The filling is no time to skimp out on flavor, and if you like a good cheesy beef enchilada, this is the recipe for you. The enchilada filling begins with a finely diced onion, followed by the browning of some seasoned ground beef.
Once the beef is ready, it is transferred over to a mixing bowl, along with some freshly grated Cheddar and Monterrey Jack cheese — Cheddar for flavor, Monterrey Jack for creaminess.
The filling will be tightly rolled in warmed corn tortillas (tips on that to come), transferred to a casserole dish, and completely smothered with the Tex-Mex beef enchilada gravy.
TIPS FOR FILLING AND ROLLING ENCHILADAS
Rolling enchiladas is not difficult work and once you get the hang of it, you’ll find yourself flying through the process. For best results, here are a few pro tips for working with tortillas and enchilada filling. We also recommend checking out our full post on How to Roll Enchiladas for more details!
FOOLPROOF HACK FOR WORKING WITH CORN TORTILLAS
From time to time, corn tortillas can give us a little trouble when rolling enchiladas. If they’re too dry, they may break or tear, allowing that precious beef enchilada filling to spill out. Now we can’t have that, can we?
To make corn tortillas more pliable, wrap a stack of six corn tortillas in damp paper towels. Then, place them on a microwaveable plate and microwave for 1 minute. When you pull the tortillas out, they will be steaming (so be careful), but they will also be bendy and perfectly pliable for stuffing.
FILLING THE ENCHILADAS
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