About
When that craving for Mexican cuisine comes over you and you can't shake it, everyone will be delighted when you hike out of the kitchen with this one! Everyone-Loves-Them Enchiladas is the friend-and-family-friendly dish that satisfies everyone's cravings and will have them clamoring back for more! Rolled corn tortillas are packed and loaded up with a spicy, saucy ground beef mixture and topped with mountains of cheese. You don't have to move mountains, though, to scale the peak of Everyone-Loves-Them Enchiladas. It's an easy, lovable, top-tier dish that feeds the masses and has them looking forward to the next flavorful trek. Take your Mexican meal to a new elevation!
Ingredients
- For the sauce:
- 1 pound 90% lean ground beef
- 1/4 heaping teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium white onion, finely chopped
- 1 jalapeño pepper, seeded and minced
- 2 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons all-purpose flour
- 1 (8-ounce) can tomato sauce
- 2 cups chicken broth
- For the enchiladas:
- 2 tablespoons vegetable oil
- 10 soft yellow corn tortillas, fajita-sized
- 3 cups Mexican blend cheese, shredded, divided
- cilantro, to taste, chopped, for garnish
Directions
Step 1 -In a large bowl, add the ground beef, the baking soda, and the salt and use your hands to mash it until it is evenly combined.
Step 2 -Let the beef mixture sit at room temperature, about 20 minutes.
Step 3 -Adjust an oven rack to the middle position and preheat the oven to 425 degrees F.
Step 4 -In a large, nonstick skillet over medium-high heat, add 2 tablespoons of the vegetable oil.
Step 5 -Add the ground beef mixture to the heated vegetable oil and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
Step 6 -Use a slotted spoon to transfer the cooked beef to a plate, leaving the drippings in the skillet.
Step 7 -In the same skillet over medium heat, add the onions, the jalapeño peppers, and the garlic to the drippings and cook, stirring frequently, until the onions have softened, about 3-4 minutes. Do not brown; reduce the heat, if needed.
Step 8 -Add the chili powder, the cumin, the oregano, and the flour to the onion mixture and cook, stirring constantly, about 1 minute.
Step 9 -Gradually add the tomato sauce and the chicken broth to the onion mixture and stir to combine.
Step 10 -Add the beef mixture to the sauce mixture and bring to a boil.
Step 11 -Reduce the heat and vigorously simmer the sauce until it has thickened, about 12-14 minutes.
Step 12 -In a small bowl, add the remaining vegetable oil and use a pastry brush to coat both sides of each of the tortillas. Place them on a microwave-safe plate.
Step 13 -Heat the tortillas in the microwave until they are hot and steamy, about 1 minute 30 seconds.
Step 14 -Evenly add 1 cup of the sauce to the bottom of an ungreased 9x13-inch baking dish.
Step 15 -Add about 3 tablespoons of the Mexican blend cheese and 2 generous tablespoons of the sauce mixture to the center of each of the warmed tortillas.
Step 16 -Roll the tortillas up and place them, seam-side down, in the sauce in the baking dish, nestling them together.
Step 17 -Sprinkle the remaining cheese over the enchiladas.
Step 18 -Bake the enchiladas until the sauce bubbles and the cheese has melted, about 15 minutes.
Step 19 -Serve the enchiladas, garnished with the cilantro.
