Enchiladas – A Lovely Mess

This straightforward beef enchiladas recipe is a go-to for weeknight dinners. I’d say this can be a Tex-Mex type recipe and never essentially tremendous genuine. However it’s tremendous straightforward to make and all the time successful at our home.

I preserve the filling easy with out compromising taste—seasoned floor beef with pinto beans, onions and garlic. Every part will get rolled up in tortillas and baked in enchilada sauce with cheese. I normally make my very own sauce however you might actually use a store-bought enchilada sauce to make this meal even sooner.

Associated: Subsequent up, attempt our Verde Hen Enchiladas, White Sauce Vegetable Enchiladas.

Elements

You may additionally need some toppings reminiscent of recent cilantro, tomato, and avocado. Or some home made salsa, salsa verde, guacamole or pico de gallo. You may additionally need your favourite sizzling sauce or bitter cream for serving as nicely.

Instructions

If you’re making home made purple enchilada sauce, do that first.

Finely chop the onions and mince the garlic. In a skillet or nonstick pan, prepare dinner the onions in a bit of oil over medium warmth till they start to brown. Then add the garlic and season with salt and pepper. Cook dinner one other minute.

Add the bottom beef to the pan and prepare dinner with the taco mix till no pink stays. Then stir within the (drained) beans. Stir in half of the cheese. It should soften and this can make the filling simpler to make use of as you fill the tortillas.

In a 9×13 casserole pan, pour in 1/3 of the enchilada sauce. Then roll up the filling within the tortillas and place seam facet down within the pan. When you’ve rolled all of the filling and crammed the baking dish, pour the remaining sauce excessive. Then sprinkle on the cheese.

Bake within the oven at 350°F for 25-Half-hour. The perimeters ought to bubble and the cheese might be melty and golden brown.

Serve heat with any sides or salsa you want.

Ideas & Substitutions

• My household prefers flour tortillas more often than not, in order that’s what I take advantage of after I make this. Nevertheless, you might actually use corn tortillas as an alternative. For those who do, I like to recommend warming them within the microwave earlier than rolling the filling as this helps them to bend and never crack whenever you work with them. For those who do get some cracks in your tortillas, by no means worry—sauce and cheese can cowl and prevent!
• I largely use pinto beans, however you need to use others like black beans or ranch type beans.
• I like a mix of sharp cheddar cheese and Colby cheese, however different cheese can work nice like pepper jack or queso fresco.
• I’ll generally make a barely smaller pan of enchiladas with this recipe. This normally means I’ve some leftover filling. This goes nice in tacos or nachos the following day.
• Enchiladas make nice leftovers! Merely cowl the pan in aluminum foil or put the leftovers in an hermetic container within the fridge for no less than 3 days. Rewarm within the microwave or the oven.

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