Cheesy Beef Enchiladas

Cheesey Delicious Enchiladas

Let’s have some fun making some great Mexican food.

Grab some Cervezas and get some family together and make these!

First you’ll need:

Ground Beef
Tajin
Limes
Fresh and freeze dried Cilantro
Picante Sauce
Sour Cream
Guacamole
White onion and red onion
Large tortilla shells
Mexican blend cheeses
green onion
green peppers
I used some of my seasoning blend
Granulated Garlic
Smoked Paprika
Sazon Goya Seasoning
Pipian Paste
Crushed tomatoes
Tomato Paste
Tomato Sauce
Pico De galo
Liquid Mojo Sauce
Iberia rice
Saffron
Coconut milk
Sweet Corn cut off the cob
Beefsteak Tomatoes
2 cans black beans
Salsa Verde Sauce

Of course to prep chop all your vegetables and the limes.

(I also used a pressure cooker to make some cooked veggies to place on the rice and beans when served, watch video for explanation of that)

Once you have everything cleaned and chopped you can get to work.

The first step I did was browning my beef for the enchilada filling.

For seasoning I used:

My seasoning blend
Pipian Paste
Granulated Garlic
Smoked Paprika
Sazon Goya
freeze dried Cilantro
and garlic cloves

Brown until its a beautiful red. Taste as it cooks to adjust the seasoning to your liking.

Next time to make MY version of Enchilada sauce, Not authentic Enchilada sauce:

2 cans crushed tomatoes
4 small cans tomato sauce
mojo seasoning
My seasoning blend
Tomato Paste
Light Salt
Garlic seasoning

Mix throughly in sauce pan,cover and let simmer on low till ready to use.

Next I brown my Enchilada shells(tortilla shells while making them on the stove griddle to prevent them from being too soggy)
I make enchiladas because my Fiance loves them and because as a Chef you should be able to make just about anything a paying
customer requests but I myself do not really like Enchiladas due to their texture. I don’t really like Tamales either.
I LOVE the tastes of them, but just not texture. But believe me I make sure they taste GREAT for those who enjoy them.

Back to the show though lol. Get your cast iron stove stop griddle hot and ready. Start on high setting then reduce to medium low to
not scorch your shells. Oil the griddle.

Next lay two shells on at a time.

Layer as such:
Cheese
Meat filling
Sauce

Then using tongs and a grill spatula roll them. Grill for about 2-3 min each side till browned and a little crisp.

Do this till you have filled all your tortillas. I made 20 Enchiladas

Now get your roaster pan, or casserole pan and layer the bottom with some sauce and cheese.

Next put in a row of Enchiladas.

Top with shredded cheese.

Then your next row

Top with shredded cheese.

Bake like this for about 30 min

Then top with green peppers, corn and tomatoes and bake for another 30 min.

Add more sauce on top of Enchilada when you plate it.

You can top with Picante Sauce, Verde Sauce or the Enchilada Sauce.

While its baking make your rice and beans.

I used 3 cups rice. 5 cups water.
added salt, sazon goya packs of seasoning and coconut milk.

Let cook till fluffy.
Then add the black beans and cook for a few minutes till beans are more tender and warm.

Then turn heat off and remove from heat.

All together construction time, of this large amount of Enchiladas .. 2 hours between prep and completion.

Enjoy this great,flavorful meal with some great beers and Tequila.

Happy Summer!

Don’t forget to subscribe to my Channel ( Youtube Charlene Sauce)

and be sure to check out my blog for more great recipes, ideas and content

chefsaucesalisbury.com/vlog

Chef Char Sauce of Sauces Best

I just recently did a local Baltimore Md Magazine interview.

I cannot wait for you all to see it.


Bonus post

Photos only..
SUPER CHEESY ITALIAN MEATLOAF with Bucatini Pasta:

(Must go to my blog to see)

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