What To Know
- Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- Place the unbaked enchiladas in a freezer-safe container and freeze for up to 3 months.
Craving authentic, mouthwatering beef enchiladas? Look no further! This detailed guide will empower you to create this culinary masterpiece from scratch, ensuring a flavorful and satisfying experience.
Gather Your Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can tomato paste
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 (12 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion (for garnish)
- Cilantro (for garnish, optional)
Prepare the Filling
1. Brown the ground beef in a skillet over medium heat.
2. Add the chopped onion and garlic to the skillet and cook until softened.
3. Drain any excess fat from the meat mixture.
4. Stir in the tomato sauce, tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and pepper.
5. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
Assemble the Enchiladas
1. Preheat oven to 375°F (190°C).
2. Spread 1/2 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
3. Warm the corn tortillas in the microwave for 10-15 seconds, or until pliable.
4. Spread 1/4 cup of the beef filling down the center of each tortilla.
5. Roll up the tortillas and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the enchiladas.
Bake and Garnish
1. Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
2. Sprinkle with shredded cheddar cheese and chopped onion.
3. Garnish with cilantro, if desired.
Savor the Enchilada Experience
Indulge in the tantalizing flavors of your homemade beef enchiladas. The tender filling, flavorful sauce, and melted cheese will create a symphony of tastes that will leave you craving more.
Tips for Perfection
- For a spicier enchilada, add extra chili powder or diced jalapenos to the filling.
- If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
- Use your favorite type of cheese for the filling and topping.
- Serve the enchiladas with your favorite sides, such as rice, beans, or guacamole.
Variations
- Chicken Enchiladas: Substitute cooked, shredded chicken for the ground beef.
- Vegetarian Enchiladas: Omit the ground beef and replace it with sautéed vegetables, such as bell peppers, onions, and zucchini.
- Salsa Verde Enchiladas: Use salsa verde instead of enchilada sauce.
Quick Answers to Your FAQs
Q: Can I use flour tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas if you prefer.
Q: How long can I store leftover enchiladas?
A: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze enchiladas?
A: Yes, you can freeze enchiladas before baking. Place the unbaked enchiladas in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
