Authentic Mexican Beef Enchilladas Recipes

BEEF ENCHILADAS

Steps:

• Mix together Spice Mix ingredients. Set aside.

BEST BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
• Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
• Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.

MEXICAN BEEF ENCHILADAS

Steps:

• PREPARE MEAT FILLING:.
• Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
• Stir in undrained kidney beans.
• MAKE TOMATO SAUCE:.
• Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
• Stir flour into garlic/onion/oil until smooth.
• Stir in tomato puree, vinegar and dissolved bouillon cube broth.
• Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
• Add chiles, cumin, salt and pepper.
• Simmer, uncovered and stirring occasionally, about 5 minutes.
• TO ASSEMBLE ENCHILADAS:.
• Preheat oven to 350F and spray your pan with cooking spray.
• Place about 1/3 cup filling in center of each tortilla; roll up.
• Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
• Pour tomato sauce over all and sprinkle with cheese.
• Bake 25 minutes.
• NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
• Reheat slightly to serve.

AUTHENTIC TEX-MEXICAN ENCHILADAS

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.