After having crazy delicious Mexican food on our vacation, I came back to the states completely craving it. I had never made enchiladas before, but wanted to try my hand at it. I found a recipe for them in “Savoring the Seasons with Our Best Bites,” by Sara Wells and Kate Jones.
Sidenote: If you haven’t ever looked at their cookbooks before, you need to! They have the BEST recipes.
Beef Enchiladas with Red Sauce
Recipe from Savoring the Seasons with Our Best Bites.
1-2 tablespoons extra virgin olive oil
1 pound lean ground beef
1 medium onion, minced
3 cloves garlic, pressed
1 green pepper, finely chopped
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup sour cream, plus more for garnish, if desired
Juice of 1 lime
1 cup shredded pepper Jack cheese
2 tablespoons chopped fresh parsley or cilantro, plus more for garnish
1 (8-ounce) can tomato sauce
10-12 small flour or corn tortillas
1-2 (10-ounces) cans of your favorite red enchilada sauce
2 cups shredded cheddar or Colby Jack cheese
- Preheat oven to 350 degrees F.
Heat oil in a large skillet over medium heat. Add ground beef, onion, garlic, green pepper, chili powder, cumin, coriander, oregano, black pepper, and salt and cook until onion is translucent and the meat is fully cooked. Remove from heat.
Stir in sour cream, lime juice, pepper Jack cheese, parsley or cilantro, and tomato sauce. Place 1/4 cup filling on each tortilla, roll up, and place in pan. Top with enchilada sauce and then cheddar or Colby Jack cheese. Bake uncovered 20-25 minutes, or until cheese is melted and bubbly. Serve with a dollop of sour cream and chopped parsley or cilantro, if desired.
This recipe turned out so well, and I was very pleased with how yummy these enchiladas turned out! I will definitely be making these again.