Prep Time: 1 hr | Cook Time: 1 hr 40 mins | Total Time: 2 hrs 40 mins
I am so excited to share this recipe with you today because I am sure that you are going to love it! These Beef and Cheese Enchiladas are perfect to serve at any time of the day. Try this recipe now!
Ingredients:
2 cups shredded cheddar cheese per dozen enchiladas
corn tortillas for the number of enchiladas there should be enough sauce to make 3-4 dozen
ENCHILADA SAUCE
1 can tomato sauce, 8 ounces
4-5 cups water, divided
meat, you can use any meat – ground meat, shredded chicken
2 teaspoons cumin
1 medium yellow or white onion, diced
2-3 cloves garlic, minced
1 teaspoon oregano (I used Mexican oregano, but regular is fine)
3 tablespoons chili powder
2 tablespoons olive oil
½ teaspoon basil
1 teaspoon chipotle chili pepper (this is spicy, it can be reduced to taste)
diced onions to top enchiladas (optional)
2-3 teaspoons of salt
1 teaspoon black pepper
Directions:
Place a large saucepan on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add garlic and onions, then sauté for a few minutes until aromatic and soft.
Add 3 cups of water, all the seasonings, and tomato sauce. Stir until well blended. Allow the mixture to boil.
Turn the heat down to low, then simmer the mixture for about 45 minutes. Make sure to stir from time to time and add more water if necessary. Remove from the heat and let it cool for a few minutes.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a large pan.
Coat well with each corn tortilla with the sauce.
Add meat and cheese in the middle of each tortilla, then roll each.
Pour ½ cup of enchilada sauce over the enchiladas.
Add 1 cup of cheddar cheese and onion slices on top. Cover with foil.
Place them inside the preheated oven and bake for 40 minutes.
Remove the foil cover, then bake for 10 more minutes.
Serve right away with rice and beans. Enjoy!