By Chris
Beef Enchiladas
5 steps
Prep:1hCook:3h
Our Beef Enchiladas recipe achieves rich flavor in less time than more traditional recipes. Instead of using ground chiles and tomatoes, we use store-bought chili
powder and canned tomatoes, along with onions, garlic, and spices to make a quick sauce with plenty of flavor. Inexpensive blade steaks lent our recipe the soft chew and beefy flavor we were after. Cutting the
steaks into small pieces kept our cooking time at just an hour and a half. Traditional beef enchiladas recipes fry the corn tortillas and then dip them in sauce to soften and season them. Instead, we softened
the tortillas in the microwave, assembled the enchiladas, topped them with sauce and cheese, and baked them until heated through.
Updated at: Thu, 17 Aug 2023 10:02:46 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
21
High
Nutrition per serving
Calories568.4 kcal (28%)
Total Fat26.9 g (38%)
Carbs45.8 g (18%)
Sugars5.9 g (7%)
Protein38.8 g (78%)
Sodium1146.4 mg (57%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
3garlic cloves
minced
3 tablespoonschili powder
2 teaspoonsground coriander
2 teaspoonsground cumin
1 teaspoonsugar
salt
1.25 poundsbeef top blade steak
trimmed
1 tablespoonvegetable oil
2onions
medium, chopped
1 x 15 ouncecan tomato sauce
½ cupwater
2 cupsshredded monterey jack cheese
or mild cheddar cheese
⅓ cupfresh cilantro leaves
chopped
¼ cuppickled jalapeño chiles
chopped
12corn tortillas
6-inch
Instructions
Step 1
Before you start:
Cut back on the pickled jalapeños/chiles if you like your enchiladas on the mild side. Sour cream, diced avocado, shredded lettuce, and lime wedges make great side kicks; let everyone top or add what they like.
I double the sauce and seasonings.
I skip the ground coriander. I use chopped parsley instead of cilantro.
Blade steaks are hard to find. You can use flank, chuck, or other meats that are slow cooked and have flavor.
Step 2
Combine garlic, chili powder, coriander, cumin, sugar, and 1 teaspoon salt in small bowl. Pat meat dry with paper towels and sprinkle with salt. Heat oil in Dutch oven over medium-high heat until shimmering. Cook meat until browned on both sides, about 6 minutes. Transfer meat to plate. Add onions to pot and cook over medium heat until golden, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add tomato sauce and water and bring to boil. Return meat and juices to pot, cover, reduce heat to low, and gently simmer until meat is tender and can be broken apart with wooden spoon, about 1 1/2 hours.
Step 3
Adjust oven rack to middle position and heat oven to 350 degrees. Strain beef mixture over medium bowl, pressing on mixture to break meat into small pieces and extract as much sauce as possible; reserve sauce. Transfer meat to medium bowl and mix with 1 cup cheese, cilantro, and jalapeños.
Step 4
Spread 3/4 cup sauce in bottom of 13 by 9-inch baking dish. Microwave 6 tortillas on plate on high power until soft, about 1 minute. Spread 1/3 cup beef mixture down center of each tortilla, roll tortillas tightly, and set in baking pan seam side down. Repeat with remaining tortillas and beef mixture (you may have to fit two or more enchiladas down the sides of the baking dish). Pour remaining sauce over enchiladas and spread to coat evenly. Sprinkle remaining 1 cup cheese evenly over enchiladas, wrap with aluminum foil, and bake until heated through, 20 to 25 minutes. Remove foil and continue baking until cheese browns slightly, 5 to 10 minutes. Serve.
Step 5
Make Ahead: Although it's best to roll and bake the enchiladas right before serving, the beef filling and the sauce can be prepared through step 2 and refrigerated in separate containers for up to 2 days.
Notes
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