients.
Abdullah Afridi
[email protected]I served the enchiladas with a side of rice and beans. The rice and beans were the perfect accompaniment to the enchiladas.
Michael Lorusso
[email protected]I topped the enchiladas with a dollop of sour cream and a sprinkle of chopped cilantro. The sour cream and cilantro added a refreshing touch to the enchiladas.
Miruna Grindu
[email protected]I added a layer of guacamole to the enchiladas before baking them. The guacamole added a creamy, flavorful layer to the enchiladas.
Seith Sheri Dar
[email protected]I used a store-bought enchilada sauce instead of making my own. The enchiladas were still delicious, and it saved me a lot of time.
Lisa J Music
[email protected]I'm gluten-free, so I used corn tortillas instead of flour tortillas. The enchiladas were still delicious, and they held up well in the sauce.
Naol Ashenafi
[email protected]I made these enchiladas in a crock pot, and they turned out perfectly. I just threw all the ingredients in the crock pot and cooked it on low for 8 hours. The enchiladas were tender and flavorful.
All Videos
[email protected]I'm a vegetarian, so I used tofu instead of beef in the filling. The enchiladas were still delicious, and I loved the texture of the tofu.
Cheryl Jones
[email protected]I made these enchiladas for a potluck, and they were a huge success! Everyone loved them, and I got lots of compliments on the recipe.
Chintan Roka
[email protected]I'm not a huge fan of spicy food, so I used a mild salsa instead of the spicy red sauce. The enchiladas were still flavorful and delicious.
papulindo Colon
[email protected]I added a can of black beans to the filling for extra protein and fiber. The enchiladas were even more delicious with the addition of the beans.
Heather Peedin
[email protected]I substituted ground turkey for the beef, and it turned out great! The enchiladas were still moist and flavorful, and my family loved them.
Natnael Mekonnen
[email protected]I love how easy this recipe is to follow. I was able to make it in under an hour, and it turned out perfectly. The enchiladas were cheesy, flavorful, and delicious.
Kara Heneghan
[email protected]These beef enchiladas were a hit with my family! The spicy red sauce had just the right amount of heat, and the filling was flavorful and moist. I will definitely be making this recipe again.