Delicious Chipotle Beef Enchiladas | Perfect Family Recipe | Kravings
I love me some Enchiladas. In this simple recipe, a Chipotle sauce is made with canned Chipotle in Adobo sauce. The same sauce is used to flavor ground Beef that is stuffed in a Tortilla and rolled. These are covered with a cheesy sauce aka a Bechamel and Chipotle sauce. This is a great simple recipe to make for a weeknight dinner. You can also make these ahead, freeze and then bake.
Here are the ingredients and steps to make this recipe!
Chipotle Beef Enchiladas
Chipotle sauce
186 ml – 6.55 fl oz canned Chipotle in Adobo sauce
2 cups diced Tomatoes
4 cloves Garlic
1/2 cup Onion
186 ml – 6.55 fl oz Water
1 cup finely diced Onion
Filling
1 cup diced Onions
1 lb ground Beef
1 tsp Cumin powder
Salt & Pepper to taste
1 cup diced Mushrooms
4 tsps prepared Chipotle sauce
Cheese sauce
4 tbsps Butter
2 tbsps Flour
1.5 cups Milk
1 cup Cheese
Salt
Tortillas
12 Corn Tortillas
Extras
Refried beans
Cheese
Prepare the sauce by blending all the sauce ingredients together
Heat some oil in a pan and add the onions and allow to sweat
Add the ground beef, cumin, salt & pepper
Add the mushrooms and allow to cook
Add the chipotle sauce and mix well, remove and allow to cool
Prepare the cheese sauce in the same pan
Melt the butter and once it’s melted, add the flour and mixed it in
Add the milk in slowly and mix
Add the cheese, allow to melt and mix
Add salt
Heat the tortillas, add some of the refried beans, add ground beef, cheese and roll
Lay all the filled tortillas in a baking dish
Cover with the cheese sauce, the rest of the chipotle sauce and cover with shredded cheese
Bake in a 350 degree oven for 20 - 30 mins till the cheese is melted
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Restaurant Style Shredded Beef Enchiladas #enchilada #mexicanfood #homecooking #recipe #cooking
Ingredients:
Shredded Beef-
3-4 lbs chuck roast
½ cup unsalted or low-sodium beef broth/stock
½ cup tomato puree
3 tbsp lime juice
2 tbsp chili powder
2 tsp onion powder
2 tsp ground cumin
2 tsp garlic powder
1 ½ tsp salt
1 tsp black pepper
1 tsp spanish paprika
½ tsp ground cayenne pepper
Homemade Easy Enchilada Sauce-
4 cups unsalted or low-sodium beef broth/stock
¼ cup oil
¼ cup all-purpose flour
¼ cup tomato puree
3 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp salt
1 tsp Mexican oregano
2 tsp white vinegar
Enchiladas-
8 flour or corn tortillas
4 cups (divided) Mexican cheese
Full Recipe ➡️
Beef Enchiladas For One - Easy to Make
Beef Enchiladas with two flour tortillas filled with seasoned ground beef, onions, and cheese. Smothered in enchilada sauce and baked for just 20 minutes!
✴️ Recipe ⬇️⬇️ & Printable Recipe ➡️
✴️ Ingredients
1 tablespoon olive oil
4 ounces ground beef
¼ cup chopped onions
1 clove garlic , peeled and minced
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
⅛ teaspoon chili powder
⅛ teaspoon ground cumin
½ cup shredded cheddar cheese
2 (8-inch) flour tortillas
⅓ cup plus 2 tablespoons enchilada sauce
✴️ Optional toppings: chopped green onions, chopped tomatoes, sliced black olives, and/or sour cream.
✴️ Instructions
1) Heat oven to 350°F (177°C).
2) In a 10 skillet over medium heat, heat oil 30 seconds. Add onions and cook, stirring occasionally, 2 minutes. Stir in garlic and cook an additional 1 minute.
3) Add ground beef, salt, pepper, chili powder, and cumin and cook, stirring occasionally, until beef is brown, about 8 minutes.
4) Remove pan from heat and transfer cooked ground beef to a paper towel lined plate to drain.
5) Spread 2 tablespoons of enchilada sauce over bottom of a small baking dish.
6) Warm tortillas so they are pliable. Place 1 tablespoon of cheese in the center of each tortilla, then divide meat evenly between each tortilla. Roll up each tortilla tightly, then arrange in a baking dish.
7) Pour ⅓ cup of enchilada sauce over tops of the tortillas and sprinkle the remaining cheese over the top.
8) Bake for 20-25 minutes or until cheese has melted. Enjoy hot.
✴️ Expert Tips
A) If you want to increase the heat level in the beef filling add some freshly chopped jalapeños or serrano chilis.
B) If you'd like to make a double batch, just double the ingredients.
C) Consider adding chopped fresh tomatoes, cilantro, black olives, and sour cream as beef enchilada toppings.
D) Use green enchilada sauce for a different twist as we did in our Enchiladas Verdes recipe (
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Beef Enchiladas That Will Satisfy Your Craving
Delicioso, delicioso, delicioso! What more can be said about beef enchiladas. Great for any lunch, dinner, or snack. They can be made up in about 40 minutes with ingredients you will probably have in your fridge and pantry: ground beef, cheese, and a few spices. Bring these delicious Mexican treats to your table today.
For the full printable recipe, visit:
Video Chapters:
0:00 Introduction
0:10 How to fry ground beef and get the most flavour
0:43 The homemade enchilada seasoning
1:18 Onion, garlic, and jalapeno
1:44 Adding the tomato paste and tomato sauce
2:55 How to build and bake an enchilada
4:30 Enchiladas out of the oven
4:40 Garnish and plating
5:09 Dig in and taste
Ingredients:
1 Pound (1/2 kilo) of lean ground beef
1 tbsp of olive oil for frying
1 tsp of chilli powder
1 tsp of paprika
1 tsp of cumin
1 tsp of oregano
1 tsp of ground black pepper
1 tsp of salt
1/2 small chopped onion
3 cloves of chopped garlic
1 medium chopped jalapeno
2 tbsp of chopped cilantro
2 tbsp of tomato paste
2 1/2 cups of tomato sauce
6 6 inch tortilla wrappers
1 1/2 cups of grated cheddar cheese
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How to Make Shredded Beef Enchiladas
David's Recipes - Learn from QVC's resident foodie, David Venable as he shows you how to make shredded beef enchiladas. This is an easy enchilada recipe and what is great is you can easily substitute the beef for a main ingredient more to your liking such as chicken, cheese, beans, or veggies. With so many options you'll want to add this to your Mexican recipes right away. For more recipes from David:
Enchiladas consist of corn tortillas wrapped around a filling and topped with some delicious sauce. They can be filled with almost anything including beef, chicken, cheese, beans, or veggies. And they can be topped with wither a red or green chile pepper sauce. We choose to use a pressure cooker to make the beef filling in these enchiladas because it not only saves you cooked time but it allows you to buy a cheaper cut of meat and tenderize it to perfection. For a full Mexican meal, serve these enchiladas with my rice and beans recipe.
Shredded Beef Enchiladas
Ingredients:
3 dried Ancho chilies, stemmed and seeds removed
1 dried Guajillo chili
3 Tbsp + 1 tsp oil, divided
2 cups diced onions, divided
1 Tbsp + 1 tsp minced garlic, divided
3 cups beef broth
2 Tbsp tomato paste
1 tsp sugar
1 (8-oz) can tomato sauce
1 Tbsp red wine vinegar
2-1/2 tsp dried oregano, divided
2 tsp ground cumin, divided
1 tsp + 2 Tbsp chili powder, divided
2 tsp salt, divided
3/4 tsp ground black pepper, divided
2 lbs beef chuck roast, cut into 4 pieces
1 Tbsp minced garlic, divided
1 (4.5-oz) can chopped green chilies
16 (6) corn tortillas
5 cups shredded Monterey Jack cheese
Directions:
Preheat the oven to 350°F.
