Kitten’s Beef Enchiladas

Photo by me!

Use as many  tortillas as needed for this I usually get 7 or 8  enchiladas but it will depend on how much that you use to fill the tortillas

This recipe requires red enchilada/taco sauce on the bottom of the pan and on each tortilla and then on top of the enchiladas  you could  purchase bottles of red enchilada/taco sauce but since this recipe requires about 4 cups of sauce  I prefer to prepare a triple recipe of  my red enchilada sauce that I make a day in advance, you find the recipe posted HERE

Freezing is not recommended for the cooked enchiladas

Yield 7-8 enchiladas

INGREDIENTS:

2 pounds ground beef

1 medium onion, chopped

6 large garlic cloves, finely chopped (the more the better!)

1 teaspoon crushed red chili flakes, or adjust to heat level

1 (1-ounce) packages taco seasoning mix (such as Old El Paso taco seasoning mix)

1/3 cup beef broth or water

1/2 cup canned refried beans ( freeze the remaining for another time)

1 (4 ounce) can green chilies

1 (10-ounce) can corn niblets, drained

4 cups shredded cheddar cheese ( or use as much as you like)

salt and fresh ground black pepper, to taste (I use seasoned salt)

4 cups red enchiladas sauce

10 flour tortillas 

INSTRUCTIONS:———————————-

In a large skillet cook the ground beef with onion and chili flakes until no longer pink, drain fat.

Add in garlic then continue to cook the meat until lightly browned (this will take about 12 minutes for the meat to brown).

Mix in  taco seasoning mix and beef broth or water stirring over medium-low heat, then mix in the refried beans, corn and green chilies; cook stirring over medium-low heat for about 20 minutes. stirring until combined.

Mix in about 1-1/2 cups of cheddar cheese then season with salt and pepper.

Grease baking dishes.

Spread a thin amount of red enchilada sauce into the bottom of each pan.

TO ASSEMBLE:

Dollup about 2 tablespoons of enchilada sauce over the flour tortilla then using a spoon spread almost to the edges.

Place a “line” of  beef filling mix over the tortilla then sprinkle a small amount of shredded cheddar cheese over the filling.

Rollup then place seam-side down in baking dishes (the 13 x 9-inch pan will hold six, place the remaining enchiladas in the smaller baking dish)

Repeat with remaining tortillas.

Drizzle the remaining enchilada sauce over each rolled tortilla (making sure that each tortilla is covered with sauce.

Sprinkle shredded cheddar cheese over the top.

Bake uncovered in a preheated 350 degree F oven (bottom oven rack) for about 25 minutes or until heated through completely (oven baking time should be no more that 30 minutes or the tortillas will get too soft).

Related posts:

Jalapeno Chicken Enchiladas

Chicken And Black Bean Enchiladas

Chicken Enchiladas

Layered Mexi Taco Beef And Bean Salad

Layered Mexi Beef and Bean Casserole

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