Cooking Classics: Authentic Beef Enchiladas

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Cooking Classics

The Technique

Authentic Beef Enchiladas

Classic Beef Enchiladas are a comforting authentic Mexican recipe your family will rave over. Ground beef stars in this version that features the technique of preparing a Homemade Red Enchilada Sauce. Do not skip this step as it’s this portion of the recipe that truly makes it wonderful. Commercial corn tortillas are used for a bit of streamlining & although I chose white corn, yellow would work equally as well & do begin with a fresh batch to ensure they do not tear during the rolling procedure. If you prefer the taste of tomatillos & a fresh green sauce, look to Charred Salsa Verde Chicken Enchiladas. Both dishes may be served for a number of upcoming celebrations ranging from birthdays to game day tailgating. Learn how to make traditional beef enchiladas in your very own kitchen with my detailed visual instruction.

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Classic Beef Enchiladas

makes 4 servings

2 cups cooked & drained ground beef
2 1/2 cups Homemade Red Enchilada Sauce, divided
2 tsp minced serrano peppers
1/2 tsp kosher salt
4-oz cream cheese, softened
1 1/2 cups shredded Monterey Jack & Cheddar cheese, divided
8 {5-inch} corn tortillas
Garnishes: Cilantro, chopped onion & serrano peppers

Preheat the oven to 375 degrees. Combine 2 cups of the beef, 3/4 cup Homemade Red Enchilada Sauce, the minced pepper & the salt in a small bowl. Remove 1/2 cup of the mixture & set aside. Stir together the cream cheese & 3/4 cup of the Monterey Jack & Cheddar cheeses in a large bowl, then fold in the remaining large batch of the beef mixture until evenly blended.

Lightly grease a 7 x 11-inch baking dish. Spread 1/2 cup Homemade Red Enchilada Sauce in the bottom of the dish. Portion the beef & cheese mixture evenly between the corn tortillas. Place them in the center of the dish. Sprinkle the remaining 1/2 cup seasoned beef on both sides of the tortillas filling the space that remains. Drizzle a bit of the remaining Homemade Red Enchilada Sauce over the seasoned beef. Spread the remaining Homemade Red Enchilada Sauce over the filled tortillas. Sprinkle the remaining 3/4 cup Monterey Jack & Cheddar cheese down the center of the filled tortillas. Place the dish on a half sheet pan. Bake 30 minutes or until the cheese melts & the sauce is bubbly throughout. Remove from the oven. Garnish, if desired. 

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Homemade Red Enchilada Sauce
makes 3 1/2 cups

1/4 cup vegetable oil
3 Tbsp all purpose flour
3 Tbsp chili powder
1 tsp cumin
1/4 tsp ground red pepper
Kosher salt & freshly ground black pepper
2 garlic cloves, pressed
2 1/2 cups chicken broth
2 {8-oz} cans tomato sauce
1 tsp apple cider vinegar
1 tsp dark brown sugar

Whisk together the oil, the flour, the chili powder, the cumin & the ground red pepper in a 4 quart sauté pan over Medium heat until bubbly. Season with a smattering of kosher salt & freshly ground pepper. Whisk the mixture constantly. Cook 1 minute. Add the garlic & cook until fragrant, about 45 seconds. Whisk in the chicken broth, the tomato sauce, the vinegar & the brown sugar until smooth. Season with a smattering of kosher salt & freshly ground pepper. Bring the mixture to a boil over Medium-High-heat, whisking constantly, until thickened & bubbly, about 5 minutes. Continue cooking an additional 3 minutes or until thickened & bubbly over the surface. Remove from the heat. Cool 30 minutes.

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How To Make Classic Beef Enchiladas

Two types of cheese add wonderful flavor & color to this vibrant dish. Shred it by hand for the best texture once baked. Serrano peppers serve as good heat in the recipe, but pick up an extra one or two for use as a garnish if entertaining. Wear disposable gloves when handling them as the peppers may sting against your skin. Keep a box handy in your kitchen cupboard.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

 A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Lightly grease a 7 x 11-inch baking dish. Spread 1/2 cup Homemade Red Enchilada Sauce in the bottom of the dish. 

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1a

Preheat the oven to 375 degrees. Combine 2 cups of the beef, 3/4 cup Homemade Red Enchilada Sauce, the minced pepper & the salt in a small bowl. Remove 1/2 cup of the mixture & set aside. Stir together the cream cheese & 3/4 cup of the Monterey Jack & Cheddar cheeses in a large bowl, then fold in the remaining large batch of the beef mixture until evenly blended.

Portion the beef & cheese mixture evenly between the corn tortillas. 

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1b

Place them in the center of the dish.

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1c

It will be a snug fit. Simply press the last filled tortilla between the others & the dish edge.

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No. 2

Sprinkle the remaining 1/2 cup seasoned beef on both sides of the tortillas filling the space that remains. 

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2a

Drizzle a bit of the remaining Homemade Red Enchilada Sauce over the seasoned beef. 

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2b

Spread the remaining Homemade Red Enchilada Sauce over the filled tortillas. 

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No. 3

Sprinkle the remaining 3/4 cup Monterey Jack & Cheddar cheese down the center of the filled tortillas. Place the dish on a half sheet pan. 

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No. 4

Bake 30 minutes or until the cheese melts & the sauce is bubbly throughout. Remove from the oven. 

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4a 

Garnish, if desired. 

The Tune
“When You’re Smiling” Billie Holliday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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