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Home Zelfgemaakte enchiladas met gehakt en kaas

Mexican Comfort food Oven Family Weeknight

Enchiladas are proof that simple ingredients can come together to create something special. You roll tortillas tightly with a savory filling, place them side by side in a baking dish and smother them with sauce and cheese. What comes out of the oven is exactly the kind of dish that makes everyone around the table fall silent. Perfect for a weeknight, but also great for a cozy dinner with friends.

x_ckl_recipe_markerHomemade enchiladas with minced beef and cheese Juicy enchiladas filled with spiced minced beef, topped with a homemade tomato sauce and melted cheese. This is Mexican comfort food at its best. How to make homemade enchiladas with minced beef and cheese? Main course Mexican 4 servings 20 min 25 min 5 min 50 min

Preheat the oven to 200°C (top and bottom heat).
Heat a splash of olive oil in a frying pan over medium heat. Sauté the onion and garlic for about 3 minutes until soft and translucent.
Add the minced beef and cook over high heat, breaking it up until browned.
Season the beef with cumin, smoked paprika, chili powder, salt and pepper. Add half of the tomato sauce and let everything simmer gently for 5 minutes. Turn off the heat.
Spoon a thin layer of tomato sauce into the bottom of the baking dish so the enchiladas don't stick.
Divide the meat mixture among the tortillas. Add a spoonful of black beans and a little grated cheese to each tortilla. Roll them tightly and place them seam-side down next to each other in the baking dish.
Pour the remaining tomato sauce evenly over the enchiladas. Generously sprinkle with the remaining grated cheese.
Place the baking dish in the oven for 20 to 25 minutes until the cheese is golden brown and bubbling.
Let the enchiladas rest for 5 minutes. Serve with sour cream, fresh cilantro, jalapeños and lime wedges.

Mexican Comfort food Oven Family Weeknight 8 wheat flour tortillas (medium size) 500 g minced beef 1 can tomato sauce (400 ml, passata or enchilada sauce) 1 can black beans (400 g), drained and rinsed 200 g grated aged cheese or cheddar 1 onion, finely chopped 3 cloves garlic, finely chopped 1 tsp cumin 1 tsp smoked paprika 1 tsp chili powder Salt and pepper to taste Olive oil for cooking Sour cream, fresh cilantro, jalapeños and lime to serve Baking dish Frying pan Wooden spoon or spatula Grater Knife and cutting board Spoon By Cookinglife Oven dishes by-cookinglife-baking-dishes Oven Gloves oven-gloves Frying Pan frying-pan Grater grater Cosy & Trendy Oven Mitt Fabric Black Chambray Cosy & Trendy Ovenwant Alva Roaster - Baking Dish - Nori - Cast Iron 30 x 20 cm - Enameled Non-stick Coating + Free Leather Handles Alva Braadslede Blackwell Knife Block - Laguiole - Olive Wood - Chef's Knife, Bread Knife, Meat Knife, Office Knife & Paring Knife 6-piece Blackwell Messenblok Homemade mac & cheese met kaaskorstje foodies-zelfgemaakte-mac-cheese-met-kaaskorstje Lasagna soup foodies-lasagne-soep-2 Stuffed peppers with minced meat and rice foodies-gevulde-paprika-s-met-gehakt-en-rijst Pulled chicken met zoete aardappel en kokos foodies-pulled-chicken-met-zoete-aardappel-en-kokos

Recipe

Homemade enchiladas with minced beef and cheese

Juicy enchiladas filled with spiced minced beef, topped with a homemade tomato sauce and melted cheese. This is Mexican comfort food at its best.

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	25 min
Stiffen up min.	5 min
Total	50 min

Equipment

Baking dish
Frying pan
Wooden spoon or spatula
Grater
Knife and cutting board
Spoon

Ingredients

8 wheat flour tortillas (medium size)
500 g minced beef
1 can tomato sauce (400 ml, passata or enchilada sauce)
1 can black beans (400 g), drained and rinsed
200 g grated aged cheese or cheddar
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tsp cumin
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
Olive oil for cooking
Sour cream, fresh cilantro, jalapeños and lime to serve

How to make homemade enchiladas with minced beef and cheese?

Preheat the oven to 200°C (top and bottom heat).
Heat a splash of olive oil in a frying pan over medium heat. Sauté the onion and garlic for about 3 minutes until soft and translucent.
Add the minced beef and cook over high heat, breaking it up until browned.
Season the beef with cumin, smoked paprika, chili powder, salt and pepper. Add half of the tomato sauce and let everything simmer gently for 5 minutes. Turn off the heat.
Spoon a thin layer of tomato sauce into the bottom of the baking dish so the enchiladas don't stick.
Divide the meat mixture among the tortillas. Add a spoonful of black beans and a little grated cheese to each tortilla. Roll them tightly and place them seam-side down next to each other in the baking dish.
Pour the remaining tomato sauce evenly over the enchiladas. Generously sprinkle with the remaining grated cheese.
Place the baking dish in the oven for 20 to 25 minutes until the cheese is golden brown and bubbling.
Let the enchiladas rest for 5 minutes. Serve with sour cream, fresh cilantro, jalapeños and lime wedges.

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A good baking dish really makes a difference for dishes like this. You want something that distributes heat evenly, is easy to clean and also looks nice on the table. After all, why transfer the enchiladas if you can serve them straight from the dish? Choose a roomy, sturdy dish that fits all your tortillas comfortably side by side.

Make your enchiladas a day ahead and keep them covered in the fridge until you need them. Slide the dish straight into the oven the next day. Busy nights, happy diners. That's no-nonsense cooking at its tastiest.

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