Description
This beef enchiladas recipe is made with a delicious (and easy!) homemade red enchilada sauce, and it¡¯s guaranteed to be a crowd-pleaser!
Ingredients
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- 1?batch??(or?15 ounces?)
- 1 tablespoon?
- 1?small?, diced
- 4?cloves?, minced
- 1 1/2?pounds (24 ounces)?
- 1 teaspoon?
- 1?(15-ounce) can?, rinsed and drained
- 1?(4-ounce) can?
- ?and?
- 8?large?*
- 3 cups?
- toppings:?, chopped?, diced?,?, and/or crumbled?
Instructions
- Prepare the enchilada sauce.?Prepare the enchilada sauce according to?.
- Saut¨¦ the beef filling.?Heat oil in a??over medium-high heat. Add the onion and garlic and saut¨¦ for 3 minutes, stirring occasionally. Add the ground beef and cumin and saut¨¦ for 5 minutes or until completely browned, crumbling the beef with a??as it cooks. Stir in the beans and green chiles until combined. Season the mixture with a few generous pinches of salt and pepper, to taste.
- Prep oven and baking dish.?Heat oven to 350¡ãF (180¡ãC). Spread 1/2 cup of the enchilada sauce evenly along the bottom of a?.
- Assemble the enchiladas.?To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beef filling, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place it in the prepared baking dish. Assemble the remaining enchiladas. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake.?Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a?.
- Serve.?Serve the enchiladas immediately while they¡¯re nice and hot, garnished with lots of your favorite toppings. Enjoy!
Notes
Tortillas:?See notes in the post above if you would like to substitute?.