The Best Enchiladas Ever: A Step-by-Step Guide

Enchiladas are a beloved staple of Mexican cuisine, known for their rich flavors and comforting textures. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will walk you through creating the best enchiladas ever. With a combination of savory ingredients, easy-to-follow steps, and some pro tips, you’ll be serving up a delicious dish that will impress your family and friends.

What Are Enchiladas?

Before we dive into the recipe, let’s clarify what enchiladas are. Enchiladas are corn tortillas rolled around a filling, often accompanied by a savory sauce and topped with cheese. The filling can vary widely, including ingredients like beef, chicken, cheese, beans, or vegetables. Traditionally, enchiladas are baked and served with garnishes such as sour cream, chopped onions, or cilantro.

Ingredients for the Best Enchiladas

To make the best enchiladas, you’ll need to gather the following ingredients:

For the Filling:

• 1 lb ground beef (80/20 for juiciness)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil

For the Enchiladas:

• 12 yellow corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• Additional cheese for topping
• Chopped green onions or cilantro for garnish

Step-by-Step Instructions

Step 1: Prepare Your Filling

Heat the Olive Oil:
Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and cook until it’s translucent, about 3-4 minutes.

Cook the Ground Beef:
Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Ensure there’s no pink left in the meat.

Add Garlic and Spices:
Stir in the minced garlic, chili powder, cumin, salt, and pepper. Cook for an additional minute until the garlic is fragrant.

Mix in the Beans:
Add the black beans and half of the cheese to the beef mixture, stirring to combine. Remove from heat and set aside.

Step 2: Prepare the Tortillas

Make the Tortillas Pliable:
To prevent your tortillas from cracking when rolled, you can heat them. Wrap a stack of tortillas in a damp paper towel and microwave for about 45 seconds. Alternatively, you can lightly fry them in a skillet with a bit of oil for 10-15 seconds on each side.

Step 3: Assemble the Enchiladas

Fill the Tortillas:
Place about 2-3 tablespoons of the beef filling in the center of each tortilla. Roll them up tightly and place them seam-side down in a greased 9×13 inch baking dish.

Top with Sauce:
Pour the enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cheese on top.

Step 4: Bake Your Enchiladas

Preheat the Oven:
Preheat your oven to 400°F (200°C).

Bake:
Place the enchiladas in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.

Step 5: Serve and Enjoy

Once out of the oven, let your enchiladas cool for a few minutes. Garnish with chopped green onions or cilantro and serve with sour cream on the side.

Pro Tips for Perfect Enchiladas

1. Use Fresh Ingredients:
   Fresh ingredients will significantly enhance the flavor of your enchiladas. Use fresh onions, garlic, and high-quality cheese for the best results.
2. Make Your Own Sauce:
   While store-bought enchilada sauce is convenient, making your own can elevate your dish. A simple blend of tomato sauce, spices, and broth can create a delicious homemade sauce.
3. Experiment with Fillings:
   Don’t hesitate to mix and match fillings. Try using shredded chicken, cheese, or even vegetables like spinach and mushrooms for a vegetarian option.
4. Layer the Flavors:
   For added depth, layer flavors by adding sautéed peppers or corn into your filling or topping the enchiladas with diced tomatoes before serving.
5. Make Ahead:
   Enchiladas can be assembled ahead of time. Cover with foil and refrigerate until ready to bake, then add about 10 minutes to the baking time.

Frequently Asked Questions

Can I Use Flour Tortillas?

While traditional enchiladas use corn tortillas, you can use flour tortillas if you prefer. Keep in mind that they may not have the same authentic flavor or texture.

How Do I Store Leftover Enchiladas?

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through.

Can I Freeze Enchiladas?

Yes! Assemble the enchiladas, cover them well, and freeze before baking. When you’re ready to eat, thaw overnight in the refrigerator and bake as directed.

Conclusion

Now that you have the recipe for the best enchiladas ever, it’s time to gather your ingredients and get cooking! This dish is perfect for family dinners, parties, or any occasion where you want to impress with a delicious homemade meal. With its flavorful filling and cheesy topping, these enchiladas are sure to be a hit.

