Sunday, May 16, 2010

Beef Enchiladas – Philly Style Share Tags: entree I was tired of my old beef enchilada recipe and looking for something different, something that offered a creamer more balanced filling. I read through several recipes and then decided to create my version and this is the result. It took a few attempts at modifying ingredients but I really like the end results. My family is a big fan of these enchiladas and the real secret to the filling is the Philadelphia Cream Cheese. It balances out the heat from the chunky salsa and provides a rich creamy texture to the filling. If you use large 10-12" flour tortillas the recipe will make 6 large enchiladas, if you use small tortillas you can make 12 enchiladas. I like to serve these with a fresh green salad and spanish rice. Note: I use medium salsa but you can use mild or hot depending on your heat preference. Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 6 1 pound(s) of lean ground chuck
2 tsp. of chopped garlic
1 tsp. of chili powder
1 tsp. of cumin
2 tsp. of brown sugar
32 cup(s) of chunky salsa
4 ounce(s) of green chiles
3 1/2 cup(s) of mexican style or cheddar cheese
6 large or extra large flour tortillas
5 ounce(s) of enchilada sauce
Begin by browning your ground chuck in a large skillet, salt and pepper to taste. Once meat is browned drain excess fat.
Add garlic, chili powder, cumin, brown sugar, green chiles and 16 oz. of salsa. Bring ingredients to a boil then reduce heat to a simmer
Add cream cheese and stir until melted and well incorporated into meat mixture
Add 2 cups of shredded cheese, stir into meat mixture then remove from heat
Place 1/2 cup of meat mixture in the center of each tortilla, gently but firmly roll tortillas and place seam side down in oven proof dish
Once all tortilla
Cover with foil and bake in preheated oven at 350 for 30 minutes
After 30 minutes remove foil, top enchiladas with 1 1/2 cups of shredded cheese and return to oven for 4 minutes or until cheese is melted
Remove from oven, let stand for 5 minutes before serving