Simple, Perfect Beef Enchiladas

After the week of snow and scrounging the pantry and freezer for something to cook, I was craving enchiladas. Homemade enchiladas. This recipe is not one of those throw-it-together meals, it’s a little more involved. But with a little practice, it’s sure to become second nature. Just like riding a bike. Hmmm. Well, maybe for some people.

classic enchiladas

This recipe is adapted from Ree’s enchiladas.  So here we go…

:: You will need ::

for the sauce :

1 tbsp. canola oil

1 tbsp. all-purpose flour

28 oz. can of enchilada or red sauce

2 cups chicken broth

½ tsp. salt

½ tsp. ground black pepper

2 tbsp. cilantro, chopped

for the filling :

1 ½ lbs. ground beef, lean

1 whole sweet onion, chopped

½ tsp. salt

for the assembly :

12 to 18 corn tortillas (fresh, if possible)

3 cups mozzarella cheese, grated (or cheddar)

½ cup black olives, chopped

4 green onions, chopped

½ cup cilantro, chopped

:: Let’s get going ::

(1)  In a medium saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute.

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(2) Add the red sauce, chicken broth, salt and pepper. Bring to a boil. Then, reduce the heat to low and simmer 30-45 minutes.

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(3) While the sauce is simmering, brown the meat with onions in a skillet. Drain off the fat, season with salt, and set aside.

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(4) Chop the olives and green onions while the meat is browning. Grate your cheese if you are hand grating – which is totally the way. to. go.

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(5) Stir in the cilantro when you are ready to assemble the enchiladas.

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(6) Preheat oven to 350 degrees and line up your ingredients in assembly line fashion. Tortillas. Meat. Onion. Olives. Cheese.

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(7) Spread ½ cup red sauce in bottom of a baking pan. Dip each tortilla into the simmering red sauce, then remove it to a work surface. Cutting boards are perfect for this.. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of a tortilla.

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(8) Roll that beauty up and place it, seam-side down, in the baking pan. Repeat this with each tortilla until the pan is completely filled. You might need a small second pan for overflow.

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(9) Pour the extra red sauce over enchiladas and sprinkle the remaining cheese over the top. Bake for 20 minutes or until the cheese is bubbly. Sprinkle cilantro over the enchiladas before serving.

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LOVE that cilantro color pop.

classic enchiladas

Printable version.

Printable version with picture.



2 Comments to “Simple, Perfect Beef Enchiladas”

  1. Oh Man! Those look super good!

  2. now I’m hungry!!! my brownie and microwave popcorn will have to do 😉

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