Beef Enchiladas with Spicy Red Sauce You Have To Try

Wednesday, 29 July 2015

Beef Enchiladas with Spicy Red Sauce

"Ground pork enchiladas in flour tortillas topped with spicy pink sauce, cheese and fresh cilantro. So flavorful! Takes time and effort, but well worth it! Serve with Mexican rice and beans for an entire Mexican meal."

Ingredients :

1 tablespoon olive oil
half cup finely chopped onion
4 teaspoons minced garlic
1 teaspoon dried oregano
three 1/2 teaspoons chili powder
1 teaspoon dried basil
1/four teaspoon salt
1/4 teaspoon floor black pepper
1 teaspoon floor cumin
1 teaspoon dried cilantro
half cup prepared salsa
1 (6 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups chicken broth
1 pound floor beef
3/four cup finely chopped onion
1 tablespoon minced garlic
half teaspoon chili powder
half of teaspoon floor cumin
half of cup prepared pink enchilada sauce
1/2 cup pork broth
1/2 cup shredded Mexican-fashion cheese blend
cooking spray
eight (6 inch) flour tortillas
2 cups shredded Mexican-fashion cheese combo
half of cup chopped clean cilantro

Instructions :

Prep : 45M	Cook : 4M	Ready in : 2H35M

To make the spicy crimson sauce, warmth the olive oil in a large saucepan over medium warmth, and cook dinner and stir half of cup of onion till the onion is softened, three to four minutes. Stir in 4 teaspoons of garlic, and prepare dinner and stir until aromatic, any other 3 to five mins, watching cautiously to keep away from burning the garlic. Stir within the oregano, 3 half teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly blended.
Bring the sauce to a simmer, lessen warmth to low, and simmer approximately half-hour, stirring regularly, until the flavors have combined and the sauce has thickened barely.
While spicy red sauce is simmering, prepare dinner and stir the floor red meat in a huge skillet over medium-excessive warmness till the beef is flippantly browned. Break the meat up into crumbles as it chefs, and drain off excess grease. Mix in 3/four cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir till the onions are softened and the beef combination is aromatic with spices, 5 to 10 more mins. Stir within the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese combo, and allow the cheese to melt into the beef sauce. Reduce warmness to low, and simmer the meat sauce for 30 extra minutes to thicken.
Preheat oven to 350 tiers F (one hundred seventy five levels C). Spray a 9x13-inch baking dish with cooking spray.
Spray both facets of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between every tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to heat, approximately 10 mins.
Spread approximately 1/2 cup of the highly spiced red sauce over the bottom of the organized baking dish. Fill each tortilla with the meat sauce, reserving approximately 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and set up inside the baking dish, seam facets down. Pour the ultimate highly spiced crimson sauce over the enchiladas. Sprinkle with the reserved half of cup of meat combination, and top with last 2 cups of Mexican cheese combo.
Bake till the cheese topping is golden brown and the sauce is bubbly, about half-hour. Remove from oven and sprinkle with cilantro to serve.

Notes :

Reynolds® Aluminum foil may be used to hold meals moist, cook it flippantly, and make smooth-up less complicated.

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