Crispy Corn Enchiladas with Beef and Sharp Cheddar
Homestyle enchiladas built on a simmered red sauce base, filled with seasoned ground beef, melted sharp cheddar, and bright green chilies. Corn tortillas are fried until pliable before rolling, creating a tender texture that contrasts with the bubbling cheese topping. This version emphasizes the sauce-building technique and the crispy-fried tortilla approach that distinguishes it from baked-tortilla versions. Perfect for weeknight dinners or casual gatherings, best served hot with fresh cilantro garnish.
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon all-purpose flour
- 1 28 ounce can enchilada sauce, or pasta saucehomemade red chile sauce1:1condiments
more control over heat
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons cilantro, chopped
- 1 ½ lbs ground beef
- 1 medium onion, finely diced
- 2 4 ounce cans diced green chilies
- 10 corn tortillas, or 14
- ½ cup canola oil, for frying
- 3 cups sharp cheddar cheese, grated
- ½ cup black olives, chopped
- 1 cup green onion, chopped
- ½ cup cilantro, chopped
Instructions
- 1
Whisk oil and flour in a large saucepan over medium heat until combined, cooking 1 minute.
- 2
Pour in enchilada sauce, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
- 3
Brown ground beef with diced onion in a skillet. Drain off fat. Stir in green chilies and set aside.
- 4
Preheat oven to 350 degrees.
- 5
Heat canola oil in a small skillet over medium heat. Fry tortillas one at a time with tongs until soft, about 30 seconds per side. Remove to paper towels.
- 6
Pour 1/2 cup red sauce into the bottom of a baking pan and spread evenly.
- 7
Dip each fried tortilla into red sauce, then place on work surface. Spoon beef mixture, cheese, black olives, and green onions in the center. Roll up and place seam-side down in the pan.
- 8
Repeat with remaining tortillas until pan is filled.
- 9
Pour remaining red sauce over enchiladas and top with remaining cheese.
- 10
Bake 20 minutes or until bubbling. Sprinkle with cilantro before serving.
Tips
Simmering the sauce 30-45 minutes develops deeper flavor; don't skip or rush this step for best results.
Frying tortillas briefly until just soft prevents them from tearing during assembly and adds subtle richness.
Reserve a ladle of sauce before assembly to thin any dry areas when rolling if sauce is too thick.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 350-degree oven, covered with foil, until warmed through, about 15-20 minutes.
Prepare filling and sauce up to 1 day ahead. Assemble enchiladas (without baking) up to 4 hours ahead; cover and refrigerate, then add 5-10 minutes to bake time if starting from cold.
Serve hot from the oven with sour cream, additional cilantro, sliced avocado, or Mexican rice on the side.
Common Mistakes
Skip simmering the sauce to avoid thin, one-note flavor
Fry tortillas until crisp to avoid them holding filling poorly; soft texture is essential
Overbake to avoid dry enchiladas; check at 18 minutes
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
more control over heat
FAQ
Can I make these without frying the tortillas?
Yes, but the texture differs significantly. You can soften tortillas by wrapping in a damp towel and heating 1 minute, or briefly dipping in warm sauce. Fried tortillas remain more pliable and add subtle richness that defines this recipe.
What if I don't have enchilada sauce?
Pasta sauce works as listed, though flavor will be milder. Alternatively, mix tomato sauce with chili powder, cumin, and garlic powder. Homemade red chile sauce from dried chilies creates the most authentic flavor.
Can I freeze these after baking?
Yes. Cool completely, wrap in foil, and freeze up to 2 months. Reheat from frozen in a 350-degree oven, covered, for 30-40 minutes until heated through.