CHUCK'S ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, cook the ground beef, garlic powder, black pepper and onion, crumbling the beef as you cook it, until well browned, 5 to 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Pour off any excess grease but do not clean the skillet.
- To the same skillet, add the beef broth, tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce and some salt. Smash the tomatoes into small bits as you stir. Bring the mixture to a boil, then reduce to a simmer. Use an immersion blender to puree the sauce. Simmer for 1 hour.
- After 1 hour, mix the cornstarch with 1/4 cup water in a small bowl. Add the slurry to the sauce. Raise the heat to medium high and let it boil and thicken for 3 minutes. Return the beef to the pan and stir.
- Preheat the oven to 350 degrees F. Soften the tortillas in the microwave, wrapped in a paper towel, for 15 to 45 seconds, depending on your microwave.
- Mix together all 3 cheeses in a bowl. Place a couple of tablespoons of cheese in the center of each tortilla, making a line down the center. Roll each tortilla up and place it seam-side down in a 9-by-13-inch pan. Once all the tortillas are in the pan, spoon or ladle the sauce over the top of them. Top with the leftover cheese and bake until bubbly, about 18 minutes.
- To make ahead: Assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container. Keep the extra cheese for topping in another container. Throw everything into the fridge. When ready to cook, top the tortillas with the sauce and cheese and bake!
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Juma Samuel Elias
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and always delicious.
beqa izoria
[email protected]I'm not a fan of Mexican food, but I thought I'd give this recipe a try. I was surprised at how much I liked it!
EZES Jack
[email protected]I made these enchiladas for my family and they loved them! The recipe was easy to follow and the enchiladas were delicious.
Irfan jele Irfan jele
[email protected]These enchiladas were a bit bland for my taste. I would recommend adding more spices next time.
Kyasiah Harden
[email protected]I've been making these enchiladas for years and they're always a hit. They're easy to make and always delicious.
Judith Wright
[email protected]I made these enchiladas for my friends and they all loved them. They said they were the best enchiladas they had ever had.
Divine Opara
[email protected]I'm not a huge fan of enchiladas, but I thought I'd give this recipe a try. I was surprised at how much I liked them!
Danica Booysen
[email protected]I had some trouble finding tomatillos, but I eventually found them at a local Mexican grocery store. The enchiladas were worth the effort.
Emmanuel Agyatey
[email protected]These enchiladas were a bit too spicy for my taste, but I still enjoyed them. I would recommend using less chili powder next time.
sabir tangi
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The enchiladas were delicious and easy to make.
Nthabeleng Mokoena
[email protected]I've tried many enchilada recipes, but this one is by far the best. The combination of flavors is perfect.
Niazi Shafiq Ahmad
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them.
Kassa Foster
[email protected]These enchiladas were a hit with my family! The sauce was flavorful and the chicken was tender and juicy. I will definitely be making this recipe again.