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| Prep Time | 20 minutes |
| Cook Time | 90 minutes |
| Servings |
enchiladas
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Ingredients
- 3 C Mexican Shredded Beef shredded
- 1/2 small onion diced
- 3 Tbsp canola oil
- 2 Tbsp all-purpose flour
- 2 Tbsp chili powder
- 2 C water
- 4 oz tomato paste
- 1/2 tsp cumin
- 1 tsp garlic powder
- 1/8 tsp cayenne pepper
- 1 tsp salt
- 1/4 tsp sugar
- 12 corn tortilla
- 1 C Oil for frying tortillas
- 4 C cheddar cheese shredded
- 4 oz black olives sliced, drained, 1 can (optional)
- 1 C sour cream for topping (optional)
Ingredients
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Instructions
- In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
- In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together.
- Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes.
- Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.
- In a small size skillet, add oil to medium-high heat. Gently add one tortilla at a time and fry to a semi soft stage. Dab each tortilla with paper towels to remove excess oil.
- As each tortilla is fried and dabbed with paper towels, stack them to keep them soft for rolling.
- Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside.
- Lay (one at a time) fried tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese.
- Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).
- Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.
- Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Recipe Notes
Original Recipes:Â https://www.geniuskitchen.com/recipe/authentic-beef-enchiladas-523462
This was oddly bland. Tasted a lot like onion, but that was actually about it. I'm thinking less onion and need to infuse more chili flavor into the meat. The shredded beef itself turned out pretty good (see Mexican Shredded Beef recipe), but all together it was just lacking. That being said, it was fairly easy, and I think it's a good place to start, or if you aren't into or can't eat heavily spiced food it's good as is. I'll be working on this again, I think. (3.25.19)
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Nutrition Facts
Beef Enchiladas
Amount Per Serving
Calories 745
Calories from Fat 504
% Daily Value*
Total Fat 56g
86%
Saturated Fat 19g
95%
Polyunsaturated Fat 8g
Monounsaturated Fat 14g
Cholesterol 119mg
40%
Sodium 933mg
39%
Potassium 146mg
4%
Total Carbohydrates 28g
9%
Dietary Fiber 4g
16%
Sugars 4g
Protein 34g
68%
Vitamin A
29%
Vitamin C
5%
Calcium
59%
Iron
19%
* Percent Daily Values are based on a 2000 calorie diet.