Ground Beef and Cheese Enchiladas

From Cooks Illustrated. Recommending 90% lean beef to avoid being over greasy
Ground Beef and Cheese Enchiladas
Ground Beef and Cheese Enchiladas

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SAUCE:

  • 1 1/2 1 1/2 1"

    oz. (3-4) dried ancho chiles, stemmed, seeded, and torn into 1" pieces

  • 2 2

    2 C. beef broth

  • 1 1

    1 T. minced canned chipotles in adobo sauce

  • 2 2

    2 T. vegetable oil

  • 2 2

    2 onions, chopped fine

  • 6 6

    6 garlic cloves, minced

  • 1/4 1/4

    1/4 C. tomato paste

  • 1 1

    1 t. ground cumin

  • Salt

  • ENCHILADAS:

  • 3 3

    3 T. vegetable oil

  • 1 1 90%

    lb. 90% lean ground beef

  • 1 1

    1 t. ground cumin

  • 1 1

    1 t. ground coriander

  • Salt

  • 8 8

    8 oz. Monterrey Jack cheese, shredded (2 Cups)

  • 2 2

    2 T. minced fresh cilantro

  • 12 12 6"

    6" corn tortillas

  • 2 2

    2 scallions, sliced thin on bias

  • 2 2

    2 T. minced fresh cilantro

  • Sour cream

  • Lime wedges

Directions

1. For the Sauce: Adjust oven rack to middle position and heat oven to 400 degrees. Heat anchos in a 12" non-stick skillet over medium-high heat, stirring frequently, until fragrant, 2-3 minutes. Transfer anchos to a bowl, add broth, and microwave, covered, until steaming, about 2 minutes. Let stand until softened, about 5 minutes. Transfer anchos and broth to a blender and add chipotle. 2. Heat oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer half of onion mixture to large bowl and set aside. Return skillet with remaining onion mixture to medium heat and add tomato paste and cumin. Cook, stirring frequently, until tomato paste starts to darken, 3-5 minutes. Transfer onion mixture in skillet to blender with ancho mixture and process until smooth, about 1 minute. Season sauce with salt to taste. 3. For the Enchiladas: Heat 1 T. oil in the now empty skillet over medium heat until shimmering. Add beef, cumin, coriander, and 1/2 t. salt and cook for 2 minutes, breaking meat into 1/4" pieces with a wooden spoon. Add reserved onion mixture (do not wash bowl) and continue to cook until beef is no longer pink, 3-4 minutes longer. Return beef mixture to the bowl; add 1 1/2 C. cheese, cilantro, and 1/4 C. sauce and stir to combine. Season with salt to taste. 4. Spread 1/2 C. sauce over the bottom of a 13x9" baking dish. Brush both sides of the tortillas with remaining 2 T. oil. Arrange tortillas, overlapping, on rimmed baking sheet and bake until warm and pliable, about 5 minutes. Spread 1/4 C. filling down the center of each tortilla. Roll each tortilla tightly around filling and place seam side down in dish, arranging enchiladas in 2 rows across width of dish. 5. Spread remaining sauce over enchiladas. Sprinkle with remaining 1/2 C. cheese. Bake until cheese is lightly browned and sauce is bubbling at the edges, about 15 minutes. Let cool for 10 minutes. Sprinkle with scallions and cilantro. Serve with sour cream and lime wedges if desired.

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