Beef and Cheese Mexican Sanchiladas

This Beef and Cheese Mexican Sanchiladas recipe is made with bold flavors, and it makes the perfect comforting meal.

Ingredients:

For the Beef Filling:

• • 1 lb ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1/4 cup beef broth or water

For the Sauce:

• • 2 cups red enchilada sauce (homemade or store-bought)
  • 1 tsp smoked paprika (optional for extra flavor)

Assembly:

• • 8 large flour tortillas or 12 corn tortillas (for a more traditional enchilada feel)
  • 3 cups shredded cheese (a mix of cheddar and Monterey Jack works great)
  • 1/2 cup queso fresco or feta cheese for topping (optional)
  • Fresh cilantro, chopped for garnish
  • Sour cream or Mexican crema for serving
  • Sliced jalapeños or green onions (optional)

Directions:

Prepare the Beef:

• • In a skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it apart as it cooks.
  • Add the chopped onion and garlic, cooking until the onion is translucent.
  • Stir in cumin, chili powder, salt, and pepper. Add the beef broth to keep it moist, and let simmer for a few minutes until the flavors meld. Set aside.

Make or Heat the Sauce:

• • If making homemade enchilada sauce, prepare it now. Otherwise, heat your store-bought sauce in a pan and add smoked paprika for depth.

Assemble the Sanchiladas:

• • Preheat your oven to 375°F.
  • If using corn tortillas, warm them up to make them pliable. You can do this by wrapping them in a damp towel and microwaving for about 30 seconds or lightly frying them in oil for a few seconds on each side.
  • Pour a little sauce into the bottom of a baking dish to coat it lightly.

For a Sandwich-like Enchilada (Sanchilada):

• • Lay out a flour tortilla, spread a line of beef down the center, sprinkle with shredded cheese, roll it up like a burrito, and place seam side down in the dish. Repeat with all tortillas.

For Traditional Enchiladas:

• • Dip each tortilla in the sauce, fill with beef and a sprinkle of cheese, roll up, and place in the baking dish.

Bake:

• • Once all sanchiladas are in the dish, pour the remaining sauce over the top, ensuring they’re well covered.
  • Sprinkle the remaining shredded cheese over the top. If using, crumble queso fresco or feta on top for extra flavor.

Cooking:

• • Cover with foil and bake for about 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and slightly golden.

Serve:

• • Let them cool slightly before serving. Garnish with fresh cilantro, a dollop of sour cream, and perhaps some sliced jalapeños or green onions.

This recipe blends the hearty, comforting elements of both sandwiches and enchiladas, creating a dish that’s sure to please a crowd or make for a delightful family dinner.

Enjoy your Beef and Cheese Mexican Sanchiladas!