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Beef And Cheese Enchiladas

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Prep Time 20 minutes
Cook Time 1 hour
Course Dinner, Main Course
Cuisine American, Mexican
Servings 6

Ingredients
  

  • Corn tortillas enough for 3-4 dozen enchiladas
  • 2 cups shredded cheddar cheese per dozen enchiladas
  • 2 tablespoons olive oil
  • 2-3 cloves garlic minced
  • 1 medium yellow or white onion diced
  • 1 teaspoon oregano Mexican oregano preferred, but regular is fine
  • 3 tablespoons chili powder
  • 1/2 teaspoon basil
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili pepper reduce to taste if sensitive to spice
  • 2-3 teaspoons salt
  • 1 teaspoon black pepper
  • 1 can tomato sauce 8 oz.
  • 4-5 cups water divided
  • Meat of your choice ground beef, shredded chicken, etc.
  • Diced onions for topping enchiladas optional

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Add onions and garlic, and cook until the onions become clear.
  • While the onions and garlic are cooking, gather all the seasoning and measure them out.
  • Add the tomato sauce, 3 cups of water, and all the seasoning to the saucepan. Bring the mixture to a boil, then reduce heat to low and let it simmer for 45 minutes. Stir the sauce every 15 minutes and add more water as needed. Aim for a thick and flavorful sauce.
  • Let the sauce cool for a bit. Preheat the oven to 350 degrees and spray a large pan with non-stick cooking spray.
  • Dip corn tortillas in the sauce, making sure to cover them well on each side. This will soften them and make them easier to roll.
  • Place a small amount of meat and cheese in the center of each tortilla.
  • Roll the tortillas and place them seam down in the pan.
  • When you have rolled the desired amount of enchiladas, top them with 1/2 cup of enchilada sauce per 11-12 enchiladas. Avoid using too much sauce, or the enchiladas will become soggy.
  • Optionally, add diced onions and 1 cup of shredded cheddar cheese per 11-12 enchiladas.
  • Bake the enchiladas covered for about 40 minutes.
  • Uncover the pan and bake for another 10 minutes.
  • Serve the enchiladas with rice and beans, and enjoy!