beef enchiladas

You can't go wrong with these Beef Enchiladas from Delish.com.

Beef Enchiladas

olive oil

onion,

garlic,

beef

chili powder

cumin

Kosher salt

black pepper

enchilada sauce

can corn, drained

black beans, drained and rinsed

flour tortillas

c. shredded Monterey jack

c. shredded cheddar

Quartered grape tomatoes

avocado

onion

cilantro leaves

What kind of enchiladas are your favorite?

Very tasty, but enchiladas needed a bit more enchilada sauce. I added shredded cheese to the filling, as well as on top. Love the corn and black beans combination—will make this again. Thanks for the recipe!!!

My family loved these enchiladas. I took everyone's advice and added more sauce. I added a 28 oz. can of green enchilada sauce, and chopped olives. We will be having it again. Delish !

Seemed like a good recipe. Be careful what enchilada sauce you use. The kind I bought didn’t say hot or mild. But it was totally insanely hot. Otherwise it was good.

This turned out well enough in the end, but the meat mixture was far too "liquidly," contrary to what many of the comments say (that it was too dry). Maybe this is because the recipe calls for a "19 oz" can of enchilada sauce, but at least where I live, in Washington, DC, it (at least red enchilada sauce) only comes in 10 oz cans. I followed the directions and used two cans (plus a little more because of the comments) and actually had to strain the meat and vegetable mixture before putting it in the tortilla. Anyway, I tripled the amount of chili powder and topped it with habanero/jalapeno jack cheese, and it was fine.

Very simple to make and turned out tasty, I added some Franks hot sauce for added kick too.

This was pretty easy to make, and it tasted great.

Took a gamble on this recipe, and it paid off. Rave reviews from my husband and children, aged 7 and 10! Easy to make. Highly recommend.

https://streaming.hearstdigitalstudios.com/427379c6-5952-4941-a57f-4b0d602bfa94/video_rover_16x9_1080p_hd_1591642738_212.mp4

There's no such thing as too much cheese.

These Beef Enchiladas Will Totally Make You Forget About Takeout

Recipe video above. Moreishly delish!&nbsp;These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!&nbsp;

tsp each onion & garlic powder ((Note 1))

tbsp each cumin powder, paprika and dried oregano

- 1 tsp cayenne pepper ((optional, spiciness))

tbsp flour (, plain/all purpose)

(375 ml) tomato

salt and pepper

garlic (, minced)

onion (, finely chopped (~1 cup))

beef ((mince))

/ 14

tortillas ((or burrito wraps))

(150 grams) grated melting cheese,

Cilantro/coriander leaves (, roughly chopped (optional garnish))

Mix together Spice Mix ingredients. Set aside.

Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.

Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.

Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk

Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

Enchilada Sauce

Preheat oven to 180C/350F.

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.

Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.

Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt &amp; pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).

Filling

Smear a bit of Sauce on the bottom of a baking dish (stops sliding).

Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling &amp; Tortillas.

Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

Enchiladas

This Beef Enchilada Casserole is super easy to make and deliciously tasty. You’ll love the Mexican flavors of creamy refried beans, layered beef, corn tortillas, and melted cheese smothered in a flavorful enchilada sauce and baked to a bubbly perfection!

Beef Enchilada Casserole

red enchilada sauce ((Or make the homemade recipe is below))

package frozen whole kernel corn

can refried Beans

soft corn tortillas, (street taco size/individual taco size.)

can black beans, (drained and rinsed)

petite diced tomatoes, (undrained)

cheese, ((I recommend the Mexican blend))

Tablespoon chili powder

garlic powder

salt

Tablespoon Extra Virgin Olive Oil

garlic, (minced)

oregano, (dried)

basil, (dried)

cumin, (ground)

parsley, (dried)

salsa

tomato sauce

water

Preheat

Preheat the oven to 350F. Cook ground beef until brown and no longer pink.

