Red Enchiladas with Beef
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with tender beef and cheese, smothered in a homemade red chili sauce made from scratch. Rich, flavorful, and spiced, these enchiladas rival restaurant quality. A classic Mexican comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds boneless beef chuck roast (trimmed of fat and cut itno 1 1/2-inch cubes)
- salt and pepper
- 2 tablespoons Vegetable oil
- 2 sweet or yellow onions (finely chopped)
- 1 jalapeno (seeded and finely chopped)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 4 garlic cloves, (minced)
- 2 (15-ounce) cans tomato sauce
- 1/4 cup dry red wine
- 1 cup shredded cheddar cheese
- 1 1/2 cups shredded monterey Jack cheese
- 12 (6-inch) corn tortillas
- 1/4 cup chopped fresh cilantro
At a glance
PER SERVING · TIME 210M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h 10m
- Sodium
- 1391mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1429mg
- Calcium
- 441mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.