Beef Enchiladas

Traditional beef enchiladas recipes require simmering steak for hours. Bad convenience versions opt to use hamburger and canned sauce. We stick with the steak but use a few shortcuts to cut the cooking time. Here’s what we discovered:

Test Kitchen Discoveries

• Traditional enchiladas sauce is made from ground chiles and tomatoes—we use store bought chili powder and canned tomatoes, along with onions, garlic, and spices to make a quick sauce with authentic flavor.
• Inexpensive blade steaks gave us the soft chew and beefy flavor we wanted. Cutting the steaks into small pieces kept our cooking time down to just an hour and a half.
• Authentic enchiladas recipes fry the corn tortillas and then dip them in sauce to soften and season them. We opted to soften the tortillas in the microwave, assemble them, top them with sauce and cheese and bake them for 30 minutes.