Total Time
Prep 40 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Brown ground beef with onion and garlic salt just until pink is gone.Remove beef from skillet and set aside.
  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. 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. Preheat oven to 400*.
  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. Leave the tortilla submerged just enough to soften but not fall apart.
  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. Repeat with the rest of the tortillas. Pour remaining sauce over all the enchiladas. Sprinkle the Cheddar over the top of the casserole.
  9. Bake in 400* oven for 20 minute or until sauce is bubbling and cheese is melted.
Most Helpful

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 ;)

Skylar Grace August 26, 2013

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!

Chef Stevo April 21, 2007