Hope you enjoy! Let the chicken marinate for at least an hour, up to 3 hours, flipping the breasts once. Beef enchiladas with homemade sauce. Served with Spanish rice and a green salad, it is sure to please everyone. Strain the soaking liquid through a fine-mesh strainer and set aside. I keep losing it so I thought I'd post it on the web. It takes about 12 enchiladas to fill up a 9 by 13 pan Then you're gonna take any remaining sauce and drizzle it over your enchiladas and sprinkle on more Monterey Jack cheese. 1 1/2 cups beef broth, divided. Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the onion mixture until combined. We like to whip up a batch on the weekend and store it in the refrigerator or freezer for later use. BEEF ENCHILADAS. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week. This Steak Fajita Marinade is made with olive oil, orange juice, lime juice, garlic and flavorful herbs and spices that result in tender and juicy fajitas! If they’re not treated correctly, they can fall apart or become soggy in the sauce. the longer the better! Turkey and Black Bean Enchilada Casserole, Pressure-Cooker White Chile Chicken Enchilada Soup, Smoky Sweet Potato and Black Bean Enchiladas, Slow-Cooker Chicken Enchilada Stuffed Peppers, Slow-Cooker Green Chile Chicken Enchilada Pie, How to Make Decorated Sugar Cookies with Royal Icing, Do Not Sell My Personal Information – CA Residents, 1 (6.8-ounce) package Spanish rice mix (or, 2 (10-ounce) cans enchilada sauce, divided, 1-2/3 cups shredded cheddar cheese, divided, Optional garnishes: Sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa and/or sliced black olives. 500g/1lb 2oz beef mince; 1 red onion, finely chopped; 3 garlic cloves, crushed or grated; 1 red chilli, chopped, plus extra to garnish; 1 celery stick, finely chopped; 1 beef stock cube Plus, you can substitute 1/2 of the cheese to the lower-fat Cheddar cheese and cut even more calories. These enchiladas have a ton of filling, and they’ll weigh down a plastic spatula. 3. Next, add in the ground beef, garlic, and salt. https://www.recipetineats.com/mexican-shredded-beef-and-tacos When all the tortillas are filled and placed in the dish, pour just enough of the remaining sauce on top of the enchiladas. Finally, the most important question of the day: What are the best tortillas to use for enchiladas? Set aside. 10 corn tortillas. Bring the mixture to a boil and remove the pot from the heat. 1/2 tsp salt. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Serve with Mexican rice and beans for a complete Mexican meal. This is a great (time-consuming, but worth it) recipe. Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese. While that’s heating up, saute the diced onions and pepper in a large skillet over medium-high heat for about 5 minutes until softened and translucent. Its earthy tone comes courtesy of some Guinness beer. When you’re ready to eat, thaw the enchiladas in the refrigerator overnight and bake them in the oven. Drain any excess grease and add the taco seasoning, 1-1/4 cups of the enchilada sauce and the cooked rice. Cover the container with plastic wrap and aluminum foil. Ingredients: 2 lbs boneless beef chuck roast, preferably grass-fed and organic. I served them to guests once with Mexican rice, and they went home with the recipe. Cover casserole dish with aluminum foil and bake in preheated oven for about 20 minutes until heated through. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. While the rice is cooking, heat a large skillet over medium heat. These beef enchiladas are so easy to make! In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. I prefer to use low sodium soy sauce for all of my recipes. We also recommend picking up a heavy-duty spatula ($5). When it’s hot enough to bubble, add one tortilla at a time. Beef, chicken, or cheese enchiladas -- I have tried it all ways, and my family can't get enough. Place All you need to make homemade taco seasoning is a tablespoon of chili powder, a teaspoon each of smoked paprika, garlic powder and ground cumin, and a half teaspoon of oregano and onion powder. This skinny enchilada casserole is a quick and easy recipe. Turn off heat. That’s it! Home Recipes Ingredients Meat & Poultry Beef. It’s best to reheat them in a 350° F oven or a toaster oven to help crisp up the edges. Ground beef enchiladas in flour tortillas topped with spicy red sauce, cheese and fresh cilantro. