Beef Enchilada With Spicy Red Sauce

These Spicy Beefiness Enchiladas are total comfort! Ground beef is combined with shredded pepper jack cheese and is rolled up in white corn tortillas. They're arranged in a baking dish, slathered in a smoky and spicy ruddy enchilada sauce, and topped with more shredded cheese.

Spicy Beef Enchiladas

These Spicy Beef Enchiladas are the perfect comfort food to cozy up with when it's dank outside. The rich beefiness filling is combined with creamy pepper jack cheese and slathered in a smoky red sauce. Read on to larn more about this incredibly delicious dish!

How To Make Spicy Beef Enchiladas

These enchiladas are a oversupply pleasing meal to share with those you intendance most. Using locally sourced ingredients makes information technology even more of a thoughtful gesture! This recipe calls for Thousand Hills Cattle Company 85/fifteen Ground Beef forth with La Perla white corn tortillas:  both companies being from Minnesota.

Here's how to make them:

1. For the smoky and spicy red enchilada sauce, stary by whisking flour, chili powder, garlic powder, and cumin with olive oil in a saucepan ready over medium oestrus.
2. Add tomato plant paste, chipotles en adobo sauce, and chicken stock. This mixture will thicken as information technology cooks, yielding a velvety sauce.
3. Warm your tortillas to make them pliable as you wrap them with a filling of ground beef, onions, spices, and shredded pepper jack cheese. They're all arranged in a blistering dish, drizzled with the enchilada sauce, and topped with more shredded cheese.
4. Bake for 25 minutes at 375 degrees until warm, bubbly, and golden brown!

Condolement Food For A Oversupply

These Spicy Beef Enchiladas are perfect to serve both big and small groups. Take leftovers? They freeze beautifully! While you're at it, consider making a double batch of the red enchilada sauce: it thaws wonderfully, allowing you lot to skip a step when an enchilada-craving strikes.

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Spicy Beefiness Enchiladas

These Spicy Beef Enchiladas are total comfort! Ground beef is combined with shredded pepper jack cheese and is rolled upwardly in white corn tortillas. They're bundled in a baking dish, slathered in a smoky and spicy red enchilada sauce, and topped with more shredded cheese.

Prep Fourth dimension twenty mins

Cook Fourth dimension one d 25 mins

Course: Main Course

Cuisine: Mexican

Keyword: Beef, Dinner, Enchiladas, Pepper Jack Cheese, Red Sauce

Servings: 8 servings

Ingredients

For the red sauce:

• 1 Tbsp olive oil
• 2 Tbsp flour
• i Tbsp chili pulverisation
• 1 tsp cumin
• i/2 tsp garlic powder
• ii chipotle en adobos, minced
• 2 Tbsp tomato paste
• 1 i/2 cups craven stock

For the enchiladas:

• one lb Thousand Hills Cattle Company 85/xv ground beefiness
• ii tsp chili powder
• 1 tsp garlic pulverisation
• 1 tsp cumin
• 1/ii tsp oregano
• 1 small onion chopped
• iv cups pepper jack cheese shredded
• La Perla white corn tortillas
• 1/4 loving cup cilantro chopped

Instructions

For the red sauce:

• Add together olive oil to a bucket fix over medium heat. Sprinkle in flour and spices, whisking to combine.

• Add tomato paste and chipotles en adobo, whisking once more to combine. Every bit you continue to whisk, pour in chicken stock until mixture is combined. Go on over medium low heat and stir every then often. Equally the sauce cooks and thickens, prepare the remaining ingredients.

For the enchiladas:

• Add basis beef to a large saute pan set over medium heat. Add together spices and suspension the beefiness upwards as it continues to melt.

• In one case the beef is cooked through, remove from pan and add chopped onion. Saute until onion softens, and so return beef to the pan to combine.

• As mixture cooks, wet a kitchen basin and wrap tortillas, placing them on a plate Microwave for 30 seconds or until tortillas are very warm. This helps then stay pliable as you lot roll each individual enchilada.

• Preheat oven to 375. Spread one/four cup of the red sauce on the bottom of a 9x11 baking dish.

• Place a warm tortilla on your cut board. Top with footing beefiness mixture and shredded pepper jack cheese. Roll up and place in the baking dish, continuing with until pan is fulled with enchiladas.

• Top with remaining red sauce and cover with shredded cheese.

• Bake for 25 minutes, until cheese is melted and lightly gilded chocolate-brown. Acme with cilantro and serve with pickled crimson onions.

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