Print

The Best Authentic Beef Enchiladas

Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.
Course Main Course
Cuisine American, Mexican
Prep 30 minutes
Cook 2 hours
Total 2 hours 30 minutes
Servings 4 to 6 servings
Calories 708 kcal
Author Michelle

Ingredients

  • 3 cloves garlic minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • pounds boneless chuck steaks trimmed of fat
  • 1 tablespoon vegetable oil
  • 2 yellow onions finely chopped
  • 15 ounce can tomato sauce
  • ½ cup water
  • 4 ounces Monterey Jack cheese shredded, divided
  • 4 ounces sharp cheddar cheese shredded, divided
  • cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapeños
  • 12 6-inch corn tortillas
US Customary - Metric

Directions

  1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
  2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
  4. Preheat oven to 350 degrees F.
  5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
  6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
  7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe Notes

Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

Nutritional values are based on one serving

Nutrition Facts
The Best Authentic Beef Enchiladas
Amount Per Serving
Calories 708 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 25g156%
Cholesterol 151mg50%
Sodium 1427mg62%
Potassium 1278mg37%
Carbohydrates 63g21%
Fiber 7g29%
Sugar 12g13%
Protein 51g102%
Vitamin A 3010IU60%
Vitamin C 13.6mg16%
Calcium 598mg60%
Iron 9.6mg53%
* Percent Daily Values are based on a 2000 calorie diet.