“Beef and Cheese Enchiladas in Red Chile Sauce”

Why wait until Cinco de Mayo to make this super easy Beef and Cheese Enchiladas in Red Chile Sauce. If you happen to be having a festive celebration, serve up this recipe with all your favorite Mexican sides. The beef and red chile sauce can be made ahead of time and heated up when ready to prepare enchiladas. Seems like a grand weeknight meal to me. It’s about saving time and cooking something memorable, right? Furthermore, something delicious is always in order.

Beef and Cheese Enchiladas in Red Chile Sauce

I use beef taco meat which is coarsely chopped steak yet if this meat is hard to find, use coarse ground beef. I like the texture of the beef in this recipe. I season the beef simply by using Chi-Chi’s Restaurant Seasoning Mix. You’re probably saying, What? Yes, this seasoning mix can be found at your local grocery store or online. My family has been using this mix for years because it’s simple in taste and allows you to add other ingredients easily to your recipes. I call the mix the perfect base. So, all I add to my beef is Ancho chile powder, prepare according to packet directions and Voila!

Beef and Cheese Enchiladas in Red Chile Sauce

While beef is cooking I prepare the corn tortillas by frying them in oil for 10 seconds on each side. Drain on paper towels and blot any excess oil that may exist. The tortillas soak up very little oil, stay pliable and keep from becoming soggy in sauce during baking. I learned this trick years ago from an old roommate. Now you’re ready to fill tortillas with beef and cheese.

In addition, always cover the bottom of baking dish with sauce and then add enchiladas. Cover enchiladas with remaining sauce and additional cheese. Bake and dinner is served. Don’t forget rice and refried beans or salad.

Beef and Cheese Enchiladas in Red Chile Sauce

Most of all, the best thing about these enchiladas is they will be loved by the whole family, kids included. The red chile sauce is not spicy but full of flavor. Feel free to add other ingredients like refried beans and any cheese you may prefer. make them vegetarian using black beans and sweet potatoes. That’s a wonderful combination so be creative and create your own recipe. Go ahead and change-up your dinner table one night soon. Have a great weekend!

Beef and Cheese Enchiladas in Red Chile Sauce

 

Beef and Cheese Enchiladas in Red Chile Sauce

Filling:

1.25 pounds beef taco meat or coarse ground beef

One package (.78 oz) Chi-Chi’s Restaurant Seasoning Mix

1 t. Ancho chile powder

1 1/2 cups shredded Monterey Jack cheese

12 corn tortillas (no preservatives)

Vegetable oil, for frying

Red Chile Sauce:

1 T. Canola oil

1/2 cup minced white onion

3 garlic cloves, minced

2 – 4 oz. cans diced green chiles

3 – 8 oz. cans tomato sauce

2 T. Ancho chile powder

1 T. ground cumin

1/4 t. each salt and black pepper

1 cup shredded Three Cheddar or Mild Cheddar cheese

 

In a 12-inch skillet over medium-high heat, brown beef until no pink remains. Add in seasoning mix, 1 t. chile powder, and 1/2 cup water and mix well. Bring beef to boil, reduce heat to medium-high heat, and cook until all liquid has evaporated. Remove from heat and set beef aside.

Meanwhile, heat Canola oil over medium heat in a 2-quart saucepan. Sauté onion until translucent and soft. Add in garlic and cook for 1 minute. Stir in green chiles, tomato sauce, 2 T. chile powder, cumin, salt, and pepper. Reduce heat to medium-low, stirring often, and cooking 10 to 15 minutes. Remove from heat and set sauce aside.

To prepare tortillas before filling, heat a large skillet with 1/4-inch of Canola oil over medium heat.

Fry each tortilla for 10 seconds per side. Drain on paper towels and pat off excess oil.

Heat oven to 350 degrees. Spoon about half of red sauce into a 13×9-inch baking dish. Prepare enchiladas by dividing beef and Monterey Jack cheese between 12 tortillas. Roll filled tortillas and place seam side down in baking dish.

Pour remaining red sauce over enchiladas and top with cheddar cheese.

Bake uncovered for 25 to 30 minutes and cheese is melted. Garnish with sour cream and chopped cilantro.

Serves 4 to 6.