My family is always about TexMex food when we get together. Why? Because it's something about TexMex Foods is just so comforting. I do realize this is nowhere near real Mexican Enchiladas but with a little bit of a Southern Spin on just some good comfort food.
Helpful Items for Your Easy Beef Enchiladas
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Food Processor - You'll need this for making the avocado lime sauce to go on enchiladas.
- Salt - When I'm using salt as a topper for finishing dishes, I like to use a quality salt.
- Bench Scraper - No joke.. everytime I cook I use this. You'll surprise yourself with how much you'll end up using it!
- Measuring Cups - Having a set of different sizes is lifesaving in the kitchen! This Anchor brand is my go to.
- Wok - Hexclad 14" Hybrid Wok with Lid. It's the BEST Wok I've found.
- Rectangle Baking Dishes - Easiest to use 2 smaller 8 X 10 baking dishes.
Ingredients you'll need for Beef Enchiladas
Enchilada Ingredients
- 2 lbs Ground Beef, I used 80/20
- Salt & Pepper, to taste
- 2 Onions, diced
- 8 oz Mild Green Chilies
- 1 ½ tablespoon Garlic, minced
- 15 oz Canned Corn, whole kernel
- 1 tablespoon Chili Powder (mild)
- ¾ tablespoon Cumin
- 2 Chipotles in Adobo Sauce, diced
- 28 oz Canned Tomatoes, pureed
- 2 tablespoon All Purpose Flour
- 28 oz Enchilada Sauce
- 3 lbs Cheddar Cheese, shredded (or cheddar jack blend)
- 8 - 6 Inch Tortillas
Avocado Lime Crema Ingredients
- 4 Avocadoes, halved
- ½ Cup Sour Cream
- 1 Bunch Cilantro
- 2 Limes, juiced
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
How to Make Easy Beef Enchiladas
Step 1 : Collect and measure ingredients. Dice onions and chipotles. Mince garlic, juice lime, rough chop cilantro and cut avocados in half. Drain corn and shred cheese if needed. Puree tomatoes if not already using canned pureed tomatoes.
Step 2 : Preheat oven to 350°F. Cook ground beef in a large skillet or wok with salt and pepper to taste. Sea salt is best! Measure at least 1 ½ to 2 teaspoon of each. Cook meat until done and then remove meat leaving beef fat in wok.
Step 3 : On medium high heat, add onions to beef fat and cook 5 minutes until soft and tender.
Step 4 : Once onions are cooked, add in corn, green chilies, and garlic. Cook for 2 minutes. Then, add in chili powder, cumin, chipotles and cook down for two minutes.
Step 5 : Add in the tomatoes and cook for another two minutes. Then, add in flour to tighten up your sauce. Once it's no longer soupy, add the ground beef back in.
Step 6 : Microwave your tortillas just enough to make them pliable. Pour 3 tablespoon enchilada sauce in bottom of baking dish. Then scoop ½ cup of beef enchilada mix into tortilla and roll up folding in the sides. Place tortilla rolls seam side down in baking dish. Cover with more enchilada sauce and top with cheese. Bake at 350°F for 30-35 minutes.
Step 7 : While enchiladas cook, make crema. Add all crema ingredients into a food processor or blender and puree. Serve with enchiladas and enjoy!
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Easy Beef Enchiladas
Equipment
- 2 Smaller Baking Dishes
- 1 Blender or Food Processor
- 1 Wok or Large Skillet
Ingredients
Enchiladas
- 2 lbs Ground Beef I used 80/20
- Salt & Pepper to taste
- 2 Onions diced
- 8 oz Mild Green Chilies
- 1 ½ tablespoon Garlic minced
- 15 oz Canned Corn whole kernel
- 1 tablespoon Chili Powder mild
- ¾ tablespoon Cumin
- 2 Chipotles in Adobo Sauce diced
- 28 oz Canned Tomatoes pureed
- 2 tablespoon All Purpose Flour
- 28 oz Enchilada Sauce
- 3 lbs Cheddar Cheese shredded (or cheddar jack blend)
- 8 6 Inch Tortillas
Avocado Lime Crema Sauce
- 4 Avocadoes halved
- ½ Cup Sour Cream
- 1 Bunch Cilantro
- 2 Limes juiced
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
Instructions
- Collect and measure ingredients. Dice onions and chipotles. Mince garlic, juice lime, rough chop cilantro and cut avocados in half. Drain corn and shred cheese if needed. Puree tomatoes if not already using canned pureed tomatoes.
- Preheat oven to 350°F. Cook ground beef in a large skillet or wok with salt and pepper to taste. Sea salt is best! Measure at least 1 ½ to 2 teaspoon of each. Cook meat until done and then remove meat leaving beef fat in wok.
- On medium high heat, add onions to beef fat and cook 5 minutes until soft and tender.
- Once onions are cooked, add in corn, green chilies, and garlic. Cook for 2 minutes. Then, add in chili powder, cumin, chipotles and cook down for two minutes.
- Add in the tomatoes and cook for another two minutes. Then, add in flour to tighten up your sauce. Once it's no longer soupy, add the ground beef back in.
- Microwave your tortillas just enough to make them pliable. Pour 3 tablespoon enchilada sauce in bottom of baking dish. Then scoop ½ cup of beef enchilada mix into tortilla and roll up folding in the sides. Place tortilla rolls seam side down in baking dish. Cover with more enchilada sauce and top with cheese. Bake at 350°F for 30-35 minutes.
- While enchiladas cook, make crema. Add all crema ingredients into a food processor or blender and puree. Serve with enchiladas and enjoy!
Nutrition
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