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    You are in: Home / Recipes / Beef & Cheese Enchiladas Recipe
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    Beef & Cheese Enchiladas

    Beef & Cheese Enchiladas. Photo by Chef Stevo

    1/1 Photo of Beef & Cheese Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    KerryBnTX's Note:

    My son needed an enchilada recipe for his Food Science class. He wanted my recipe, but I don't use a recipe per se'. I have guestimated here and I think it should be pretty close to what I make. My enchiladas are comfort food. We have these for New Years because we are usually tired of turkey and ham by then. These can be made all beef or all cheese.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
    2. 2
      In the same skillet heat the oil. Add the next 11 ingredients and stir over heat until bubbly and spices have released their fragrance.
    3. 3
      Stir in tomato puree, and stir till well blended. Stir in broth and water. Bring to a boil and lower heat.Taste and adjust seasoning. Leave to simmer until slightly thickened.
    4. 4
      Preheat oven to 400*.
    5. 5
      In a casserole dish spoon a couple of tablespoons of the sauce to coat bottom. Pick up one tortilla with tongs and dredge the tortilla through the sauce.
    6. 6
      Leave the tortilla submerged just enough to soften but not fall apart.
    7. 7
      Lay tortilla in the casserole and spoon 1/12 of the beef mixture & 1/12 of the Jack cheese. Roll the tortilla over the filling and lay seam side down in the casserole.
    8. 8
      Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
    9. 9
      Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.

    Ratings & Reviews:

    • on August 26, 2013

      This recipe was great! I substituted tomato paste for the puréed tomatoes. This recipe was a little spicy for my taste, so next time I will use one tablespoon or maybe even a teaspoon of chilli powder. I only keep recipes that are super good & I am a critic for good taste- so I recommend trying this one ;)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2007

      55

      Hi KerryBn TX, Thank you so much for this recipe. My dad said they were real good and I thought they were great. It's a good change from the ordinary red sauce in the can. I used top sirloin steaks cut into quarter inch strips, real minced garlic and onions for the powders, and fresh oregano. I used ground up coriander seeds for the dried coriander, tomato sauce for the pureed tomatoes and beef base for the chicken broth. I also added California chile and Pasilla chile powders with the chile powder. I had to add an extra can of tomato sauce because I made it too hot and dad doesn't like things hot but I do so I put some hot sauce on my ehchiladas at the table. This recipe is a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Beef & Cheese Enchiladas

    Serving Size: 1 (391 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1050.8
     
    Calories from Fat 632
    60%
    Total Fat 70.2 g
    108%
    Saturated Fat 32.0 g
    160%
    Cholesterol 187.2 mg
    62%
    Sodium 1216.9 mg
    50%
    Total Carbohydrate 48.8 g
    16%
    Dietary Fiber 7.8 g
    31%
    Sugars 5.6 g
    22%
    Protein 58.0 g
    116%

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