Try this Beef Enchiladas recipe, or contribute your own.
- 3 cloves garlic finely minced
- 1/4 cup chopped cilantro
- 1-2 tablespoons olive oil
- 1 onion, finely chopped
- 1 cup grated cheddar cheese
- enchilada sauce homemade or canned
- corn tortillas about 12
- 1 cup grated monterey jack cheese
- 1 cup crumbled mexican crumbling cheese
- 1 jalapeno, seeded and finely minced
- Carbohydrate 0.437316666666667 g
- Cholesterol 42.68 mg
- Fat 13.9532666666667 g
- Fiber 0.00466666658719381 g
- Protein 10.86715 g
- Saturated Fat 8.83478333333333 g
- Serving Size 1 1 Serving (47g)
- Sodium 254.616666666667 mg
- Sugar 0.432650000079473 g
- Trans Fat 0.721698333333334 g
- Calories 171 calories
Step-by-step
- Heat olive oil in large skillet.
- Add onion, garlic, and jalapeno. Cook until softened, about 5 minutes.
- Add beef and cook until browned.
- Drain beef mixture.
- In clean non-stick skillet, heat a teaspoon of oil on medium-high heat.
- Dip each tortilla in sauce and fry in skillet for 3-4 seconds on each side.
- Set cooked tortillas aside on a plate.
- Place a heaping tablespoon of ground beef in center of each prepared tortilla.
- Add a generous sprinkling of Cheddar cheese.
- Fold tortilla together and place seam side down in baking dish.
- Drizzle tortillas with a little extra enchilada sauce.
- Cover tortillas with grated Monterey Jack cheese and Mexican crumbling cheese.
- You can set the dish aside in the refrigerator at this point and bake when ready to serve.
- Bake at 350 for 20-30 minutes, until cheese is melted and enchiladas are heated through.
- Serve with your favorite toppings: chopped fresh cilantro, chopped green onions, chopped avocado, chopped tomatoes, sour cream.
Tacos rely on crisp, rigid shells, whereas burritos depend on a tight, dry wrap. Enchiladas demand an entirely different structural approach. They must absorb moisture from sauce without dissolving into paste. Achieving that balance requires understanding how corn masa reacts to fat and heat.
The Crucial Pliable Fry
Corn tortillas crack easily when cold. Dipping them in sauce and passing them through a hot skillet for precisely three to four seconds gelatinizes the starches just enough to make them pliable. This brief oil-contact step also creates a hydrophobic barrier. Without this quick fry, the liquid from the sauce penetrates the interior masa too rapidly, destroying structural integrity during baking.Cheese Blends and Melting Mechanics
Using a combination of cheddar, Monterey Jack, and Mexican crumbling cheese serves a specific textural purpose. Monterey Jack melts smoothly due to its high moisture and fat content, binding the rolls together. Cheddar provides structural stretch and sharper flavor notes. Crumbling cheese, such as queso fresco, resists melting entirely, leaving distinct pockets of firm texture against the soft baked exterior. Bake at 350 degrees Fahrenheit for 20 to 30 minutes until the edges bubble.Common errors undermine these textures quickly. Skipping the tortilla fry step results in mushy rolls that tear under their own weight. Overloading the filling prevents the tortillas from sealing properly along the seam.
