Cook time: 1 hr 40 mins | Prep time: 1 hr | Serves: family
If you enjoy Mexican food, you’ll love these Beef And Cheese Enchiladas. Super easy to make and ready in less than an hour. These enchiladas are packed with savory beef with tons of melted cheese.
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
meat, you can use any meat – ground meat, shredded chicken
2-3 clove garlic, minced
2 tablespoons olive oil
1 medium yellow or white onion, diced
3 tablespoons chili powder
2 teaspoon cumin
1/2 teaspoon basil
1 teaspoon chipotle chili pepper (this is spicy, adjust to your preference)
1 can tomato sauce, 8 ounces
4-5 cups water, divided
1 teaspoon oregano (I used Mexican oregano, but regular is fine)
diced onions to top enchiladas (optional)
2-3 teaspoon salt
1 teaspoon black pepper
How to make Beef And Cheese Enchiladas
Step 1: Heat the olive oil in a large saucepan. Then, add the onions and saute over medium heat until translucent. Add the garlic and cook for another minute until aromatic.
Step 2: In the meantime, measure out the seasoning.
Step 3: Into the pan, add the tomato sauce and pour in 3 c. of water. Then, add all the seasoning. Bring everything to a boil. Once boiling, adjust the heat to low and simmer for about 45 minutes. As needed, add more water, stirring every 15 minutes until you have a thick sauce.
Step 4: Take off the heat and let the sauce cool a little.
Step 5: Using non-stick cooking spray, grease a large pan. Prepare the oven and preheat it to 350 degrees.
Step 6: In the sauce, dip the corn tortillas, coating all sides. In the middle of the corn tortilla, place a tiny amount of meat and cheese. Now, roll the tortilla and put it in the pan, seam down. Repeat with the remaining tortillas. On top, pour half c. of enchilada sauce per 11-12 enchiladas. Then, top with the diced onions (optional) and sprinkle with 1 c shredded cheddar cheese per 11-12 enchiladas.
Step 7: Place in the preheated oven and bake for about 40 minutes, covered. Then, remove the cover and continue baking for 10 minutes more.
Step 8: Remove from the oven when done and serve the enchiladas with rice and beans. You can keep any unused sauce in a covered container and freeze it.
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