BEEF ENCHILADAS | Easy Enchilada Sauce Recipe | How To Make Cheesy Baked Enchiladas

[Music] okay ticket started I am going to use one pound of lean ground beef this is extra lean ground beef so it's a 93 seven ratio okay so I'm also going to be using a half teaspoon of ground cumin you can adjust the ratio of these seasonings and spices I'm also going to use 1/2 teaspoon of salt 1/4 teaspoon of cracked black pepper next I will be using 1/4 cup of diced onion this is a small dice you can also use onion powder in place of this I'm also going to use 2 cloves of fresh garlic minced so now I'm going to start cooking and browning my meat ok so here I have a preheated skillet that I put a little bit of oil in and I'm going to start by sauteing the onions now I have put out several enchilada videos but I'm actually testing this recipe and tweaking it a little bit because I am going to be working on a cookbook so for that reason I'm redoing this video and I'm going to change a little bit of the seasoning ratios but the original recipe I will put in the link below so I am just going to continue combining all of these ingredients and browning and cooking out to my ground beef okay so my ground beef is completely cooked so I'm going to just set this on the side and allow it to cool while I work on the next part of this recipe okay so now I'm going to work on my corn thorpey s basically here I have pre-made corn tortillas and I am going to warm and heat them through I'm going to take oil and put it on the griddle you can also use a skillet or a pan add a little bit of oil and you're going to basically warm them through in the hot oil and you are not going to fry them be sure you do not overcook this this is crucial because you want to make your tortillas pliable enough to roll without breaking now there are several ways that you can do this I know in my past video commenter said that you can lightly brush oil onto the surface of the tortilla stack them up place them in the microwave and another person said just wrap them up and steam them I find this method convenient for me and be easiest and it gives me the result that I want when I'm making these but definitely do what works for you and I appreciate people leaving comments and tips because I like to build a community where we can help each other in the kitchen so definitely do what works for you but I am going to continue warming these through on my griddle okay so all of my 30s are done as you can see I can roll this up without it cracking or breaking and that's exactly what I wanted so I'm going to set these aside and now I'm going to work on my sauce I basically adjusted the sauce slightly it's slightly varies from the original way that I made it so here I'm starting with the quarter cup of vegetable oil you could use the oil of your choice actually I think I'm using avocado oil now I'm going to use four tablespoons of all purpose flour two tablespoons of chili powder one bullion cube this is a chicken flavored bouillon cube that I will be mixing with two cups of water and the brand of boo Yong cube that I use is noir brand you can substitute the boo Yong cube in the water for just chicken broth of your choice I'm also going to use a quarter teaspoon of ground cumin 1/2 teaspoon of onion powder 1/2 teaspoon of garlic powder and now I'm going to start combining these ingredients to get our sauce ready so here I have a pan preheating I'm adding my quarter cup of oil and again definitely use the oil that's convenient for you I typically have a bottle of avocado oil sitting next to my stove all the time so that's what I'm using and now I'm going to sprinkle in my four tablespoons of all-purpose flour and I'm just going to give that a mix and a whisk and allow it to cook out for 30 seconds or so until I start adding the other ingredients now once you've worked out all the lumps from the flour and it's combined with the oil now I'm going to break apart my Knorr chicken bouillon cube right into the flour and oil and make sure that dissolves and combines as well I'm going to work that out until all the lumps are smooth and combined with the roux that I'm making now I've had comments in the past saying that nor brand boo young cubes or I believe boo young cubes in general are not very healthy well to that I have to save this if you are looking for a healthier option in this recipe you probably don't want to make this recipe but I do agree this is not the healthiest choice for chicken flavoring so use your favorite chicken broth two cups of that in place of the water and boo-yan cube now I'm adding the chili powder and I will be adding the rest of the seasonings and combining them with this roux by the way I am working with a medium heat if you start smelling that your spices and seasonings are starting to smoke and possibly burn take it off the heat and give the pan a chance to come back down so you don't burn these I just want to wake up these dry seasonings and spices before adding my water and if you are going to use chicken broth you might use a low-sodium chicken broth you're going to have to adjust the salt in this because Norbu young cubes are seasoned well they are high in sodium so you don't need to add extra salt but if you are using a chicken broth you'll want to add salt to taste so I'm just going to add my water little by little working out the lumps until my sauce is is smooth and it does take a lot of whisking you don't want to let it get out of hand and you just add the water little by little okay so my sauce is done and the consistency of the sauce is perfect now if you want a thinner sauce or you find that it's too thick then definitely keep maybe a 1/2 cup 1/4 cup of water on the side just to thin it out to make it workable but otherwise if you follow the ratio of ingredients you'll be fine okay so now that my sauce is done it's time to assemble the enchiladas I'm going to be using 12 ounces of cheddar cheese mixed with some Monterey Jack cheese Colby jack cheese is another cheese I like to use so now I am to get my workstation ready I have everything to put these enchiladas together by the way in my original recipe I normally use an 8 ounce block of cheddar cheese or Colby jack cheese but my kid wanted them extra cheesy today so I'm going for 12 ounces of shredded cheese so anywhere between 8 and 12 ounces works great in this recipe so now to assemble these I'm just going to add a little bit of cheese and a couple of tablespoons of ground beef now you can definitely use spoons or gloves but clean hands are more convenient in my kitchen but definitely do what you prefer so all I'm going to do is give it a tight roll and just start placing in side by side in the pan by the way please be sure to reserve at least half of the cheese because that's what you'll want to sprinkle on top so I'm going to speed things up a bit and assemble all of these enchiladas [Music] okay so the enchiladas are ready for the oven I am going to cover them with aluminum foil and I will be baking these at 375 degrees Fahrenheit for 20 minutes covered I will remove the aluminum foil and continue baking for 10 to 15 minutes or until the cheese is all melted and bubbly okay so I have removed my enchiladas straight from the oven they smell fantastic but the hardest part is allowing them to set so you want to let them set for 10 to 15 minutes before cutting into them and serving okay so it has been 10 minutes and I'm going in and when I was trying to get this out of the pan I wanted to get some good thumbnails like from different angles and pulling one out of the pan but I think I killed it on the spatula way too long because it fell right back into the pan can she love it down but no worries we got you little buddy so this is going right onto my plate and I'm going to cut into this so you can see how delicious and cheesy visit so if you are ever looking for any cheap meal ideas here's your recipe so I hope you guys give this recipe a try I hope you like it and thanks for watching [Music]

Channel: Simply Mamá Cooks

Views: 2,323,529

Rating: 4.8997488 out of 5

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Id: CjoVxMSdfKg

Length: 13min 4sec (784 seconds)

Published: Fri Jan 25 2019