+

Beef Enchiladas

4 to 6 servings Easy
Total: Active:
0 Ratings 

Ingredients (22)

For the red chile sauce:

  • 3 dried ancho chiles, de-seeded and de-stemmed
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup pasilla or ancho chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 (14.5-ounce) can fire-roasted crushed tomatoes
  • 1 cup chicken broth, or as needed
  • Kosher salt
  • 1 tablespoon olive oil
  • 1/2 yellow onion, finely chopped
  • 1 pound ground beef
  • 12–14 stale corn tortillas
  • 1/4 cup canola oil, plus more as needed
  • About 3 cups shredded Jack cheese

For garnishing:

  • Sour cream
  • Chopped green onions
  • Chopped cilantro
  • Sliced pitted black olives
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Beef Enchiladas

In this classic beef enchiladas recipe, a ground beef filling mixes with Jack cheese and a spicy red chile salsa.

Tips for Beef and Ground Beef

Instructions

  1. 1To make the sauce, pour boiling water over the ancho chiles and set aside. Warm the olive oil in a cast iron pan and sauté the onion and garlic until browned and tender. Drain the ancho chiles, and add the chiles to a blender along with the sautéed onions and the rest of the ingredients. Puree until smooth. Thin the sauce as needed with more broth. Taste and adjust the seasoning with salt and chile powder as needed. Set aside or refrigerate until ready to use.
  2. 2In a frying pan, warm 1 tablespoon of olive oil. Add the 1/2 yellow onion and sauté until browned and tender. Add the ground beef and cook, stirring to break up the meat, until browned and cooked through. Drain off any grease. Add 1/2 cup of the red chile sauce and stir well to combine. Remove from the heat and set aside.
  3. 3Preheat the oven to 375°F. Have ready a 9×13 dish. Spread 1 cup of the red chile sauce into the bottom of the dish.
  4. 4In the cast iron pan, warm the canola oil over medium-high heat. Fry the tortillas quickly and set aside to drain on paper towels. Blot dry.
  5. 5For each enchilada, add some of the beef mixture and a sprinkle of cheese, and roll up tightly. Place in the baking dish and repeat. (These can be prepped up to 1–2 hours ahead.) You should easily fit 12.
  6. 6Warm the remaining sauce. Pour the sauce over the enchiladas to generously coat them, then top with the remaining cheese. Bake, uncovered, until bubbly and heated through and the cheese is golden brown, 20 to 30 minutes. Let sit for 5 minutes before garnishing and serving.
Load Comments

Recommended from Chowhound

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes
Food Trends

This Crunchy Taiwanese Popcorn Chicken Is Ready in Just 30 Minutes

by David Klein | This Taiwanese popcorn chicken recipe is going to change your dinner game. Craving fried chicken...

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved
Food News

This Slow Cooker Bacon, Potato & Lentil Soup Is FODMAP-Approved

by Amy Schulman | Going on a low-FODMAP diet certainly isn’t the most glamorous thing, but the regimen has demonstrated...

10 Ingenious Ways to Use Extra Egg Yolks
How To

10 Ingenious Ways to Use Extra Egg Yolks

by Pamela Vachon | Leftover egg yolks aren't destined for the trash just because you're not sure what to do with them...