Enchiladas de Res

Ingredients

Beef (shredded)

2 cups, cooked

Corn tortillas

12

Vegetable oil

2 tablespoons

Onion

1, diced

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

2 teaspoons

Salt

1 teaspoon

Pepper

1/2 teaspoon

Chicken broth

2 cups

Tomato sauce

1 cup

Shredded cheese

2 cups (cheddar or mexican blend)

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
3. Add the shredded beef, chili powder, cumin, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld.
4. In a separate saucepan, combine the tomato sauce and chicken broth. Bring to a simmer over medium heat, stirring occasionally.
5. Dip each corn tortilla into the simmering sauce for about 10-15 seconds to soften. Remove and place on a plate.
6. Spoon a generous portion of the beef mixture onto each tortilla, then roll it up tightly and place it seam-side down in a baking dish. Repeat with all tortillas.
7. Pour the remaining sauce over the rolled enchiladas, ensuring they are fully covered.
8. Sprinkle the shredded cheese evenly over the top of the enchiladas.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving, and enjoy your homemade enchiladas de res!