Beef Enchiladas With Flour Tortillas and Red Sauce
Beef Enchiladas
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Beef Enchilada Ingredients
Detailed instructions for how to make beef enchiladas are included in the recipe box below. But before we get to the recipe, here are a few quick notes about the ingredients you will need…
- Ground beef: I typically use organic lean ground beef for this recipe. But if you happen to have any leftover shredded beef on hand, it will work well in this recipe too.
- Onion and garlic:Along with the beef, we will sauté an onion (white or yellow) and some garlic for extra flavor.
- Diced green chiles: I typically toss in a small can of diced green chiles to add a bit of heat to the filling. But you are welcome to omit the chilesor use add a diced jalapeño to the onion sauté to amp up the heat even more.
- Beans:I typically add a can of black beans or pinto beans to the filling for extra protein. But white beans, lentils or chickpeas would also work well here.
- Tortillas:Corn tortillas are traditionally used in Mexican-style enchiladas, but I typically use flour tortillas (which are more commonly used in Tex-Mex and American-style enchiladas) since they are much easier to roll. That said, any type of tortillas you prefer can work here!
- Cheese:I most often use either Asadero, Pepper Jack, or a Mexican-blend of shredded cheese for these enchiladas. But feel free to use any variety of shredded cheese that you love best.
- Cumin, sea salt and freshly-cracked black pepper:These will serve as our base seasonings for the beef filling. The enchilada sauce will provide the rest of the seasoning for these enchiladas.
- Toppings:When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious.
- Enchilada sauce:Finally, you can use any type of enchilada sauce that you prefer for this recipe, but I highly recommend using my favorite homemade enchilada sauce. It only takes a few extra minutes to prep and can simmer on the stovetop while you prepare the rest of the enchiladas. It's made with simple ingredients that you likely already have in your pantry (oil, flour, a handful of spices, and stock). But most importantly, it's incredibly delicious and tastes a million times better than the store-bought canned stuff.
Optional Variations:
This homemade beef enchiladas recipe is incredibly flexible, so please feel free to customize it to your liking! For example, feel free to…
- Use corn tortillas:To make Mexican-style enchiladas, use corn tortillas (homemade or store-bought) in place of flour tortillas. Since corn tortillas are typically smaller, you will likely need to use nearly double the quantity of tortillas. (Just arrange them in the pan however you'd like.) Then to bring out that toasty corn flavor and prevent the corn tortillas from tearing, I recommend either flash-frying the tortillas for about 10 seconds per side in a skillet that has been lightly drizzled with oil. Or alternately, you can just dip the tortillas briefly in the warm enchilada sauce before rolling them up.
- Use green enchilada sauce:Instead of red enchilada sauce, try making green beef enchiladas with my homemade green enchilada sauce recipe. It's also very simple to make and brings the most delicious savory green chile flavor to this dish.
- Use different beans:As I mentioned above, white beans, lentils or chickpeas would also work well here in place of pinto or black beans.
- Make vegetarian enchiladas:To make these vegetarian enchiladas, simply use plant-based ground beef or sausage. (We have made these using Beyond Mince, which was delicious.) Or alternately, you can replace it with extra veggies (such as roasted cauliflower, zucchini, bell peppers, etc), extra beans, or any other vegetarian fillings you prefer. To make vegan enchiladas, be sure to also use vegan cheese as well.
- Make gluten-free enchiladas:To make gluten-free enchiladas, use gluten-free corn or flour tortillas. And also be sure to use a 1-for-1 gluten-free flour blend (in place of all-purpose flour) in the homemade enchilada sauce recipe.
Description
This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it's guaranteed to be a crowd-pleaser!
- 1 batch red enchilada sauce (or a 15-ounce can of store-bought red enchilada sauce)
- 1 tablespoon olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 1 1/2 pounds (24 ounces) lean ground beef
- 1 teaspoon ground cumin
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (4-ounce) can diced green chiles
- fine sea salt and freshly-cracked black pepper
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
- Prepare the enchilada sauce. Prepare the enchilada sauce according to recipe instructions .
- Sauté the beef filling. Heat oil in a large sauté pan over medium-high heat. Add the onion and garlic and sauté for 3 minutes, stirring occasionally. Add the ground beef and cumin and sauté for 5 minutes or until completely browned, crumbling the beef with a wooden spoon as it cooks. Stir in the beans and green chiles until combined. Season the mixture with a few generous pinches of salt and pepper, to taste.
- Prep oven and baking dish. Heat oven to 350°F (180°C). Spread ½ cup of the enchilada sauce evenly along the bottom of a 9 x 13-inch baking dish.
- Assemble the enchiladas . To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake. Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire rack.
- Serve. Serve the enchiladas immediately while they're nice and hot, garnished with whatever toppings you would like. Enjoy!
Source: https://www.gimmesomeoven.com/beef-enchiladas-recipe/
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