Homemade Beef Enchiladas Recipe

Homemade Beef Enchiladas Recipe

Straightforward natively constructed Beef Enchiladas are brimming with Mexican solace sustenance flavors. This formula incorporates a brisk custom made red enchilada sauce and a simple ground meat filling that is prepared for the stove in 30 minutes.

Prep Time30 mins

Cook Time25 mins

Complete Time55 mins

Ingredients

Red Enchilada Sauce

2 tablespoons vegetable oil

1 tablespoon cornstarch

4 tablespoons stew powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon dried Mexican oregano

2 containers vegetable stock

Ground Beef Filling

1/2 pounds lean ground meat

1 white onion diced

1/2 teaspoon salt

1/4 teaspoon dark pepper

8 ounces diced green chiles

Enchiladas

12 corn tortillas

2 tablespoons vegetable oil for broiling

3 containers destroyed Monterey Jack cheddar

1/4 container cleaved new cilantro

Method

Make the enchilada sauce:

1-Heat vegetable oil in a medium pan over medium warmth. Rush in cornstarch, bean stew powder, garlic powder, salt, cumin, and oregano. Pour in vegetable stock and convey to a stew until thickened, around 2-3 minutes. Expel from warmth and put aside.

Make the ground hamburger filling:

1 - Heat a substantial skillet over medium-high warmth. Include ground hamburger and onion and season with salt and pepper. Cook until ground meat is seared and cooked through, around 7 to 10 minutes. Channel any abundance fat. Blend in green chiles.

Gather enchiladas:

1-Preheat stove to 350 degrees and gently oil a 9x13 skillet with nonstick cooking shower. Spread 1/2 measure of enchilada sauce in the base of the dish.

2-Heat 1 tablespoon of vegetable oil in a little skillet over medium warmth. Working each one in turn, sear tortillas in oil until delicate. Try not to CRISP.

3-Dip every tortilla into the enchilada sauce to coat and set on a plate. Load up with a scoop of the ground hamburger filling and best with a liberal squeeze of cheddar. Fold and spot into the readied 9x13 container. Shower remaining sauce over enchiladas in the skillet and best with staying destroyed cheddar. Heat, revealed, in the preheated stove for 20-25 minutes until cheddar is warm and bubbly. Top with cleaved cilantro and serve hot.