Saturday, June 14, 2008

Beef Enchiladas

{picture soon!}

This is another make-ahead recipe, this time from Everyday Food magazine. It is delicious, perhaps just a bit spicy for some kids, but we liked it a lot. I just remembered the recipe, and I just got a bunch of beef, so I am going to make a batch or two for the freezer. When I have an extra hour, that is...stay tuned!

Beef Enchiladas

This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

Prep: 1 hour
Total: 1 hour 20 minutes


Serves 4

  • 2 tablespoons olive oil
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 1 can (14 1/2 ounces) reduced sodium chicken broth
  • 1 1/2 tablespoons chili powder
  • 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 pound lean ground beef
  • Coarse salt and ground pepper
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups shredded cheddar cheese (6 ounces)
  • 1/4 cup chopped cilantro


  1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
  2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
  3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
  4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

    To freeze: make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don't become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.

    To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

    If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.


Christie said...

I love this recipe! I'm so glad I found your website. I just had a baby so I made batches of your beef enchilada and your chicken gruyere turnover recipes to have on hand for these first few rough weeks. My husband is a picky eater and he loves both of these recipes. I'd make these even if I didn't have a baby excuse. the enchiladas are rich and savory alone. I might try adding peppers or other veggies to recipe in future though not sure how they would freeze. Thanks for these awesome recipes!!! They have been a savior for our family!

Min said...

Christie, I'm so happy the website has helped you! Congratulations on your precious little bundle. I hope you find more recipes here that you and your husband will enjoy, and that will make your life easier. Have you seen my Freeze It section?

Thank you for your kind comments, and for reminding me about those fabulous chicken gruyere turnovers! (I'll have to make those again soon!)

Min said...

P.S. I bet peppers would freeze just fine, I've frozen them separately and in other dishes, but not this one...maybe try one pan first? Let me know if you try it!

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