Enchiladas. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. In a saucepan over medium-low heat, combine the canola oil and flour. Pour in the red sauce, chicken broth, salt and pepper.
We've rounded up the best recipes, stuffed with chicken, beef and more, and smothered with plenty of cheese and enchilada sauce. Pour in the red sauce, chicken broth, cilantro, salt and pepper. This easy recipe for Tex-Mex cheese enchiladas is a family favorite! You can have Enchiladas using 14 ingredients and 19 steps. Here is how you cook it.
Ingredients of Enchiladas
- It's 3 clove of garlic.
- It's 2 tbsp of chili powder.
- It's 2 tsp of ground coriander.
- You need 2 tsp of ground cumin.
- It's 1 tsp of sugar.
- Prepare 1 of salt.
- Prepare 1 1/4 lb of top blade steak or ground beef.
- You need 1 tbsp of vegetable oil.
- It's 2 medium of onions, diced.
- It's 1 can of tomato sauce, 15 ounce.
- You need 3/4 cup of water.
- Prepare 2 cup of sharp cheddar cheese.
- You need 1/3 cup of chopped cilantro.
- You need 10 of to 12 six inch corn tortillas.
Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. In their simplest form, enchiladas are simply corn tortillas dipped in a chile sauce and then eaten with a fork. They might or might not have a filling (but often do) and are sometimes topped with a sprinkling of grated cheese or a drizzle of cream. Most enchiladas are baked covered with foil until heated through.
Enchiladas step by step
- cut center strip of grissle out of each steak.
- pat each steak with paper towels then sprinkle with salt.
- heat oil over medium high heat in large pot until shimmering, cook steak until browned on both sides, about 6 minutes.
- remove meat from pot and add onions.
- reduce heat to medium and cook until golden, about 5 minutes.
- while onions are cooking, combine garlic, chili powder, coriander, cumin, sugar and one teaspoon salt in small food processor and pulse until finely chopped and mixed well.
- add garlic mixture to onions and cook about 1 minute.
- add tomato sauce and water and bring to boil.
- reduce heat, return meat and any drippings back to pot, cover and simmer about 1 1/2 hours.
- if using ground beef, follow the same procedure, but only simmer for 15 minutes. Ground beef will absorb liquid so increase water to 1 3/4 cups..
- preheat oven to 350 and make sure rack is in the middle position.
- strain sauce mixture over medium bowl to extract as much sauce from the meat as possible.
- use forks to completely shred beef, then mix in 1 cup cheese and cilantro.
- spread enough sauce to cover the bottom of a 13 x 9 inch baking dish.
- heat tortillas in microwave for 1 minute.
- spread 1/3 cup beef mixture in center of each tortilla and roll tightly.
- repeat process until all the filling has been used.
- pour remaining sauce over enchiladas.
- sprinkle remaining cheese over top, then cover with foil and bake for 20 minutes, remove foil and continue cooking for 5 to 10 minutes or until cheese browns.
Sprinkle the cheese on top of the enchiladas after they are heated through. At first glance, these enchiladas are totally typical — just sautéed chicken and onion and green chiles, rolled up with beans and cheese in your choice of tortillas. But the second anyone takes a bite, they come to find that the magic lies completely in this extra-special homemade enchilada sauce. Add a tablespoon of cheese and roll the tortillas closed. Place the filled tortillas, seam-side down, on the prepared baking dish.