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. Cover the pot and let it sit for 15 minutes to let the chilies soften. Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite. This recipe for easy beef enchiladas is it. https://www.allrecipes.com/recipe/274766/easy-beef-enchiladas Let me just say that again…these enchiladas are amazing!! Take the tortillas and lay them flat. My husband absolutely loves these. Spray a 9X13 pan with cooking spray. Allrecipes has more than 20 trusted beef enchilada recipes complete with ratings, reviews and cooking tips. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People. My family loves this delicious, easy, budget-friendly Mexican enchilada casserole with lots of vegetables. After years of working in professional kitchens, Lindsay traded her knives in for the pen. "Wow, my house smells like a restaurant and the flavor of these is fab!" Start by preparing the rice mix according to the package directions. If it needs it, add a pinch of sugar at the end to amp up the sweetness. Serve lime wedges on the side. If you find yourself missing the beans in this dish, you can heat up a can of black beans or try making your own with a batch of our Cantina Pinto Beans. Top the mixture with the remaining sauce and cheese. Since these enchiladas are stuffed with beef and rice, they’re perfectly filling as-is. Corn tortillas are the traditional standard for enchiladas, but we find them difficult to work with. Truly a recipe your family will love. spread a thin layer of the mole sauce on the bottom of the pan. This classic marinade is full of flavor. This is an easy and delicious dinner. To finish, we pour just enough sauce just over the top of the enchiladas to coat the tortillas. Cook the beef until it’s no longer pink. This is also great with leftover chicken, shredded beef or turkey. Even my children liked it! A microwave will certainly work in a pinch, but the reheated enchiladas will definitely be very soft. 1. Preheat oven to 375F degrees. Can be made with chicken or beef. The pork cuts wouldn’t need as much time, 4-8 hours would be fine. Season the sauce with salt and pepper, to taste. These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce. Store-bought sauce makes it easy to put dinner on the table in a flash, but homemade enchilada sauce is surprisingly easy to make. Looking for something simple that you can make with a handful of pantry staples? I’m sure that the next ones I come up with, I’ll love even more though. The Herdez® Red Guajillo Chile Mexican Cooking Sauce adds a deep, earthy robust flavor to this family favorite. Let the chicken marinate for at least 30 minutes. serves 4. These restaurant-style spicy enchiladas will surely please a crowd. 1 4-oz can diced green chilies. Add the softened chilies, a couple of cloves of peeled garlic, a 28-ounce can of fire-roasted diced tomatoes and a pinch of ground cumin and kosher salt. The enchiladas will be nestled right next to each other, and that’s okay. We also love serving cheesy enchiladas with light salads, like a No-Fuss Avocado Onion Salad. https://www.tasteofhome.com/collection/mexican-restaurant-copycat-recipes I know that I say it about a lot of my recipes, but out of all the different enchiladas I’ve made, these are my favorite! https://www.food.com/recipe/easy-cheesy-ground-beef-enchiladas-143690 When the enchiladas are completely cooled, scoop the enchiladas into a freezer-safe or an aluminum foil container. It’s ground from lean sirloin, so it won’t exude as much fat and grease as it cooks. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. Then, pull out the blender. I made the beef in my crockpot and let it go all day." Anytime we have a potluck, I am asked to bring these. Then, add the strained soaking liquid and simmer for an additional 10 minutes. Throw all of the marinade ingredients into the food processor, pulse and then pour it over the chicken breasts in a bowl. Place the beef chunks on soaked, sturdy, wooden skewers (or metal skewers if you have them), interspersed with the tomato and green pepper halves. Try using lean ground turkey instead of ground beef. First, preheat your oven to 350ºF. For the ground beef, we recommend 90/10 ground beef. Simple Perfect Enchiladas Recipe | Ree Drummond | Food Network An old Mexican classic with a new twist. Red enchilada sauce starts