(Enchiladas de Carne con Salsa Roja)
The first time I had beef enchiladas, I was a young immigrant having lunch at school. The Los Angeles Unified School District served these ridiculously greasy beef enchiladas, drowned in tomato sauce and covered in an unidentifiable orange cheese. Luckily for me, I had real beef enchiladas a couple of years later and realized that my first experience barely counted. This recipe is enough to feed a good-size family, with your choice of sides, but feel free to double the recipe and freeze for later.
Twelve 5- or 6-inch Corn Tortillas (recipe or store-bought)
Cooking oil spray
Vegetable oil
1½ pounds ground beef or Shredded Beef
1 tablespoon chili powder
1 tablespoon fresh or 1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 onion, chopped
1 green or red bell pepper, sliced
12 ounces queso blanco, grated
Red Enchilada Sauce or one 28-ounce can red enchilada sauce
Preheat the oven to 400°F. Coat each tortilla on both sides with cooking oil spray. Place the tortillas on a foil-lined baking sheet and bake for 5 minutes to soften them. Remove from the oven and set aside. Leave the oven on, but lower the heat to 350°F.
Heat about 1 tablespoon of vegetable oil in a large skillet over high heat. Add the beef, chili powder, oregano, cumin, salt, and black pepper, and sauté until the meat is lightly browned, 6 to 7 minutes. Add the onion and bell pepper and sauté until the onion is translucent, 3 to 4 minutes. Put the beef mixture into a large bowl. Add two-thirds of the queso blanco and 1 cup of the sauce and toss together.
Coat a 9-by-13-inch baking dish with cooking oil spray. Lay all of the tortillas out flat. Spoon the filling into the middle of each tortilla, dividing it evenly. Fold each tortilla over in thirds and lay the filled enchilada, seam-side down, in the baking dish. Repeat until all of the tortillas are used and the baking dish is full.
Pour over the remaining sauce and sprinkle with the remaining cheese. Bake until the cheese is melted and the sauce is bubbling, 15 minutes. Remove from the oven and serve two per diner.