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TEX-MEX BEEF ENCHILADAS

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Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!

Excellent cheese enchiladas, just like we get in the taquerias here. This is authentic Tex-Mex. I had enough chili gravy though for two pans although we used it all, it was a bit too much and the next time I’ll cut that in half.

I’ve never eaten enchiladas quite like these but they are excellent. Spices are just right for me but easily adjustable if you like hotter or milder. Easy to cut in half if serving only two as is the case for wife and me.

Wonderful Tex-Mex enchiladas that are easy to make, impressive to serve, and delicious to eat. Get your taste buds revved up for this dish.

Cook time: 45 Min
Prep time: 20 Min
Serves: 4-6 depending on appetities

 

INGREDIENTS

 

2-3 lb coarse ground chuck

2 Tbsp cooking oil

1 medium white onion

2-3 medium jalapeno or serrano peppers

1/3 bunch fresh cilantro

1 Tbsp chili powder

1 Tbsp smoked paprika

1 tsp sea salt

1 tsp ground black pepper

12+ homemade corn or flour torillas (links in comments or can use store-bought)

1 c grated monterey jack cheese

1 c grated mexican blend cheese

2-3 c **enchilada sause

 

INSTRUCTIONS

 

1. PREPARATION: Cook Red Hot Enchilada sauce **NOTE:: you can use store bought enchilada sauce if you wish. Preheat oven to 350º Peel onion and cut into quarters, place in food processor. Cut peppers in half, remove stems, seeds and veins and add to food processor Cut stems from cilantro, and add leaves only to food processor. Pulse until finely minced; leave in processor for now Toss two cheeses together in bowl and set aside.

2. Heat large heavy non-stick skillet (I use my cast iron) to medium high heat, then add cooking oil,ground chuck, chili powder, paprika, salt and pepper. Cook, stirring frequently until meat is “grey”. Add onions, peppers and cilantro from food processor and cook about two more minutes. Remove from heat and set aside

3. Lightly grease a 9″ x 13″ baking dish and set aside. Place 4-6 tortillas at a time on paper towel, cover with another paper towel and place in microwave for 20 seconds to soften. (Note: You need to do this in 2 or 3 bunches or the tortillas will get cold while you are working with them) Remove from microwave and place on cutting board or large piece of waxed paper. Take one tortilla and spoon meat mixture down center, sprinkle with a small amount of grated cheese, then roll up and place “seams down” in baking dish. Continue preparing one at a time until all tortillas and meat are used. (It’s okay to scrunch the tortillas together, they will still cook)

4. Pour the enchilada sauce over the entire dish, sprinkle remainder of cheese over top. You can add more cheese if desired (we like lots of cheese on ours) Place in oven and cook for 25-30 minutes until cheese is crusty and bubbly.

5. Serve with salsa, charro or refried beans, and spanish rice for an authentic Tex-Mex platter. ENJOY.

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