Enchiladas recipe

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*Mexican Chili Beef Enchiladas*

                  *Any idea about enchiladas and how to prepare it?

                  Time to heat things up with these Mexican Chili Beef Enchiladas!

                    ⚜️Chili Beef Enchiladas can be made ahead of time

                  ✔️On the off chance that you are anticipating making these enchiladas

              for a group, you can undoubtedly make them early. You can either make 

         the segments (sauce and meat) and simply store in the ice chest until

you are prepared to amass, or, you can make the entire dish and 

              either keep warm or warm when you are prepared to serve. Did I likewise 

      specify that the extras are astounding?

                           ⚜️Cheesy Beef Enchiladas

                      ✔️Is this a credible Mexican formula for Enchiladas? Obviously not!
                        In any case, is it messy, fiery, and flavorful? Absolutely! 
                        Softened cheddar, hot meat, a touch of a smash from chime
                        peppers and red onions and all covered in a scrumptious and 
                        rich sauce. This my companions is unadulterated solace food

                           ⚜️What to serve with Chili Beef Enchiladas?

                       ✔️Because the enchiladas are on the spicy side, I like to serve a fresh
                         salad on the side to help cool things down.  You can’t go wrong 
                         with some classic iceberg lettuce. As with any Mexican side, 
                         need to be served with a side of sour cream and guacamole would
                         work super well!
                     
                   ğŸš©Ingredients : 

                   Red Enchilada Sauce

                      ✔️2 tablespoons vegetable oil

                     ✔️1 tablespoon cornstarch

                     ✔️ 4 tablespoons chili powder spicy

                     ✔️ 1/2 teaspoon garlic powder or cube 

                     ✔️1/2 teaspoon salt

                     ✔️1/4 teaspoon freshly  ground cumin 

                     ✔️1/4 teaspoon dried oregano

                     ✔️2 cups vegetable broth(clear broth)            

                   Ground Beef Filling

                      ✔️ 1 1/2 pounds lean ground beef

                     ✔️1 white onion diced

                    ✔️1/2 teaspoon salt

                    ✔️  1/4 teaspoon black pepper

                    ✔️8 ounces diced green chiles          

                Enchiladas

                     ✔️12 corn tortillas

                    ✔️2 tablespoons vegetable oil for frying

                    ✔️3 cups shredded Monterey Jack cheese

                    ✔️1/4 cup chopped fresh cilantro


                        🚩Instructions :

                     Make the enchilada sauce

                   1. Heat vegetable oil in a medium saucepan

                                 over medium heat. 

                          2.Whisk in cornstarch, chili powder, garlic powder, salt, 

                          cumin, and oregano Pour in vegetable broth and bring to

                        a simmer until thickened, about 2-3 minutes. 

                           Remove from heat and set aside.

                    Make the ground beef filling:

                         Heat a large skillet over medium-high heat. Add in ground

                         beef and onion and season with salt and pepper. Cook until

                        ground beef is browned and cooked through, about

                        7 to 10 minutes. Drain any excess fat. Stir in green chiles

                    Assemble enchiladas:

                    1. preheat oven to 350 degrees and lightly grease a 9x13

                      pan with nonstick cooking spray. Spread 1/2 cup 

                      of enchilada sauce in the bottom of the pan.


                      2. Heat 1 tablespoon of vegetable oil in a small skillet over
                       medium heat, Working one at a time, fry tortillas in oil 
                       until soft. DO NOT CRISP.
                       3. Dip each tortilla into the enchilada sauce to coat and 
                       set on a plate. Fill with a scoop of the ground beef filling
                       and top with a generous pinch of cheese. Roll and place
                       into the prepared 9x13 pan. Drizzle remaining sauce
                       over enchiladas in the pan and top with remaining
                     shredded cheese. Bake, uncovered, in the preheated 
                    oven for 20-25
                    minutes until cheese is warm and bubbly. Top with chopped
                    cilantro and serve hot.
          

                    ⚜️NUTRITION INFORMATION

                     ✔️ Serving: 2 ENCHILADAS

                     Fat:                             34g 
                  Saturated Fat:           21g
                  Cholesterol:         120mg 
                  Sodium:               1194mg
                  Potassium:          736mg
                  Fiber:                             5g
                  Sugar:                           3g
                  Vitamin A:            2270IU
                  Vitamin C:                5mg
                  Calcium:              507mg

                    Calories:             599kcal

                Iron:                         5.1mg

                      CARBOHYDRATES:       31G

       

                Enjoy it...Bon appetit

                  

                 

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