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### Instructions:
**1. Prepare the Beef Filling:**
– In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
– Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Cook for about 5-7 minutes until the beef is browned and fully cooked through.
– Stir in the cumin, chili powder, paprika, oregano, and black pepper. Continue cooking for another minute to allow the spices to toast and release their flavors.
– Pour in the beef broth (or water) and stir to combine. If you’re adding diced green chilies, mix them in as well. Let the mixture simmer for 3-4 minutes, allowing the flavors to meld together and the broth to reduce slightly.
– Remove from heat and stir in 1 cup of the shredded cheese. The cheese will melt into the beef, creating a creamy, cheesy filling. Taste and adjust the seasoning with salt if needed.
**2. Prepare the Sanchiladas:**
– Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a light coat of cooking spray or a little oil.
– Warm the tortillas slightly in the microwave for 20-30 seconds to make them more pliable and easier to roll without breaking.
– Lightly dip each tortilla into the red enchilada sauce, making sure both sides are coated. Then, spoon a generous amount of the beef and cheese mixture into the center of each tortilla.
– Roll up the tortilla tightly to form a cylinder, ensuring the filling stays inside. Place the rolled sanchiladas seam-side down in the prepared baking dish. Continue this process with the remaining tortillas and filling, arranging them in a single layer.
**3. Bake the Sanchiladas:**
– Once all the sanchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1/2 cup of shredded cheese over the sanchiladas.
– Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.
**4. Garnish and Serve:**
– Once the sanchiladas are out of the oven, let them cool for a few minutes before serving.
– Garnish with fresh chopped cilantro and green onions for a burst of color and flavor. If you like, serve the sanchiladas with a dollop of sour cream and some sliced jalapeños for an extra kick.
– Serve hot with a side of Mexican rice, refried beans, or a simple salad for a complete meal.
### Tips for Success:
– **Make Ahead:** These beef and cheese sanchiladas can be made ahead of time. Assemble the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to bake, simply pop it in the oven and follow the baking instructions.
– **Substitute Proteins:** If you prefer, you can substitute the ground beef with ground chicken, turkey, or even vegetarian crumbles for a lighter or plant-based version of this dish.
– **Homemade Sauce:** If you prefer a homemade enchilada sauce, you can make your own using ingredients like tomato paste, chili powder, garlic powder, cumin, and a bit of broth or water.
– **Customize the Heat:** Adjust the level of spice to your taste. Add more chili powder or a dash of cayenne pepper to increase the heat, or go mild with a more subtle flavor profile.
### Conclusion:
These **Beef and Cheese Mexican Sanchiladas** are the perfect combination of savory, cheesy, and saucy goodness, with just the right balance of flavors and textures. Whether you’re craving a hearty dinner or looking for something to impress guests at your next gathering, these sanchiladas deliver. With their tender tortillas, flavorful beef filling, and rich enchilada sauce, this dish brings the best of Mexican cuisine to your table in an easy-to-make, satisfying way. Serve them with your favorite sides, and enjoy the delicious taste of homemade Mexican comfort food!
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