Beef Enchiladas
This recipe from Daniel Torrez, a top-18 winner in the Create Cooking Challenge: My Family's Recipe, harkens back to his childhood, when this dish created love and laughter around the dinner table.
Recipe Ingredients
- - 2 Pounds of Ground Beef (or any protein you desire)
- - ½ Medium White Onion Chopped
- - 3 Cloves of Garlic Minced
- - 1 Tablespoon Ground Cumin
- - 1 Tablespoon Ground Coriander
- - 1 Tablespoon Mexican Oregano
- - 1 Tablespoon Chili Powder
- - 1 Tablespoon Smoked Paprika
- - 1 Teaspoon Garlic Powder
- - 1 15oz Can Tomato Sauce
- - 18-24 Corn Tortillas
- - 2 Cups of Cheddar Cheese (or what ever cheese you like)
- - 1 Cup of Sour Cream
- - ½ Cup of chopped Cilantro
- - ½ Cup Chopped Green Onion
- - Fresh Jalapenos Chopped
- - Lime wedges
Recipe Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion and minced garlic in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 3 tablespoon of the dry ingredient mixture in to the beef. Mix the tomato sauce and the remainder of the dry ingredients in a sauce pan, bring to a simmer, reduce heat to low, and simmer sauce until it slightly thickened, about 5 minutes. Saute Tortillas until they are pliable, 2-3 minuets per side in a lightly greased pan.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat down the center of the tortilla. Top meat sauce with cheese. Roll the tortilla up, enclosing the filling, and lay seam-side down into a greased 9x13-inch baking dish. Repeat with remaining tortillas. Pour the tomato sauce over the enchiladas and scatter chopped tomatoes, black olives, black beans, or anything you would like. Sprinkle with 1/4 cup Cheddar cheese or more if you like.
- 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.