Make Ahead Beef Enchiladas | Kita Roberts GirlCarnivore

Make Ahead Beef Enchiladas


  • 3 garlic cloves minced
  • 3 tbs chili powder
  • 2 teas ground coriander
  • 2 teas ground cumin
  • 1 teas sugar
  • 1/4 teas cinnamon
  • salt
  • 1 1/4 lbs top blade steaks trimmed of fat
  • 1 tbs vegetable oil
  • 2 onions chopped
  • 1 15 oz can tomato sauce
  • 1/2 cup water
  • 2 cups Monterey Jack shredded
  • 1/3 cup fresh cilantro snipped
  • 1/4 cup chopped pickeled jalapenos
  • 2 6 " corn tortillas
  • lettuce tomatoes, sour cream, hot sauce for topping


  • 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 1/2 hours, until meat is fall apart tender.
  • Remove the beef from the sauce and break into small bite sized pieces. Todd 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 13x9" baking pan. Spread 1/3 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.


From Cook's Illustrated Make-Ahead Recipes