Any kind of Mexican food is loved in this house… whether it be tacos, burritos, Taco Pizza, anything really…. so the other night I made a few pans of Beef Enchiladas, one for dinner that night and one for the freezer. I need to restock my Freezer Meals after the rush of Christmas lol! They were very welcome during the holiday season but I need to replenish!
Enchiladas are fairly simple to make, and once you make them once you will want to make them every week!
Here are the ingredients I used, other than the sour cream and extra grated cheese I added when serving them.
To start, I made the filling. I browned the ground beef in the microwave with the onions, on high heat for about 6 – 8 minutes, until the juices ran clear and it was fully browned. I also added the chopped pepper during the last few minutes.
When it was fully cooked, I added the taco seasoning, 1 cup grated cheese and water, stirred and set aside while I made the sauce.
For the sauce, I started by melted the butter/ margarine in the microwave for about 30 seconds before adding the flour and mixing to combine.
I added the beef broth and spices and stirred until all of the flour mixture was mixed in with no lumps.
I continued to cook the sauce in the microwave until fully thickened, on high heat and stirring every 60 seconds. It took about 5 minutes.
I spread a little bit of the sauce into each of the aluminum pans I was using.
To roll the Enchiladas, I spread about 2 tbsp. of the filling in the centre of a tortilla (I used sundried tomato tortillas because they are our favourite).
I folded the tortilla in half….
Then rolled it tightly before starting to line them up in the pans, over the layer of sauce in the bottom.
I continued this until all the tortillas and filling were used up.
I divided the sauce between the two pans, covering the rolled enchiladas before sprinkling with the remaining cheese and some extra chopped peppers.
And cooked them in a 350 degree oven for about 20 minutes.
I served them with a dollop of sour cream and a sprinkling of extra grated cheese and some sliced fresh veggies.
Preparation Time: 30 minutes Cooking Time: 20 minutes Servings: 12 Enchiladas
- 1 lb. extra lean ground beef
- 1 small onion, diced
- 1 package taco seasoning
- 1 cup chopped red pepper
- 4 tbsp. butter/margarine
- 5 tbsp. flour
- 4 cups beef broth
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. chili powder
- pepper to taste
- 12 tortillas
- 2 cups Pepper Jack Jalapeno Cheese
- Preheat oven to 350 degrees. Lightly grease pan(s).
- Brown ground beef with onions in microwave on high heat, until it is fully cooked and juices run clear.
- Add 1/2 cup chopped peppers during last minute.
- Add taco seasoning, water and 1 cup of grated cheese and stir to combine. Set aside.
- In medium bowl, melt butter/margarine.
- Add flour and whisk to make a paste.
- Add beef broth, cumin, salt, pepper and chili powder and whisk unit there are no more lumps.
- Continue cooking in microwave until sauce has thickened, about 5 minutes, stirring every 60 seconds.
- Spread a small amount of sauce in each baking pan, enough to just coat the bottom of the pans.
- Start rolling enchilaldas by first placing 2 tbsp. of filling across the centre of a tortilla.
- Fold tortilla in half over filling.
- Roll tightly and place in pan.
- Continue rolling until all the ground beef mixture and tortillas have been used.
- Spread remaining sauce over top of all the tortillas.
- Sprinkle with the remaining cheeses and remaining chopped pepper.
- Bake, covered, at 350 degrees for about 20 minutes, remove foil and cook for an additional 15 minutes.
- To serve, place on plates and serve with a dollop of sour cream and extra grated cheese.