Beef Enchiladas Recipe
Beef enchiladas are flavorful without being overly spicy. They are saucy, cheesy and packed full of flavor!
Servings: 6 servings
Calories: 384kcal
Ingredients
- 3 cloves garlic minced
- 3 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp smoked paprika
- 1 tsp granulated sugar
- 1 tsp salt
- 1 1/2 lbs boneless chuck steak OR spare ribs OR short ribs
- 1 tbsp vegetable oil
- 1 large onion diced
- 1 (15 oz) can tomato sauce
- 3/4 cup water
- 1 cup shredded monterey jack cheese divided
- 1 cup shredded sharp cheddar cheese divided
- 1/3 cup fresh cilantro chopped
- 3 tbsp canned pickled jalapenos diced, less if you want more mild enchiladas
- 12 (6 inch) corn tortillas OR flour tortillas
Instructions
- 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 3/4 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.
Notes
-You can either use flour or corn tortillas, however, corn are more traditional.
Nutrition
Serving: 6serving | Calories: 384kcal | Carbohydrates: 8g | Protein: 35g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 111mg | Sodium: 840mg | Potassium: 604mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1714IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 4mg