Beef and Cheese Enchiladas Recipe | Easy Tex Mex Enchiladas | Enchilada Sauce Recipe

Okay, ticket started. I'm going to use a pound of lean ground

beef

. This is extra lean ground

beef

, so it has a ratio of 93 and seven. Okay, I'll also use half a teaspoon of ground cumin. You can adjust the proportion of these seasonings. and spices I will also use 1/2 teaspoon salt 1/4 teaspoon ground black pepper. Next I will use 1/4 cup of chopped onion. This is a small die. You can also use onion powder instead of this. I'm also going to use 2 cloves of fresh minced garlic so now I'm going to start cooking and browning my meat, ok, here I have a preheated pan that I put a little oil in and I'm going to start.

When sautéing onions, I've posted several

enchilada

videos, but I'm actually trying this

recipe

and modifying it a little because I'm going to be working on a cookbook, so I'm redoing this video and I'm going to change the seasoning ratios a little, but I'll put the original

recipe

in the link below, so I'll continue combining all these ingredients and browning and cooking my ground beef, okay, so my ground beef will be fully cooked. so I'm going to set this aside and let it cool while I work on the next part of this recipe. Okay, now I'm going to work on my corn thorpeys.

Basically, I have pre-made corn tortillas here. and I'm going to warm them up and warm them up. I'm going to take oil and put it on the griddle. You can also use a frying pan or frying pan, add a little bit of oil and you're basically going to heat them up in the hot oil and you're not going to fry them, make sure you don't overcook them. This is crucial because you want your tortillas to be flexible enough to roll without breaking. Now there are several ways to do this. I know this in my previous video comment. she said you can lightly spread oil on the surface of the tortilla, stack them, put them in the microwave and another person said just wrap them and steam them.

I find this method convenient and the easiest and gives me the result I want when I make them, but I definitely do what works for you and I appreciate people leaving comments and advice because I like to build a community where we can help each other in the kitchen, so I'll definitely do what works for you, but I'm going to do it. Continue heating them up on my iron, okay, so my 30 are now ready, as you can see. I can roll them without them cracking or breaking and that's exactly what I wanted so I'm going to set them aside and now I'm going to To work on my

sauce

I basically adjusted the

sauce

slightly it varies slightly from the original way I made it , so here I'm starting with a quarter cup of vegetable oil.

You can use the oil of your choice. In fact, I think I'm using. avocado oil now I'm going to use four tablespoons of all-purpose flour two tablespoons of chili powder one bullion cube this is a chicken flavored bouillon cube that I'm going to mix with two cups of water and the Yong brand of boo cube that I use It is a noir brand, you can replace the boo Yong cube in the water only with chicken broth of your choice. I'm also going to use a quarter teaspoon of ground cumin 1/2 teaspoon of onion powder 1/2 teaspoon of garlic powder and now I'm going to start combining these ingredients to make our sauce, so here I have a pan preheating.

I'm adding my quarter cup of oil and again I definitely use whatever oil is convenient for you. I usually have a bottle of avocado oil next to me. my stove all the time so that's what I'm using and now I'm going to sprinkle in my four tablespoons of all purpose flour and I'm just going to give it a mix and a whisk and let it cook for about 30 seconds until I start adding the other ingredients. Now once you've removed all the lumps from the flour and it's combined with the oil, I'm now going to divide my Knorr chicken bouillon cube into the flour and the oil and make sure it dissolves and combines as well.

I'm going to work it out until all the lumps are smooth and combined with the roux I'm making now. I have received comments in the past saying that neither boo young cubes nor me brand. I think tender cubes in general are not very healthy. Well, I have to save this. If you are looking for a healthier option in this recipe, you probably don't want to make this recipe, but I agree that this is not the healthiest option. chicken flavoring, so use your favorite chicken broth, two cups of that instead of the water, and the boo-yan cube.

Now I'm going to add the chili powder and add the rest of the seasonings and by the way, I'm going to combine them with this roux. I'm working on medium heat, if you start to smell that your spices and seasonings are starting to smoke and possibly burn, take it off the heat and give the pan a chance to lower so you don't burn them. I just want to wake up. these dry seasonings and spices before adding my water and if you are going to use chicken broth you can use a low sodium chicken broth, you will have to adjust the salt because Norbu tender cubes are well seasoned and high in salt . sodium, so there is no need to add additional salt, but if you are using chicken broth, you will want to add salt to taste, so I will add water a little at a time, removing any lumps until my sauce is ready. soft and requires a lot of whisking you don't want it to get out of control and you just add the water a little at a time okay so my sauce is ready and the consistency of the sauce is perfect now if you want a thinner one. sauce or if you find that it's too thick, then definitely leave maybe 1/2 cup 1/4 cup of water on the side just to thin it out and make it workable, but otherwise if you follow the ingredient ratio you'll be fine. so now that my sauce is ready it's time to prepare the

enchilada

s.

I'm going to use 12 ounces of cheddar

cheese

mixed with some Monterey Jack

cheese

. Colby jack cheese is another cheese I like to use, so now I need to get my workstation ready. By the way, I have everything to prepare these

enchiladas

in my original recipe. I normally use an 8 ounce block of cheddar or Colby jack cheese, but my son wanted them with more cheese today, so I'm going for 12 ounces of shredded cheese, so anywhere. 8 to 12 ounces work great in this recipe, so now to put them together I'm just going to add some cheese and a couple tablespoons of ground beef.

Now you can definitely use spoons or gloves, but clean hands are more convenient. my kitchen, but definitely do whatever you prefer, so all I'm going to do is give it a tight roll and start placing them side by side in the pan. By the way, make sure you reserve at least half of the cheese because that's what you'll want to sprinkle on top, so I'm going to speed things up a little and put all of these enchiladas together. Okay, so to get the enchiladas ready for the oven, I'm going to cover them with aluminum foil and bake them at 375 degrees Fahrenheit for 20 minutes covered.

I'll remove the foil and continue baking for 10 to 15 minutes or until the cheese is all melted and bubbly, so I took my enchiladas straight out of the oven. They smell fantastic, but the hardest part is allowing. for them to set so you want to let them sit for 10 to 15 minutes before you cut them and serve them so it's been 10 minutes and I'm going to go in and when I was trying to get this out of the pan I wanted to get some nice thumbnails like from different angles and taking one out of the pan, but I think I killed it with the spatula too long because it fell back into the pan.

Do you love it? But don't worry, we've got you, little buddy, so this is it. I'm going right to my plate and I'm going to cut this out so you can see how delicious and cheesy visit is. If you are ever looking for ideas for cheap meals, here is her recipe, so I hope you give this recipe a try. I like it and thanks for watching