Cilantro Beef Cheese Enchiladas
February 18, 2024 by Kimberly
Savor the blend of cilantro, beef, and cheese in this delicious enchiladas. Perfect for family dinners, they’re a flavorful fiesta in every bite!
60 MINUTES
EASY
OMNIVORE
MEXICAN
843 PER PORTION
COMFORT FOOD
EVERYDAY
DINNER
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Discover the magic of Cilantro Beef Cheese Enchiladas, a Mexican cuisine favorite that brings a world of flavors to your table. This easy beef enchiladas recipe, perfect for any family dinner, combines the freshness of cilantro with the heartiness of beef and the melt-in-your-mouth goodness of cheese. Dive into this homemade enchiladas experience that promises a savory fiesta in every bite!
How to serve:
Serve these flavorful dish hot, garnished with a sprinkle of fresh cilantro and a dollop of sour cream, Guacamole and Pico de Gallo. You can also accompany your cheesy enchiladas with a side of Mexican rice, refried beans, or a crisp green salad. These enchiladas are perfect for a quick dinner, offering a balance of taste and texture that appeals to everyone at the table.
How to store:
To store, let the enchiladas cool completely before covering them with foil. Refrigerate for up to 2 days. Reheat in the oven or microwave, making these savory enchiladas a delightful leftover treat that maintains its delightful flavors.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
FOR 4 PORTIONS
ASSEMBLY
- 4 tortillas
- 200g grated cheese (I used mozzarella & cheddar) (7 oz)
ENCHILADA SAUCE
- 400g minced beef (14 oz)
- 125ml beef broth (1/2 cup)
- 400g canned tomatoes (14 oz)
- 1 white onion
- 1 jalapeno
- 2 garlic cloves
- 1 tbsp oilve oil
- 1/8 tsp chili flakes
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cilantro
TOPPINGS
- fresh cilantro
- 200g creme fraiche (7 oz)
- 1 bowl Pico de Gallo
- 1 bowl Guacamole
ACTIVE: 15 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- large pan
- baking dish
- Wash the cilantro, pluck the leaves from the stalks and chop finely.
- Peel the garlic cloves.
- Cut the onion into small pieces.
- Finely dice the jalapeno.
- Fry the tortillas in the pan over a medium heat on both sides so that they are still pliable and can be rolled. Set the tortillas aside with paper towels between each layer.
ACTIVE: 20 min
PASSIVE: 25 min
COOKING
1. For the enchilada sauce, sauté the onions and jalapeno in a large pan over a medium heat until the onions are soft and slightly translucent. Next, add the crushed garlic, stir briefly and warm through.
2. Now increase the heat and add the minced beef to the pan and fry until the meat has turned crispy dark brown.
3. Now pour the beef stock and chopped tomatoes into the pan and stir everything together. Now add the spices: chili flakes, cumin, salt and pepper. Allow everything to reduce over medium heat for 10-15 minutes until the sauce has a bit thickened. As soon as the sauce has thickened, stir in 1 tablespoon of chopped coriander. Stir and set a side.
4. In the meantime, you can prepare the guacamole and the pico de gallo.
5. Preheat the oven to 250°C (480°F) and prepare a baking dish (my used measurements were 20x26cm (8×10 inch)) by pouring 3-4 tablespoons of the enchilada sauce onto the bottom of the baking dish and spread it out.
6. Now place 2-3 tbsp of the enchilada sauce in the middle of each tortilla, sprinkle 2 tbsp of grated cheese over the top and then roll up the tortilla. Either do it the traditional way from the bottom to the top or fold both sides in at first and then roll from the bottom to the top.
7. Now place the tortilla rolls in the baking dish on top of the sauce, spread the rest of the sauce on the tortillas and finish with the remaining cheese.
8. Place the baking dish in the oven and bake for approx. 10-15 minutes or until the cheese has melted and is crispy golden brown in places.
9. Take the baking dish out of the oven, divide the enchiladas between four plates and top with crème fraîche, pico de gallo, guacamole and fresh coriander.
NOTE: The calorie information may vary depending on the product used, country and region.
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