BEEF AND CHEESE ENCHILADAS – A TASTY MEXICAN DELICACY

If you are looking for delicious and authentic Mexican food, then Beef and Cheese Enchiladas are the perfect choice. This recipe will transport your taste buds to the streets of Mexico with its rich and bold flavors. These enchiladas are made with a thick and flavorful sauce, wrapped in soft corn tortillas and filled with a delicious mixture of meat and cheese. Once you try this recipe, you’ll see why it’s considered the miracle of Mexican food!

Beef and Cheese Enchiladas have become a staple in my family. My husband absolutely loves them and we make them almost every other week. The best part is that they are so easy to make and can be customized to your liking. We like to use pulled beef on our enchiladas and it always turns out great. The sauce is what makes this dish truly special, and we can never get enough of it. We like to make a big batch of it and freeze it to enjoy whenever we want. These enchiladas are the perfect comfort food and always bring our family together.

Why you need to try this recipe for Beef and Cheese Enchiladas

• This recipe uses homemade enchilada sauce that is rich and flavorful. It is made from a mixture of spices, tomato sauce and water, giving it the perfect balance of sweet and savory flavors.
• The filling for these enchiladas can be customized to your liking. You can use ground beef, ground beef or chicken, or even vegetarian options like beans or tofu.
• The corn tortillas used in this recipe are dipped in the sauce before being filled and rolled. This softens the tortillas and makes them easy to roll without breaking.
• These enchiladas are topped with a generous amount of shredded cheese that melts perfectly and adds a creamy texture to each bite.
• This recipe can be made ahead and frozen, making it a perfect choice for meal prep or entertaining a large group.

Ingredients:

• Corn Tortillas (enough for 3-4 dozen enchiladas)
• 2 cups grated cheddar cheese per dozen enchiladas
• 2 tablespoons of olive oil
• 2-3 cloves of garlic, chopped
• 1 medium yellow or white onion, diced
• 1 teaspoon oregano (Mexican oregano preferred, but regular is fine)
• 3 tablespoons of chili powder
• 1/2 teaspoon basil
• 2 teaspoons cumin
• 1 teaspoon chipotle chili pepper (if sensitive to spice, reduce to taste)
• 2-3 teaspoons of salt
• 1 teaspoon of black pepper
• 1 can tomato sauce, 8 oz.
• 4-5 cups of water, divided
• Meat of your choice (ground beef, shredded chicken, etc.)
• Diced onions to garnish enchiladas (optional)

Instructions:

To prepare this recipe, follow these steps:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion turns golden.
2. While the onion and garlic are cooking, gather all the spices and measure them.
3. Add the tomato sauce, 3 cups of water and all the spices to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes. Stir the sauce every 15 minutes and add more water as needed. Aim for a thick and flavorful sauce.
4. Let the sauce cool for a while. Preheat oven to 350 degrees and spray a large skillet with nonstick cooking spray.
5. Dip the corn tortillas in the sauce, making sure they are well covered on all sides. This will soften them and make them easier to roll.
6. Place a small amount of meat and cheese in the center of each tortilla.
7. Roll up the tortillas and place them seam side down on the pan.
8. When you’ve rolled the desired amount of enchiladas, top them with 1/2 cup enchilada sauce for 11-12 enchiladas. Don’t use too much sauce or the enchiladas will be soggy.
9. Alternatively, add diced onion and 1 cup grated cheddar cheese for 11-12 enchiladas.
10. Bake the enchiladas, covered, for about 40 minutes.
11. Uncover the baking sheet and bake for another 10 minutes.
12. Serve enchiladas with rice and beans and enjoy!
    
13. INGREDIENTS  
14. Corn tortillas make enough for 3-4 dozen enchiladas
15. 2 cups grated cheddar cheese per dozen enchiladas
16. 2 tablespoons of olive oil
17. 2-3 cloves of chopped garlic
18. 1 medium yellow or white onion, diced
19. 1 teaspoon oregano Mexican oregano preferred, but regular is fine
20. 3 tablespoons of chili powder
21. 1/2 lžičky bazalky
22. 2 teaspoons cumin
23. 1 teaspoon chipotle chilies, reduce to taste if sensitive to spice
24. 2-3 teaspoons of salt
25. 1 teaspoon of black pepper
26. 1 can tomato sauce 8 oz.
27. Divide 4-5 cups of water
28. Meat of your choice ground beef, shredded chicken etc.
29. Chopped onions to top enchiladas optional
30. INSTRUCTION 
31. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until the onion turns golden.
32. While the onion and garlic are cooking, gather all the spices and measure them.
33. Add the tomato sauce, 3 cups of water and all the spices to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes. Stir the sauce every 15 minutes and add more water as needed. Aim for a thick and flavorful sauce.
34. Let the sauce cool for a while. Preheat oven to 350 degrees and spray a large skillet with nonstick cooking spray.
35. Dip the corn tortillas in the sauce, making sure they are well covered on all sides. This will soften them and make them easier to roll.
36. Place a small amount of meat and cheese in the center of each tortilla.
37. Roll up the tortillas and place them seam side down on the pan.
38. When you’ve rolled the desired amount of enchiladas, top them with 1/2 cup enchilada sauce for 11-12 enchiladas. Don’t use too much sauce or the enchiladas will be soggy.
39. Alternatively, add diced onion and 1 cup grated cheddar cheese for 11-12 enchiladas.
40. Bake the enchiladas, covered, for about 40 minutes.
41. Uncover the baking sheet and bake for another 10 minutes.
42. Serve enchiladas with rice and beans and enjoy!
    
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