Description
Sizzling, richly sauced beef enchiladas with melted cheese and bright cilantro, perfect for weeknight meals or dinner parties.
Ingredients
Scale
- 500 g (1 lb) ground beef (80–85% lean)
- 150 g (1 medium) yellow onion, diced
- 9 g (3 cloves) garlic, minced
- 3–4 dried chilies (guajillo or ancho), toasted and soaked
- 400 g (14 oz / 1 2/3 cups) tomato passata or crushed tomatoes
- 240 ml (1 cup) beef or chicken stock
- 8 g (1 tbsp) cornstarch mixed with 15 ml (1 tbsp) water
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- Salt to taste
- 6–8 large flour tortillas (25–28 cm / 10–11 inches)
- 300 g (10.5 oz / 3 cups) shredded cheese (Monterey Jack and cheddar mix)
- Fresh cilantro, lime wedges, and sour cream for serving
Instructions
- Toast and soak the dried chilies by removing stems and seeds, toasting in a dry skillet, and soaking in hot water.
- Make the red enchilada sauce by blending the chilies with tomatoes, stock, spices, and simmering.
- Heat oil in a skillet, sauté onion, then brown the ground beef and garlic.
- Season the filling with tomato paste and spices, cooking briefly.
- Warm tortillas in a skillet, fill with beef mixture, and roll tightly.
- Assemble by placing enchiladas in a baking dish, covering with sauce and cheese.
- Bake covered, then broil briefly to finish until cheese is bubbly.
- Rest for 5 minutes before serving with garnishes.
Notes
Make-ahead by assembling enchiladas and refrigerating. For a silkier sauce, strain blended sauce to remove skins and seeds.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg