CHEESY BEEF ENCHILADAS

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Cheesy beef enchiladas recipe is one you will make for your family over and over again.  These enchiladas smothered in cheese and made with my favorite recipe for homemade enchilada sauce is a definite favorite at my house.   My family absolutely loves Mexican food and we have it often.  This recipe for cheesy beef enchiladas makes a lot but we seldom have leftovers when I make this.  If you do have leftovers, they are just as good reheated if not even better.  I like to make my enchilada sauce a day ahead of time and then use it in this recipe the next day after the ingredients have had time to marry in the sauce.

8 flour tortillas

1 pound ground beef

1/2 cup chopped onion

1 clove of garlic, chopped

1 (4 ounce) can fire roasted chopped green chiles, drained

1 (15.5 ounce) can black beans, drained and rinsed

1 teaspoon cumin

1/2 teaspoon black pepper

1 teaspoon salt

about 3 cups enchilada sauce, divided

2 cups shredded Mexican style 4 blend cheese (can use whatever cheese you like)

Brown ground beef and onion in a skillet on top of the stove.  Drain and return to skillet.  Add chopped garlic, green chiles, black beans, cumin, black pepper, salt and 1 1/4 cups enchilada sauce to ground beef.  Cook on low for 8 to 10 minutes.  Spread 3 tablespoons of enchilada sauce evenly in the bottom of a 9 x 13 baking dish.  Put stacked flour tortillas on a plate and microwave all for 30 seconds to warm and make more pliable.  Fill each warm tortilla with the hamburger mixture and place down in the baking dish.  Pour and spread 1 cup enchilada sauce over the tortillas.  Sprinkle on the 2 cups of shredded cheese and bake in preheated 350 degree oven for 25 minutes. Garnish with your favorite toppings such as chopped green onions, chopped tomatoes, fresh parsley, sour cream.   Makes 4 to 6 servings.  Enjoy!

Note:  You could also use chicken or pork instead of beef in this recipe.

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5 Comments

  1. Delia Schenk says:

    I am right in Texas and we have wonderful Tex-Mex Enchiladas….I make them pretty much the same as this recipe but we don’t put black beans in them and I use corn tortillas because in the past I have tried flour tortillas and everyone complained about them being gummy after they are cooked so I gave that thought up. I get oil hot and with tongs I dip each corn tortilla in the hot oil and immediately turn them over and then remove from oil and fill with the seasoned meat and cheese. Bake them until bubbly. I do one pan of Meat Enchiladas and one pan of Cheese. With the cheese I sprinkle a little diced onion inside with the cheese. We have this meal at least once a month. I am eager to try your Enchilada Sauce Recipe. I have an elderly Mexican lady that makes the sauce for me and I pick it up…she has spices in there I know nothing about but she said we are going to have a Sauce class soon…lol

  2. S Beck, don’t use the corn tortillas…the flour ones work best…flour ones also helps the baked enchilada sauce turn thicker and nice (corn kinda just disintegrates). This is a good recipe, a staple for sure-no Mexican restaurants here… I used flaked seafood, shrimp, crab, imitation lobster combo and/or chicken-shredded as filling in place of the beef…(an assortment for my persnickety family-very enjoyable!) I subbed a can retried beans for black beans b/c hubby does not like black beans…. I spread a thin layer of the beans on a warmed tortilla and continued to fill as directed, bake- turned out fabulous, cheesy and yummy! Yes all agreed, this is a keeper!
    Love from South Central Ky: )

  3. question about cheesy beef enchiladas, I like using corn tortillas I usually m a key one pan flour tortillas and one pan corn tortillas. when using the corn tortillas I there any change I need to m s keep. do I heat the corn tortillas in a skillet with cooking oil and fill, roll them whom o and foldable or what is or suggestions?

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