Prep 35 mins
Cook 25 mins
A slightly different twist on an old favorite. Just lovely served with Spanish rice, beans or refritos, and guacamole or pico de gallo. Posted in response to a recipe request.
- 1 lb ground chuck
- 1 clove garlic, finely minced
- 2 teaspoons salt
- 1 tablespoon vinegar
- 1 tablespoon tequila or 1 tablespoon water
- 1 tablespoon chili powder
- 1 (1 lb) can kidney bean, undrained
- 3 tablespoons salad oil
- 1 clove garlic, very finely chopped
- 1⁄4 cup chopped onion
- 2 tablespoons flour
- 2 (10 1/2 ounce) cans tomato puree
- 1 tablespoon vinegar
- 1 beef bouillon cube, dissolved in
- 1 cup boiling water
- 2 tablespoons finely chopped canned green chilies
- 1 dash ground cumin
- 1⁄2 teaspoon salt
- 1 dash pepper
- 10 corn tortillas
- 1 cup grated sharp cheddar cheese or 1 cup cubed monterey jack cheese
- PREPARE MEAT FILLING:.
- Saute ground chuck in a medium skillet with next five ingredients over medium heat until no pink remains and meat is broken up into crumbles.
- Stir in undrained kidney beans.
- MAKE TOMATO SAUCE:.
- Saute garlic and onion in oil over low/medium heat until golden; remove from heat.
- Stir flour into garlic/onion/oil until smooth.
- Stir in tomato puree, vinegar and dissolved bouillon cube broth.
- Bring mixture to boiling point, stirring frequently, over medium heat until thickened.
- Add chiles, cumin, salt and pepper.
- Simmer, uncovered and stirring occasionally, about 5 minutes.
- TO ASSEMBLE ENCHILADAS:.
- Preheat oven to 350F and spray your pan with cooking spray.
- Place about 1/3 cup filling in center of each tortilla; roll up.
- Arrange, seam side down, in a 13 x 9 x 1-inch baking dish.
- Pour tomato sauce over all and sprinkle with cheese.
- Bake 25 minutes.
- NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated.
- Reheat slightly to serve.
Excellent enchiladas Molly! I used lean ground beef, and water instead of tequila. The sauce was a great sauce, and very tasty. My kids loved these and request that I make them at least once a month, so I am adding it to my regulars! This is the best beef enchilada recipe I have tried so far, and I have a feeling it would be hard to beat!
This was really great. I just loved the Enchilada sauce. I pureed it and used chicken base since I didn't have beef bouillon --still tasted delicious. I also used chicken thighs and refried beans instead of ground chuck with flour tortillas since we prefer those over corn and everyone loved it. Thanks for sharing!
My family and I enjoyed this very much. I did make some additions to the recipe, I added a can of rotel tomatoes for the sauce, and a couple of chipotle peppers in adobo sauce to the meat. Thanks!