Enchiladas originate in Mexico, where rolling tortillas around a filling traces to ancient Mayans. Cheese is a simple and traditional filling, though even small fish can be rolled in tortillas. Filling options are endless. This recipe has a beef and cheese filling, accented by Colorado sauce—a rich and smoky sauce made with several varieties of chili peppers that lend depth of flavor. This dish is a comfort food classic, with enchiladas firmly engrained in US cuisine.
Recipe Servings: 4
Prep Time
20 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
50 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Colorado Sauce:
- 4 dried chile peppers
- 2 dried ancho chile peppers
- 1 dried chipotle chile pepper
- 2 cloves garlic, peeled
- 2 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp ground coriander
- ⅛ cup vegetable oil
- 1 tsp salt
- 3 cups chicken stock
Filling:
- 1 lb lean ground beef
- 1 can (4.5 oz) chopped green chiles
- 1 package (8.2 oz) 6-inch flour tortillas
- 6 oz shredded cheddar cheese, divided
Optiona Toppings:
Directions
- Remove stems and seeds from all chile peppers and cut into small pieces.
- Wash hands and fill a bowl with hot water.
- Soak chili peppers in water for about 15 minutes, until tender.
- Reserve ¼ cup of the water and drain remainder.
- Put soaked peppers into a blender and add garlic, oregano, cumin, coriander, vegetable oil, and salt.
- Set blender on pulse for a few seconds, then add reserved water and chicken stock. Puree until smooth.
- Pour the contents of the blender through a strainer into a saucepan and discard remaining solids.
- Bring sauce to a low boil; then reduce heat to low and let simmer until sauce reaches desired thickness. Set aside.
- Preheat oven to 375°F.
- Grease or spray a 13 x 9-inch baking dish.
- Cook beef in skillet over medium high heat, stirring occasionally for 5–7 minutes, until cooked.
- Drain fat from meat.
- Stir in the green chiles and ½ cup Colorado sauce.
- Spread another ½ cup Colorado sauce evenly in the baking dish.
- Lay tortillas flat in bottom of baking dish.
- Place ¼ cup of the meat mixture down the middle of each tortilla.
- Sprinkle 1 tablespoon cheese down the middle of each tortilla.
- Wrap tortillas firmly around the filling and arrange them seam side down in dish.
- Pour remaining Colorado sauce over rolled tortillas.
- Top tortillas with remaining cheese.
- Bake for 20–25 minutes, until heated through completely.
- Remove from oven and let sit for 5 minutes before serving.
- Serve tortillas with any optional topping desired.
For Colorado Sauce:
Notes
Colorado sauce also pairs well with burritos, huevos rancheros, and other Mexican recipes.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.