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Beef Enchiladas

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Beef Enchiladas
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Makes: 6 servings adjust
This recipe is for shredded beef enchiladas.

Can also just make the sauce, simmered partially covered for 30 minutes (adding a little extra water as needed) and stuff enchiladas with ground beef that has been browned with onions and a can of diced green chilis, salt and pepper in place of the shredded chuck steak for a quicker version! Just use the sauce to cover bottom of baking dish and pour over rolled enchiladas before baking.

Directions

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 pound Blade or Chuck Steak, cut into 2 inch wide strips
  • Salt, to taste

Step 1

Heat oil in a dutch oven (or I used just a deep saucepan) over med high heat. Sprinkle meat with salt and cook meat until browned. Transfer the meat to a plate.

Ingredients

  • 1 cup Onion, chopped
  • 3 cloves Garlic, pressed
  • 3 tablespoons Chili Powder
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Ground Coriander
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 15 ounces Tomato Sauce
  • 12 cup Water

Step 2

Add chopped onions to the pot and cook over medium heat until golden, about 5 minutes. Stir in the garlic, chili powder, cumin, coriander, sugar and salt and cook till fragrant, about 1 minute. Add tomato sauce and water, bring to a boil.
 

Step 3

Return meat and juices to the pot, cover, reduce heat to low, and gently simmer till meat is tender and can be broken apart with a fork, about 1 ½ hours.

Ingredients

  • 14 cup Fresh Cilantro, chopped
  • 14 cup Canned Jalapeno, finely chopped (optional)

Step 4

Adjust oven rack to the middle position and heat oven to 350. Remove the beef to a bowl, breaking meat into small pieces. Add cilantro and jalapeno, if using, to the reserved sauce.

Ingredients

  • 12 Tortillas, flour or corn, 6-inch size
  • 1 12 cups Shredded Mexican Blend Cheese, without seasoning

Step 5

Spread ¾ cup of sauce in the bottom of a 9x13 baking dish. Microwave tortillas 6 at a time until soft, 1 minute. Spread 1/3 cup beef mixture down the center of each tortilla, top with a little cheese, roll the tortillas tightly, and set in the baking dish seam side down. Repeat with remaining tortillas and beef, you may have to fit a few down the sides of the pan.

Ingredients

  • 2 cups Shredded Mexican Blend Cheese, without seasoning

Step 6

Pour the remaining sauce over enchiladas and spread to coat evenly. Wrap with foil, and baked until heated through, 20 to 25 minutes. Remove foil, sprinkle with cheese and continue baking till cheese melts 5-10 minutes.
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