Ground Beef and Cheese Enchiladas Recipe
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Category: |
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Enchilada Sauce |
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Ingredients: |
Ingredients: 3 to 4 dried ancho chiles, stemmed and torn into 1 inch pieces
2 cups beef broth
1 Tablespoon minced canned chipotle chiles in adobo sauce
2 Tablespoons vegetable oil
2 onions chopped fine
6 garlic cloves minced
1/4 cup tomato paste
1 teaspoon ground cumin
salt
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Directions: |
Directions:Heat anchos in non stick skillet over medium high heat. Transfer anchos to bowl, add broth, and microwave covered, until steaming, about 2 minutes. Let stand until softened, about 5 minutes.
Heat oil in skillet over medium heat, add onions and cook,stirring occasionally. Add garlic and cook until fragrant. Transfer half of onion mixture to large bowl and set aside. Return to skillet with remaining onion mixture and add tomato paste and cumin. Cook stirring until tomato paste starts to darken, 3 to 5 minutes. Transfer onion mixture to blender with ancho mixture and process until smooth, about 1 minute. Season sauce with salt to taste. |
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Enchiladas |
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Ingredients: |
Ingredients: 3 Tablespoons vegetable oil
1 pound 90% lean ground beef
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
8 ounces Monterrey Jack cheese shredded (2 cups)--freezing for 30 minutes makes easier to grate
2 Tablespoons minced fresh cilantro
12 6" corn tortillas
2 scallions sliced thin
2 Tablespoons minced fresh cilantro
sour cream
lime wedges
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Directions: |
Directions:Heat 1 Tablespoon oil in skillet. Add beef, cumin, coriander, and 1/2 teaspoon salt and cook for 2 minutes, breaking meat into 1/4 inch pieces with wooden spoon. Add reserved onion mixture (do not wash bowl) and continue to cook until beef is browned. Return beef mixture to bowl, Add 1 1/2 cups Monterrey Jack cheese, cilantro, and 1/4 cup sauce and stir to combine. Season with salt.
Spread 1/2 cup sauce over bottom of 13x9. Brush both sides of tortillas with remaining 2 tablespoons oil. Arrange tortillas overlapping on rimmed baking sheet and bake until warm and pliable about 5 minutes. Spread 1/4 cup filling down center of tortilla. Roll each tortilla tightly around filling and place seam side down in dish, arranging enchiladas in 2 rows across width of dish.
Spread remaining sauce over top. Sprinkle with remaining 1/2 cup M. J. cheese. Bake until cheese is lightly browned and sauce is bubbly about 15 minutes. Top with sour cream and lime wedges. Sprinkle with scallions and cilantro. |
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