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The Kitchen Table

Can I have your recipe for beef enchiladas?

17 years ago

I used to buy a kit that had all the ingredients for beef enchiladas but I haven't been able to get it in years. I found some enchilada sauce at the store so I bought it and want to make beef enchiladas (with ground beef). All I can get are flour tortillas, not corn ones. Ingredients for "Mexican food" are hard to come by around here. Do you have an easy, fool proof recipe for beef enchiladas?

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Comments (12)

maryanntx
17 years ago
This is how I make enchiladas:
Brown 1 lb ground beef, add 3 tbs chili powder, 1 tsp salt, 1/2 tsp black pepper, 3 tbs flour. Mix well and add water. I don't measure the water, just add enough to make it the consistency of chili. Bring to a boil, then cover and simmer for 30 minutes.

Next I dip a corn tortilla in the beef mixture to wet it, put it in a pan, add some of the beef in the middle of the tortilla and a little grated cheese. Then roll the tortilla. Do this to make as many enchiladas as you want. I then pour the rest of the beef mixture on top of the rolled tortillas, add grated cheese and onions if you want them. Put in oven at 350Â° until cheese is melted. mmmmm good!

I will send you some corn tortillas.
polarprincess
17 years ago
here is an awesome website and this one has a great loooking recipe for beef enchiladas. it is under the main dishes section i believe-/ground beef. for some reason is not in the index. has step by step photos and everything, and the recipes are funny to read. It uses corn enchiladas but i don't know why you couldn't sub the flour ones. While you are there check out her other awesome recipes with photos.

Here is a link that might be useful: pioneer woman
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Enchilada Sauce Recipe, Please
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Comments (12)
We all like the green sauce.Too much trouble to make when you can buy it already made.I use the Las Palamas brand from WalMart on the Mexican Food aisle.They also make the red sauce but I have never used that because we prefer the green.Sometimes I use the green "as is" out of the can,sometimes I add a can of cream of chicken soup and some sour cream for a creamy sauce.We just had green beef enchiladas Friday.I made one pan with flour tortillas and 2 with corn.Put one in the freezer for later.I made rolled ones this time but a lot of times I just layer the tortillas,meat,cheese and sauce and make a casserole.Much easier and faster when you are cooking for a crowd.Either way they are always devoured! DS wanted them rolled this time so that's what I did.I do always roll them when I use flour tortillas. There's a Mexican food place where we eat regularly in TX that makes the BEST green sauce.I asked one time what was in the sauce and they said it was green chilies,tomatillos, onion,celery,bell pepper and lime juice cooked in chicken stock.I think from the consistency they probably put it in a blender after it is cooked.It has the most delicious,kind of tangy flavor I have ever tasted.Some day I am going to try to duplicate it.LOL I don't think you can go wrong with the canned sauce.
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Needing enchilada and cheese sauce recipe, please
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Comments (7)
Well Mz Ya Ya...Here's the one that is popular here. Three Cheese Chicken Enchiladas I've used leftover pork, shredded beef or even ground beef. And instead of rolling, to save time and effort I layer the tortillas and filling and sauce like lasagna. Bit of sauce on the bottom, tortillas.. filling, maybe some extra cheese, sauce, tortillas and so on... Cheese sauce I make using a medium white sauce and add cheeses of choice. I don't follow a recipe. If you want to "spice" it up add some rotel or just a small can of diced green chilies. Rough amounts for a 9x13 casserole size amount. 1/4 c butter 1/4 flour couple good pinches of kosher salt and fresh cracked black pepper Cook a few minutes on med heat, stiring well until it starts to bubble. Pour in enough milk, half n half or cream to equal about 3 cups. Continue cooking until it thickens. Toss in atleast a cup of grated cheese. (I tend to go with 2 cups.) To give it a little tang stir in a few big dollops of sour cream or a few ounces of cream cheese. Add in the drained chilies or rotel if you are covering enchiladas. I have a from scratch red sauce if anyone wants it. I'll be back in a few hours to check. Terri
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Terri, I am going to try enchiladas with your recipe....
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Comments (14)
I don't think flour tortillas work as well with red or green sauce (it's just not the flavor I expect and love), but my family's favorite is white chicken enchiladas using flour tortillas. It has a white sauce made from chicken stock, milk, and sour cream that includes jack cheese and green chilies...Sometimes I add a can of mushroom soup to the base. I think I make it a little differently each time, depending on what I have on hand, but it ends up tasting, basically, the same. Here is the red enchilada sauce I use with corn tortilla enchiladas, from Whole Foods for the Whole Family: 3 Tbsp oil 1-2 Tbsp chili powder 2 Tbsp flour 1 tsp vinegar 1/2 tsp garlic powder 1/2 tsp oregano Combine and bring to a boil, then simmer 5 minutes. When I'm feeling lazy (most of the time), I don't roll the tortillas, but layer everything into 'Enchilada Casserole'...sauce, then sauce dipped tortillas, then filling and cheese, then repeat, ending with a last layer of tortillas and cheese...Similar to layering lasagna.
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RECIPE: Your T&T Cheese Enchilada Recipe Please
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Comments (1)
Sapphires, I posted this recipe for you on the Cooking forum thread. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== Source: Southwest Cookbook Vegetable oil for frying 12 corn tortillas (6 inches) 1 1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195) 2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese 3/4 cups finely chopped onion Preheat oven to 350Â°F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375Â°F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels. Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts. NOTE: Add cooked chicken and or pinto or black beans between layers. Green Chili Sauce 1 Jalapeno chili seeded and diced 1 garlic clove crushed 1/4 cup chopped green onions 4 tomatillos, husked and diced (or use canned) 1 1/2 cups chicken stock 2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced. 1/4 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon heavy cream salt and freshly ground pepper to taste In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes. Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated. Servings: 4
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pattico_gw
17 years ago
Maryann that sounds delicious. I printed it off...and we'll be trying that soon..maybe even this week...I'm sick of turkey...

