Tuesday, August 13, 2019


Mexican meals is one among my favourite sorts of meals to consume while I’m going out to eat. Italian frequently pales compared to what I was used to consuming at my grandma’s desk rising up, sushi and Chinese are frequently reserved for takeout, and you can only consume so many sandwiches. I’ve discovered that it’s very tough to move improper while going out for Mexican. The meal frequently begins off with a large basket of chips and both salsa, queso or guacamole (or all three!), and it only is going up from there. I desire to attempt special dishes and don’t have one go-to option while getting Mexican, but one which I don’t order virtually sufficient is enchiladas. I discovered myself yearning them recently, and was in dire want of an awesome, authentic-tasting recipe to make at home. Mission accomplished!


A long, long, lengthy time ago, I was on a fajita/enchilada kick, the position I could simply make the filling for fowl fajitas (chicken, onions, peppers, generally mushrooms), then roll it up in tortillas and bake it in a really bland, sorry-tasting enchilada sauce. (What was I thinking?!) My tastes have unquestionably advanced over the years, so that wasn’t going to chop it for me anymore. Once I learn this enchilada recipe, I knew it was past promising. While the cooking time is lengthy, it doesn’t take a lot attempt and it has a fantastic, real flavor. The sauce completely makes it!

Beef Enchiladas | browneyedbaker.com #recipe #mexican

My Chief Culinary Consultant and I polished off half of this pan among the NULL people throughout a Sunday afternoon of football-watching, and I assume we had been equally secretly jockeying for leftovers the subsequent day. This recipe has unquestionably earned itself a niche in my listing of favourite go-to recipes, and is fully one which I might be making back and again.

If you're keen on Mexican food, you have to have those enchiladas on your rotation!

Beef Enchiladas | browneyedbaker.com #recipe #mexican

One yr ago: Turtle Cheesecake
Two years ago: Quick & Easy Chicken Pot Pie
Three years ago: Classic Apple Pie
Four years ago: Fig and Almond Cheesecake

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Wonderfully cheesy, saucy, and mildly spicy pork enchiladas.


 3tablespoonschili powder
 2teaspoonsground cumin
 2teaspoonsground coriander
 1teaspoongranulated sugar
 1¼poundsboneless chuck steaks(trimmed of fat)
 1tablespoonvegetable oil
 2yellow onions(finely chopped)
 15ouncecan tomato sauce
 4ouncesMonterey Jack cheese(shredded, divided)
 4ouncessharp cheddar cheese(shredded, divided)
 ⅓cupchopped recent cilantro
 ¼cupchopped canned pickled jalapeƱos
 126-inch corn tortillas


In a small bowl, stir collectively the garlic, chili powder, cumin, coriander, sugar and salt.

Heat the oil in a Dutch oven over medium-high warmth till shimmering. Sprinkle the meat with salt and prepare dinner till browned on equally sides, about 6 to 8 minutes. Remove the meat to a plate.

Reduce the warmth to medium, upload the onions to the pot and prepare dinner till golden brown, about 5 minutes. Stir within the garlic combination and prepare dinner till fragrant, about 1 minute.

Add the tomato sauce and water and convey to a boil. Return the meat and any accumulated juices to the pot, cover, cut back the warmth to low, and simmer till the meat is comfortable and might be damaged aside easily, about 1½ hours.

Preheat oven to 350 stages F.

Strain the meat combination over a medium bowl. Transfer the meat and any special solids to a separate medium bowl and smash the meat into small pieces. Mix collectively with half of the shredded cheeses, the cilantro and the jalapeƱos.

Spread ¾ cup of the sauce within the backside of a 9x13-inch baking dish. Microwave the tortillas according to package deal deal directions to soften. Spread about ⅓ cup of the meat combination down the heart of every tortilla, roll up tightly, and vicinity within the baking dish seam-side down. Pour the last sauce calmly over the enchiladas and unfold to guarantee that every one one the ends are protected in sauce.

Sprinkle the last cheese over ideal of the enchiladas, hide the baking dish with foil and bake for 25 minutes. Remove the foil and hold to bake till the cheese browns slightly, 5 to 10 minutes. Leftovers might be saved in an hermetic container within the refrigerator for as tons as 3 days.source