Savor the rich flavors of beef enchiladas with red sauce in this delightful recipe. Perfect for any occasion, these enchiladas are filled with seasoned ground beef, covered in a tangy red sauce, and topped with fresh ingredients. Whether you’re hosting a dinner party or enjoying a family meal, this dish promises to impress. Let’s dive into this delicious culinary adventure!
Ingredients
– 1 lb ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp chili powder
– 8 corn tortillas
– 2 cups red enchilada sauce
– 1 cup shredded cheese (cheddar or Mexican blend)
– Fresh cilantro, for garnish
– Sour cream, for serving
Servings and Cooking Time
This recipe serves 4. Preparation time is 20 minutes, and cooking time is 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 20g protein, 15g fat, 30g carbohydrates, and 3g fiber. This data is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the ground beef over medium heat until browned.
3. Add the chopped onion and minced garlic; sauté until softened.
4. Stir in cumin and chili powder; mix well.
5. Pour half of the enchilada sauce into the bottom of a baking dish.
6. Warm the corn tortillas in a pan or microwave until pliable.
7. Fill each tortilla with the beef mixture and roll tightly.
8. Place the rolled enchiladas seam-side down in the baking dish.
9. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
10. Bake for 20 minutes until the cheese is melted and bubbly.
Alternative Ingredients
You can substitute ground beef with shredded chicken or black beans for a vegetarian option. Additionally, use gluten-free tortillas to accommodate dietary restrictions.
Serving and Pairings
Serve these enchiladas with a side of Mexican rice and refried beans. Fresh guacamole and a simple salad also complement this dish beautifully.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until heated through. You can freeze the unbaked enchiladas for up to 2 months.
Cooking Mistakes
- Overcooking the beef can make it dry.
- Using too much sauce can make the enchiladas soggy.
- Not warming tortillas before filling can cause them to crack.
- Skipping the cheese means missing out on flavor.
- Not letting the enchiladas rest before serving can make them fall apart.
Helpful Tips
- Experiment with different cheese blends for added flavor.
- Make your own enchilada sauce for a fresh taste.
- Top with fresh avocado slices for creaminess.
- Chill leftovers to enhance flavors the next day.
FAQs
Can I make beef enchiladas ahead of time?
Yes, you can prepare them a day in advance, cover, and refrigerate before baking. Just add a few extra minutes to the baking time.
What can I use instead of beef?
Ground turkey, chicken, or even lentils can be used as alternatives for a lighter or vegetarian option.
How spicy are these enchiladas?
The spiciness depends on the enchilada sauce used; you can choose mild or hot varieties based on your preference.
Can I freeze beef enchiladas?
Yes, enchiladas can be frozen before or after baking. Ensure they are well-wrapped to maintain quality.
What toppings work well with enchiladas?
Popular toppings include sour cream, chopped onions, cilantro, and avocado. Feel free to get creative!
Conclusion
Beef enchiladas with red sauce are a flavorful and satisfying dish that brings a taste of Mexico to your kitchen. With simple ingredients and easy preparation, you can enjoy a delicious meal that family and friends will love. Try this recipe for a delightful culinary experience!
Beef Enchiladas With Red Sauce
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp chili powder
- 8 corn tortillas
- 2 cups red enchilada sauce
- 1 cup shredded cheese cheddar or Mexican blend
- Fresh cilantro for garnish
- Sour cream for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned.
- Add the chopped onion and minced garlic; sauté until softened.
- Stir in cumin and chili powder; mix well.
- Pour half of the enchilada sauce into the bottom of a baking dish.
- Warm the corn tortillas in a pan or microwave until pliable.
- Fill each tortilla with the beef mixture and roll tightly.
- Place the rolled enchiladas seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20 minutes until the cheese is melted and bubbly.
