Based on a recipe from Sunny Anderson, these Enchiladas are not for the faint of heart. Or a weeknight. With a total preparation time of 1 1/2 hours, I recommend only making these on your day off.
Ingredients List:
Sauce
Tablespoon Olive Oil
1/2 cup minced Onion
Salt
2 tablespoons Tomato Paste
1 clove Garlic, minced
1 teaspoon ground Cumin
1/2 teaspoon chopped fresh thyme leaves
1 28oz can Crushed Tomatoes
3/4 cup Beef Broth
Beef
2 tablespoons Olive Oil
1/2 cup chopped Onion
1/2 cup finely chopped Green Bell Pepper
1/2 cup finely chopped Yellow Bell Pepper
2 cloves Garlic, minced
1 1/2 pounds Ground Beef
1 teaspoon Onion Powder
1 teaspoon Ground Cumin
1 teaspoon Chopped Fresh Thyme Leaves
1 packet of Spanish Seasoning Blend (Sazon)
2 Roma Tomatoes, seeded and chopped
1/4 cup Beef Broth
Salt and Pepper
1 1/2 cups shredded Cheddar Cheese
1 1/2 cups shredded Monterey Jack Cheese
18 (5-inch) Corn Tortillas
Preheat oven to 350 degrees.
For the sauce: add Oil, Onion and a pinch of Salt to a saucepan over medium heat.
Saute till the Onion is tender and translucent.
Add the Tomato Paste, and turn up the heat a bit.
Stir and cook till it deepens in color, and then add the Cumin, Thyme and Garlic.
Stir to blend and cook till fragrant.
Then add the Beef Broth and Crushed Tomato.
Raise the heat to bring the mixture to a simmer.
Simmer till the Beef Filling is ready.
For the Beef Filling: in a large pan, add the Olive Oil over medium-high heat.
Add the Onions and Bell Peppers.
Add the Garlic and cook till tender; about 4 minutes.
Add the Ground Beef, Cumin, Onion Powder, Thyme, Tomatoes and Spanish Seasoning.
Season with a pinch of salt and black pepper
Cook until the beef is cooked through; 8-10 minutes.
To assemble the casserole: Toss the shredded Cheese together into a bowl to mix.
Add 1/2 cup of the red sauce to a 9x13 baking dish and spread to coat the bottom evenly.
Top with 6 tortillas; overlapping to cover the bottom of the casserole dish.
Layer the dish by adding half the beef mixture and 1/2 cup of the shredded cheese; spread evenly over the casserole.
Dunk 6 tortillas into the warm red sauce and layer over beef and cheese.
Top with remaining beef mixture and another 1/2 cup cheese.
Dunk another 6 tortillas and place them on top.
Pour the rest of the sauce over the top.
Sprinkle the remainder of the shredded cheese evenly over the top.
Place the dish on a baking sheet and bake until the cheese is melted and the sauce bubbles; 25-30 minutes.
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