FOOD NETWORK BEEF ENCHILADAS RECIPES

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BEEF ENCHILADAS RECIPE | FOOD NETWORK



Beef Enchiladas Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 16

2 pounds ground beef
1 tablespoon black pepper 
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 bunch fresh cilantro
1 cup all-purpose flour
1 cup vegetable oil
1/4 cup beef bouillon
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon black pepper 
1/2 teaspoon salt
Nonstick cooking spray, for the griddle
18 corn tortillas
2 cups shredded Cheddar
1 diced onion, optional 

Steps:

  • For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
  • For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
  • For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
  • Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
  • Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.

SIMPLE PERFECT ENCHILADAS RECIPE | REE DRUMMOND | FOO…



Simple Perfect Enchiladas Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 16

2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

Steps:

  • In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
  • While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
  • In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
  • Preheat the oven to 350 degrees F.
  • Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
  • Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
  • Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

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