Have you ever seen big bags of dried chiles in a grocery store and wondered what people did with them? I used to. Of course, I go up and down the grocery aisles like some people shop at Nordstom’s. If I have the time, I look at everything on every aisle, except maybe the toilet paper aisle.
1. Info for Beef Enchiladas with Red Chile Sauce
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Beef Enchiladas with Red Chile Sauce
- 20+ corn tortillas
- 1 pound ground beef or shredded beef roast, cooked (and drained, if necessary)
- 1 onion, chopped
- 2 tsp olive oil
- 1 tsp salt
- 1 recipe Red Chile Enchilada sauce
- 8 oz shredded Cheddar or Monterrey Jack cheese
- Heat olive oil in a large skillet.
- Cook onion until soft.
- Add meat and heat through.
- Season with salt and pepper.
- Note: if you are starting with raw ground beef, cook it first and then drain and add the onions, eliminating the olive oil.
- Soften the corn tortillas in the microwave or on a griddle.
- Fill each tortilla with about 2 Tbsp of the beef/onion mixture.
- Fold them over or roll them up.
- Place in a greased oblong pan (9×13 or larger).
- When all the meat is used and the pan is full, pour the red chile sauce evenly over all of the enchiladas.
- Top with the shredded cheese.
- Bake at 350 degrees for 30 minutes covered and 15-20 minutes uncovered.
- Remove from the oven and top with the Cotija cheese, crumbled all over.