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SUPER EASY TEX-MEX BEEF ENCHILADAS RECIPE

Serves: 4-6 depending on appetites | Prep: 20 min | Cook: 45 min

My friends could not get enough of this delicious beef enchiladas! It is the perfect meal to serve when you are having guests over. In about an hour, you will have a dish to remember. Enjoy!

Ingredients:

2-3 lb. coarse ground chuck

2 Tbsp cooking oil

1 medium white onion

2-3 medium jalapeno or serrano peppers

1/3 bunch fresh cilantro

1 Tbsp chilli powder

1 Tbsp smoked paprika

1 tsp sea salt

1 tsp ground black pepper

12+ homemade corn or flour tortillas (links in comments or can use store-bought)

1 cup grated Monterey jack cheese

1 cup grated Mexican blend cheese

Directions:

Step 1: Prepare and cook the Red Hot Enchilada sauce. Set aside.

Step 2: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 3: Peel the onion and slice into 4 cuts.

Step 4: Add the sliced onion in the food processor.

Step 5: Slice the pepper into two and remove the seeds and stems. Remove the stems of the cilantro.

Step 6: Add the pepper, cilantro, and bay leaves in the food processor. Pulse until minced.

Step 7: In a small mixing bowl, add the cheeses. Stir until well combined.

Step 8: Place a non-stick skillet on the stove and turn the heat to medium-high.

Step 9: Drizzle with cooking oil and allow it to become hot.

Step 10: Add the chilli powder, paprika, ground chuck, salt, and pepper. Stir and cook until the ground chuck turns grey.

Step 11: Add in the minced ingredients and cook for 2 minutes or until hot.

Step 12: Remove the skillet from the heat.

Step 13: Apply a little cooking spray in a 9×13-inch baking dish.

Step 14: Add 6 tortillas on a clean paper towel at a time and cover it with a paper towel. Heat inside the microwave for 20 seconds or until soft.

Step 15: Place the softened tortillas on a cutting board.

Step 16: Spoon the meat mixture into a tortilla and place it in the middle. Sprinkle with grated cheese and roll it, then place in the baking dish. Repeat this method to the rest of the tortillas.

Step 17: Pour the enchilada sauce on top of the filled tortilla layer and sprinkle the rest of the cheese over.

Step 18: Bake inside the preheated oven and bake for 25 to 30 minutes or until the cheese is melted and it turns into crust.

Step 19: Remove from the oven and serve. Enjoy!

Note:

I serve this dish with charro, salsa, Spanish rice, or refried beans.