Spread

Spread half of the enchilada sauce in the bottom of the dish.&nbsp;

Cook

Cook the corn in microwave according to package directions.

Spread half of refried beans on 6 corn tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit. 

Stir

Stir together remaining enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes in a large bowl. 

Spread half of beef enchilada mixture over the corn tortillas that are layered in the dish. Then layer with 1 cup of cheese.

Layer

Repeat layering – take 6 more corn tortillas and spread with the rest of the refried beans and place as another layer in your 13X9 baking dish. Then layer with the enchilada mixture and remaining shredded cheese.

Bake

Bake uncovered for 35 minutes or until hot. The center should be hot and the casserole should be bubbly around edges. Let stand 5 minutes before cutting into 8-12 pieces.

Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.

Beef Enchilada Casserole Directions

Saute

Heat oil in a large saucepan over medium heat. Add the garlic and sauté for 1 to 2 min. 

Add the oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. 

Boill

Bring to a boil, reduce heat to a low simmer for 15 to 20 min.

Gluten Free Red Enchilada Sauce

This Beef Enchilada Casserole is super easy to make and deliciously tasty. You’ll love the mexican flavors of the creamy refried beans, layered beef, corn tortillas, and melted cheese smothered in a flavorful enchilada sauce and baked to a bubbly perfection!

Get the recipe here: https://recipesworthrepeating.com/bean-enchilada-casserole/

If you like casseroles try these as well:
https://recipesworthrepeating.com/crock-pot-cabbage-roll-casserole/
https://recipesworthrepeating.com/brenda-rowlands-chicken-and-rice-casserole/

Bean Enchilada Casserole

Beef Brisket Enchiladas are the ultimate use for leftover brisket for any Mexican food lover! These beef enchiladas are made with smoked brisket, but you can sub almost any cut of beef for these indulgent enchiladas.&nbsp;

Beef Enchiladas made with Smoked Brisket

corn tortillas

spinach,

oz goat's cheese, crumbled (optional)

Mexican 4-cheese blend (or cheddar), ((more

Preheat oven to 375 degrees F.&nbsp;

Heat up red chile sauce in a large skillet to get warm.

To soften the corn tortillas – take the tortillas, one by one, and dip them into the warm red chile sauce to coat them (see photo above in the post), then place them on a plate. This will help soften the tortillas so they don’t break up when you roll them. It also helps infuse the tortillas with sauce.

Add your filling. Add approximately 2 tablespoons of the shredded or chopped beef, 1 tablespoon cooked spinach, and a scant teaspoon of crumbled goat cheese (or cheddar). Gently roll the tortillas and layer the rolls on a 12x8" baking dish, seam side down, in one layer.&nbsp;

Repeat with the remaining tortillas until the dish is packed tight.&nbsp;

Top the dish with the remaining chile sauce, 1 cup of remaining shredded beef, and the shredded cheese.&nbsp;

Bake 15-20 minutes, until cheese is melted and bubbly.&nbsp;

Garnish with cilantro and enjoy!

Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed.&nbsp;

Salsa Verde Beef and Mushroom Enchiladas

unsalted butter

lb cremini mushrooms, roughly chopped

lb beef

tsp cumin

oregano

garlic cloves, minced

taco-sized tortillas

oz oaxaca cheese, shredded

oz salsa verde

sour cream

Preheat oven to 350 degrees. Grease a 9x13 baking dish.&nbsp;

Heat a large non-stick skillet to a medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add 1/2 tsp salt, toss and cook 1 more minute.&nbsp;

Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic. Continue to cook until onions are soft and translucent, another 3-4 minutes. Add 1/4 cup water. Toss to combine and set aside.&nbsp;

Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside.&nbsp;

To assemble enchiladas. Spoon about 1/2 cup of the sauce in the bottom of the pan. Place about 1/2 cup of the filling in the middle of each tortilla. Sprinkle with a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.&nbsp;

This easy beef and bean enchilada recipe comes together quickly for a delicious recipe perfect for a weeknight supper!

