Name: Mexican Shredded Beef Enchiladas recipe
Ingredients: 2 pounds (908g) ground chuck: Ground chuck is ideal for enchiladas because it has a good balance of lean meat and fat. The fat content contributes to flavor and keeps the beef moist during cooking. You can also use ground beef or ground sirloin, but adjust cooking time accordingly and be sure to drain off any excess grease.; 1/2 medium white onion, diced (about 1 cup): White onions have a slightly sharper flavor than yellow onions, which works well in savory dishes like enchiladas. Diced onion adds a subtle sweetness and aromatic depth to the beef filling.; 3 cloves garlic, minced (about 1 tablespoon): Garlic is a foundational flavor in Mexican and Tex-Mex cuisine. Minced garlic infuses the beef with its pungent and savory notes, creating a delicious base for the enchilada filling. Freshly minced garlic is recommended for the best flavor, but pre-minced garlic from a jar can be used for convenience.; 1/2 jalapeño, deseeded and minced (about 1 tablespoon), optional: Jalapeño adds a touch of heat and complexity to the enchiladas. Deseeding the jalapeño reduces the spiciness, making it more family-friendly. If you prefer a milder flavor, you can omit the jalapeño entirely or use a milder pepper like poblano or Anaheim. For those who love extra heat, leave some seeds in or add a whole minced jalapeño.; 2 (1-ounce) packets taco seasoning, or 56 grams (1/2 cup) homemade: Taco seasoning is the flavor powerhouse for these enchiladas. It’s a convenient blend of spices like chili powder, cumin, oregano, paprika, and garlic powder that creates that classic Tex-Mex taste. You can use store-bought taco seasoning packets for ease, or make your own homemade blend for greater control over the ingredients and sodium content. Homemade taco seasoning recipes are readily available online and often allow you to customize the spice level to your preference.; 1/2 teaspoon kosher salt: Salt is essential for enhancing the flavors of all the ingredients in the enchiladas. Kosher salt is preferred by many cooks because of its larger crystals, which are easier to pinch and distribute evenly. You can also use sea salt or table salt, adjusting the amount to taste.; 1/2 cup (237ml) beef stock or water: Beef stock adds richness and depth of flavor to the beef filling, while water works as a good substitute if you don’t have stock on hand. The liquid helps to create a slightly saucy consistency and ensures the filling isn’t too dry. Low-sodium beef stock is a good option if you are watching your sodium intake.; 1 (15-ounce) can (425g) black beans, rinsed and drained: Black beans add a hearty, earthy element to the enchiladas, along with extra fiber and protein. Rinsing and draining the beans removes excess starch and sodium from the can, resulting in a cleaner flavor. You can substitute pinto beans or kidney beans if you prefer.; 3 1/2 cups red enchilada sauce (canned or homemade): Red enchilada sauce is the signature sauce for enchiladas, providing a vibrant red color and tangy, slightly spicy flavor. You can use canned enchilada sauce for convenience, or make your own homemade enchilada sauce for a more authentic and flavorful result. Homemade enchilada sauce recipes typically involve dried chili peppers, spices, and a thickening agent like flour or cornstarch. Consider the spice level of your enchilada sauce, as some brands and homemade recipes can be quite spicy.; 18 to 24 (4.5-inch) corn tortillas: Corn tortillas are the traditional choice for enchiladas, providing a slightly chewy texture and authentic flavor. The number of tortillas needed will depend on how tightly you roll them and how full you fill them. 4.5-inch tortillas are a good size for easy rolling and fitting into a 9×13-inch casserole dish. You can use white or yellow corn tortillas. For easier rolling and to prevent cracking, you can quickly warm the tortillas before filling them (see instructions below).; 1 pound (454g) Monterey Jack cheese, shredded (about 5 cups, lightly packed): Monterey Jack cheese is a mild, creamy cheese that melts beautifully, making it perfect for enchiladas. It provides a gooey, cheesy layer that complements the savory beef filling and tangy enchilada sauce. You can also use cheddar cheese, Colby Jack, or a Mexican cheese blend. Shredding the cheese yourself from a block is generally recommended for better melting and flavor compared to pre-shredded cheese, which often contains cellulose to prevent clumping.; Sour cream: A dollop of cool sour cream adds a creamy tang that balances the richness of the enchiladas and the heat from the spices.; Chopped cilantro: Fresh cilantro provides a bright, herbaceous flavor and a pop of green color, adding freshness to the dish.; Sliced jalapeños: For those who like extra heat, sliced jalapeños offer an extra kick and visual appeal. You can use fresh or pickled jalapeños.

Ingredients

Scale

2 pounds (908g) ground chuck: Ground chuck is ideal for enchiladas because it has a good balance of lean meat and fat. The fat content contributes to flavor and keeps the beef moist during cooking. You can also use ground beef or ground sirloin, but adjust cooking time accordingly and be sure to drain off any excess grease.

1/2 medium white onion, diced (about 1 cup): White onions have a slightly sharper flavor than yellow onions, which works well in savory dishes like enchiladas. Diced onion adds a subtle sweetness and aromatic depth to the beef filling.

3 cloves garlic, minced (about 1 tablespoon): Garlic is a foundational flavor in Mexican and Tex-Mex cuisine. Minced garlic infuses the beef with its pungent and savory notes, creating a delicious base for the enchilada filling. Freshly minced garlic is recommended for the best flavor, but pre-minced garlic from a jar can be used for convenience.

1/2 jalapeño, deseeded and minced (about 1 tablespoon), optional: Jalapeño adds a touch of heat and complexity to the enchiladas. Deseeding the jalapeño reduces the spiciness, making it more family-friendly. If you prefer a milder flavor, you can omit the jalapeño entirely or use a milder pepper like poblano or Anaheim. For those who love extra heat, leave some seeds in or add a whole minced jalapeño.

2 (1-ounce) packets taco seasoning, or 56 grams (1/2 cup) homemade: Taco seasoning is the flavor powerhouse for these enchiladas. It’s a convenient blend of spices like chili powder, cumin, oregano, paprika, and garlic powder that creates that classic Tex-Mex taste. You can use store-bought taco seasoning packets for ease, or make your own homemade blend for greater control over the ingredients and sodium content. Homemade taco seasoning recipes are readily available online and often allow you to customize the spice level to your preference.

1/2 teaspoon kosher salt: Salt is essential for enhancing the flavors of all the ingredients in the enchiladas. Kosher salt is preferred by many cooks because of its larger crystals, which are easier to pinch and distribute evenly. You can also use sea salt or table salt, adjusting the amount to taste.

1/2 cup (237ml) beef stock or water: Beef stock adds richness and depth of flavor to the beef filling, while water works as a good substitute if you don’t have stock on hand. The liquid helps to create a slightly saucy consistency and ensures the filling isn’t too dry. Low-sodium beef stock is a good option if you are watching your sodium intake.

1 (15-ounce) can (425g) black beans, rinsed and drained: Black beans add a hearty, earthy element to the enchiladas, along with extra fiber and protein. Rinsing and draining the beans removes excess starch and sodium from the can, resulting in a cleaner flavor. You can substitute pinto beans or kidney beans if you prefer.

3 1/2 cups red enchilada sauce (canned or homemade): Red enchilada sauce is the signature sauce for enchiladas, providing a vibrant red color and tangy, slightly spicy flavor. You can use canned enchilada sauce for convenience, or make your own homemade enchilada sauce for a more authentic and flavorful result. Homemade enchilada sauce recipes typically involve dried chili peppers, spices, and a thickening agent like flour or cornstarch. Consider the spice level of your enchilada sauce, as some brands and homemade recipes can be quite spicy.

18 to 24 (4.5-inch) corn tortillas: Corn tortillas are the traditional choice for enchiladas, providing a slightly chewy texture and authentic flavor. The number of tortillas needed will depend on how tightly you roll them and how full you fill them. 4.5-inch tortillas are a good size for easy rolling and fitting into a 9×13-inch casserole dish. You can use white or yellow corn tortillas. For easier rolling and to prevent cracking, you can quickly warm the tortillas before filling them (see instructions below).

1 pound (454g) Monterey Jack cheese, shredded (about 5 cups, lightly packed): Monterey Jack cheese is a mild, creamy cheese that melts beautifully, making it perfect for enchiladas. It provides a gooey, cheesy layer that complements the savory beef filling and tangy enchilada sauce. You can also use cheddar cheese, Colby Jack, or a Mexican cheese blend. Shredding the cheese yourself from a block is generally recommended for better melting and flavor compared to pre-shredded cheese, which often contains cellulose to prevent clumping.

Optional toppings:

Sour cream: A dollop of cool sour cream adds a creamy tang that balances the richness of the enchiladas and the heat from the spices.

Chopped cilantro: Fresh cilantro provides a bright, herbaceous flavor and a pop of green color, adding freshness to the dish.

Sliced jalapeños: For those who like extra heat, sliced jalapeños offer an extra kick and visual appeal. You can use fresh or pickled jalapeños.

