TEX-MEX BEEF ENCHILADAS (SALLYE)
Wonderful Tex-Mex enchiladas that are easy to make, impressive to serve, and delicious to eat. Get your taste buds revved up for this dish.
Provided by sallye bates
Categories Beef
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. PREPARATION: Cook Red Hot Enchilada sauce (recipe https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/red-hot-enchilada-sauce.html and set aside. **NOTE:: you can use store bought enchilada sauce if you wish. Preheat oven to 350ยบ Peel onion and cut into quarters, place in food processor. Cut peppers in half, remove stems, seeds and veins and add to food processor Cut stems from cilantro, and add leaves only to food processor. Pulse until finely minced; leave in processor for now Toss two cheeses together in bowl and set aside.
- 2. Heat large heavy non-stick skillet (I use my cast iron) to medium high heat, then add cooking oil,ground chuck, chili powder, paprika, salt and pepper. Cook, stirring frequently until meat is "grey". Add onions, peppers and cilantro from food processor and cook about two more minutes. Remove from heat and set aside
- 3. Lightly grease a 9" x 13" baking dish and set aside. Place 4-6 tortillas at a time on paper towel, cover with another paper towel and place in microwave for 20 seconds to soften. (Note: You need to do this in 2 or 3 bunches or the tortillas will get cold while you are working with them) Remove from microwave and place on cutting board or large piece of waxed paper. Take one tortilla and spoon meat mixture down center, sprinkle with a small amount of grated cheese, then roll up and place "seams down" in baking dish. Continue preparing one at a time until all tortillas and meat are used. (It's okay to scrunch the tortillas together, they will still cook)
- 4. Pour the enchilada sauce over the entire dish, sprinkle remainder of cheese over top. You can add more cheese if desired (we like lots of cheese on ours) Place in oven and cook for 25-30 minutes until cheese is crusty and bubbly.
- 5. Serve with salsa, charro or refried beans, and spanish rice for an authentic Tex-Mex platter. ENJOY.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Crecreice Cream
[email protected]I'm not sure about this recipe. It seems like it might be too spicy for me.
MD Riajul
[email protected]I can't wait to try this recipe. It looks so delicious!
David Perez
[email protected]I'm always looking for new enchilada recipes. This one is a keeper!
Misaki Kimura
[email protected]I'm on a low-carb diet, so I used low-carb tortillas. The enchiladas were still delicious!
Zanuu Jutt
[email protected]I'm allergic to cheese, so I omitted it from the recipe. The enchiladas were still really good.
Zillhan Basson
[email protected]I'm a vegetarian, so I substituted the ground beef for black beans. The enchiladas were still delicious!
Aidan Kenerson
[email protected]The recipe was easy to follow, but the enchiladas were a little bland for my taste.
Dalli Dalli
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
8D Music Star
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and they taste great.
Dani Littleton
[email protected]I'm not a huge fan of enchiladas, but these were really good. The sauce was especially tasty.
Rueben Johnson
[email protected]Easy to follow recipe and delicious results!
sufi 9,3
[email protected]These enchiladas were a hit! I followed the recipe exactly and they turned out perfectly. The filling was flavorful and the cheese was melted and gooey. I will definitely be making these again.