Tips To Make Enchilada Recipe The Best

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Enchiladas are a beloved Tex-Mex dish that combines tender tortillas, savory fillings, and a rich, cheesy sauce. They’re perfect for a weeknight dinner, a potluck contribution, or even a festive party meal. This recipe offers a classic take on enchiladas, but feel free to customize it with your favorite ingredients!


Beef Enchiladas
Beef Enchiladas

1 pound ground beef (or shredded chicken, lentils, or tofu for vegetarian option)

  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 12 corn tortillas
  • 2 cups vegetable oil

  • Directions:

    1. Brown the meat: In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
    2. Sauté the vegetables: Add the chopped onion and garlic to the skillet with the cooked meat. Sauté for 5-7 minutes, or until the onion is softened and translucent.
    3. Simmer the sauce: Stir in the diced tomatoes, crushed tomatoes, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste. Bring to a simmer and cook for 15 minutes, stirring occasionally.
    4. Warm the tortillas: While the sauce simmers, heat the remaining vegetable oil in a separate pan over medium heat. Briefly warm each tortilla in the hot oil for about 10 seconds per side. Be careful not to overcook them, or they will become brittle and crack.
    5. Assemble the enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Dip each warmed tortilla into the remaining sauce, coating both sides. Fill each tortilla with a spoonful of the seasoned meat mixture and a sprinkle of cheese. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
    6. Bake and serve: Pour the remaining sauce over the top of the assembled enchiladas. Sprinkle with the remaining shredded cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving. Garnish with your favorite toppings, such as chopped fresh cilantro, sour cream, diced avocado, or salsa.

    Nutrition Facts (per serving):

    This recipe yields approximately 6 servings. Please note that these are just estimates, and the actual nutritional content may vary depending on the ingredients you use.

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 500mg
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 30g

  • Conclusion:

    Enchiladas are a crowd-pleasing dish that’s easy to customize and perfect for any occasion. With a variety of fillings and toppings to choose from, you can create a version that everyone will love. So next time you’re looking for a delicious and satisfying meal, give this classic recipe a try!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of cheese?

    Absolutely! Feel free to experiment with different types of cheese to find your perfect combination. Monterey Jack, pepper Jack, or a blend of Mexican cheeses all work well in enchiladas.

    2. What can I substitute for the ground beef?

    This recipe is easily adaptable for vegetarians and vegans. You can substitute the ground beef with shredded chicken, lentils, black beans, or crumbled tofu.

    3. How can I make the enchiladas spicier?

    If you like your enchiladas with a bit more heat, you can add additional cayenne pepper to the sauce. You can also try using diced jalapenos or chopped green chilies in the filling.

    4. How can I keep leftover enchiladas from drying out?

    To prevent leftover enchiladas from drying out, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.

    5. Can I freeze enchiladas?