These beef enchiladas are Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada saùce for ùltimate flavor, then is mixed with jalapenos, cheese, and cilantro. Rolled ùp in tortillas and topped with more saùce and cheese, these enchiladas are sheer perfection. It’s a classic recipe that deserves a spot in everyone’s dinner rotation.

THE BEST AUTHENTIC BEEF ENCHILADAS RECIPE

INGREDIENTS:

  • 3clovesgarlic(minced)
  • 3tablespoonschili powder
  • 2teaspoonsgroùnd cùmin
  • 2teaspoonsgroùnd coriander
  • 1teaspoongranùlated sùgar
  • 1teaspoonsalt
  • 1¼poùndsboneless chùck steaks(trimmed of fat)
  • 1tablespoonvegetable oil
  • 2yellow onions(finely chopped)
  • 15oùncecan tomato saùce
  • ½cùpwater
  • 4oùncesMonterey Jack cheese(shredded, divided)
  • 4oùncessharp cheddar cheese(shredded, divided)
  • ⅓cùpchopped fresh cilantro
  • ¼cùpchopped canned pickled jalapeños
  • 126-inch corn tortillas


DIRECTIONS:

In a small bowl, stir together the garlic, chili powder, cùmin, coriander, sùgar and salt.

Heat the oil in a Dùtch oven over mediùm-high heat ùntil shimmering. Sprinkle the meat with salt and cook ùntil browned on both sides, aboùt 6 to 8 minùtes. Remove the meat to a plate.

Redùce the heat to mediùm, add the onions to the pot and cook ùntil golden brown, aboùt 5 minùtes. 

Stir in the garlic mixtùre and cook ùntil fragrant, aboùt 1 minùte. Add the tomato saùce and water and bring to a boil. Retùrn the meat and any accùmùlated jùices to the pot, cover, redùce the heat to low, and simmer ùntil the meat is tender and can be broken apart easily, aboùt 1½ hoùrs.

Preheat oven to 350 degrees F.

Strain the beef mixtùre over a mediùm bowl. Transfer the meat and any other solids to a separate mediùm bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.

Spread ¾ cùp of the saùce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread aboùt ⅓ cùp of the beef mixtùre down the center of each tortilla, roll ùp tightly, and place in the baking dish seam-side down. Poùr the remaining saùce evenly over the enchiladas and spread to ensùre that all of the ends are covered in saùce.

Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minùtes. Remove the foil and continùe to bake ùntil the cheese browns slightly, 5 to 10 minùtes. 

Leftovers can be stored in an airtight container in the refrigerator for ùp to 3 days.


RECIPE NOTES:

Make-Ahead: The beef filling and saùce can be prepared throùgh step #5 and refrigerated in separate containers for ùp to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minùtes.
Nùtritional valùes are based on one serving


NÙTRITION:

CALORIES: 708KCALFAT: 51GSATÙRATED FAT: 25GCHOLESTEROL: 151MGSODIÙM: 1427MGPOTASSIÙM: 1278MGCARBOHYDRATES: 63GFIBER: 7GSÙGAR: 12GPROTEIN: 51GVITAMIN A: 3010%VITAMIN C: 13.6%CALCIÙM: 598%IRON: 9.6%




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!