Beef Enchiladas
From ayoshida 16 years ago
- 15 minutes to make
- Serves 6
Despite the long list of ingredients and many steps, this dish is easy to make and quite tasty. You can add peppers to vary the level of spice desired.
Ingredients
- enchilada sauce shopping list
- 2 tablespoons oil shopping list
- 1/3 cup finely chopped onion shopping list
- 1 garlic clove, minced shopping list
- 1 beef-flavor bouillon cube or 1 teaspoon beef-flavor instant bouillon shopping list
- 1/2 cup hot water shopping list
- 2 (8 oz) cans tomato sauce shopping list
- 1 - 2 tablespoons chili powder shopping list
- 1 teaspoon sugar shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon cumin shopping list
- 1/2 cup cold water shopping list
- 1 tablespoon cornstarch shopping list
- beef Filling shopping list
- 2 tablespoons oil shopping list
- 1/4 cup chopped onion shopping list
- 1 garlic clove, minced shopping list
- 2 1/2 cups shredded cooked beef shopping list
- 4 oz can diced green chiles, drained (optional) shopping list
- 1/2 teaspoon salt shopping list
- 12 (6 inch) corn tortillas shopping list
- 4 oz (1 cup) shredded cheddar cheese shopping list
- 4 oz (1 cup) shredded monterey jack cheese shopping list
How to make it
- Cook shredded beef; drain
- Heat oven to 375
- Enchilada Sauce: in medium saucepan heat oil
- saute 1/3 cup onion and 1 garlic clove until tender
- Dissolve bouillon in 1/2 cup hot water; add to onion mixture
- Stir in tomato sauce, chili powder, sugar, salt and cumin.
- Combine 1/2 cup cold water and cornstarch; gradually stir into tomato sauce mixture.
- Simmer 10 - 15 minutes or until slightly thickened, stirring occasionally.
- Beef filling: in large skillet heat oil;
- saute 1/4 cup onion and 1 garlic clove until tender.
- Stir in remaining filling ingredients and 3/4 cup of the enchilada sauce;
- simmer 10 - 15 minutes or until thickened
- Spread 1/2 cup of the enchilada sauce evenly over bottom of 12x8-inch (2-quart) baking dish. Set aside.
- In ungreased skillet, heat 1 tortilla over medium-high heat about 15 seconds or until warm, turning frequently.
- Fill each tortilla with 2 tablespoons beef filling; roll up.
- Place seam side down in prepared dish.
- Pour remaining 1 1/4 cups enchilada sauce over filled tortillas.
- Bake at 375 for 10 minutes.
- Sprinkle with cheese; bake an additional 3 - 5 minutes or until cheese is melted and enchilada are heated.
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments