Make Ahead Beef Enchiladas

The harmony of meat and cheese topped with the perfect red sauce makes these little babies enchiladas, and that makes me happy.

There’s something absolutely spot on about the combination of meat and cheese all tucked into little tortilla blankets. The harmony of meat and cheese can only be topped with the perfect red sauce that makes these little babies enchiladas.

In a pinch, canned sauce makes for a quick dinner to please, but taking the few extra moments to make a sauce for yourself really goes a long way.

The recipe for the sauce and beef for these enchiladas can be made ahead – and I recommend doing so because I really feel like the flavors come together after some alone time to get to know one another in the fridge.

To be 100% transparent, this didn’t top my go-to recipe for Gringo Enchiladas, (because that recipe is super fat-kid friendly and slathered in all sorts of cheesy goodness) but the next day for lunch I was rolling my eyes back with contentment.

Now, let’s have a fiesta.

Tacos may be my happy place, but Enchiladas aren’t far behind. Check out these creations if you’re looking for new enchilada inspired feasts!

• Easy Breakfast Enchiladas with Salsa Verde (aka, green sauce)
• Smoked Pulled Pork Enchiladas
• Smoked Halibut Enchiladas Recipe
• Fast and Easy Weeknight Chicken Enchiladas

If you’ve tried my Make-Ahead Beef Enchiladas Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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5 from 1 vote

Make Ahead Beef Enchiladas

Author: Kita Roberts

Ingredients

• ▢ 3 garlic cloves minced
• ▢ 3 tbs chili powder
• ▢ 2 teas ground coriander
• ▢ 2 teas ground cumin
• ▢ 1 teas sugar
• ▢ ¼ teas cinnamon
• ▢ salt
• ▢ 1 ¼ lbs top blade steaks trimmed of fat
• ▢ 1 tbs vegetable oil
• ▢ 2 onions chopped
• ▢ 1 15 oz can tomato sauce
• ▢ ½ cup water
• ▢ 2 cups Monterey Jack shredded
• ▢ ⅓ cup fresh cilantro snipped
• ▢ ¼ cup chopped pickeled jalapenos
• ▢ 2 6 ” corn tortillas
• ▢ lettuce tomatoes, sour cream, hot sauce for topping

Instructions

• In a small bowl, combine the garlic, cili powder, coriander, cumin, sugar, cinnamon and 1 teas salt. Pat the meat dry with paper towels and season with salt.
• In a braiser or Dutch oven, heat oil over medium-high heat and brown meat on all sides, about 6 minutes. Remove from braiser and set aside.
• Reduce the heat to medium and add the onion.
• Cook for 5 minutes, until golden. Stir in the seasoning mixture and cook 1 minute longer. Whisk in the water and tomato sauce.
• Bring to a boil, add the meat back to the pot and turn to coat. Reduce the heat to a simmer, cover and cook for 1 ½ hours, until meat is fall apart tender.
• Remove the beef from the sauce and break into small bite sized pieces.
• Toss the beef with 1 cup of the cheese, cilantro, and jalapenos. Reserve the sauce in an airtight container. The beef and sauce can be stored for 2 days in the fridge at this point.
• When ready to serve, preheat the oven to 350 degrees. Spread a bit of sauce over the bottom of a 13×9" baking pan.
• Spread ⅓ cup of beef filling down the center of each tortilla and roll tightly. Set in the baking sheet, seem side down.
• Repeat until you have filled all the tortillas. Pour the remaining sauce over top and sprinkle with remaining cheese.
• Cover with alumium foil and bake until heated through, 20 to 25 minutes. Remove foil and bake until cheese browns, another 5 to 10 minutes.
• Serve with desired toppings.

Notes

From Cook’s Illustrated Make-Ahead Recipes

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