Enchiladas are a traditional Mexican treat. They are essentially rolled tortillas around delicious meat, fish, chicken and vegetables. Since the Mayan times, the practice of rolling tortillas around other foods has been alive and well. At the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast that included foods served in corn tortillas, essentially enchiladas. Cookbooks have mentioned enchiladas since the first Mexican cookbook, El cocinero mexicano (“The Mexican Chef”), which was published in 1831.
There are literally dozens of enchilada recipes out there, and it might be a challenge to pick your favorite. What we’ve done here is prepared an enchilada recipe that is easy to make, doesn’t take much time, and has just enough heat to make you know you’re enjoying some tasty enchiladas. Remember, the point of heat isn’t to burn your taste buds, but to give you that extra kick that sets your heart racing and your body temperature rising. I’m pretty sure this recipe will do just that, but remember — you can always add more or less Sriracha sauce as you wish.
- 12 Flour Tortillas
- 1lb Ground Beef
- 1 Tsp Cumin
- 1 Diced White Onion
- 2 Diced Garlic Cloves
- 1/2 Cup Chopped Cilantro
- 1 Tsp Sriracha Sauce
- 1 Cup Mexican Beer
- 12 Oz Red Enchilada Sauce
- 1/3 Cup Cream Cheese
- 8 Oz Freshly Grated Monterrey Jack Cheese
- 8 Oz Freshly Grated Cheddar Cheese
- Olive Oil
- Pre-heat oven to 350 degrees.
- In a frying pan, heat olive oil over medium heat. Add the Onion, Cumin and Garlic. Fry until onions are translucent. Then, add the ground beef and brown well. Mix and then pour in the Beer. Simmer and reduce the beer. Add Sriracha Sauce then mix well, then remove from heat.
- In a 13" x 9" baking dish, pour a thin layer of Enchilada sauce.
- Prepare Tortillas individually, starting with a light layer of cream cheese. Then add a row of the ground beef mixture and top with cheese. Roll Tortilla into a tight roll— the cream cheese will help it stay together. Place into the baking dish, seam side down. Repeat this process for each Tortilla until your baking dish is full.
- Pour Enchilada Sauce over your Enchiladas, covering well. Add cheese to the top, covering well and reserving some for after baking.
- Cover with foil and place into the oven for 30 minutes.
- Remove dish from oven and discard foil. Cover with remaining cheese and place back into oven until remaining cheese is melted.
- Garnish with cilantro and serve.