Description
Learn how to make delicious chicken enchiladas with our easy-to-follow recipe. Perfect for family dinners or entertaining guests. Try it now!
Ingredients
- – 8 tortillas, flour or corn (about 20cm / 8″ wide)
- – 1 tsp (5 ml) EACH onion powder, garlic powder, salt
- – 1 tbsp (15 ml) EACH dried cumin powder, paprika, dried oregano
- – 1/4 tsp (1 ml) black pepper
- – 3/4 tsp (4 ml) cayenne pepper (optional, adjust to taste)
- – 2 tbsp (30 ml) olive oil
- – 3 tbsp (45 ml) flour, plain/all purpose
- – 2 cups (500ml) beef stock/broth, low sodium
- – 1.5 cups (375ml) tomato passata or US puree
- – 600g / 1.2lb beef, sliced in half horizontally (or boneless thigh)
- – 2 tbsp (30 ml) olive oil, separated
- – 1/2 onion, chopped
- – 2 garlic cloves, finely minced
- – 1 red capsicum/bell pepper, diced
- – 400g / 14oz refried beans
- – 400g / 14oz canned corn, drained (sub frozen 1 3/4 cups)
- – 1/4 cup (65ml) water
- – 1 cup (100g) beef bacon, shredded (beef bacon blend, beef bacon)
- – 1.5 cups (150g) cheese, shredded
- – 2 tbsp (30 ml) coriander/cilantro, roughly chopped
Instructions
- Create the enchilada spice blend by combining the seasoning spices, which will be used for both the filling and the sauce.
- Prepare the roux by warming oil in a saucepan on medium heat, then add flour and stir for 20 seconds.
- Introduce other elements by adding 2 tablespoons of the enchilada seasoning mix, broth, and tomato passata. Stir until well mixed.
- To thicken, slightly increase the heat to medium-high. Cook for about 4 minutes, whisking often, until the sauce reaches the thickness of syrup. Take off heat.
- For the beef, drizzle 1 tablespoon of oil over it and mix to coat. Sprinkle with seasoning and toss to cover completely.
- Cook the beef by heating the remaining tablespoon of oil in a large skillet over high heat. Add the beef and cook for 2 minutes, then flip and cook for another 1.5 minutes. Remove from skillet, let rest for 2 minutes, then chop into pieces.
- In the same skillet, sauté the onion and garlic for 1 minute. Add the diced bell pepper and cook for an additional 2 minutes until the onion becomes translucent.
- Combine the remaining ingredients by adding refried beans, chopped beef, corn, and water. Stir and cook for 2 more minutes until the mixture thickens slightly, achieving a juicy consistency.
- Preheat your oven to 180°C/350°F.
- To assemble, place a tortilla on your work surface. Spread 2/3 cup of the filling on the bottom third of the tortilla, sprinkle with cheese, then roll it up with the seam side down to secure it. Repeat for all 8 tortillas.
- Spread a layer of enchilada sauce on the bottom of a 22 x 33cm / 9 x 13″ baking dish. Arrange the enchiladas in the dish, pour the rest of the sauce over them, and sprinkle with cheese.
- Bake for 20 to 25 minutes until the cheese is melted and golden. Serve right away, garnished with chopped coriander.
Notes
- For a spicier flavor, increase the amount of cayenne pepper in the enchilada seasoning mix or sprinkle some on top before baking.
- Opt for boneless thighs instead of beef for a more succulent and tender filling.
- Personalize the filling by adding favorite ingredients like diced jalapeños or black beans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 650
- Fat: 25g
- Protein: 30g
Keywords: enchilada seasoning, beef enchiladas, cheesy enchiladas, skillet recipe, Mexican dinner