polarprincess I love Pioneer Woman's site. We like her Maroboro(sp?) Man's favorite sandwich.

patti
glenda_al
17 years ago
Me too, love the Pioneer Woman's site.
mariend
17 years ago
I just made some enchilada. I use corn tortillas, but if you cannot get them, flour ones are ok. Only difference is I dip the tortillas in warm (hot) enchilada sauce, then put the fillings in along the side. I use ground beef or shredded beef, or chicken or turkey. This time I sauteed my onions a bit, and they tasted better. I also add olives and shredded cheese. Roll, and layer. You can also may a enchilada casserole. Just layer the items, but do heat up the torillas first in hot sauce. Then freeze or bake.
Kathsgrdn
17 years ago
I use canned red and green enchilada sauce. I cook the ground beef with chopped onions and add part of the red sauce to it, put the mixture inside the tortillas with some sharp cheddar cheese. I pour the green sauce and rest of the red on top, put cheddar cheese on top and sliced black olives...sometimes chopped green onions on top too, if I have them.
marilyn_c
17 years ago
Like Mariend, I dip the tortillas in the enchilada sauce and soften them, put in the meat or cheese, if I am making cheese enchildadas, roll them up and top with the rest of the sauce, more cheese and onions. Stick them in the oven.
Terri_PacNW
17 years ago
This is the recipe I use.
I use whatever leftover meat I have available..
Tonight it was Turkey..LOL
Below is my Sauce recipe from scratch..soooo easy...

Here is a link that might be useful: Enchiladas
casey_nfld
Original Author
17 years ago
Thanks everyone! I am going to try them tonight. And I found corn tortillas at another grocery store. They are smaller than the flour ones but I am sure they'll be fine.
Terri_PacNW
17 years ago
I use corn, and they are always "standardly" smaller than flour.
patti43
17 years ago
I've made PW's enchiladas and they were wonderful! I'll make them again for sure. The recipe makes a lot, so I divided them in two pans and froze one. They were pretty messy to make, but well worth it. (Maybe the messy part is just me.)
Jasdip
17 years ago
I don't have a recipe for the beef enchiladas, but I did go to PW site that was posted here. It looks like an awesome site, and the beef enchiladas she posted made my mouth water.

Once again, KT folks come through with some valuable information and advice. The PW is now a shortcut.

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