BEEF AND CHEESE ENCHILADAS – THE MIRACLE OF MEXICAN FOOD

Cook time: 1 hr 40 mins | Prep time: 1 hr

If you enjoy Mexican cuisine, I know that you’ll love these beef and cheese enchiladas! The burst of flavors in every bite is mouthwatering. These enchiladas are loaded with savory beef and melted cheese, two of my favorite Mexican combo that never fails to blow my mind!

Ingredients

2 cups shredded cheddar cheese per dozen enchiladas

corn tortillas (for the portion of enchiladas there should be enough sauce to make 3-4 dozen)

ENCHILADA SAUCE:

meat, you can use any meat – ground meat, shredded chicken

2-3 cloves garlic, minced

2 tablespoons olive oil

1 medium yellow or white onion, diced

1 teaspoon oregano (I used Mexican oregano, but regular is okay)

3 tablespoons chili powder

2 teaspoons cumin

1/2 teaspoon basil

1 teaspoon chipotle chili pepper (this is spicy, adjust according to taste)

1 can tomato sauce, 8 ounces

4-5 cups water, divided

diced onions to top enchiladas (optional)

2-3 teaspoons of salt

1 teaspoon black pepper

How to make Beef And Cheese Enchiladas

Step 1: Heat the olive oil in a large saucepan. Add the onions and garlic and cook over medium heat until translucent.

Step 2: To the saucepan, add the tomato sauce, 3 cups of water, and all the seasoning. Bring everything to a boil, then adjust the heat to low. Let everything simmer for about 45 minutes, adding extra water as needed. Stir the mixture about every 15 minutes. Cook until you have a thick sauce.

Step 3: Slightly cool the sauce. In the meantime, grease a large pan using non-stick cooking spray. Prepare the oven and preheat it to 350 degrees.

Step 4: In the sauce, dip the corn tortillas, covering all sides. In the middle of the corn tortillas, place a small portion of the meat and cheese. Then, roll each tortilla and lay them on the prepared pan, seam-side down. On top, pour half a cup of enchilada sauce, and top with some diced onion (optional) and 1 c shredded cheese.

Step 5: Cover the dish and place it in the preheated oven. Bake the enchiladas for about 40 minutes. Remove the cover and continue baking for additional 10 minutes.

Step 6: Remove from the oven when done and serve the beef and cheese enchiladas right away with rice and beans. Enjoy!

Note:

You can place any unused sauce in a covered container and freeze it.