The Best Beef Enchiladas with Guacamole ala Fern

Do you like enchiladas? My husband and I love Mexican food. We live in a community with a large Hispanic population so we have Latino food readily available all the time – and we love it! But sometimes we like to make it at home and relax in our “around the house” clothes while we eat it. Here is a recipe that’s easy and, if I do say so myself, is so delicious! We ate almost all of this recipe the first night! Let me know what you think! Oh – and the guacamole recipe is my husband’s. He makes the best guac!

Here’s How to Make the Enchiladas:

Start by cooking the beef.

Mix the spices together, using half the garlic salt, until they are well blended.

Rub the mixture on both sides of the beef and let it sit for at least 2 to 3 hours, or overnight.

Cut the beef into large chunks (about 1-1/2 inches)

then add the beef, broth and remaining garlic salt to a medium sauce pan. Bring to a boil, then reduce the heat to low. Simmer for about 2-1/2 to 3 hours, or until the beef is fork tender.

Turn the heat to high and boil off most of the liquid. Remove from the heat and let cool.

Preheat the oven to 325° –

Next, build the enchiladas. Lay about 1/4 cup of the enchilada sauce in the bottom of a baking dish.

Place some beef and cheese in each tortilla, roll, and place the enchiladas seam side down in the pan.

Top with the remaining enchilada sauce, then the remaining cheese.

Bake for about 30 to 45 minutes, or until the cheese on top is melting and starting to brown.

And now for the guacamole.

Chop the tomato

and avocado

and place in a medium bowl.

Add the chopped cilantro, lime juice and the bottled green salsa.

Mix well and cover with plastic wrap. Lay the plastic directly on top of the guacamole letting it actually touch it. When exposed to air, avocados brown. Laying the plastic directly on the mixture prevents any air to contact it keeping it green and beautiful.

When you’re ready to serve, top with some cheese and set it out!

Serve these flavorful enchiladas with sour cream (or Mexican Crema), chopped cilantro and fresh, chopped onion. Top with the guacamole. Delicious!

© Copyright 2020 The Lazy Gastronome

5 from 4 votes

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Beef Enchiladas

Course: Main Course, main dish

Cuisine: Mexican

Keyword: beef, black pepper jack, cheese, enchilada, tortilla

Servings: 6 enchiladas

Author: HelenFern

Ingredients

• 1 pounds beef chuck
• 1 teaspoons ground cumin
• 2 teaspoons garlic salt
• 1 Tablespoons chipotle chili powder
• 2 cups beef broth
• 1-1/2 cups tillamook smoked black pepper cheddar (can also use regular cheddar)
• 3/4 cup enchilada sauce
• 6 corn tortillas
• chopped onions and cilantro for garnish
• Mexican crema or sour cream to top
• guacamole

Instructions

1. Start by cooking the beef.

2. Mix the spices together, using half the garlic salt, until they are well blended.

3. Rub the mixture on both sides of the beef and let it sit for at least 2 to 3 hours, or overnight.

4. Cut the beef into large chunks (about 1-1/2 inches) then add the beef, broth and remaining garlic salt to a medium sauce pan. Bring to a boil, then reduce the heat to low. Simmer for about 2-1/2 to 3 hours, or until the beef is fork tender.

5. Turn the heat to high and boil off most of the liquid. Remove from the heat and let cool.

6. Preheat the oven to 325° -

7. Next, build the enchiladas. Lay about 1/4 cup of the enchilada sauce in the bottom of a baking dish.

8. Place some beef and cheese in each tortilla, roll, and place seam side down in the pan.

9. Top with the remaining enchilada sauce, then the remaining cheese.

10. Bake for about 30 to 45 minutes, or until the cheese on top is melting and starting to brown.

11. Serve with sour cream (or Mexican Crema), chopped cilantro and fresh, chopped onion. Top with the guacamole. Delicious!

Recipe Notes

© Copyright 2020 The Lazy Gastronome

5 from 4 votes

Print

Guacamole ala Fern

Course: condiment, sauce, Side Dish

Cuisine: Mexican

Keyword: avocado, cilantro, condiment, tomatoes

Servings: 1 cup

Author: HelenFern

Ingredients

• 2 large Haas avocados
• 1 medium tomato
• 2 to 3 Tablespoons chopped cilantro
• 1 Tablespoon lime juice
• 1/2 cup salsa verde (green salsa)

Instructions

1. Chop the tomato and avocado and place in a medium bowl.

2. Add the chopped cilantro, lime juice and the bottled green salsa.

3. Mix well and cover with plastic wrap. Lay the plastic directly on top of the guacamole letting it actually touch it. When exposed to air, avocados brown. Laying the plastic directly on the mixture prevents any air to contact it keeping it green and beautiful.

4. When you're ready to serve, top with some cheese and set it out!

Recipe Notes

© Copyright 2020 The Lazy Gastronome

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