Beef Enchiladas Recipe
Spicy and Delicious
Make Beef Enchiladas at Your Home
11/2 pound Ground Beef
3 tablespoons Vegetable Oil
10 Corn Flour Tortillas
1 package Soured cream
2 cups Cheddar Cheese
Red Enchilada Sauce
What is Beef Enchiladas Recipe and how to make it?
This beef enchiladas recipe is full of hearty, saucy and flavorful beef filling. It’s an incredible homemade Mexican dish that will make your mouth full of water in a jiffy. But, this dish will become more delicious when you add avocados, sour cream, tomatoes as a topping. Want to make everyone happy at dinner? Then, you need to follow up on the following recipe.
Tips to make Beef Enchiladas Recipe:
- You can substitute ground beef with turkey or chicken meat which would a good variation of these saucy enchiladas.
To start with the recipe, preheat oven to 354-degree f and spray the baking sheet or pan with cooking spray. Keep it aside.
Take a medium-sized pan and heat 2-3 tbsp of oil in it. Add ground beef and cook it on low flame until brown. Break the beef meat into small chunks or pieces using back of a spoon while cooking. Once cooked, scrape out the cooked meat into a separate dish and set aside.
In the same pan, combine chopped onions and saute them well until translucent. Add chopped green chiles and beans to the pan and cook for another 2 minutes. keep stirring in between.
Remove pan from heat, and add cooked beef and 1/2 cup of enchilada sauce into the onion-veggies mixture and stir it well to incorporate.
Now it's time to assemble enchiladas. On the surface of each tortilla, add two tbsp of enchilada sauce and spread evenly on it. Add ¼ cup of cooked meat mixture and spread down the center of each tortilla and after that sprinkle with 1 tbsp of cheese on it. Roll up the tortillas and place carefully in the baking dish. Repeat the same process with the remaining tortillas. Spread remaining enchilada sauce and shredded cheese on top and bake for 20 minutes in an oven without covering the baking dish.
Garnish it with fresh cilantro and serve hot.