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Beef Enchiladas

Sunday Table
Sunday Table

Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour! 

Original sourcerecipetineats.com/beef-enchiladas
Beef Enchiladas

Beef Enchiladas

BySunday TableSunday Table
Recipetineats.com
Difficultymedium

Ingredients

Instructions

0 of 15 done
  1. Step 1

    Mix together Spice Mix ingredients. Set aside.

  2. Enchilada Sauce

  3. Step 2

    Enchilada Sauce

  4. Step 3

    Heat oil in a large saucepan over medium heat. Add flour and mix to combine into a paste. Cook for 1 minute, stirring constantly.

  5. Step 4

    Add 1/2 cup chicken broth, whisk straight away then it will turn into a thick smooth paste quite quickly.

  6. Step 5

    Add remaining chicken broth, passata, salt, pepper and 2 tablespoons of SPICE MIX. Whisk

  7. Step 6

    Increase heat slightly to medium high. Cook for 3 to 5 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup (see video). Remove from stove.

  8. Filling

  9. Step 7

    Filling

  10. Step 8

    Preheat oven to 180C/350F.

  11. Step 9

    Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.

  12. Step 10

    Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.

  13. Step 11

    Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove (see video).

  14. Enchiladas

  15. Step 12

    Enchiladas

  16. Step 13

    Smear a bit of Sauce on the bottom of a baking dish (stops sliding).

  17. Step 14

    Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.

  18. Step 15

    Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!

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