Beef Enchiladas - Master Cookbook Recipe # 46

Name: Beef Enchiladas - Master Cookbook Recipe # 46
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10-12
Cuisine: Mexican
Ingredients: 1-1/2 lbs. ground chuck; 1 tsp salt; 1/4 tsp black pepper; Corn tortillas (or flour tortillas if preferred); Cooking oil; Recipe #47 Enchilada Sauce; Recipe #593 Cheese Sauce; Additional toppings: Shredded cheese, shredded lettuce, sliced tomato, sour cream, and optional diced onion or extra beef.

These enchiladas are a crowd-pleaser! By combining savory ground chuck with homemade enchilada and cheese sauces, you get a rich, authentic flavor that is far better than anything from a can. They are perfect for feeding a hungry family or a large group.

This is recipe #46 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 40 minTotal time: 1 hr

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Ingredients

1-1/2 lbs. ground chuck
1 tsp salt
1/4 tsp black pepper
Corn tortillas (or flour tortillas if preferred)
Cooking oil
Recipe #47 Enchilada Sauce
Recipe #593 Cheese Sauce
Additional toppings: Shredded cheese, shredded lettuce, sliced tomato, sour cream, and optional diced onion or extra beef.

Instructions

Prep the Meat: Brown the ground chuck in a skillet, using a hamburger separator to break it into fine crumbles. Drain off the excess fat and season with salt and pepper.
Prepare Sauces: Prepare your homemade Enchilada Sauce (Recipe #47) and Cheese Sauce (Recipe #593) according to their specific instructions.
Assemble: Lightly coat a 13x9-inch baking pan with cooking oil. Fill each tortilla with the seasoned beef mixture, fold the sides over the filling, and place them seam-side down in the pan.
Sauce & Cheese: Pour the enchilada sauce and the cheese sauce evenly over the top of the arranged tortillas. Finish with a generous sprinkle of extra shredded cheese.
Bake: Bake at 350°F for about 40 minutes or until the sauce is bubbly and the cheese is perfectly melted.
Serve: Garnish with fresh lettuce, tomatoes, and a dollop of sour cream.

Notes

Tortilla Choice: While corn tortillas are traditional for enchiladas, flour tortillas work beautifully if you prefer a softer, milder texture.
The Secret Sauce: Using both a red enchilada sauce and a creamy cheese sauce creates a "Tex-Mex" style depth that really makes this recipe stand out.
Feeding a Crowd: This recipe is easy to double if you're feeding a large group,just use two baking pans!