Beef Enchiladas
35m
Prep Time
25m
Cook Time
10
Servings
These enchiladas are absolutely amazing! Perfect for a large gathering and sure to become a family favorite!
These enchiladas are absolutely amazing! Perfect for a large gathering and sure to become a family favorite!
Ingredients
COPY INGREDIENTS
ENCHILADA SAUCE
1 can Red Gold® Petite Diced Tomatoes 28 oz3 tablespoons vegetable oil6 garlic cloves, minced1 tablespoon dry oregano4 teaspoons cumin1/4 cup chili powder1 1/2 teaspoon salt1/4 teaspoon black pepper1 tablespoon sugar2 teaspoons onion powder1 teaspoon garlic powder1/2 cup water1 can Red Gold® Tomato Paste 6 ozBEEF FILLING
1 pound lean ground beef, or shredded beef1 can chopped green chilies, 4 oz1 medium onion, choppedASSEMBLY & GARNISH
12 corn tortillas, 6 inch3/4 cup reserved diced tomatoes, for garnish2 cups shredded cheddar cheesesour cream, for garnishsliced scallions, for garnishchopped cilantro, for garnishInstructions
- Preheat oven to 350° F.
ENCHILADA SAUCE
- Remove 3/4 cup of the diced tomatoes from the can and reserve for garnishing. In a blender (or immersion blender), blend tomatoes and juices to a course chunky puree.
- In a medium saucepan, heat the oil over medium heat. Add the minced garlic and sauté just until fragrant (about 30 seconds). Add the oregano, cumin, chili powder, salt, pepper, sugar, onion and garlic powders. Cook, stirring for about 1 minute. Add the course ground tomatoes, water and tomato paste, mix well to combine. Bring to a simmer, cook partly covered for 15-20 minutes, stirring occasionally. Taste and adjust seasoning as needed. Reserve for assembly step.
BEEF FILLING
- In a large skillet, brown ground beef, chopped green chilies, and onion over medium heat until no longer pink. Drain off excess fat. Add 3/4 cup red enchilada sauce and stir.
ASSEMBLY
- Grease a 9 x 13 inch baking dish. Spread about ¼ cup meat mixture and 2 tablespoons of cheese down the center of each tortilla. Roll up and place seam side down in the baking dish. Top with remaining enchilada sauce. Sprinkle reserved petite diced tomatoes over sauce and top with remaining cheese. Bake for 25-30 minutes until cheese is melted and bubbly.
- Garnish with sour cream, sliced scallions or chopped cilantro as desired.
Leave a Review