Mexican Beef Enchiladas

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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