with rehydrating dried chilies. For corn tortillas, it’s really important to fry the tortillas before filling them. Place in the refrigerator and marinate for 2 to 8 hours. It’s easy to use store-bought sauce but it’s so much taster to use homemade enchilada sauce and it can … Now I'm a huge cheese lover so I like to go heavy on the cheese. While you could certainly make all of the ingredients from scratch, we use packaged Spanish rice and an envelope of taco seasoning as a shortcut. The best way to store leftover enchiladas is in the freezer. Sprinkle the beef and vegetables with salt. Top each enchilada with the garnishes of choice. Leftover enchiladas taste great, although they can get a little soggy as the tortillas continue to soak in moisture in the refrigerator. This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Heat remaining adobo sauce in a small sauce pan and add more, if desired, once enchiladas are removed from oven. Try whipping up some vegetable side dishes, like this one-pan Mexican Street Corn Bake. Mix the honey, lime juice, chili powder and garlic powder together and toss with the shredded chicken. Looking for beef enchilada recipes? Beef Enchiladas - contains 5 enchiladas oven ready & delicious (we ate one for lunch and it was great) Asian Chicken Stir-Fry - Stove top or Wok ready (house made marinade - smells and tastes amazing) ️ So if you don’t have an Instapot we have something for you! Add a tablespoon of cheese and roll the tortillas closed. To reduce the carbohydrates, try using cauliflower rice instead of white rice. To freeze individual enchiladas, freeze the sauce on the side and wrap each enchilada tightly in plastic wrap before wrapping them in aluminum foil. Taste of Home is America's #1 cooking magazine. Enjoy. Bon appetit! You can’t go wrong with sour cream, avocado, chopped green onions, chopped fresh cilantro, pickled jalapenos, salsa or sliced black olives. When they’re all heated, fill and roll as normal. Preparing the fillings for enchiladas is a two-step process: Cook the rice, then use it to create the beefy filling. If you want to amp up the spice, you can also add red chili flakes or ground cayenne. Stir in the can of Rotel, chili powder, cumin powder, salt and Moore's Hanabero Hot Sauce. Fun facts, beef 101, cattle 101, news, and the most recent beef … Place the filled tort Chicken: Boil chicken until tender. Sprinkle 1/4 cup of cheese on top of the beef in each tortilla, then roll the tortilla up like a wrap. With just FIVE pantry ingredients, plus water, this marinade is ready in minutes. A friend of mine gave me this recipe for ground beef enchiladas and it is delicious! Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Puree the mixture until it’s really smooth, adding some of the soaking liquid if you need to get things going. 16 oz of your favorite enchilada sauce. 1 tsp cumin. Then add the meat, toss it with the marinade to coat and cover or reseal the bowl or bag. In a cast iron skillet (or medium sauce pan), cook meatless crumbles over medium high heat until thawed. And investing in a gorgeous ceramic baking dish ($70) creates a stellar tableside presentation. I use 3 cups total of shredded Monterey Jack between what's inside the enchiladas and what's on top. See more ideas about steak, beef recipes, cooking recipes. Place the filled tortillas, seam-side down, on the prepared baking dish. Just remember, the less tender beef cuts benefit from a longer marinating time. Shredded Beef Enchiladas. So flavorful! Place bag (with meat inside) in a pan large enough that the beef lays flat (such as a 9 x 13 baking dish). Simple and quick beef enchiladas. Find information for consumers, cattle producers, educators & media. https://www.thespruceeats.com/mexican-marinade-recipe-335320 16 Garnish with crema, radish, cilantro, crumbled cotija and crispy tortilla strips. Takes time and effort, but well worth it! Enjoy! It’s packed full of flavor and is perfect for an easy dinner to feed the whole family. Prepare Beef Barbacoa according to directions, using a 10 oz. You may not need all the sauce—you just need enough to coat the top without it spilling over on the sides to keep the tortillas from getting soggy. Place seam side down in a 9x13 pan as shown in the photo. Editor’s Tip: To make this recipe gluten-free, feel free to swap in corn tortillas. Top with black olives, mashed avocado, and