Easy Beef Enchiladas #Recipe
Growing up, my mother would often makes tacos at home and she used to bring me to a Mexican Restaurant in Jakarta called Amigos, which I loved! My mother is pretty much obsessed with Mexican food (and SO AM I!) because she went to school in El Paso which was only a 10-minute drive to Ciudad Juarez, Chihuahua, Mexico. Authentic Mexican food was easily accessible to her.
Just a few weeks ago, we stumbled upon Los Guerreros Mexican Food Products, a Mexican grocery store in Vancouver (3317 Kingsway) and I thought it would be great if we can make our own enchiladas. The owner was so nice! She suggested we buy a few things, including Lizano salsa sauce – a staple ingredient on Mexican dishes. Let me walk you through the steps on how to make awesome Homemade Beef Enchiladas.
HOMEMADE BEEF ENCHILADAS
Yield: 6-8 servings | Prep Time: 10 minutes | Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Savoury and cheesy. This dish hits the spot!
1lb ground beef
1 medium onion
3 tbsp garlic
20-25 corn tortillas
1/2 cup cilantro
1 can enchilada sauce (Las Palmas, 28oz)
5 1/2 tbsp Salsa Lizano
1 can Chipotle salsa (San Marcos, 7oz)
1 1/2 bags shredded Tex Mex cheese
Sour cream (optional)
1 long Pyrex dish
1 square Pyrex dish
(I slightly modified Chef John’s directions to better suit my preference)
- Preheat over to 350 Celsius.
- Add beef to a medium-size frying pan. Cook until slightly browning.
- Add chopped onion and stir until the beef and onion are cooked.
- Add in garlic and mix well.
- Add Lizano salsa, 2 1/2 tbsp chipotle salsa, and 1 cup of the enchilada sauce. This will make the beef moist.
- Keep stirring until the beef is well done and all the ingredients are mixed well. Don’t let it get dry! Remove from heat.
- On a Pyrex, dish pour approximately 3/4 cups of the enchilada sauce to the bottom of the pan and cover the whole bottom. This is to avoid burning the tortilla when they are in the oven.
- Put some beef mixture to a tortilla, roll, and place in the pan. Repeat this to all tortilla until the Pyrex containers are full (one layer only).
- Use the rest of the enchilada sauce to cover the top of the rolled tortillas.
- Sprinkle cilantro on top of the rolled tortillas.
- Add the rest of the chipotle salsa if you like spicy food. If not, use your judgement of how much to put on.
- Don’t be shy with the cheese. Add a thick layer of cheese.
- Cover the Pyrex containers with aluminium foil and bake for 10 minutes.
- After 10 minutes, uncover the containers and bake for another 10-15 minutes or until all cheese melted.
It’s all done! Serve it with sour cream and sprinkle some more cilantro on top. Enjoy!!
Credit: I got my inspiration from RecipeTin Eats (https://www.recipetineats.com/beef-enchiladas/)