Beef Enchilada Recipe
Please note enchilada sauce and mexican beef filling are after this recipe simply scroll down
* 12 oz. mild cheddar cheese, grated
* 1 dozen Flour tortillas 6 inch size
* 1 1/2lbs. Mexican beef recipe (see Mexican beef recipe)
* 1/4 cup finely chopped yellow onion
* enchilada sauce (see enchilada sauce recipe)
Cook Mexican Beef recipe and drain meat well, add a scoop of hot ground beef to a tortilla. Spread the beef across the tortilla and grab the end of the tortilla to roll it. Bring one end over the meat, about 3/4 of the way over. Tuck the tortilla into the meat and roll it over.
Place the beef enchiladas seam side down in an oven-safe dish. Continue rolling until dish is filled, Using a ladle, scoop up some enchilada sauce and cover the enchiladas with it. You want the sauce to run down over the enchiladas and onto the plate. Remember, the sauce is what makes it, so use plenty.
Sprinkle mild cheddar cheese and finely chopped yellow onion on top of the enchiladas.
Heat the beef enchiladas in a *400 degree oven for a few minutes until you see the cheese melted and the sauce bubbling.
This beef enchilada recipe will make approximately 10 - 12 beef enchiladas depending, of course on how big you make your enchiladas.
Rachel's Notes: There are three recipes all together for this dish I have posted the others below. These are not terribly spicy so you can add salsa to the top of these, if you like chop some jalapenos in the beef mixture for a spicier taste!
Mexican Beef Recipe
Take a large frying pan, nonstick preferred.Heat the oil over medium low heat. Add the onion and garlic and saute for 3 to 4 minutes.
Add: the beef and salt, Cook the beef over medium heat until done. Drain grease and add, chili powder, cayenne, cumin and tomato sauce, water and oregano. Simmer for an additional 10 minutes
Rachel's notes: this beef has a nice Mexican flavor but it's not too spicy, if your family prefers it spicy either add more cayenne or jalapenos, for a milder flavor eliminate the cayenne.
Homemade Enchilada Sauce
3 cups chicken broth
4 Tbs Chili Powder
2 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. salt
1/3 tsp. sugar (optional)
5 Tbs. cold water
5 Tbs. white flour
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly , pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done. Add more water as desired for correct thickness (this is pretty thick).
Rachel's Notes: This is a good sauce recipe great for when you have the time, if you don't have the time to make homemade then buy canned enchilada sauce if needed. This sauce is much thicker than store bought add more water if desired for a thinner consistency. Enjoy! Adapated from various websites around the web.