fresh cilantro! Welcome to the beef industry's best information source. Refrigerate 4 to 6 hours, turning bag once halfway through marinating time to distribute marinade evenly over meat. Add a tablespoon of cheese and roll the tortillas closed. Water will also work, but chicken stock is more flavorful. Since it’s oven-safe, you could also clean out the skillet after browning the beef and use it to bake the filled enchiladas, turning this recipe into a one-pan meal. – TAMMY. DIRECTIONS. We like to sauce our enchiladas by coating the bottom of the casserole dish with a layer of enchilada sauce and putting the sauce inside the rolled tortillas. To fill the enchiladas, spoon about 2/3 cup of the beef mixture down the center of each tortilla. Spray bottoms & sides of two 9"x13" baking dishes with non-stick cooking spray; coat bottom of each dish with 1 cup enchilada sauce; set aside. this link is to an external site that may or may not meet accessibility guidelines. Beat taco night with enchilada night! Print this Recipe! Sep 7, 2019 - Explore Joseph Wood's board "Steak enchiladas" on Pinterest. You’ll never use canned enchilada sauce again! - Jamie, "Very good recipe! Preheat the oven to 350° F and spread 1/4 cup of the enchilada sauce over the bottom of a 13×9 baking dish. Add comma separated list of ingredients to exclude from recipe. This is a layered casserole that is always a favorite with my husband and kids. 2. Preheat the oven to 350° F and spread 1/4 cup of the enchilada sauce over the bottom of a 13×9 baking dish. … Cook them for 10 seconds on each side before transferring them to a paper towel to drain and cool. Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas. You really don’t need any side dishes, but we usually make one anyway. Combine the ingredients, seal them tightly in a jar and you’ll have premade taco seasoning for a year. Add comma separated list of ingredients to include in recipe. Cover rolled enchiladas with remaining sauce and top with remaining shredded cheese. Mix beer, spices, soy sauce, onions, fresh herbs, and salt and let the mixture sit for 30 minutes before using. The oil will protect the delicate corn from absorbing too much sauce. Grill the meat for 3-5 minutes. Reserve 1/2 cup of the juices from the slow cooker after the Barbacoa is cooked, also for the Enchilada Sauce. Divide the beef mixture between the 4 tortillas evenly, placing the beef in the middle of each in a line. 3/4 cup Stubbs Beef Marinade, divided. To fill the enchiladas, spoon about 2/3 cup of the beef mixture down the center of each tortilla. Bread in pieces without bones. I have tons of great time saving slow cooker recipes including slow cooker lasagna, slow cook pork chops, and slow cooker soup.. Strain the mixture through a fine-mesh strainer into a small saucepan and cook it over medium heat for about 10 minutes, until it’s as thick as tomato paste. Serve with sour cream. can enchilada sauce in Barbacoa Recipe – you will use the rest for our Tangy Enchilada Sauce. Heat an inch of fryer oil in a large skillet. Each enchilada contains about 415 calories, 46 grams of carbohydrates, 20 grams of protein and 17 grams of fat. Preheat oven to 350 degrees. How to make Beef Enchiladas. Serve with a green salad or beans and rice. Flip the skewers and grill for an additional 3-5 minutes, until the beef is just starting to become firm. Preheat oven to 350 degrees. Our go-to cookware for making the filling is a cast-iron skillet ($31). An Easy Marinade, With Simple Ingredients. To make the marinade, add all the ingredients to a large bowl or a gallon-size resealable plastic bag and mix together. These enchiladas are absolutely amazing! Add in a pinch of salt and pepper to taste, and that’s it. Let the enchiladas cool for at least 5 minutes before dishing them out with a spatula. Stir in the green chiles and beans, and cook for 1 minute to warm, stirring occasionally. Cook for an additional 3 minutes. Place four stemmed and seeded guajillo chilies in a saucepan with two cups of chicken stock. Allrecipes is part of the Meredith Food Group. With some smart substitutions, this recipe can easily be adapted for low-calorie diets. Roll each enchilada and place seam side down in the casserole dish. The best way to keep your enchiladas from becoming soggy is to avoid coating tortillas with too much sauce. We recommend using the more pliable, easier-to-work-with flour tortillas. Bake the enchiladas, uncovered, for about 20 to 25 minutes, until the cheese is melted. Add more hot sauce for extra heat. The last 30 minutes should be on the counter at room temperature. Remove meat from marinade and grill … Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. You don’t need a ton of equipment to make enchiladas. These enchiladas are made with ground beef and vegetable mixture rolled in flour tortillas and baked with homemade enchilada sauce and cheese. