Beef Enchiladas
Creating the Meal
Enchiladas is one of those comfort foods for me. I remember ordering Chicken Enchiladas Verde when I visited my favorite Mexican restaurant during my 20s.
This recipe is so simple and uses my Taco Beef recipe. I'm certain your family will love it. This recipe will yield 12-14 enchiladas, feeding 6-7 people.
You can make these ahead of time, so when dinner comes, all you have to do is pop them in the oven to heat up and melt the cheese, then eat.
How to Serve
I cook these on a half-sheet pan and serve them on the plates, or bake them in stoneware and serve in that dish.
If you're putting these out for a get-together, a stoneware dish or hotel pan will be better for you. If it is just for family dinner, serve them on the plates from the sheet pan.
Variations
There are many different enchilada types you can make, such as Enchiladas Verdes, Barbacoa Enchiladas, Chicken Enchiladas, or Shrimp Enchiladas. You can also serve bean or cheese enchiladas for vegans and vegetarians.
Equipment Needed
I use a cast iron skillet to cook the tortillas, and a sheet pan to bake them. As I mentioned before, you can also serve them in stoneware or hotel pans.
A delicious combination of savory Mexican-style beef, enchilada sauce, cheese, and corn tortillas. A favorite at most Mexican restaurants, can now be made at home and enjoyed by your family.
- 1 cup Avocado Oil (Can use lard or beef fat)
- 12 ea Corn Tortillas (Yellow or White)
- 8 oz Monterey Jack Cheese (Shredded)
- 8 oz Monterey Jack Cheese (Shredded)
- 1 cup Enchilada Sauce (Red)
- 4 cup Taco Meat (See recipe below)
- 2 lb Ground Beef (80/20)
- 2 cup Water
- 2 tbsp Chili Powder
- 1 tsp Salt (Morton Coarse Kosher Salt)
- .5 tsp Cumin (Ground)
- .5 tsp Oregano (Dried)
- .5 tsp Garlic (Granulated)
- .5 tsp Onion (Granulated)
- Enchilada Instructions
Preheat oven to 375.
Heat oil in a small 6-8" pan on low heat.
Mix 8oz of cheese with the cold Taco Beef recipe in a medium-sized bowl.
Place the corn tortillas in the hot oil, one at a time, until they start to sizzle a little, then remove it and place it on a plate with a paper towel to drain.
When all the tortillas are out of the oil, assemble the enchiladas by placing about 2-3 oz of the beef mix across the lower 3rd of the tortilla and roll the tortilla up like a carpet. Place it in the baking dish with the seam side down. Continue this until all enchiladas are complete and placed in the baking dish or pan.
Spoon the enchilada sauce across the center of the enchiladas, leaving about a half-inch of the end of the tortilla uncovered with sauce. You don't have to do this, but it looks nicer in the dish with the color contrast.
Sprinkle 8oz of cheese across the center of the enchiladas spreading evenly across all enchiladas.
Place the dish with enchiladas in the preheated oven and bake for approximately 30-40 minutes, or until the beef reaches 165.
You can finish it off under the broiler for about 1-2 minutes if you want the cheese browned.
This may take more or less time, depending on how cold the beef is.
Serve this dish with Mexican Rice, Refried Beans, Chips and Salsa, Guacamole, and Sour Cream.
- Taco Beef
Heat a large cast-iron pan or Dutch oven on medium heat. You can use regular cast iron or enamel coated.
When the pan or pot is hot, place the entire amount of ground beef in the pan. Add 2 cups of water and break down the meat in the pan with a wooden spoon as it cooks.
Stir occasionally and when there is no more pink color in the beef.
Add the seasoning ingredients to the beef in the pan and stir well.
Stir in 2 cups of water and simmer on low until there is barely any liquid left.
