Imported from the web

Chuck's Enchiladas

Name: Chuck's Enchiladas
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 oz ground beef; 1 tsp garlic powder; 0.5 tsp freshly ground black pepper; 0.5 yellow onion (small, finely diced); 32 oz low-sodium beef broth; 28 oz whole tomatoes (Two 14-ounce cans); 1 tbsp tomato paste; 1 tbsp chili powder; 2 tsp paprika; 2 tsp ground cumin; 6 dashes hot sauce (Such as Cholula); kosher salt (Some, to taste); 0.25 cup cornstarch; 0.25 cup water (For mixing with cornstarch); 12 flour tortillas (6-inch); 8 oz Cheddar cheese (Grated); 8 oz jack cheese (Grated); 6 oz processed cheese (Grated)

Imported by Mary Lousteau on SeeMeCook

Flour tortillas are filled with a three-cheese mixture, covered in a slow-simmered beef and tomato sauce, and baked until bubbly. A hearty, cheesy enchilada dinner with a rich, gently spiced sauce.

6 servings115 minMexican

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

12 oz ground beef
1 tsp garlic powder
0.5 tsp freshly ground black pepper
0.5 yellow onion (small, finely diced)
32 oz low-sodium beef broth
28 oz whole tomatoes (Two 14-ounce cans)
1 tbsp tomato paste
1 tbsp chili powder
2 tsp paprika
2 tsp ground cumin
6 dashes hot sauce (Such as Cholula)
kosher salt (Some, to taste)
0.25 cup cornstarch
0.25 cup water (For mixing with cornstarch)
12 flour tortillas (6-inch)
8 oz Cheddar cheese (Grated)
8 oz jack cheese (Grated)
6 oz processed cheese (Grated)

Steps

1
In a large skillet over medium-high heat, cook the ground beef with the garlic powder, black pepper, and diced onion. Crumble the beef as it cooks until well browned, 5 to 7 minutes.
2
Transfer the beef mixture with a slotted spoon to a paper towel-lined plate. Pour off excess grease from the skillet, but do not clean the skillet.
3
Add the beef broth, whole tomatoes, tomato paste, chili powder, paprika, cumin, hot sauce, and some kosher salt to the same skillet. Stir while smashing the tomatoes into small bits.
4
Bring the sauce to a boil, then reduce the heat to a simmer. Use an immersion blender to puree it, then simmer for 1 hour.
5
In a small bowl, mix the cornstarch with 1/4 cup water to make a slurry.
6
Add the slurry to the sauce. Raise the heat to medium-high and boil for 3 minutes, until thickened.
7
Return the beef mixture to the pan and stir it into the sauce.
8
Preheat the oven to 350°F (175°C). Wrap the tortillas in a paper towel and soften them in the microwave for 15 to 45 seconds, depending on your microwave.
9
Mix the Cheddar, jack, and processed cheeses together in a bowl.
10
Place a couple of tablespoons of the cheese mixture in a line down the center of each tortilla. Roll up each tortilla and place it seam-side down in a 9-by-13-inch pan.
11
When all the tortillas are in the pan, spoon or ladle the sauce over them. Top with the remaining cheese.
12
Bake until bubbly, about 18 minutes.
13
To make ahead, assemble the tortillas in the pan and cover with plastic wrap. Put the cooled sauce in an airtight container and keep the extra topping cheese in a separate container. Refrigerate. When ready to cook, top the tortillas with the sauce and cheese, then bake as directed.

Notes

The structured recipe gives 35 minutes active time and 1 hour 55 minutes total. For make-ahead preparation, it does not specify a separate baking time or temperature beyond the main method; bake as directed.