Maybe we can learn to appreciate other cultures. WOW!! I’ve also split this recipe. Great recipe. I want to try the recipe, but I’m not sure what type of beef to use. I did mine with a shoulder roast in the the slow cooker and had lots of meat left over for a pot of taco soup. I usually use flour. Hey Jose, why don’t you just do that and hopefully no one will go on it! Also you do not need oil in the pan to heat the tortillas that way. Rolled up in tortillas and topped with more sauce and cheese, these enchiladas are sheer perfection. Maybe its more clear as you’re cooking it? I’m going to try your way next time, thank you! Thanks so much, Nagi! I will be eating it tonight along with my awesome salsa and homemade tacos!! No oven at the office = crock pot for pot lucks. xo Rachel. I couldn’t find coriander anywhere but it was still really tasty. How would you compare this sauce to the sauce used in your chicken fajita enchilada recipe (Spicy Skillet) ? I’m using ground beef because that’s what I have on hand. I know they don’t always rolls as well…. I’ve made my own sauce from dried chilies but if I don’t have time I’ve used chili powder. I might suggest freezing the extra sauce separately and adding it to the top, along with the cheese, before baking so that the tortillas don’t become too soggy. I removed the meat from the pot with a slotted spoon and it was perfectly cooked and shredded easily. Your email address will not be published. This looks fab, can’t wait to try it. I love escamoles, but they’re not for everyone. Used the suggest 1/3 cup serving size per tortilla when assembling and that worked perfect! I have now made this recipe 3 times and I love it!! The puck it up add a few more drops of water and do the other side of the tortilla to make it easier to roll. They are wonderful. This isn’t a bad recipe, but it’s definitely Americanized. The sauce came together well and the dish came together well, except the tortillas soaked up all the sauce. They were flawless! Otherwise, cover with foil. Looking forward to making this – looks delicious! Thank you for the recipe. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor, then is mixed with jalapenos, cheese, and cilantro. Way, WAY better than the mainstream chain restaurants! Hi Lisa, I think you could do that! Most recipes I see call for flour tortillas and I recently had to go gluten free so my brain goes in to substitution mode…. Made the beef filling in the slow-cooker (6 quart), took about 6-7 hours on low for the beef to be tender, warmed the corn tortillas in the microwave and had no probs with cracking. I was wondering if I double the meat in this recipe, how long should I cook for tender beef? Any ideas? Can’t wait to try them. Go to a Mexican store and get the corn tortillas, they are the best. Lynn, we prefer to use flour too. I did allow the mixture to drain for quite a while the last time I made it and it worked fine. Sophia, the recipe calls for corn tortillas. My grandmother used cheddar cheese. Filled with tender chunks of beef and cheese and covered in a homemade red enchilada sauce, these enchiladas are better than any you will get at a Mexican restaurant. SO GOOD!!! Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. These look great! This is a great (time-consuming, but worth it) recipe. I spray a large pan with cooking spray. It turned out perfect. Corn tortillas tend to fall apart and would be better fried for tacos. Also, and I am sure this is a regional thing (I live in San Diego, CA), but if you can find the raw corn tortillas at the grocery store they will CHANGE YOUR LIFE. Add beef and cook for 2 minutes, breaking it up as you go. My husband absolutely loves these. Looking for beef enchilada recipes? Question; can I use mozzarella in place of Cheddar? Baked Chicken and Ranchero Sauce is a healthy take on a Mexican classic. Takes time and effort, but well worth it! Maybe different parts of Mexico? He said how much he liked it at least four times. Put on top of a little sauce. Hello! Hi, what cut of beef are people using for this recipe? So please call it anything but ‘authentic’. I don’t have coriander, can I leave it out? maybe you have a bad taste for GOOD FOOD! I would just ask the folks at your meat counter for clarification! Thanks. I loved the rest of the recipe, though. I wrap mine in a dish towel when heating. My family loved these! I made this for our weekly family dinner, it was a hit. Simple ones, filled with a plain cooked beef filling then topped with enchilada sauce and (lots of) cheese. I ommitted the jalapenos but added 1 4.5oz can diced green chilies to the soup/cheese mix. Will there still be enough left to coat the bottom of the dish, top the tortillas? Go away!!!!! Hi Carolyn, I warmed them up just a tad and didn’t have any issues with cracking or breaking. Bake until gold and crispy then, cover with sauce and cheese, let bake until cheese is melted. I just made these. The sauce made the dish have an authentic feeling and my family was impressed. Your email address will not be published. Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite. 5. I will definitely be making this recipe again! Now I not only know what meat to use but also and oh so important HOW TO MAKE MY OWN SAUCE. Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it! So do you recommend corn tortillas over flour? To fix the mushy problem, instead of covering them with the sauce, spray with cooking spray. Mine always fall a part. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt. Top with avocado, tomato, romaine, sour cream……. 1 teaspoon garlic powder. I followed the directions as is up to the point of simmering the meat and set the Meat/Stew pressure mode for 55 minutes. 6. 1. I know you wrote this a year ago, but let me tell you what I do to make rolling corn tortillas easier(but yes, it adds more calories). Fry the corn tortillas for just a few seconds and completely Sqeeze oils out with paper towels! Thank you. Tag me on Instagram at. This recipe has definitely earned itself a spot in my list of favorite go-to recipes and is absolutely one that I will be making again and again. Freezes well in heavy duty plastic freezer bags. The only time I ever use use oil is when I am making Chilaquiles. I get that you put the meat into another bowl, add the cheeses, cilantro, etc. Heat oil in a skillet over high heat. I will try a crock pot next time for convenience. Easy recipes with loaded flavours. Thanks. Thank you so much!!! Thank you. It was too over powering. Froze the extra sauce separate. Rolled up in tortillas and topped with more sauce and cheese, these enchiladas are sheer perfection. These Beef Enchiladas. They’re awesome!). Perfectly baked chicken … I am going to make these for dinner tonight! I added some pickled jalapenos and it was tasty but you could go without if that was too spicy. Hope you enjoy! 1 teaspoon cumin. Awesome photos, it is so hard to make enchiladas look good :). Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. The only complaint was that there wasn’t enough sauce, I would’ve doubled the sauce next time to use more on top. thank you!! give the Michelle lady some slack! Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. I made this last night and the meat was extremely tough. My Mom’s Super Easy Taco Dip: A Guaranteed Hit! Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. There’s a good back of Tex-Mex spices in this! These look so good – I love Mexican food, but have actually never tried enchiladas. A dish full of flavor, color, and texture and as close to Mexican as I know how to get. Cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. I don’t know if I missed something but my sauce was really thick. Update Notes: This recipe was originally published in September 2014; updated in September 2019 with new photos, a video, and extra recipe tips.

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