Best Beef Enchilada Recipe with Black Beans (2024)

FAQs

What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.

For restaurant-style cheese enchiladas, look for a Mexican-style shredded cheese blend at the grocery store. These contain the perfect mix of cheeses that both stretch and melt when hot. Here are two blends to look out for (though there are lots more!): Monterey Jack cheese, Asadero, Queso Quesadilla.

Try Val Vita, a is popular tomato sauce in North West Mexico, from there you can ad more spice and condiments, mixed with Pato Sauce can also make the trick for a quick sauce for enchiladas. Another one would be fry some chile ancho, pasilla, guajillo, or prefered one, some onion, garlic and mix it with the Val Vita.

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

A simple, quick, easy beef enchiladas recipe. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef, or turkey.

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

Which tortillas make the best enchiladas? Depending on the sauce, I choose flavored flour tortillas (like spinach or Central Market's Southwest—probably only available in Texas), whole wheat flour (or Trader Joe's whole wheat/corn), or home-made corn tortillas .

What cheese do Mexican restaurants use in enchiladas? ›

This Mexican enchiladas recipe is the real thing. Corn tortillas are dipped in a homemade sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce, and tomato.

Queso fresco: This spongy white cheese is grainy and mildly acidic. It's usually made with a combination of cow's milk and goat's milk. It is often crumbled over salads, refried beans, tacos, enchiladas and soups.

Queso Blanco

Translated to “white cheese,” this option is yet another crumbly cheese for Mexican food. It's softer than Cotija, making it a more subtle option for refried beans, salads, and enchiladas. Queso Blanco is unique in that it melts well without melting completely.

Add seasonings - Cumin, chili powder, Mexican oregano, etc. are great ways to punch up the flavor of canned enchilada sauce. You might also consider adding a few dashes of your favorite hot sauce.

Cover with foil. Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.