Chili beef enchiladas recipe Share this recipe on Facebook
Here is another great recipe for beef enchiladas. This one uses a ground beef chili mixture to fill the tortillas. You can adjust how hot the enchilladas will be by adjusting the amount of chili used in the recipe. The tortillas are filled with cheese and chili beef, rolled up and topped with extra chili beef, cheese and onion and then baked in the oven until the cheese melts. A typical Mexican dish that is great for a main dish, or even as an appetizer.
Preparation time: 35 minutes, Cooking time: 10 minutes, Serves: 4
For the chili beef filling
1 Tbsp vegetable oil
1 lb ground beef
3 Tbsp all purpose flour
1 (8 ounces) can tomato sauce
1 cup of water
2 Tbsp chili powder dissolved in 1/2 cup of water
1 clove garlic, minced
Salt and black pepper to taste
For the enchiladas assembly
12 corn tortillas (8 inches in diameter)
1 pound mild cheddar or Monterrey Jack cheese, coarsely grated
1 large onion, cut in rings
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.
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