Classic Beef Enchiladas
Traditional dish · Mexican
Tender shredded beef and melted cheese rolled in corn tortillas, smothered in a rich chili-based enchilada sauce, and baked to perfection. A quintessential Mexican comfort food.
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Ingredients
- Beef chuck roast1.5 lbs
- Beef broth2 cups
- Dried ancho chilies4
- Dried guajillo chilies2
- Garlic cloves4
- Onion1/2
- Cumin1 tsp
- Oregano1 tsp
- Corn tortillas8
- Vegetable oil1/4 cup
- Shredded Monterey Jack cheese2 cups
- Saltto taste
- Black pepperto taste
- Sour creamfor garnish
- Fresh cilantrofor garnish
Steps
- 1
Simmer beef chuck roast in beef broth until tender, about 1.5-2 hours. Shred the beef and set aside.
- 2
Rehydrate dried chilies in hot water. Remove stems and seeds. Blend chilies with garlic, half an onion, cumin, oregano, and 1 cup of beef broth until smooth.
- 3
Heat vegetable oil in a saucepan. Strain the chili sauce into the pan and cook for 5-10 minutes until thickened. Season with salt and pepper.
- 4
Warm corn tortillas slightly to make them pliable. Dip each tortilla in the enchilada sauce.
- 5
Fill each sauced tortilla with shredded beef and cheese. Roll them up and place seam-side down in a baking dish.
- 6
Pour remaining enchilada sauce over the rolled tortillas. Top with more cheese.
- 7
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and cheese is melted.
- 8
Garnish with sour cream and fresh cilantro before serving.
