Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Enchiladas is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Enchiladas is something which I’ve loved my entire life.
Plan For the Jewish New Year With Our Delicious and Festive Rosh Hashanah Recipes. Explore Tried-and-True Rosh Hashanah Recipes & Also Some Unique Twists On the Classics. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. In a saucepan over medium-low heat, combine the canola oil and flour.
To get started with this recipe, we must prepare a few ingredients. You can cook enchiladas using 14 ingredients and 19 steps. Here is how you cook it.
The ingredients needed to make Enchiladas:
- Make ready garlic
- Make ready chili powder
- Take ground coriander
- Prepare ground cumin
- Take sugar
- Make ready salt
- Make ready top blade steak or ground beef
- Take vegetable oil
- Make ready onions, diced
- Prepare tomato sauce, 15 ounce
- Prepare water
- Make ready sharp cheddar cheese
- Make ready chopped cilantro
- Get to 12 six inch corn tortillas
Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. We've rounded up the best recipes, stuffed with chicken, beef and more, and smothered with plenty of cheese and enchilada sauce. Simply reheat in the casserole dish in a low oven, covered, until warm all the way through. If you would like to, enchiladas freeze well.
Steps to make Enchiladas:
- cut center strip of grissle out of each steak
- pat each steak with paper towels then sprinkle with salt
- heat oil over medium high heat in large pot until shimmering, cook steak until browned on both sides, about 6 minutes
- remove meat from pot and add onions
- reduce heat to medium and cook until golden, about 5 minutes
- while onions are cooking, combine garlic, chili powder, coriander, cumin, sugar and one teaspoon salt in small food processor and pulse until finely chopped and mixed well
- add garlic mixture to onions and cook about 1 minute
- add tomato sauce and water and bring to boil
- reduce heat, return meat and any drippings back to pot, cover and simmer about 1 1/2 hours
- if using ground beef, follow the same procedure, but only simmer for 15 minutes. Ground beef will absorb liquid so increase water to 1 3/4 cups.
- preheat oven to 350 and make sure rack is in the middle position
- strain sauce mixture over medium bowl to extract as much sauce from the meat as possible
- use forks to completely shred beef, then mix in 1 cup cheese and cilantro
- spread enough sauce to cover the bottom of a 13 x 9 inch baking dish
- heat tortillas in microwave for 1 minute
- spread 1/3 cup beef mixture in center of each tortilla and roll tightly
- repeat process until all the filling has been used
- pour remaining sauce over enchiladas
- sprinkle remaining cheese over top, then cover with foil and bake for 20 minutes, remove foil and continue cooking for 5 to 10 minutes or until cheese browns
Simply reheat in the casserole dish in a low oven, covered, until warm all the way through. If you would like to, enchiladas freeze well. This easy recipe for Tex-Mex cheese enchiladas is a family favorite! Just lightly fry corn tortillas, roll them up with Jack or cheddar cheese, cover with a tomato and green chile sauce, more cheese, and bake. Photography Credit: Elise Bauer In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute.
So that’s going to wrap it up with this special food enchiladas recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
