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These meat enchiladas are Mexican solace food at its best. Destroyed meat stews in a custom made red enchilada sauce for extreme flavor, at that point is blended in with jalapenos, cheddar, and cilantro. Moved up in tortillas and beat with more sauce and cheddar, these enchiladas are sheer flawlessness. It's a great formula that merits a spot in everybody's supper pivot.

Two hamburger enchiladas on a plate, with a fork, cut into one.

Who else gets injured with uncertainty when attempting to pick a café for supper out? Do you head to an old top choice, take a stab at something new that you've heard only raves about, or do you make an effort in obscurity at a spot that interests you yet you know nothing about?

At the point when I can't choose, my default choice is either a spot where I can get an awesome burger or… Mexican! I think that its difficult to turn out badly with supper when it begins with a gigantic complimentary crate of new tortilla chips and salsa, guac or queso to dunk them in. I don't have a steady go-to arrange, yet I have never under any circumstance been frustrated with credible enchiladas – they're generally a grand slam.

While true blue destroyed meat enchiladas don't rush to make at home, however, they ARE simple, and 100% worth your time once you taste them.

A long, quite a while back, I was on a fajita/enchilada kick, where I would fundamentally make the filling for chicken fajitas (chicken, onions, peppers, now and then mushrooms), at that point move it up in tortillas and prepare it in a dull, sorry-tasting enchilada sauce. (What was I thinking?!)

My preferences have unquestionably developed throughout the years, with the goal that wasn't going to cut it for me any longer. When I read this enchilada formula, I realized it was past promising. While the cooking time is protracted, it doesn't require a lot of exertion and it has an incredible, true flavor. The sauce makes it!


Here’s a quick review of how we’re going to make these amazing enchiladas:
1.    Sear chuck steaks until well browned on each side.
2.    Saute onions with a seasoning mixture that includes garlic, chili powder, cumin, coriander, sugar, and salt.
3.    Add tomato sauce and water and bring to a boil, return the meat to the pan and simmer until the beef is fall-apart tender.
4.    Strain the sauce, then shred the beef and mix with shredded cheese, jalapenos, and cilantro for the filling.
5.    Assemble the enchiladas, pour over more sauce and top with more shredded cheese.
6.    Bake until the cheese is golden brown, then dig in!
So to recap – not quick, but absolutely worth it, and you can make the components ahead of time (see recipe notes!).
My husband and I polished off half of this pan between the two of us during a Sunday afternoon of football-watching, and I think we were both secretly jockeying for leftovers the next day. This recipe has definitely earned itself a spot in my list of favorite go-to recipes and is absolutely one that I will be making again and again.
If you love Mexican food, you need to have these enchiladas in your rotation!


  • ·3 cloves garlic (minced)
  •  3 tablespoons chili powder
  •  2 teaspoons ground cumin
  • · 2 teaspoons ground coriander
  • ·1 teaspoon granulated sugar
  • · 1 teaspoon salt
  • · pounds boneless chuck steaks (trimmed of fat)
  •  1 tablespoon vegetable oil
  • · 2 yellow onions (finely chopped)
  •  15 ounce can tomato sauce
  • ·½ cup water
  • ·4 ounces Monterey Jack cheese (shredded, divided 
  •   4 ounces sharp cheddar cheese (shredded, divided) 
  •   cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapeños 
  • 126-inch corn tortillas


1.    In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2.    Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
3.    Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
4.    Preheat oven to 350 degrees F.
5.    Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
6.    Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
7.    Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.