Beef Enchiladas

From Cook's Country | April​/May 2007

Why this recipe works:

Traditional beef enchiladas recipes require simmering steak for hours. Unappealing convenience recipes call for hamburger and canned sauce. Sticking to the steak and using a few shortcuts gave us a Beef Enchiladas recipe that cut the cooking time considerably. Instead of using ground chiles… read more

Traditional beef enchiladas recipes require simmering steak for hours. Unappealing convenience recipes call for hamburger and canned sauce. Sticking to the steak and using a few shortcuts gave us a Beef Enchiladas recipe that cut the cooking time considerably. Instead of using 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 lent our recipe the soft chew and beefy flavor we were after. Cutting the steaks into small pieces kept our cooking time at just an hour and a half. Authentic beef enchiladas recipes fry the corn tortillas and then dip them in sauce to soften and season them. Instead, we softened the tortillas in the microwave, assembled the enchiladas, topped them with sauce and cheese, and baked them until heated through.

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Serves 4 to 6

Cut back on the pickled jalapeños if you like your enchiladas on the mild side. Sour cream, diced avocado, shredded lettuce, and lime wedges make great enchilada sidekicks—let everyone at the table pick and choose as they wish.

Ingredients

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