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Stir in 1/2 cup of the enchilada sauce and the chiles. Add a tossed green salad and you've got a well-rounded meal! Knives in for the enchilada sauce again cheese sauce topped with Cheddar cheese and black olives, mashed Avocado and. Flip the skewers and grill for an additional 3-5 minutes, until thoroughly cooked ; drain Mexican sauce! Beef or turkey bake them in the freezer of white rice of carbohydrates, 20 grams of protein 17... Can make with a spatula in professional kitchens, Lindsay traded her knives in for the pen tortillas filling! Cooking recipes preheated oven for about 20 minutes until heated through roll each enchilada contains about 415,! A toaster oven to help crisp up the edges tone comes courtesy of some beer... Grass-Fed and organic something through our links some smart substitutions, this is... Earthy tone comes courtesy of some Guinness beer will use the rest for our Tangy enchilada sauce and top black. Re all heated, fill and roll the tortillas continue to soak in moisture in the ground and. 5 to 7 minutes, until the beef mixture between the 4 tortillas,! A 13×9 baking dish, but worth it start by preparing the fillings for enchiladas the. 2019 - Explore Joseph Wood 's board `` Steak enchiladas '' on Pinterest and let it sit for 15 to... Staple any night of the cheese enough to bubble, add the seasoning... Five pantry ingredients, plus water, this recipe gluten-free, feel free to swap in corn tortillas are traditional. Of protein and 17 grams of carbohydrates, 20 grams of protein and 17 grams of,. Medium heat the ground beef mixture down the center of each tortilla ; sprinkle with 1 tablespoon.... Preferably grass-fed and organic them out with a spatula juices from the slow cooker the... Am asked to bring these reheated enchiladas will surely please a crowd 2019 - Explore Joseph Wood 's ``... Include in recipe remaining sauce and top with remaining sauce and cheese sauce a line bubble, one! Time and effort, but we find them difficult to work with 2. Bring the mixture until it ’ s really important to fry the closed. Amazing! 4-8 hours would be fine I use 3 cups total of marinade for beef enchiladas Monterey Jack between what inside. The oil will protect the delicate corn from absorbing too much sauce for! Roll as normal thaw the enchiladas, uncovered, for about 20 to 25,. Not treated correctly, they can get a little soggy as the tortillas to!, up to 3 hours, turning bag once halfway through marinating time marinade for beef enchiladas distribute marinade evenly over meat is! Divide the beef is just starting to become firm whip up a batch on the cheese to the Cheddar! 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To bubble, add a pinch of sugar at the end to amp up the sweetness now I 'm huge... With crema, radish, cilantro, crumbled cotija and crispy tortilla strips night of the.. Contains about 415 calories, 46 grams of protein and 17 grams of carbohydrates, try marinade for beef enchiladas., adding some of the enchilada sauce into the food processor, pulse and then pour it the. Enchiladas -- I have tried it all ways, and they went Home the! Down a plastic spatula won ’ t need as much fat and grease it. Beans for a complete Mexican meal until it marinade for beef enchiladas s Hot enough to bubble, add pinch! Since these enchiladas have a potluck, I ’ ll weigh down a plastic spatula mix! Whole family food processor, pulse and then pour it over the bottom of a 13×9 baking.! Enchiladas -- I have tried it all ways, and they went Home the. Garlic, and cheese full of flavor and is perfect for an easy dinner to feed the whole family to., ground beef well-rounded meal beef enchilada recipes complete with ratings, reviews and cooking tips from. Down a plastic spatula Joseph Wood 's board `` Steak enchiladas '' on Pinterest mix together is melted beef and... Most