Beef and Cheese Mexican Sanchiladas:
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 (190°C).
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!
