I stole this recipe for Beef Enchiladas from a cookbook called Magnolia Table. This is a very easy recipe for homemade beef enchiladas. Ground beef is cooked with onions and seasonings. Corn tortillas are lightly pan fried and placed on a plate with red enchilada sauce. The meat mixture and some shredded cheese are sprinkled on top then the tortilla is rolled up. After placing all the rolled tortillas in a baking dish, red enchilada sauce is poured on top with more cheese before baking.
Did you know? Enchilada is a Mexican specialty made by rolling a softened corn tortilla around a meat or cheese filling. It is served hot, usually topped with a tomato-based salsa and sprinkled with cheese.¹ (see more trivia in the Trivia tab)
Preheat oven to 350 F. In a large skillet, heat 1 tsp oil over medium heat. Stir in 1 medium chopped onion and cook until it begins to soften, about 5 minutes. Add 1 lb beef and cook over medium-high heat, stirring occasionally to break up the meat, until no longer pink, about 5 minutes.
Pour off any standing liquid. Stir in 1 tbsp chili powder, 1 tsp ground cumin, ½ tsp salt and ¼ tsp pepper. Cook, stirring often for 1 minute.
While the meat is cooking, start cooking the tortillas. In medium skillet, heat 2 tbsp oil over medium-high heat until it is hot but not smoking. Line a plate with paper towels. Fry a corn tortilla for about 10 seconds on each side, using tongs to flip it. Then transfer to the paper towels and very lightly season with salt. Continue with 7 more tortillas, stacking them between paper towels. Add more oil to skillet if needed.
Once beef is cooked, remove from heat and stir in 1 cup canned green chilies.
Spread ¼ cup enchilada sauce into the bottom of a 9×13 baking pan. Pour about ½ cup of enchilada sauce onto a plate. Working one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread ⅓ cup of the meat mixture down the center, sprinkle a little cheese, and roll up the tortilla.
Next, place the rolled tortilla seam side down in the baking dish. Repeat to form a total of 8 rolls, nestling them against one another in the dish. Pour 1 cup enchilada sauce over the rolls.
Then sprinkle the remaining cheese (from 2 cup bag) on top.
Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 minutes.
Serve warm with green onions and sour cream.
Beef Enchiladas
Ingredients
- Vegetable oil
- 1 medium onion finely chopped
- 1 lb ground beef 80% lean
- 1 tbsp chili powder
- 1 tsp ground cumin
- Kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup canned or frozen diced green chiles
- 8 corn tortillas
- 1 ½ cups red enchilada sauce
- 2 cups grated Mexican cheese 8 oz
- ¼ cup thinly sliced green onions for serving
- Sour cream for serving
Instructions
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Preheat oven to 350 F.
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In a large skillet, heat 1 tsp oil over medium heat. Stir in onion and cook until it begins to soften, about 5 minutes. Add the beef and cook over medium-high heat, stirring occasionally to break up the meat, until no longer pink, about 5 minutes. Pour off any standing liquid. Stir in the chili powder, cumin, ½ tsp salt and pepper. Cook, stirring often for 1 minute. Remove from heat and stir in green chilies.
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In medium skillet, heat 2 tbsp oil over medium-high heat until it is hot but not smoking. Line a plate with paper towels. Fry a tortilla for about 10 seconds on each side, using tongs to flip it. Transfer to the paper towels and very lightly season with salt. Continue with remaining tortillas, stacking them between paper towels. Add more oil to skillet if needed.
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Spread ¼ cup enchilada sauce into the bottom of a 9×13 baking pan. Pour about ½ cup of enchilada sauce onto a plate.
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Working one tortilla at a time, place it in the sauce on the plate to coat the bottom. Spread ⅓ cup of the meat mixture down the center, sprinkle a little cheese, and roll up the tortilla. Place it seam side down in the baking dish. Repeat to form a total of 8 rolls, nestling them against one another in the dish. Pour the remaining sauce over the rolls, and then sprinkle the remaining cheese on top.
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Bake until browned on top and gently bubbling around the edges, about 30 minutes. Let stand for 10 minutes.
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Serve warm with green onions and sour cream.