Description
These Beef Enchiladas with Homemade Mexican Red Sauce are the real deal. A flavorful beef filling, toasted corn tortillas, covered in red sauce and LOTS of cheese. The BEST!
Ingredients
Scale
- 8 dried ancho chiles
- 3 whole garlic cloves, peeled
- 1 tbs salt
- 1 tbs sugar
- 2 tsp black pepper
- 2 tsp dried oregano
- 1 tbs cumin seeds
- pinch of ground clove
- 2 tbs white vinegar
- 2 cups chicken broth
- 2 cups soaking liquid
- 1/4 cup vegetable oil
- 20 soft corn tortillas
- 1 1/2 lbs ground beef
- 1 medium onion, finely diced
- 2 cloves garlic, chopped
- 4 cups shredded cheese (sharp cheddar and monterey jack)
- 3–4 cups enchilada sauce
Instructions
- Step: Preheat oven to 400.
- Step: Toast prepared chile peppers on a baking sheet for 5 minutes, then steep in boiling water for 1-2 hours.
- Step: Puree peppers, 2 cups soaking liquid, garlic, and spices in a blender until smooth.
- Step: Heat oil in saucepan, add puree, vinegar, and chicken stock, and cook 10-15 minutes until thickened.
- Step: Preheat oven to 375 degrees.
- Step: Toast corn tortillas over a gas burner or in a skillet, then stack and cover with foil to steam.
- Step: Saute onion, garlic, and beef until browned; season with salt and pepper.
- Step: Add 1/2 cup enchilada sauce and cook until thickened.
- Step: Stir 1/2 cup of cheese into the beef mixture off the heat.
- Step: Apply a thin layer of sauce to the bottom of a 9″x 13″ baking dish.
- Step: Dip tortillas in sauce, fill with beef mixture and a pinch of cheese, roll, and place seam side down in dish.
- Step: Pour remaining sauce over enchiladas and top with remaining cheese.
- Step: Bake covered with foil at 375 degrees for 10-15 minutes, then remove foil and bake for 5-10 more minutes.
Notes
For a vegetarian version, use vegetable stock or replace stock with an additional 2 cups of soaking liquid.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg
Keywords: beef enchiladas, mexican red sauce, homemade enchiladas, mexican dinner