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Instructions

1. Preheat the oven:

Preheat your oven to 350°F (177°C). This temperature ensures even cooking and melting of the cheese without burning the tortillas or sauce. Make sure your oven rack is positioned in the center of the oven for optimal heat distribution.

2. Brown the meat:

Place a 12-inch skillet on the stovetop and add the ground chuck. Use a large skillet to prevent overcrowding, which can steam the meat instead of browning it.

Turn the heat to medium. Allow the skillet to heat up gradually.

While the skillet is heating, use a spoon or spatula to break apart the ground chuck into smaller pieces. This will help it cook more evenly and prevent large clumps of meat.

Brown the meat, stirring occasionally, for 6 to 7 minutes. Browning the meat is crucial for developing deep, savory flavors. Stir occasionally to ensure all sides of the beef are exposed to the heat and brown evenly. You’ll know the meat is browned when it is no longer pink and has a slightly caramelized appearance.

Once the meat is no longer pink, spoon off and discard the grease. Draining off excess grease is important to prevent the enchiladas from becoming greasy and to keep the flavor clean. You can use a spoon or a grease separator to remove the grease effectively.

3. Sauté the vegetables and season the meat:

Add the diced onions, minced garlic, and minced jalapeño (if using) to the skillet with the browned beef.

Continue cooking over medium-high heat, stirring occasionally, until the onions are translucent, about 6 minutes. Sautéing the onions and garlic softens them and releases their aromatic compounds, adding depth of flavor to the filling. Cook until the onions become soft and slightly see-through, indicating they are cooked through.

Sprinkle the taco seasoning and kosher salt over the mixture in the pan. Evenly distribute the taco seasoning and salt over the beef and vegetables.

Next, add the beef stock (or water) to the pan and stir until the meat mixture is evenly coated. The liquid helps to dissolve the taco seasoning and create a slightly saucy consistency. Stir well to ensure all the spices are incorporated and the meat is evenly coated.

4. Add black beans:

Finally, add the drained black beans to the skillet and stir to combine. Stir gently to incorporate the black beans into the meat mixture. Cook for another minute or two to heat the beans through.

5. Warm the tortillas (optional but recommended):

This step helps to make the tortillas more pliable and prevent them from cracking when rolled. There are several ways to warm tortillas:
- Microwave: Stack the tortillas and wrap them in a damp paper towel. Microwave on high for 30-60 seconds, or until warmed through.
- Skillet: Heat a dry skillet over medium heat. Warm each tortilla individually for about 15-20 seconds per side, until softened.
- Oven: Preheat oven to 350°F (177°C). Wrap tortillas in foil and bake for 10-15 minutes, or until warmed through.

6. Assemble the enchiladas:

Pour about 1 cup of red enchilada sauce into the bottom of the 9×13-inch casserole dish and spread it evenly. This layer of sauce prevents the enchiladas from sticking to the bottom of the dish and adds moisture and flavor.

Working with one tortilla at a time, spoon about 1/4 to 1/3 cup of the beef filling down the center of a warmed tortilla. Don’t overfill the tortillas, as this can make them difficult to roll and prone to bursting.

Top the beef filling with a generous sprinkle of shredded Monterey Jack cheese. This cheese will melt and become gooey inside the enchilada.

Roll up the tortilla tightly and place it seam-down in the prepared casserole dish. Position the enchiladas snugly in the dish, seam-down to prevent them from unrolling during baking.

Repeat with the remaining tortillas, filling, and cheese, arranging the enchiladas in rows in the casserole dish.

7. Top with sauce and cheese:

Pour the remaining red enchilada sauce evenly over the enchiladas in the dish, ensuring they are well coated. The sauce keeps the enchiladas moist and adds flavor during baking.

Sprinkle the remaining shredded Monterey Jack cheese evenly over the top of the enchiladas. This cheese will melt and create a golden brown, cheesy topping.

8. Bake the enchiladas:

Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The baking time may vary slightly depending on your oven. The enchiladas are ready when the cheese is melted, golden brown in spots, and the sauce is bubbling around the edges.

9. Rest and serve:

Let the enchiladas rest for 5 to 10 minutes before serving. This allows the cheese to set slightly and the enchiladas to cool down enough to handle.

Serve hot, garnished with your favorite toppings such as sour cream, chopped cilantro, and sliced jalapeños, if desired.

Nutrition

Serving Size: one normal portion
Calories: 350-450 calories
Sugar: 3-5g
Sodium: 600-800mg
Fat: 20-25g
Saturated Fat: 10-12g
Carbohydrates: 25-30g
Fiber: 5-7g
Protein: 20-25g
Cholesterol: 70-80mg