Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Yield: 4 to 6 Servings
These enchiladas are superb! You can serve these bad boys pretty much any time of the day! Feel free to tweak this recipe to your liking. Have a wonderful day, friends. I hope you are all well today. Enjoy!
2-3 pounds coarse ground chuck
2 tablespoons cooking oil
1 medium white onion
2-3 medium jalapeno or serrano peppers
⅓ bunch fresh cilantro
1 tablespoon chilli powder
1 tablespoon smoked paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
12+ homemade corn or flour tortillas
1 cup grated Monterey jack cheese
1 cup grated Mexican blend cheese
2-3 cups enchilada sauce
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Slice the peeled onions into four. Slice the peppers into two, then discard the seeds.
Put the onions, cilantro, and peppers into a food processor, then pulse until minced.
In a mixing bowl, add the cheeses. Stir until well mixed.
Place a large skillet on the stove and turn the heat to medium-high.
Add cooking oil, ground chuck, paprika, chilli powder, salt, and pepper. Stir and cook for a few minutes until the meat is brown.
Add the minced ingredients and stir until well mixed. Cook for another 2 minutes. Remove the skillet from the heat.
Apply cooking spray in a 9×13-inch baking dish.
Wrap 6 tortillas with a paper towel, then place them inside the microwave. Heat for about 20 seconds. Repeat the process to the rest of the tortillas.
Arrange the tortillas onto a waxed paper.
Fill each tortilla with the meat mixture, then top each with grated cheese. Roll and place it into the prepared baking dish. Repeat the process with the rest of the ingredients.
Pour the enchilada sauce on top and spread it evenly.
Sprinkle the rest of the cheese on top of the sauce.
Put it inside the preheated oven and bake for about 30 minutes or until done.
Serve immediately with your preferred side dish. Enjoy!
The best side dish of this is salsa, refried beans, charro, and Spanish rice.