Description
Ina Garten’s beef enchiladas showcase authentic Mexican flavors in a comforting casserole. Rich beef, warm spices, and melted cheese create a satisfying meal that brings families together around the dinner table.
Ingredients
Scale
- 1 lb (454 g) ground beef
- 3 cups (340 g) grated sharp cheddar cheese
- 10–14 corn tortillas
- 1 can (28 oz / 794 g) enchilada or Mexican red sauce
- 2 cups (473 ml) chicken broth
- 1 medium onion, finely chopped
- 1 cup chopped green onions
- 2 cans (4 oz / 113 g each) diced green chilies
- ½ cup chopped black olives
- 2 tbsps canola oil
- 2 tbsps all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- Canola oil for frying
- Cilantro for garnish
Instructions
- Sauce Preparation: Craft a rich roux by whisking canola oil and flour in a medium saucepan over medium-low heat, stirring constantly to prevent scorching.
- Sauce Enhancement: Blend red enchilada sauce, chicken broth, salt, and pepper into the roux, simmering until the mixture reaches a luxurious, velvety consistency.
- Meat Foundation: Sauté ground beef and white onions in a large skillet, breaking the meat into delicate crumbles and draining excess fat for a lean filling.
- Tortilla Transformation: Quickly fry corn tortillas in canola oil, creating pliable wrappers that will cradle the savory filling.
- Oven Preparation: Warm the oven to 350°F and layer the baking dish with a protective sauce coating to prevent sticking.
- Enchilada Assembly: Dunk each tortilla in warm sauce, then meticulously fill with seasoned beef, green chilies, green onions, black olives, and cheddar cheese.
- Rolling and Positioning: Tightly roll the tortillas, positioning them seam-side down in a snug arrangement within the baking dish.
- Final Touches: Cascade remaining sauce over the enchiladas and crown with an additional layer of cheese.
- Baking Perfection: Bake until the cheese melts into a golden blanket and the edges crisp slightly, approximately 20-25 minutes.
- Serving Flourish: Garnish with fresh cilantro and serve immediately, presenting a vibrant and aromatic Mexican-inspired dish.
Notes
- Master the Roux: Whisk oil and flour continuously over medium-low heat to prevent burning, creating a smooth base for your enchilada sauce without lumps.
- Tortilla Technique: Briefly fry corn tortillas for 10-15 seconds to soften them, preventing cracking when rolling and ensuring a tender texture.
- Drain Excess Fat: Always remove fat from browned ground beef to keep enchiladas light and prevent a greasy finished dish.
- Cheese Distribution: Layer cheese inside and on top of enchiladas for maximum melty goodness, ensuring every bite is flavorful and gooey.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg