BEEF ENCHILADAS WITH EASY MOLE SAUCE RECIPE - (3.9/5)
Provided by lazyhomecook
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Combine all sauce ingredients in a sauce pan. Cook over medium heat until mixture comes to a full boil. Cool slightly. Place in food processor. Blend one minute or until smooth; set aside. Melt butter in skillet. Add onion and cook until soft. Stir in 1/2 cup mole sauce, cooked ground beef and cayenne pepper. Mix well. Divide meat mixture evenly among tortillas; roll up. Place into greased 9×13 pan, seam-side down. Cover with remaining sauce. Sprinkle with cheeses. Bake for 20-25 minutes or until hot&bubbly. Do not over cook or dish will dry out.
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
BEEF ENCHILADAS WITH HOMEMADE SAUCE
Beef enchiladas with homemade sauce. Top with black olives, mashed avocado, and fresh cilantro!
Provided by Heather Marie
Categories World Cuisine Recipes Latin American Mexican
Time 1h7m
Yield 4
Number Of Ingredients 17
Steps:
- Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
- Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
- Bake in the preheated oven until cheese is melted, about 20 minutes.
Nutrition Facts : Calories 815 calories, Carbohydrate 62.2 g, Cholesterol 112.6 mg, Fat 44.5 g, Fiber 15.9 g, Protein 48.7 g, SaturatedFat 15.3 g, Sodium 2560.1 mg, Sugar 10.9 g
EASY BEEF ENCHILADAS
These beef enchiladas are so easy to make! Hope you enjoy!
Provided by Meranda
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
- Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
- Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g
BEEF ENCHILADAS WITH MOLE SAUCE RECIPE - (5/5)
Provided by oldbklady
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Combine all sauce ingredients in a sauce pan. Cook over medium heat until mixture comes to a full boil. Cool slightly. Place in food processor. Blend one minute or until smooth; set aside. In a skillet brown the beef with onions. Add cup mole sauce and mix well. Divide meat mixture evenly among tortillas; roll up. Place into greased 9×13 pan, seam-side down. Cover with remaining sauce. Sprinkle with cheeses. Bake for 20-25 minutes or until hot and bubbly. Do not overcook or dish will dry out.
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- Once lightly fried, set aside and in the same pan saute/toast the onion, the chocolate, the almonds, the tomato, and the garlic cloves.
- Add everything to a blender with the chicken stock, the contents of the box of mole, and the chicken bouillon, and blend until everything is in liquid form.
- Add to a large covered pot and bring to a boil before lowering heat and allowing to simmer. Season with the sugar, pepper, and cumin to taste.
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- Heat oven to 375F degrees. In a 13"x9" baking pan, ladle 1/2 cup of the mole sauce in the bottom of the pan. Tilt the pan to coat evenly. Set aside.
- Using a plate or sheet pan, add 1/4 cup cheese mixture to one tortilla. Roll into a tight enchilada and place seam side down in the baking pan. Repeat for the remainder forming 2 rows of six enchiladas.
- Pour remaining mole sauce evenly over the top. Bake for 15 minutes until the enchiladas are heated and the sauce is bubbly. Add remaining cheese filling and return to oven for 10 minutes until the cheese is melted and bubbly.
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