Beef Enchiladas

Name: Beef Enchiladas
Yield: 8-10 enchiladas
Ingredients: 2 tablespoons oil; 1 tablespoon garlic, minced; 2 1/2 cups water; 1 (8 ounce) can tomato sauce; 1 -2 tablespoon chili powder; 1/4 teaspoon salt; 1 teaspoon cumin; 1 (4 ounce) can green chili peppers, diced, drained; 1 teaspoon oregano; 1 large onion, chopped; 1 lb ground beef; to taste chili powder (additional); 10 8-inch flour tortillas or 8 10-inch flour tortillas; 4 ounces cheddar cheese, shredded (1 cup); 4 ounces monterey jack cheese, shredded (1 cup)

Submitted by Ginny Holmy-Willcox

"Every summer when it gets cool enough to use the oven, I make these.. "

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photo by Breezytoo

Ingredients:: 15
Yields:: 8-10 enchiladas

ingredients

2 tablespoons oil
1 tablespoon garlic, minced
2 ¹⁄₂ cups water
1 (8 ounce) can tomato sauce
1 -2 tablespoon chili powder
¹⁄₄ teaspoon salt
1 teaspoon cumin
1 (4 ounce) can green chili peppers, diced, drained
1 teaspoon oregano
Beef Filling:
1 large onion, chopped
1 lb ground beef
to taste chili powder (additional)
10 8-inch flour tortillas or 8 10-inch flour tortillas
4 ounces cheddar cheese, shredded (1 cup)
4 ounces monterey jack cheese, shredded (1 cup)

directions

To prepare enchilada sauce, in medium saucepan, combine sauce ingredients.
Simmer 30 minutes.
(Cast iron skillets work well for following) To prepare beef filling, in large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain.
Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.
To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, ~15 seconds per side, dip in sauce, fill with ~2 Tbsp beef filling and roll up.
Place seam side down in 12 x 8 inch baking dish.
Cover enchiladas *evenly* with remaining sauce. Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.

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Reviews

Recipe starts with a 5-star rating. Loses 1/2 star for not showing prep/cooking time and 1/2 star for not indicating servings. Nutrition Facts are way out of whack because of chef's failure to provide necessary information - minus another 1/2 star. Following chef's directions, enchilada sauce was way too thin, watery, and bland. I had to add 6 oz. tomato paste, lots more cumin and chili powder, and had to double the simmering time in order to achieve a "saucy" consistency - minus 1 more star. The end result was enchiladas that were quite good (I did broil them at the latter stage of cooking, to bubble and crisp some of the cheese). That being the saving grace, I'll bump my 2.5 star rating up to 3 stars.

Millereg
This was the best!!! My family loved it! My husband raved for three days! I chopped up jalepeno peppers from a jar for the green chili peppers and that was the only thing I did different. These were not too hot we added hot sauce on the side and sour cream. Enjoy, we did! :O)

CJ Berry
I don't know what to do to make this better but the reviews I got when I served it were not positive. Followed the recipe to the letter...it seemed more the sauce than the filling. Will look at tweaking it but overall I cannot recommend it at this time.

schinsup1
This a simple and deliscious recipe, I completely recomend it .

sarahcasciano
Very good. Soft and tasty. Well be making them again!

Alaska Tom