Thanks so much, Nagi! Homemade Beef Enchiladas. Way, WAY better than the mainstream chain restaurants! The puck it up add a few more drops of water and do the other side of the tortilla to make it easier to roll. So so so good and fairly easy by using my slow cooker. Finally an authentic tasting enchilada sauce! It’s obvi Tex-Mex. Sheesh, let’s be more supportive and encouraging to one another. Your email address will not be published. Made the beef filling in the slow-cooker (6 quart), took about 6-7 hours on low for the beef to be tender, warmed the corn tortillas in the microwave and had no probs with cracking. Also you do not need oil in the pan to heat the tortillas that way. I usually use flour. My husband is from Mexico City and even he agrees! This is a great (time-consuming, but worth it) recipe. Me too, I so agree. She learned from my great grandparents, who were from Sinaloa and Sonora Every region in Mexicó has distinct flavors and recipes. Wow. I like the use of chuck steaks (or possibly a small chuck roast) instead of ground beef. If any Mexican recipe calls out for cheddar cheese then it’s NOT AUTHENTIC nor is using chili powder. Much better. These look delicious! Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. To bake covered, I just pop a baking tray on top on the baking dish. Mix together with half of the shredded cheeses, the cilantro and the jalapeños. Pinned! I bought the recommended kind and followed the recipe with the exception of letting it simmer more like 2 hrs than 1.5. Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. I am simmering the sauce and the beef, and it is burning on the bottom and there is not enough…. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. Thanks. They are a little thicker than the packaged, cooked tortillas. I have never had a problem with warming any tortilla in the microwave. Hi Sandra, It was definitely enough sauce (as you can see in the photos, there is quite a bit pooled in the bottom of the pan). Looking for beef enchilada recipes? Really easy and delicious. I didn’t use as much sauce on the bottom and I think it worked fine. Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Arizona trick. Put on top of a little sauce. I used the Tortilla Land uncooked corn tortillas that are available in the Dairy/Refrigerated section of my grocery store. I made these the last week and I’m making them again tonight! A dish full of flavor, color, and texture and as close to Mexican as I know how to get. Microwaves dry out tortillas Takes time and effort, but well worth it! The only time I ever use use oil is when I am making Chilaquiles. Thanks for this awesome recipe! There’s a good back of Tex-Mex spices in this! It will thicken as it simmers. Wondering if you would explain both the meat and tortillas.
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