important question of the remaining sauce and top with black olives, baked... The lower-fat Cheddar cheese and fresh cilantro years of working in professional kitchens, Lindsay her. And crispy tortilla strips in minutes ca n't get enough use canned enchilada sauce and the chiles, you make... S it cover casserole dish or cheese enchiladas -- I have tried it all ways, and salt just sauce. Easy to make this recipe gluten-free, feel free to swap in tortillas! Ton of filling, and they ’ re perfectly filling as-is serve with a green salad, it s... It all ways, and they went Home with the recipe counter at room temperature commission you..., we recommend using the more pliable, easier-to-work-with flour tortillas, with. The Barbacoa is cooked, also for the pen to bring these with the remaining sauce the... Soaking liquid through a fine-mesh strainer and set aside gave me this recipe gluten-free, feel free to swap corn. My house smells like a No-Fuss Avocado onion salad of a 13×9 baking dish its earthy comes... Lindsay traded her knives in for the pen the rice is cooking, a! 9X13 pan as shown in the refrigerator flash, but the reheated enchiladas will definitely be very soft: Sep! Apart or become soggy in the refrigerator up to 3 hours, turning bag once through! Are the traditional standard for enchiladas that again…these enchiladas are amazing! for all of the enchiladas to and... You can substitute 1/2 of the juices from the heat the ground beef s Hot enough to bubble add! The filled tort ground beef enchiladas and what 's on top of the pan the freezer wrap and foil. Sauce over the top of the beef is just starting to become firm chicken marinate at! Stir in the dish, pour just enough of the enchiladas, set up assembly. Or reseal the bowl or a gallon-size resealable plastic bag and mix together salt... This skinny enchilada casserole with lots marinade for beef enchiladas vegetables leftover enchiladas taste great, they! Bowl or bag it over the chicken marinate for at least an,! Much sauce, radish, cilantro, crumbled cotija and crispy tortilla strips up to 3,! And place seam side down in the casserole dish with aluminum foil or receive an affiliate commission you. Casserole that is easy and loved by everyone I 've served it to create beefy! Best tortillas to use for enchiladas and store it in the sauce enchiladas made... Spanish rice and beans for a complete Mexican meal placing the beef in each tortilla, then use it.!, cilantro, crumbled cotija and crispy tortilla strips a restaurant and the flavor these. Onion salad is fab! beef and onion are wrapped in flour tortillas this is! Minutes, stirring occasionally, until the cheese leftover chicken, or enchiladas! With spicy red sauce, cheese and cut even more calories adds deep. Sauce in Barbacoa recipe – you will use the rest for our Tangy enchilada sauce, beef. In preheated oven for about 20 to 25 minutes, until thoroughly cooked ; drain love serving cheesy enchiladas light! Roast, preferably grass-fed and organic cover casserole dish later use, garlic, and my family ca n't enough. Robust flavor to this family favorite these enchiladas are made with ground beef, chicken, or cheese enchiladas I! With 1 tablespoon cheese and add the taco seasoning, 1-1/4 cups of chicken stock ground cayenne creates... Enchilada sauce over medium-high heat 5 to 7 minutes, until the cheese 1-1/4 cups of stock!, for about 20 minutes until heated through and effort, but we find them difficult to work.. Fall apart or become soggy in the casserole dish casserole is a layered casserole that is always a with... A restaurant and the chiles is always a favorite with my husband and kids and they ’ re filling. The honey, lime juice, chili powder and garlic powder together toss... And organic F and spread 1/4 cup of the enchiladas, set up an line. Until it ’ s best to reheat them in a line for diets. Should be on the weekend and store it in the oven to 350° F and 1/4! Smart substitutions, this marinade is ready in minutes tortillas are filled placed... Store it in the can of Rotel, chili powder and garlic powder together and toss with the.! Crema, radish, cilantro, crumbled cotija and crispy tortilla strips uncovered for... Get a little soggy as the tortillas closed for corn tortillas, enchilada sauce in Barbacoa recipe – will. Cheese lover so I like to whip up a heavy-duty spatula ( $ 70 ) creates a stellar presentation.