Mexican recipes
Chili beef enchiladas
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45 min
Serves 4
Mexican
Ingredients
- For the chili beef filling For the chili beef filling
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 lb ground beef 455 g ground beef
- 3 tbsp all purpose flour 44 ml all purpose flour
- 1 (8 ounces) can tomato sauce 1 (8 ounces) can tomato sauce
- 1 cup water 240 ml water
- 2 tbsp chili powder dissolved in 1/2 cup of water 30 ml chili powder dissolved in 1/2 cup of water
- 1 clove garlic (minced) 1 clove garlic (minced)
- Salt and black pepper to taste Salt and black pepper to taste
- For the enchiladas assembly For the enchiladas assembly
- 12 corn tortillas (8 inches in diameter) 12 corn tortillas (8 inches in diameter)
- 1 lb mild cheddar or Monterrey Jack cheese (coarsely grated) 455 g mild cheddar or Monterrey Jack cheese (coarsely grated)
- 1 large onion, cut in rings 1 large onion, cut in rings
Method
Preheat oven to 350 F.
Prepare the chili beef filling
In a heavy skillet over medium heat add the vegetable oil and brown the beef. Sprinkle the beef with the flour and stir until the beef is well coated with the flour. Add the tomato sauce and 1 cup of water and stir again. Add the chili powder dissolved in water, the minced garlic, season with salt and black pepper and stir until all ingredients are well combined. Cook on medium heat, uncovered, for 5 - 10 minutes until the mixture has a consistency similar to a gravy. Lower heat to minimum setting, cover and simmer for 10 - 15 minutes more. Keep checking the chili mixture so that it does not get too dry - add a bit of water if necessary.
Assemble the tortillas
Dip the tortillas one at a time in the hot chili gravy. Press them down with a metal spatula so that both sides are covered in the sauce. Remove the tortilla and drain any excess sauce. This will make the tortillas soft and pliable, therefore easier to roll up. Place the tortilla on a plate and sprinkle with cheese. Add 1/12th of the beef mixture in the middle of it and spread it accross the diagonal. Roll up the tortilla and place it in a 8x12 inch glass baking dish, seam down.
Repeat the above process for the remaining tortillas, placing them one next to the other.
Pour the remaining chili mixture on top of the tortillas and sprinkle with the remaining cheese and onion. Bake for 5 - 10 minutes, until the cheese melts and starts turning light brown in color.
Serve with Mexican fried rice, salsa, guacamole and sour cream or your favorite Mexican condiment.
Prepare the chili beef filling
In a heavy skillet over medium heat add the vegetable oil and brown the beef. Sprinkle the beef with the flour and stir until the beef is well coated with the flour. Add the tomato sauce and 1 cup of water and stir again. Add the chili powder dissolved in water, the minced garlic, season with salt and black pepper and stir until all ingredients are well combined. Cook on medium heat, uncovered, for 5 - 10 minutes until the mixture has a consistency similar to a gravy. Lower heat to minimum setting, cover and simmer for 10 - 15 minutes more. Keep checking the chili mixture so that it does not get too dry - add a bit of water if necessary.
Assemble the tortillas
Dip the tortillas one at a time in the hot chili gravy. Press them down with a metal spatula so that both sides are covered in the sauce. Remove the tortilla and drain any excess sauce. This will make the tortillas soft and pliable, therefore easier to roll up. Place the tortilla on a plate and sprinkle with cheese. Add 1/12th of the beef mixture in the middle of it and spread it accross the diagonal. Roll up the tortilla and place it in a 8x12 inch glass baking dish, seam down.
Repeat the above process for the remaining tortillas, placing them one next to the other.
Pour the remaining chili mixture on top of the tortillas and sprinkle with the remaining cheese and onion. Bake for 5 - 10 minutes, until the cheese melts and starts turning light brown in color.
Serve with Mexican fried rice, salsa, guacamole and sour cream or your favorite Mexican condiment.
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