Toss the dried peppers in 1 tsp of oil, and then roast in the oven for 5 minutes. Set aside.
Heat 1 Tbsp of the oil in a medium-size sauce pot over medium heat. Add 1 cup of the onions and 2 tsp garlic and sauté until the onions are translucent, about 5 minutes. Add the roasted peppers, 2-1/2 cups beef broth, 1 Tbsp tomato paste, sugar, tomato sauce, red wine vinegar, 1 tsp oregano, 1/2 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/4 tsp black pepper. Bring everything to a boil, and then remove from the heat. Let the mixture cool for at least 30 minutes.
While the sauce is cooling, prepare the beef. Combine 1-1/2 tsp oregano, 1-1/2 tsp cumin, 2 Tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper in a medium-size bowl. Rub the meat with the dry rub mixture. Reserve any remaining spices in the bowl. Heat 2 Tbsp oil in a sauté pan over medium-high heat. Add the meat and brown on all sides. Place the beef into a pressure cooker and add 1/2 cup beef broth, 1 cup onions, 1 tsp minced garlic, 1 Tbsp tomato paste, green chilies, and any reserved dry rub spices. Place the lid on the pressure cooker and lock into place. Set it to high and cook for 50 minutes.
While meat cooks, finish the sauce. Place the sauce into a blender and puree until it's smooth and no chunks remain. Set aside.
When the beef has finished cooking, turn off the pressure cooking and let the pressure release naturally, then remove the lid. Remove the beef and place in a medium-size bowl. Set aside to cool.
While the beef is cooling, set the pressure cooker to the browning setting and bring the liquid to a boil. Let it reduce until it's slightly thickened, to about 1 cup.
Shred the beef with 2 forks and then fold in the reduced liquid and 1/4 cup of the enchilada sauce. Spread 1 cup of the enchilada sauce over the bottom of a 9 x 13 baking dish. Spread a little less than 1/4 cup of the meat down the middle of one corn tortilla. Spread 1 Tbsp of the cheese on top of the meat. Roll the tortilla around the meat and place, seam-side down, into the baking dish. Repeat with the remaining tortillas, meat, and cheese.
Pour the remaining sauce over the prepared enchiladas. Top with the remaining cheese and bake until the enchiladas are heated through and the cheese has melted, about 25--30 minutes. Serve with David's Chorizo & Black Bean Rice and toppings like sour cream, chopped avocado, chopped fresh cilantro, shredded lettuce, and chopped tomato.
Ground Beef Enchiladas | Easy Enchilada Recipe | MOLCS Easy Recipes
Ground Beef Enchiladas
1 1/2 lbs Ground Beef
1 Tbsp Avocado Oil
1 Medium Onion- diced
1 Jalapeno Pepper - minced
3 Cloves Garlic - minced
Salt & Pepper to taste
2 C Enchilada Sauce (easy recipe to follow)
2 C Cheddar Cheese/Monterey Jack - Shredded
Corn or Flour Tortillas (approx 15)
Easy Enchilada Sauce
3 Tbsp Avocado or Canola Oil
3 Tbsp Flour
4 Tbsp Chili Powder
1/2 tsp Garlic
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Salt
2 1/4 C Chicken Broth
In a small sauce pot heat oil, stir in flour and cook for 2 - 3 minutes. Add chili powder, garlic, cumin,
oregano & salt cook for a minute or two to roast the spices. Gtadually add chicken broth stiring until thickened.
Heat oil in a large skillet, add onions, jalapeno & garlic. Cook until onions start to turn translucent. Add ground beef cooking until no longer pink. Add 2 cups of enchilada sauce. Remove from heat.
Pour a few tablespoons of enchilada sauce to the bottom of a 9 x 13 baking dish.
If using corn tortillas heat in the microwave for 1 minute to soften the shells.
Place shell on a flat surface. Place a ground beef mixture and cheese into shell, roll tightly and place seam side down into baking dish. When finished top with additional enchilada sauce and cover with cheese.
Bake @ 350 for 20 minutes.
Serve with avocado, sour cream & cilantro.
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