Description
Ina Garten’s beef enchiladas blend Mexican-inspired flavors with comforting home-style cooking. Melted cheese, tender spiced beef, and rich sauce create a delectable meal perfect for family dinners or casual gatherings with friends.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) ground beef
- 3 cups (340 grams) grated sharp Cheddar cheese
Tortillas and Sauce Components:
- 10 to 14 corn tortillas
- 1 can (28 ounces / 794 grams) enchilada or Mexican red sauce
- 2 cups (473 milliliters) chicken broth
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 cans (4 ounces / 113 grams each) diced green chilies
Seasonings and Garnishes:
- 1 medium onion, finely chopped
- 1 cup chopped green onions
- ½ cup chopped black olives
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon salt
- Canola oil for frying
- Cilantro for garnish
Instructions
- Create a savory roux by whisking canola oil and all-purpose flour together in a medium saucepan over medium-low heat (175°C/350°F), stirring continuously to prevent burning.
- Gradually incorporate red enchilada sauce, low-sodium chicken broth, kosher salt, and freshly ground black pepper into the roux, allowing the mixture to simmer and thicken for 5-7 minutes.
- In a separate large skillet, brown lean ground beef and finely chopped white onions over medium-high heat, breaking meat into small crumbles.
- Drain excess fat from the beef mixture, season with a pinch of salt, and set aside in a warm location.
- Heat 2 tablespoons (30 milliliters) of canola oil in a small skillet, quickly frying each corn tortilla for 10-15 seconds until softened but not crisp.
- Transfer fried tortillas to a paper towel-lined plate to absorb excess oil and allow them to cool slightly.
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch (23×33 centimeters) baking dish by spreading 1/2 cup of prepared sauce on the bottom.
- Dip each tortilla into the warm sauce, then carefully fill with seasoned ground beef, diced green chilies, sliced green onions, chopped black olives, and shredded cheddar cheese.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish, ensuring they are snugly arranged.
- Pour remaining sauce evenly over the enchiladas and sprinkle additional shredded cheese on top.
- Bake for 20-25 minutes until the cheese is melted and the edges are slightly crispy.
- Remove from oven and garnish with fresh chopped cilantro before serving hot.
Notes
- Explore the rich culinary heritage of Mexico, where enchiladas began as a simple corn tortilla rolled around small fish during Mayan times.
- Transform ground beef into a flavor-packed filling by browning it with onions, creating deep caramelized notes that make every bite memorable.
- Quickly soften tortillas using canola oil, ensuring they’re perfectly pliable for rolling without becoming overly greasy or crisp.
- Drain excess beef fat to keep the dish light and concentrate the meat’s robust flavor, preventing a heavy, oily texture.
- Brighten the entire dish with fresh green onions and cilantro, cutting through the rich cheese and meat with vibrant, zesty freshness.
- Create a show-stopping red sauce that weaves all ingredients together, adding a slightly spicy and completely irresistible foundation to the enchiladas.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 787
- Sugar: 2g
- Sodium: 710mg
- Fat: 66g
- Saturated Fat: 17g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 91mg