Perfectly Simple Enchiladas
Tacor Tacorian .
Jul 27, 2022
This recipe takes the whole enchilada… literally! A simple dish to expand your dinner menu. Be prepared to serve seconds (maybe more)!
Ingredients:
Sauce
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
Meat
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
The Rest
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
3 cups grated sharp Cheddar cheese
Cilantro, for garnish
Directions:
Step 1
In a medium saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for about 1 minute. Pour in the red sauce, chicken broth, salt, pepper, cumin, chili, onion and garlic powder. Bring to a boil. Reduce the heat to low and simmer while you prepare the meat and tortillas.
For the meat:
Step 2
Brown the ground beef with the onions in a large skillet over medium-high heat, making sure the skillet is simmering. Strain the fat released from the beef, add the salt and stir to combine. Remove from the heat and set aside.
For the rest:
Step 3
Heat canola oil in a small skillet over medium heat. Lightly fry the tortillas until soft. Do NOT let them get crispy. Drain on a paper towel-lined plate. Repeat until all the tortillas are complete.
Step 4
Preheat the oven to 350 degrees F.
Step 5
Spread 1/2 cup of the sauce on the bottom of a 9- by 13-inch baking dish. One at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Step 6
Place the rolled tortilla, fold side down on the baking dish. Repeat with all the rolled tortillas and pour the remaining sauce over the top. Sprinkle a generous amount of cheese and any other bits of chiles, green onions… whatever you have left over from the filling.
Step 7
Bake the enchiladas for 20 minutes until the cheese and sauce get bubbly. Finish by sprinkling chopped cilantro over the top and serve.
Ingredients:
Sauce
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon onion powder
¼ teaspoon garlic powder
Meat
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
The Rest
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
3 cups grated sharp Cheddar cheese
Cilantro, for garnish
Directions:
Step 1
In a medium saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for about 1 minute. Pour in the red sauce, chicken broth, salt, pepper, cumin, chili, onion and garlic powder. Bring to a boil. Reduce the heat to low and simmer while you prepare the meat and tortillas.
For the meat:
Step 2
Brown the ground beef with the onions in a large skillet over medium-high heat, making sure the skillet is simmering. Strain the fat released from the beef, add the salt and stir to combine. Remove from the heat and set aside.
For the rest:
Step 3
Heat canola oil in a small skillet over medium heat. Lightly fry the tortillas until soft. Do NOT let them get crispy. Drain on a paper towel-lined plate. Repeat until all the tortillas are complete.
Step 4
Preheat the oven to 350 degrees F.
Step 5
Spread 1/2 cup of the sauce on the bottom of a 9- by 13-inch baking dish. One at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Step 6
Place the rolled tortilla, fold side down on the baking dish. Repeat with all the rolled tortillas and pour the remaining sauce over the top. Sprinkle a generous amount of cheese and any other bits of chiles, green onions… whatever you have left over from the filling.
Step 7
Bake the enchiladas for 20 minutes until the cheese and sauce get bubbly. Finish by sprinkling chopped cilantro over the top and serve.
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