Cheesy Beef Enchiladas!

I grew up with a variety of enchiladas when I was living in Mexico. When I was little my mother introduced us to "queso fresco enchiladas", chicken with cream enchiladas, and beef enchiladas. She never added the melted cheese. When we moved to Texas I learned that there were more variations for enchiladas.

I was impressed that most of those Texan enchiladas were covered with gravy and cheese. I then decided to combine our spices and chiles to create new recipe to our collection.

Beef enchiladas offer a rich and complex combination. Combining chili powder, garlic, onion, paprika, spices and tomato sauce to enhance the flavors of the filling.

The sharp Mexican shredded cheese complements the enchilada and topping with more gravy and fresh cilantro to garnish. The key to successful enchiladas is not only the gravy but the assembling of the enchiladas.

When done right the beef enchiladas are comfort food, the sauce is tasty and aromatic, covered with gooey cheese blanket that melts in your mouth. Delicious!!

This easy recipe can be accomplish step by step with no problem. The video shows most of the steps to follow and create the best beef enchiladas.

To avoid tortilla cracking, I use the red corn tortilla, so I don't have to deep it into the sauce. It is very common when the tortilla are dunked in the red sauce, before roll up with the filling to break.

Warming the tortilla with little bit oil both sides before spreading the filling will prevent from breaking or cracking, it will help to roll up easier. Then I apply the sauce after all the tortillas are rolled up and place in the baking pan.

Ingredients:

For the gravy:

1 cup tomato sauce

2 tablespoon chili powder

2 tablespoon smoke paprika

1 teaspoon cumin

1 tablespoon garlic powder

1 tablespoon onion powder

pinch of ground pepper

pinch of salt

1 cup chicken broth

2 tablespoons flour

3 tablespoon water to thicken the flour (you may need more)

Assemble the enchiladas ingredients:

8 red corn tortillas or more.

1 lb. ground beef

3 fresh garlic cloves chopped fine

pinch of salt and ground pepper

1cup Mexican shredded cheese

fresh cilantro to garnish

fresh onion chopped fine (optional)

Instructions:

1- On a skillet over medium high heat cook the ground beef for about 15 minutes or until brown.

2- Add chopped fresh garlic, salt and ground pepper and stir for few minutes. Remove ground beef and set aside.

3- Using same skillet, pour the tomato sauce, chili, garlic, onion, cumin, salt, pepper and chicken broth, let it simmer for 5 minutes.

4- On a small container add the flour and water then mix well. Add to the chili sauce to thicken the sauce, simmer for 3 minutes and remove from the heat.

5- Pre-heat oven 350 degree F.

6- Add oil to a flat skillet or comal to warm the tortillas both sides. By doing this, it will make it easy to roll them and prevent from cracking.

7- On a baking pan place the tortillas and spread the beef filling rolling one by one. Then top with sauce "gravy" on top of the tortillas.

8- Sprinkle the shredded cheese and bake for 15-20 minutes.

9- Serve the enchiladas with Mexican rice and beans. Garnish with more gravy, chopped onions and fresh cilantro.

Enjoy

Letty