One of my all-time favorite cuisines to cook (and consume) is Mexican. I love cheese, and I love spice, and I can usually find these two things in just about every Mexican dish I cook. This recipe is no exception.
One of my all-time favorite cuisines to cook (and consume) is Mexican. I love cheese, and I love spice, and I can usually find these two things in just about every Mexican dish I cook. This recipe is no exception. Now I don’t know just how authentic these spicy cheese and beef enchiladas are, but they are tasty and will definitely be added to my dinner rotation list!
In our house we like just about everything spicy. If you don’t enjoy the burning feeling in your throat as you are swallowing each and every bite, no need to worry because you can adjust the spices to suit your tastes. I’ll be sure to point out which ones to add to give this dish a little bit more of a kick!
In my About page, you’ll learn that I generally tend to cook recipes that are quick and easy. It’s a patience thing (or lack thereof). This recipe, however, does not fall under that category. It’s easy, that’s for sure, but it is a bit time consuming. Allow yourself an hour to get these enchiladas assembled and baked. It’s worth the time, I promise!
*Note 1: Always, always, always shred your own cheese! It doesn’t matter what you’re cooking, it’ll always turn out better with freshly grated cheese. And it’s usually cheaper.
*Note 2: My hubby is not a huge fan of onions and while he enjoyed these enchiladas quite a bit, he thought it could use a little less onion. I don’t mind onion one bit and thought it had the perfect amount. Adjust accordingly, depending on your like or dislike of onions. If your’e not a huge fan, you may want to omit the green onion in the assembly stage.
- 1 tablespoon vegetable or canola oil
- 1 tablespoon all-purpose flour
- 1 28-oz can enchilada or red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
- 1 1/2 pounds ground beef
- 1 medium onion diced
- 2 – 4oz cans diced green chillies
- 1/2 teaspoon salt
SPICE IT UP INGREDIENTS
*If you want to spice it up, you’ll need the following:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 10 flour (or corn) tortillas
- 1/2 cup vegetable oil
- 3 cups grated sharp cheddar cheese
- 5 green onions chopped
- 1/2 cup chopped cilantro
- Start by heating your oven to 350 degrees.
- SAUCE – in a saucepan, combine oil and flour over medium heat to create a paste. After a minute or so, add your enchilada sauce, chicken broth and salt. Bring to a boil, then reduce the heat to low and simmer for about 30-45 minutes. At around the 40 minute mark, add in the cilantro.
- MEAT – While the sauce is simmering, brown the hamburger meat along with the onions. When cooked through, drain fat. Stir in the green chillies, salt, and any spices you want to use to add a bit of a kick. I added chili powder, ground cumin, and red pepper flakes.
- TORTILLAS – Heat vegetable oil in a skillet or wok over medium-high heat. Take a tortilla, one at a time, and drop it into the oil. Heat for around 30 seconds per side being sure not to crisp up the tortillas. The goal of this step is to just soften the tortillas up. Use a paper towel to absorb any excess oil off the tortillas.
- Get out a 9 x 13 inch pan and pour about 1/2 cup of sauce on the bottom.
- In a small baking pan (I used a round cake pan), pour some of the sauce into the bottom. Dip each tortilla into the sauce so that both sides are coated, then add the ground beef mixture, shredded cheddar, and a few sliced green onions.
- Roll up the tortilla nice and tight and place in the bottom of the pan.
- Continue this process until you have no more tortillas and filling left. Pour remaining sauce over the top of the enchiladas and top with remaining shredded cheddar.
- Bake for around 20 minutes. You’ll know it’s done when the cheddar cheese is all gooey and melted!
- Top it off by adding a little fresh green onion and cilantro, and a dollop of sour cream.
Recipe adapted from
The Pioneer Woman