Prep Time: 1 hr | Cook Time: 1 hr 40 mins | Total Time: 2 hrs 40 mins
These Beef and Cheese Enchiladas are my ultimate comfort food! The combination of all the ingredients is perfectly balanced! Serve these delicious treats for dinner, and I promise you that you and your loved ones are going to enjoy them!
Ingredients:
2 cups shredded cheddar cheese per dozen enchiladas
corn tortillas for the number of enchiladas there should be enough sauce to make 3-4 dozen
ENCHILADA SAUCE:
2-3 cloves garlic, minced
1 teaspoon oregano (I used Mexican oregano, but regular is fine)
3 tablespoons chili powder
2 tablespoons olive oil
meat, you can use any meat – ground meat, shredded chicken
2 teaspoons cumin
1 can tomato sauce, 8 ounces
1 medium yellow or white onion, diced
1/2 teaspoon basil
2-3 teaspoons of salt
1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)
1 teaspoon black pepper
diced onions to top enchiladas (optional)
4-5 cups water, divided
Directions:
1. Place a large saucepan on the stove and turn the heat to medium.
2. Add olive oil and allow it to become hot.
3. Add garlic and onions into the hot pan, then sauté for a few minutes until aromatic and soft.
4. Add the seasonings, 3 cups of water, and tomato sauce. Stir everything until well blended. Allow the mixture to boil.
5. Turn the heat down to low, then simmer the mixture for about 45 minutes. Stir occasionally. Remove from the heat and allow it to cool.
6. Prepare the oven and preheat to 175 degrees C or 350 degrees F.
7. Apply cooking spray to a large oven-safe pan.
8. Coat each corn tortilla with the sauce.
9. Add meat and cheese in the middle of each tortilla, then roll it up. Repeat the process with the rest of the meat, cheese, and tortilla. Arrange them seam side down into the prepared pan.
10. Pour 1/2 cup of enchilada sauce over the enchiladas.
11. Scatter 1 cup of cheddar cheese and onion slices on top. Cover the entire pan with aluminium foil.
12. Place the pan inside the preheated oven and bake the enchiladas for 40 minutes.
13. Remove the foil cover, then bake for additional 10 minutes.
14. Serve hot with rice and beans. Enjoy!
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