- (1 lb.) Shredded Beef Taco Meat or
- (1 lb.) Ground Beef
- (8-12) Corn or Flour Tortillas
- (8-12 oz.) Chihuahua Cheese, shredded
- Enchilada Sauce:
- (1 C) Water
- (1/2) 6 oz. Can Tomato Paste
- (1/4 C) Salsa (Homemade or Jar)
- (2) Cloves Garlic, minced
- (1/2 tsp.) Oregano
- (1 Tbsp.) Chili Powder
- (1/2 tsp.) Dried Basil
- (1/2 tsp.) Salt
- (1 tsp.) Cumin
- (1 tsp.) Dried Parsley
- (1/2 tsp.) Cracked Black Pepper
- (1/4 C) Cilantro, chopped
- (2-3 Tbsp.) Sour Cream
- Additional Salsa
This enchilada recipe is a great way to use up any Mexican leftovers. My family especially likes it made with ground beef, or shredded beef taco meat (see our recipe on how to make that). I make a double batch of the beef taco meat recipe and freeze it for later use. Then I can make quick delicious mid-week meals.
Step 1: If not using shredded beef taco meat previously made, cook and drain a pound of ground beef. Season it to your taste.
Step 2: To make the enchilada sauce, mix the water, tomato paste, tomato sauce, salsa (homemade or a quality jar salsa), and all the spices together in a separate saucepan.
Step 3: Whisk the ingredients together and cook over medium-low heat bringing it to a slow boil. Whisk often. The sauce will begin to thicken. If the sauce is too thick, add a bit more salsa or water. If it is too thin, add a teaspoon or two of tomato paste.
NOTE: The spice level of the enchilada sauce depends on the spice level of the salsa used. If you prefer a more mild sauce, use a mild salsa. You can also use a little less chili powder.
Step 4: Preheat the oven to 350* F and grease a 9x13 pan. Spoon enough of the enchilada sauce to lightly coat the bottom of the pan.
Step 5: If making the enchiladas with flour tortillas, lay the tortilla in the pan. Fill it with a couple of tablespoons of meat and cheese. Then roll the tortilla lengthwise. Continue to fill each tortilla and lay it next to the one before it.
Making enchiladas with corn tortillas takes a little more effort. If they are used right out of the package, they crack when trying to roll them. If you dip them in the sauce, fill them, and then try to roll the tortillas, they still crack or fall apart. To prevent this heat the corn tortillas on a gas burner flipping them so they don't burn. Now they will be pliable enough to dip into the enchilada sauce, fill and roll.
Step 6: When all the tortillas are filled and rolled, spoon some additional enchilada sauce over the pan of rolled tortillas and sprinkle with cheese.
Step 7: Place enchiladas in the oven for 15 minutes or until the cheese is melted.
Step 8: Remove from the oven when the cheese is melted and serve. Garnish with a dollop of sour cream, and chopped cilantro. Serve with Mexican Rice and Black Beans.
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.