Today I’m sharing one of those easy, could-eat-this-3x in a week kind of recipes. These are my favorite enchiladas of all time, so, naturally, they’ve made it into our regular rotation of meals. We love them!
This recipe was inspired by a New York Times chilaquiles recipe, which introduced me to cooking with rehydrated guajilo chiles. My life has been forever changed!
A few quick notes: **DO NOT SKIP ROASTING the veggies. It enhances the flavor and gives it that “mm-mm good” taste. Also, the guajilo chiles are the main flavor ingredient for the sauce so don’t skimp on those – they are a necessity!
Let me know if you try this recipe and if you have any comments you can drop them down below. I hope you enjoy this recipe!
Ingredients:
- 2 cups chicken broth
- 1 large yellow onion
- 4 cloves garlic
- 6 guajilo chiles (with stems and seeds removed)
- 1 28oz can crushed tomatoes
- 1 Tsp salt (or to taste)
- 1 Tbsp coriander
- 1/2 Tbsp cumin
- 1 1/2 Tsp garlic powder
- 3 Tbsp vegetable oil
- 1.5-2 lbs of ground beef
- 1 Tsp garlic salt
- 1 1/2 cups of crumbled queso, or shredded cheddar cheese
- About 12 flour tortillas
Instructions:
In a saucepan, simmer the 6 guajilo chiles in 1 cup of chicken broth for 10 minutes. Turn off the heat.
In a separate pan, cook the ground beef with garlic salt until well done, breaking the beef apart and stirring while cooking.
Line a baking sheet with aluminum foil. Turn the oven to high broil, add the chopped onion, crushed tomatoes and garlic to a baking sheet. Broil for 6-8 minutes, or until the tops of the onions and tomatoes are browned. Remove from the oven.
Add the guajilo chiles with the remaining broth, and the broiled vegetables to a blender. Add the oil, cumin, coriander, salt and garlic powder. Blend until smooth.
Pour some of the sauce into the bottom of a deep 9”x13” baking dish. Assemble the enchiladas, placing about 1/4 cup of ground beef into each tortilla, rolling the tortilla and placing it into the baking dish.
Once the dish is filled, pour 2 cups more sauce on the top of the enchiladas. Top with cheese.
Bake at 350 degrees F for 1 hour, or until bubbly. Add chopped cilantro and serve immediately!
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