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The Best Enchiladas Ever: A Step-by-Step Guide

Cooking Method: Simmering Cuisine: American, Italian Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 1 hr

Cooking Temp: 180  °C Servings: 4 Estimated Cost: $ 15 Calories: 300n kcal

Best Season: Fall

Description

Experience the ultimate flavor explosion with our best enchiladas ever! These enchiladas feature soft corn tortillas filled with a savory mix of cheese and your choice of protein, all smothered in a rich homemade enchilada sauce. Perfect for weeknight dinners or festive gatherings, this recipe is easy to follow and guarantees a delicious result every time. Get ready to impress your family and friends with this classic Mexican dish

Main Ingredients

Scale

1/2x 1x 2x 3x

Ingredients For the Kefta (Meatballs)

• 500 grams Ground beef or lamb

• 1 large Onion (Finely chopped)

• 2 cloves Garlic (Minced)

• 1 teaspoon Ground cumin

• 1 teaspoon Ground paprika

• ¹⁄₂ teaspoon Ground cinnamon ((Optional))

• to taste -- Salt and pepper

• 1 tablespoon Fresh parsley or cilantro (Chopped, for mixing into the kefta)

Ingredients For the Sauce and Toppings

• 400 grams Crushed tomatoes (canned or fresh)

• 1 tablespoon Olive oil (For frying)

• 1 clove Garlic (Minced)

• 1 teaspoon Ground paprika (For the sauce)

• 1 teaspoon Ground cumin (For the sauce)

• 4 large Eggs (For poaching on top)

• 10 pieces Green olives ((Optional))

• 1 tablespoon Fresh parsley or cilantro (For garnish)

Instructions

Instruction 1

1. Make the Kefta (Meatballs)

   In a large bowl, combine the ground beef or lamb, finely chopped onion, 2 minced garlic cloves, ground cumin, ground paprika, ground cinnamon (optional), chopped parsley or cilantro, salt, and pepper. Mix well with your hands until the ingredients are fully incorporated. Form small meatballs (about 1 inch in diameter) and set aside.

2. Prepare the Sauce

   Heat olive oil in a tagine or large skillet over medium heat. Add the remaining minced garlic clove and sauté for 1-2 minutes until fragrant. Stir in the crushed tomatoes, paprika, cumin, salt, and pepper. Let the sauce simmer for about 10 minutes until it thickens slightly.

3. Cook the Kefta in the Sauce

   Gently place the meatballs into the simmering tomato sauce. Cover and cook for about 25-30 minutes, turning the meatballs halfway through to ensure they cook evenly.

4. Add the Eggs

   Once the meatballs are cooked, make small wells in the sauce using a spoon. Crack the eggs into the wells. Cover again and cook for an additional 5-7 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).

5. Garnish and Serve

   Garnish with fresh parsley or cilantro and add green olives if desired. Serve hot with warm bread for dipping into the sauce.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 5g25%

Cholesterol 185mg62%

Sodium 600mg25%

Potassium 750mg22%

Total Carbohydrate 20g7%

Dietary Fiber 4g16%

Sugars 6g

Protein 30g60%

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Vitamin A 600 IU

Vitamin C 10 mg

Calcium 80 mg

Iron 3 mg

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 4 mg

Vitamin B6 0.3 mg

Folate 20 mcg

Vitamin B12 2 mcg

Pantothenic Acid 0.5 mg

Phosphorus 200 mg

Magnesium 25 mg

Zinc 5 mg

Selenium 20 mcg

Copper 0.1 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Serving Suggestions: Serve the Kefta Tagine with warm crusty bread or fluffy couscous to soak up the flavorful sauce. A side of green salad or roasted vegetables complements the dish well.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
• Freezing: This dish freezes well. To freeze, let it cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Spice Level: Adjust the spice level by adding more or fewer spices. You can also include chopped fresh herbs like parsley or cilantro for added freshness.
• Customization: Feel free to add vegetables such as zucchini, bell peppers, or carrots to the tagine for more nutrition and flavor.
• Cooking Method: If you don’t have a tagine, a heavy-bottomed pot or Dutch oven works perfectly for this recipe.

Keywords: enchiladas, Mexican recipe, homemade enchiladas, cheese enchiladas, chicken enchiladas, enchilada sauce, easy enchiladas, authentic enchiladas