She Strengthens

Spicy Beef Enchiladas Recipe: A Flavorful Twist on a Classic

The Perfect Blend of Flavors

Imagine a dish that combines the richness of ground beef, the creaminess of Jack cheese, and the boldness of spicy red chile salsa. This beef enchiladas recipe is a game-changer for anyone looking to spice up their meal routine.

The Essential Ingredients

For this recipe, you’ll need:

• 3 dried ancho chiles, de-seeded and de-stemmed
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, chopped
• 1/2 cup pasilla or ancho chile powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 1 cup chicken broth, or as needed
• Kosher salt
• 1 tablespoon olive oil
• 1/2 yellow onion, finely chopped
• 1 pound ground beef
• 12–14 stale corn tortillas
• 1/4 cup canola oil, plus more as needed
• About 3 cups shredded Jack cheese
• Sour cream, chopped green onions, chopped cilantro, and sliced pitted black olives for garnishing

Crafting the Red Chile Sauce

To make the sauce, start by pouring boiling water over the ancho chiles and setting them aside. Next, warm the olive oil in a cast iron pan and sauté the onion and garlic until they’re browned and tender. Drain the ancho chiles, then add them to a blender along with the sautéed onions and the rest of the ingredients. Puree until smooth, and thin the sauce as needed with more broth. Taste and adjust the seasoning with salt and chile powder as needed.

Preparing the Beef Filling

In a frying pan, warm 1 tablespoon of olive oil. Add the 1/2 yellow onion and sauté until browned and tender. Then, add the ground beef and cook, stirring to break up the meat, until it’s browned and cooked through. Drain off any grease, and add 1/2 cup of the red chile sauce. Stir well to combine, and remove from the heat.

Assembling the Enchiladas

Preheat your oven to 375°F, and have a 9×13 dish ready. Spread 1 cup of the red chile sauce into the bottom of the dish. In the cast iron pan, warm the canola oil over medium-high heat. Fry the tortillas quickly, and set them aside to drain on paper towels. Blot dry.

For each enchilada, add some of the beef mixture and a sprinkle of cheese, and roll up tightly. Place in the baking dish, and repeat. You should easily fit 12.

Baking and Serving

Warm the remaining sauce, and pour it over the enchiladas to generously coat them. Top with the remaining cheese, and bake, uncovered, until bubbly and heated through, and the cheese is golden brown, 20 to 30 minutes. Let sit for 5 minutes before garnishing and serving.

Get Ready for a Flavor Explosion

This beef enchiladas recipe is a true showstopper. With its rich, spicy flavors and creamy cheese, it’s sure to become a new favorite. So why wait? Gather your ingredients, and get ready to indulge in a culinary masterpiece.