Crazy Delicious Beef Enchiladas
I’ve made these bad boys four times now, in the past two months. They’re that good! We just can’t seem to get enough of them. Can you blame us? Look at all of that cheesy, saucy goodness!! Mmmm…
We love Mexican food around here. I crave it hard. Sometimes we go out to get it, but most of the time we make it at home. I’m talking rice, guac, beef tacos, barbacoa and carnitas. The list could go on (just check out the recipe index)! When we have a busy week ahead I love making these on Sunday and then eating them throughout the week. The longer the sit in the fridge, the tastier they get! I can honestly say these are one of the few things I actually enjoy eating as leftovers. That’s kind of huge.
These enchiladas are easy to make and only require a handful of ingredients. You just need a little time. Again, that’s why Sunday = enchilada makin’ day. After you get the meat to the fall-apart-tender stage, it’s just a matter of separating the sauce and rolling everything up. Oh, and smothering it all in more sauce and lots of cheese. Bake the enchiladas covered (I spray the underside of my foil with a bit of PAM that way the cheese doesn’t stick) for about 20 minutes so the tortillas get nice and soft, then uncover it and continue baking them for 10 minutes or until the cheese starts to brown. Remove then from the oven, let them sit for a few minutes, garnish with a bit of cilantro and then serve them up with a dollop of sour cream and lots of chips, guac and salsa! ????
Next time you’re in the mood for Mexican food, you’ve gotta try these enchiladas. Our whole family loves them… even our toddler! They’re flavorful without being overly spicy, cheesy and downright delicious! Enjoy✌️
- 3 cloves garlic, minced
- 3 tbsp. chili powder
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- ¼ tsp. smoked paprika
- 1 tsp. granulated sugar
- 1 tsp. salt
- 1½ lbs. boneless chuck steaks or spare/short ribs
- 1 tbsp. vegetable oil
- 1 large onion, diced
- 1 (15 oz.) can tomato sauce
- ¾ c. water
- 1 c. (4 oz.) Monterey Jack cheese, shredded, divided
- 1 c. (4 oz.) sharp cheddar cheese, shredded, divided
- ⅓ c. fresh cilantro, chopped
- 3 tbsp. canned pickled jalapeños, diced (less if you want mild enchiladas)
- 12 (6-inch) corn or flour tortillas
- In a small prep bowl combine the garlic, chili powder, cumin, coriander, paprika, sugar and salt. Rub over the steaks or ribs.
- In a large skillet or Dutch oven set over medium-high heat, add the oil. When the oil is hot and shimmers add the meat and cook until browned on both sides, about 5-8 minutes. Transfer the meat to a plate, set aside.
- Reduce the heat to medium, add the onions and cook until brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat/juices to the pot, cover, reduce the heat to low. Simmer for 1½-2 hours or until the meat is tender and falls apart.
- Preheat oven to 375 degrees. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the chopped jalapeños.
- Spread ¾ c. of the sauce in the bottom of a 9x13-inch baking dish. Warm the tortillas in the microwave according to package directions to soften them and make them more pliable. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce over the enchiladas so they are completely covered in sauce.
- Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with lightly greased foil (I spray the underside with PAM) and bake for 20 minutes. Remove the foil and continue to bake until the cheese begins to brown, about 10 minutes. Remove from the oven and allow to rest for 10 minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.
Recipe source: adapted from America's Test Kitchen