- 3 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1¼ pounds boneless chuck steaks, trimmed of fat
- 1 tablespoon vegetable oil
- 2 yellow onions, finely chopped
- 15 ounce can tomato sauce
- ½ cup water
- 4 ounces Monterey Jack cheese, shredded, divided
- 4 ounces sharp cheddar cheese, shredded, divided
- ⅓ cup chopped fresh cilantro
- ¼ cup chopped canned pickled jalapeños
- 12 6-inch corn tortillas
Mexican dishes are known for being scrumptious, exotic, and flavorful and these beef enchiladas have lived up to those expectations. The secret of this dish, as you may have guessed, is the sauce. The red enchilada sauce fills the beef simmers with extra irresistible flavors before being combined with cheese, cilantro, and jalapenos, and then rolled up in tortillas.
What’s a dish without toppings? These bad boys are finally topped with cheese and more sauce to make them extra yummy. Sometimes you just can’t decide on what to have for dinner at your favorite restaurant or you just happen to have tried out all the dishes on the menu and want to try out something new. You don’t have to worry about any of those, we’ve got you. Why don’t you try the best beef enchiladas and see what happens?
We probably know the outcome – you’ll try the dish, you’ll love it and then get obsessed with it. If you’re the type that doesn’t like store bought food, you can try this recipe at home. Truthfully, it might take a little longer to make at home but it sure never disappoints. Include this recipe in your weekend dinner plans and enjoy this spicy, creamy, and delectable meal with your family.
- Combine the coriander, garlic, salt cumin, sugar and chili powder in a small bowl.
- Heat the oil in a Dutch oven over medium-high heat until shimmering. Add little salt on the meat and cook for about 6 to 8 minutes until both sides turn brown. Transfer the meat to a plate.
- Reduce the heat to medium. Add the finely chopped onions to the pot and cook until golden brown. Stir in the garlic mixture and cook for about 1 minute. Add the tomato sauce and water and then boil. Put the meat and any accumulated juices back in the pot and cover. Reduce the heat to low and boil until the meat is soft.
- Preheat oven to 350F. Drain the beef mixture over a medium bowl. Place the meat in another medium bowl and cut the beef into small pieces. Combine together with half of the shredded cheeses, the jalapeños, and the cilantro.
- Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Using the directions on the package, microwave the tortillas until they are soft. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place seam-side down in the baking dish. Pour the remaining sauce evenly and spread over the enchiladas.
- Sprinkle the remaining cheese on the enchiladas. Use foil to cover the baking dish and bake for 25 minutes. Remove the foil and continue baking until the cheese becomes slightly brown.