Amazing Tex-Mex enchiladas that are simple to make, impressive to serve, and tasty to eat. Get your taste buds revved up for this dish.
Cook time: 45 Min Prep time: 20 min Serves: 4-6 depending on appetites
2-3 lb coarse ground chuck
2 Tbsp cooking oil
1 medium white onion
2-3 medium jalapeno or serrano peppers
1/3 bunch fresh cilantro
1 Tbsp chili powder
1 Tbsp smoked paprika
1 tsp sea salt
1 tsp ground black pepper
12+ homemade corn or flour tortillas (links in comments or can use store-bought)
1 c grated Monterey jack cheese
1 c grated Mexican blend cheese
2-3 c **enchilada sauce
PREPARATION: Cook Red Hot Enchilada sauce and place aside.**Reminder: you can use store-bought enchilada sauce if you want.
Preheat oven to 350º Peel the onion and cut into quarters, place in a food processor. Cut peppers in half, remove stems, seeds and veins and add to food processor Cut stems from cilantro, and add leaves only to a food processor. Pulse until finely minced; leave in the processor for now Toss two pieces of cheese together in a bowl and place aside.
Heat a large heavy non-stick skillet to medium heat, then add cooking oil, chili powder, ground chuck, paprika, salt, and pepper. Cook, stirring frequently until meat is “grey”. Add onions, peppers, and cilantro from the food processor and cook for about two more minutes. Eliminate from heat and set aside
Lightly grease a 9″ x 13″ baking dish and set it aside. Place 4-6 tortillas at a time on a paper towel, cover with another paper towel, and place in microwave for 20 seconds to soften. (Note: You need to do this in 2 or 3 bunches or the tortillas will get cold while you are working with them) Remove from microwave and place on cutting board or large piece of waxed paper. Take one tortilla and spoon meat mixture down center, sprinkle with a small amount of grated cheese, then roll up and place “seams down” in baking dish. Continue preparing one at a time until all tortillas and meat are used. (It’s okay to scrunch the tortillas together, they will still cook)
Pour the enchilada sauce over the entire dish, sprinkle the remainder of cheese over top. You can add more cheese if desired (we like lots of cheese on ours) Place in oven and cook for 25-30 minutes until cheese is crusty and bubbly.
Serve with salsa, charro or refried beans, and Spanish rice for an authentic Tex-Mex platter. ENJOY.