Juicy, seasoned ground beef rolled into soft corn tortillas, smothered in a rich, smoky red chili sauce and baked with bubbly melted cheese. A Tex-Mex classic that's pure comfort food, perfect for a family dinner.
Prep25 min
Cook40 min
Servings4
Serving size: 1 serving
815cal
51gprotein
39gcarbs
51g
Ingredients
2 tbsp Vegetable Oil (For the enchilada sauce)
2 tbsp All-Purpose Flour
4 tbsp American Chili Powder (Use a mild blend)
1 tsp Ground Cumin
1 tsp Garlic Powder
1 tsp Onion Powder
0.5 tsp Mexican Oregano (Dried. Regular oregano can be substituted.)
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
A rich, earthy, and smoky sauce made from dried New Mexico chiles. This versatile Southwestern staple is perfect for smothering enchiladas, burritos, or tamales, bringing authentic flavor to any dish.
About Beef Enchiladas, Fried Egg and Red Chile Sauce
Melt-in-mouth, protein-packed stacked beef enchiladas with rich red chile sauce. A soul-satisfying, energy-giving meal!
This tex_mex dish is perfect for dinner. With 1028.94 calories and 59.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
Salt
(For the sauce, or to taste)
0.5 tsp Black Pepper (Freshly ground, for the sauce)
1 lb Ground Beef (80/20 lean-to-fat ratio is ideal)
1 pcs Yellow Onion (Medium, finely chopped)
2 cloves Garlic (Minced)
8 pcs Corn Tortillas (6-inch size)
2 cup Mexican Cheese Blend (Shredded. A mix of Cheddar and Monterey Jack works well.)
0.25 cup Cilantro (Freshly chopped, for garnish)
0.5 cup Sour Cream (For serving)
Instructions
1
Prepare Oven and Baking Dish
Position a rack in the center of your oven and preheat to 375°F (190°C).
Lightly grease a 9x13 inch baking dish with cooking spray or a little oil.
2
Make the Enchilada Sauce (12 minutes)
In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat.
Add the flour, chili powder, cumin, garlic powder, onion powder, and oregano. Whisk constantly for 1 minute until fragrant and lightly toasted. This creates a 'roux'.
Slowly pour in the beef broth while whisking continuously to prevent lumps. Once smooth, whisk in the tomato sauce.
Bring the sauce to a simmer, then reduce the heat to low. Let it gently simmer for 8-10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
Season with 1 tsp salt and 0.5 tsp pepper. Taste and adjust seasoning if needed. Keep warm.
3
Cook the Beef Filling (10 minutes)
In a large skillet, cook the ground beef and chopped onion over medium-high heat. Break up the meat with a spoon and cook for 5-7 minutes, until the beef is no longer pink.
Carefully drain off the excess grease from the skillet.
Stir in the minced garlic, 0.5 tsp salt, and 0.25 tsp pepper. Cook for 1 more minute until the garlic is fragrant. Remove from heat.
4
Prepare the Tortillas (5 minutes)
In a small skillet, heat 3 tbsp of vegetable oil over medium heat.
Using tongs, carefully place one tortilla in the hot oil. Fry for about 10-15 seconds per side, just until it becomes soft and pliable. Do not let it get crispy.
Transfer the softened tortilla to a plate lined with paper towels to absorb excess oil. Repeat with the remaining tortillas, adding more oil if the pan becomes dry.
5
Assemble the Enchiladas (8 minutes)
Pour about 1 cup of the warm enchilada sauce into the bottom of your prepared baking dish and spread it to cover the surface.
Take one softened tortilla and dip it into the remaining sauce in the saucepan, coating both sides lightly.
Place the sauced tortilla on a clean plate. Spoon about 1/4 cup of the beef filling in a line down the center.
Roll the tortilla up snugly and place it seam-side down in the baking dish.
Repeat the process with the remaining tortillas and filling, arranging them in a single layer.
6
Bake the Enchiladas (20 minutes)
Pour the rest of the enchilada sauce evenly over the top of the rolled tortillas in the dish.
Sprinkle the 2 cups of shredded cheese evenly over the sauce.
Bake uncovered for 20 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden at the edges.
7
Rest and Serve
Remove the enchiladas from the oven and let them rest for 5-10 minutes. This allows them to set and makes serving easier.
Garnish generously with fresh cilantro. Serve immediately with sour cream on the side.
134cal
6gprotein
1gcarbs
11gfat
Ingredients
2 large Egg
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
12 whole Dried New Mexico Chiles (Stems and seeds removed)
2 tbsp Vegetable Oil
1 medium Onion (Finely chopped)
4 clove Garlic (Minced)
2 tbsp All-Purpose Flour
1 tsp Ground Cumin
1 tsp Dried Mexican Oregano
4 cup Vegetable Broth (Low sodium recommended)
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance bitterness)
Instructions
1
Wipe the dried chiles clean with a damp cloth. Remove the stems and shake out as many seeds as possible. Heat a dry skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl, cover with very hot water, and let them soak for 20-30 minutes until fully softened.
2
While the chiles soak, heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
3
Stir in the minced garlic, all-purpose flour, ground cumin, and dried Mexican oregano. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flour taste. This mixture is your roux.
4
Drain the softened chiles, discarding the soaking water (this helps prevent bitterness). Transfer the chiles to a blender with 1.5 cups of the vegetable broth. Blend on high speed for 1-2 minutes until completely smooth.
5
Pour the blended chile purée through a fine-mesh sieve directly into the saucepan with the onion and roux mixture. Use a spatula to press all the liquid through, leaving any tough skins or seeds behind. Discard the solids in the sieve.
6
Whisk the strained chile purée into the roux until combined. Slowly pour in the remaining 2.5 cups of vegetable broth, whisking continuously to prevent lumps. Bring the sauce to a simmer.
Reduce the heat to low and let the sauce gently simmer for 15-20 minutes, stirring occasionally. The sauce will thicken and the flavors will deepen. Stir in the salt and optional sugar. Taste and adjust seasoning as needed. Serve hot.
