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Purple Power

Simple Beef Enchiladas

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Simple Perfect Enchiladas


6 1 2017 Beef enchiladas.jpg





    2 tablespoons canola oil
    2 tablespoons all-purpose flour
    One 28-ounce can enchilada or Mexican red sauce or make homemade enchilada sauce (recipe below)

    2 cups chicken broth
    1/2 teaspoon salt
    1/2 teaspoon black pepper

Directions For the sauce:

If you're going to make the home made sauce, make it first.

In a saucepan over medium-low heat, combine the canola oil and flour.

Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper.

Bring to a boil.


Reduce the heat and simmer while you prepare the other ingredients.



Use in place of canned enchilada sauce with homemade. I normally double this.

1 Tablespoon Olive oil
3 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2-1/2 teaspoon chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 Cup salsa
1 (6oz) can tomato sauce
1-1/2 Cups water

Directions- takes 20 minutes to make

Heat the oil in a large saucepan over medium heat.

Add the garlic and saute for 1 or 2 minutes.

Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water

Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.



    1 pound ground beef
    1 medium onion, finely chopped
    1/2 teaspoon salt

 Directions For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.

Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.


 The Rest:

    Canola oil, for frying
    10 to 14 corn tortillas
    Two 4-ounce cans diced green chilies
    1 cup chopped green onions
    1/2 cup chopped black olives
    3 cups grated sharp Cheddar cheese
    Cilantro, for garnish

Directions for the rest:

In a small skillet over medium heat, heat some canola oil.

Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate.

Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.

Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate.

Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar.

Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish.

Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.


Classy, sassy, and a bit of a smart assy

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