Who’s looking for a good enchiladas recipe? I must start out by saying I don’t make enchiladas that often, let alone beef enchiladas. I love and adore Mexican food, but enchiladas never seem to appeal to me for some reason; however, I have made these ones twice this month! I was craving them after the first time and I’m thinking it’s the flavorful kick that the lime and cilantro give them. Yummy. If you have never been to Our Best Bites blog, I recommend it.
The first time I made these I used flour tortillas, and the second time corn. I think I slightly prefer flour, but both were great…just use whatever you have.
Beef Enchiladas Recipe
1-2 T. extra virgin olive oil
1 pound lean ground beef (You can also use rotissoire chicken)
1 medium onion, minced
3 cloves garlic, pressed
1 green pepper, finely chopped
1 T chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp oregano
1/2 tsp freshly ground black pepper
3/4 tsp kosher salt
1 cup sour cream
Juice of 1 Lime
1 c mexican blend cheese
2 T chopped fresh parsley or cilantro
1 (8-oz) can tomato sauce
10-12 small flour or corn tortillas
1-2 (10-oz) cans of red enchilada sauce
2 cups shredded cheddar or Colby Jack cheese
1. Set your oven to 350 degrees F.
2. In a large skillet over medium heat, add your beef, garlic, onion, green pepper and spices. Cooke until beef is cooked through and onion is translucent.
3. Pour into a bowl and add your sour cream, mexican blend cheese, parsley or cilantro, lime juice, and tomato sauce. Add mixture to tortillas, roll them up and place them in the pan. Pour enchilada sauce over the top and add your remaining cheese. Bake uncovered for about 20 minutes (until cheese is melted), and top with cilantro, sour cream, salsa, tomatoes, chopped lettuce, olives or any other desired toppings. I also cooked up some mexican rice to serve with the beef enchiladas.
Make-Ahead of Time Instructions
*This was my adapted version. In the original recipe she used kosher salt and pepper jack cheese for the inside mixture, and cheddar for the outside. I just use mexican blend cheese because I almost always have some on hand. She topped hers with sour cream and cilantro. I added olives, lettuce, salsa, and tomatoes (I add tomatoes to just about everything). 🙂
In her recipe book she leaves a tip that you can make these a few days ahead of time. Follow the original instructions and cover, but wait until you are ready to cook them to add the enchilada sauce and cheese.
*I enjoy my recipe book, but I’ve heard they sell an even better one called Our Best Bites. If you have it, or have used recipes from it let me know what you think!
What was your favorite of meals you made this week?