Easy Beef and Bean Enchilada Recipe

vegetable or canola oil

corn or flour tortillas

cilantro (optional)

black beans

Monterrey Jack or Cheddar cheese

enchilada sauce recipe

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add 1/4 cup of enchilada sauce into brown meat and stir until well-combined.

For the Enchilada Assembly

Preheat oven to 350º F.

Pour 1/2 cup enchilada sauce into the bottom of a 9x13 oven-safe, casserole dish. Drizzle oil into the bottom of a skillet over a medium-low heat. Add tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy.

Drain tortilla and then layer on beef, sour cream, cheese, cilantro, and beans. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese.

Place in oven and bake 15 minutes, or until cheese has fully melted.

Remove from oven and top with additional cilantro, if desired.

Authentic Beef Enchiladas.This easy enchilada recipe is loaded with juicy ground beef, melty cheese, and drenched with a homemade Tex Mex Enchilada Sauce. 

Authentic Beef Enchiladas

Chili Powder

Salt

Cumin

Oregano

Garlic Powder

Onion Powder

all purpose flour

onion powder

beef broth (LOW

tomato paste

canola oil

white corn tortillas

Monterey Jack Cheese (shredded)

Ground Beef

Cook the ground beef over medium heat. Break the beef up while it cooks, cook until browned and no longer pink. 

Turn the heat off. Drain the grease. Add the seasonings to the meat, stir to combine. Then stir in the tomato sauce. Set aside. 

Homemade Enchilada Sauce: 

Heat the oil or butter in a medium size skillet over medium heat.

Add in the flour and stir to mix. Will be a thick mixture. Allow this to cook for just 1-2 minutes.

Add in the spices. Stir to form a thick paste.

Stir in the broth and tomato paste. Stir until smooth. Continue to heat to just below a simmer, sauce will thicken slightly.

Enchiladas:

Preheat oven to 350℉ degrees.

Spread enchilada sauce into the bottom of a glass 9x13 baking dish. Set aside. 

Heat vegetable or canola oil over medium heat in a medium size skillet. 

Once the oil is hot enough to bubble up when a tortilla is dipped in, gently lay the tortilla into the oil using tongs. Allow the tortilla to cook in the oil for about 10-15 seconds, then flip and cook the other side. (Tortillas will not be browned and crisp, we still want them flexible)

Once all tortillas have been fried, dip into the enchilada sauce. Or brush the sauce on.

Lay the tortilla down and add a spoonful of ground beef and a small sprinkle of cheese. 

Roll the tortillas and lay into a baking dish, seam side down. Continue until the dish is filled. 

Spread leftover sauce over the top of the enchiladas. Sprinkle with leftover shredded cheese. 

Bake for 10 minutes until the cheese is melted. 

Serve warm and enjoy.

Simple, quick, homemade Beef Enchiladas are full of Mexican comfort food flavors. This recipe includes a quick homemade red enchilada sauce and an easy ground beef filling that's ready for the oven in 30 minutes.&nbsp;

Homemade Beef Enchiladas

vegetable oil

cornstarch

dried Mexican oregano

vegetable broth

green chiles

vegetable oil (for frying)

Monterey Jack cheese

cilantro

Heat vegetable oil in a medium saucepan over medium heat. Whisk in cornstarch, chili powder, garlic powder, salt, cumin, and oregano. Pour in vegetable broth and bring to a simmer until thickened, about 2-3 minutes. Remove from heat and set aside.

Make the enchilada sauce:

Heat a large skillet over medium-high heat. Add in ground beef and onion and season with salt and pepper. Cook until ground beef is browned and cooked through, about 7 to 10 minutes. Drain any excess fat. Stir in green chiles.

Make the ground beef filling:

Preheat oven to 350 degrees and lightly grease a 9x13 pan with nonstick cooking spray. Spread 1/2 cup of enchilada sauce in the bottom of the pan.

Assemble enchiladas:

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