Description
Tender beef enchiladas topped with a rich sauce and served with a side of cheese and onions.
Ingredients
Scale
- 2 pounds beef chuck, cut into large chunks
- 4 cups water
- 5 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 onion, quartered
- 4 cloves garlic
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cloves
- 12 corn tortillas
- 1 cup shredded cheese (like Oaxaca or mozzarella)
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- In a large pot, add the beef, water, guajillo chiles, ancho chiles, onion, garlic, cumin, oregano, and cloves. Bring to a boil, then simmer until the beef is tender, about 2 hours.
- Remove the beef and shred it. Strain the cooking liquid and set aside.
- Dip each tortilla in the reserved broth, then fill with shredded beef and some cheese.
- Roll up the tortillas and place them in a baking dish.
- Pour more broth over the enchiladas and top with remaining cheese.
- Bake in a preheated oven at 350°F for 15-20 minutes or until the cheese is melted.
- Serve topped with diced onions, cilantro, and lime wedges.
Notes
- For a spicier sauce, add more chiles.
- These enchiladas are great with a side of beans.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking, Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg