Recipes..Beef Enchiladas yummy
These beef enchiladas are made extra tasty with a saucy filling made with beef, refried beans and a homemade Enchilada spice mix. This spice mix also forms the basis of a super tasty homemade Enchilada Sauce.
Course: Dinner
Cuisine: Mexican
Servings: 4
Calories: 649 kcal
Author: Nagi | RecipeTin Eats
Ingredients
Spice Mix
1 tsp each onion & garlic powder (Note 1)
1 tbsp each cumin powder , paprika and dried oregano
1/2 - 1 tsp cayenne pepper (optional)
Enchilada Sauce
2 tbsp olive oil
3 tbsp plain flour
2 cups chicken stock / broth
1 1/2 cups tomato passata (Note 2)
1/2 tsp salt
Black pepper
Beef
1 tbsp olive oil
2 garlic cloves , minced
1 onion , finely chopped (~1 cup)
1 lb / 500g ground beef (mince)
1 can (14oz/400g) refried beans (I use Old El Paso)
1 can (14oz/400g) black beans, drained (Note 3)
Enchiladas
8 tortillas (or burrito wraps)
1 cup+ grated melting cheese (I like Monterey Jack, tasty or cheddar cheese)
Cilantro/coriander leaves (optional)
Instructions
Mix together Spice Mix ingredients. Set aside.
Enchilada Sauce
Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk, and increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking occasionally at the beginning then constantly towards the end, until the sauce thickens to the consistency of thick syrup. Remove from stove.
Filling
Preheat oven to 180C/350F.
Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove.
Enchiladas
Smear a bit of Sauce on the bottom of a baking dish.
Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!
Course: Dinner
Cuisine: Mexican
Calories: 649 kcal
Baca Juga
Spice Mix
1 tsp each onion & garlic powder (Note 1)
1 tbsp each cumin powder , paprika and dried oregano
Enchilada Sauce
2 tbsp olive oil
3 tbsp plain flour
2 cups chicken stock / broth
1 1/2 cups tomato passata (Note 2)
1/2 tsp salt
Black pepper
Beef
1 tbsp olive oil
2 garlic cloves , minced
1 onion , finely chopped (~1 cup)
1 lb / 500g ground beef (mince)
1 can (14oz/400g) refried beans (I use Old El Paso)
1 can (14oz/400g) black beans, drained (Note 3)
Enchiladas
8 tortillas (or burrito wraps)
1 cup+ grated melting cheese (I like Monterey Jack, tasty or cheddar cheese)
Cilantro/coriander leaves (optional)
Instructions
Mix together Spice Mix ingredients. Set aside.
Enchilada Sauce
Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.
Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.
Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk, and increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking occasionally at the beginning then constantly towards the end, until the sauce thickens to the consistency of thick syrup. Remove from stove.
Filling
Preheat oven to 180C/350F.
Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove.
Enchiladas
Smear a bit of Sauce on the bottom of a baking dish.
Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!
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