Beef Enchiladas in Red Sauce
mexican
beef enchiladas
THIS IS A DISH MY MOTHER ‘BEA DOBBS’ MADE AND WAS MINE AND MY OLDER BROTHER JIM’S FAVORITE. IT IS EVEN BETTER THE NEXT MORNING FOR BREAKFAST.
My wife Shannon of, “Baking with Shannon” makes this much better than me, and she prepares this for my birthday every year!
Ingredients
3 - CLOVES GARLIC, MINCED
1 - MED YELLOW OR SWEET ONION, CHOPPED
1 LB. GROUND BEEF, 80/20 FAT PREFERRED (FLAVOR BOMB)
1 4OZ CAN CHOPPED GREEN CHILES – HEAT LEVEL IS UP TO YOU. IF YOU LIKE IT HOT, SUBSTITUTE WITH YOUR PREFERRED HOT PEPPER.
1 TBSP. KOSHER SALT ½ TBSP. FRESH GROUND PEPPER
1 - 3.8 OZ. CAN, SLICED BLACK OLIVES
1 - 28OZ. CAN RE ENCHILADA SAUCE
1 DOZEN MEDIUM (FAJITA SIZE) FLOUR TORTILLAS
½ LB. PEPPER JACK AND SHARP CHEDDAR CHEESE, MIX TO COMBINE
Directions:
PRE-HEAT OVEN TO 400° AND SET THE OVEN RACK TO THE MIDDLE LEVEL.
IN A LARGE NONSTICK SKILLET OVER MED HIGH HEAT, BROWN THE GROUND BEEF.
HALF WAY THROUGH THE BROWNING, ADD IN THE CHOPPED ONIONS, GREEN CHILES AND GARLIC. CONTINUE TO COOK UNTIL MEAT IS COOKED THROUGH AND ONIONS ARE TRANSLUCENT.
STIR IN ABOUT A ¼ CAN OF THE RED ENCHILADA SAUCE. REDUCE HEAT TO MEDIUM LOW AND SIMMER FOR ANOTHER 15 MINUTES.
POUR ABOUT HALF OF THE REMAINING ENCHILADA SAUCE INTO A 9 X 12 CASSEROLE COATED WITH COOKING SPRAY OR LIGHT FILM OF BUTTER.
DIP ONE FLOUR TORTILLA INTO THE SAUCE IN THE CASSEROLE AND COAT BOTH SIDES.
SPOON ABOUT 3 TBSP. OF MEAT FILLING ONTO THE CENTER OF TORTILLA.
TOP WITH SOME CHEESE AND OLIVES, ROLL INTO A CYLINDER AND PUSH TO ONE END OF THE DISH.
CONTINUE THIS PROCESS UNTIL DISH IS FULL, ADDING ENCHILADA SAUCE AS NEEDED. SAVE A BIT OF THE SAUCE, CHEESE MIXTURE AND OLIVES TO TOP THE DISH.
PLACE UNCOVERED ONTO THE MIDDLE RACK OF YOUR PRE-HEATED 400°OVEN.
BAKE FOR ½ HOUR TO 45 MINUTES UNTIL BUBBLING AND GOLDEN BROWN.
BE VERY CAREFUL WHEN REMOVING FROM THE OVEN, HOT LAVA!
LET COOL FOR ABOUT 10 MINUTES, SERVE WITH YOUR FAVORITE SALSA, GUACAMOLE OR SOUR CREAM!