Cheesy Beef Enchiladas

  • Difficulty: Medium
  • 55 minutes
  • 4 servings

Ah, enchiladas, those hot delicious tortilla rolls, so demanding in asking you to eat them up (pun intended). You must use corn tortilla for the real thing, but when it comes to the filling, your imagination is the actual limit. Use 3 tomato-based ingredients for a flavorful feast, grated mozzarella for the gooey factor, and cooked beef for a meaty touch,

Ingredients Needed for Cheesy Beef Enchiladas

2 ounces of sun-dried tomato
¼ cup water
1 tablespoon vegetable oil
2 tablespoons of flour
⅔ cup tomato sauce
⅔ cup tomato juice
1 teaspoon cumin powder
2 teaspoons of chili powder
1 teaspoon garlic powder
1 tablespoon brown sugar
4 tortillas
8 ounces of cooked beef, chopped (for the stuffing)
1 cup queso fresco for the stuffing
2 cups of low moisture mozzarella, grated (1/2 for the stuffing, 1/2 for the topping)
1 cup sour cream for serving
2 chilis for garnishing

How to Cook Cheesy Beef Enchiladas

  1. Add the sun-dried tomatoes to a blender. Blend until smooth. Add the water and blend some more. Set aside.
  2. Heat the vegetable oil in a cooking pot over low heat and add the flour. Cook and whisk for 10 – 20 seconds.
  3. Add the tomato sauce. Continually whisk until even. Add the sun-dried tomato mixture and stir it in.
  4. Add the tomato juice while whisking, then add and stir in the cumin, chili powder, garlic powder, and brown sugar. Cook until it starts to bubble, then remove from heat.
  5. Spread 2 tablespoons from this tomato sauce on each tortilla. Roll even amounts of beef, queso fresco, and low moisture mozzarella in each tortilla.
  6. Place the tortillas in a roomy baking dish and cover with the remaining tomato sauce. Top with the remaining cup of mozzarella. Bake for 30 minutes at 400⁰F/200⁰C.
  7. Serve garnished with sour cream and red chili.

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