Did you know: May 5th marks the Mexican victory over the French battalion at the Battle of the Puebla in 1861. Contrary to popular belief, the holiday does not commemorate Mexican independence and is more widely celebrated in the United States than in Mexico.
Flash frying the corn tortillas adds flavor and durability once they’re filled with the chile spiced beef and cheese, then covered with flavorful enchilada sauce. Any leftovers will freeze well for a fiesta later.
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Mollie Stone’s Markets Original Recipe
Makes 24 enchiladas
- 2 1/2 lb ground beef
- 1 large onion, chopped
- 1 4 oz can fire roasted diced green chiles
- 16 oz shredded Mexican 4 Cheese Blend
- 2 28 oz cans enchilada sauce
- 1 tablespoon Beef Better Than Bouillon
- 3 tablespoons olive oil, plus enough to cover bottom of pan 1/8”
- 24 corn tortillas
- Cooking spray for pan
- to garnish: avocado slices and sour cream
In a medium saucepan (large enough to dip a tortilla in), combine the enchilada sauce and beef stock. Bring to a boil and turn down to a low simmer.
Sauté the ground beef, onions and chiles in 3 tablespoons of olive oil. When the beef is done, add 1 cup of the enchilada sauce to the beef mixture. Remove with a slotted spoon to a bowl and set aside.
Add oil to the pan you cooked the beef in (enough to allow a tortilla to float freely). Dip tortilla in enchilada sauce, then fry in oil to a count of “ten” on each side. Remove with a spatula or turner (as tongs will tear the tortilla). Stack on a plate.
Fill the center of each tortilla with meat, then cover with cheese and roll up. Place on a baking sheet greased with cooking spray.
Baked covered at 350F for 20 minutes until cheese melts. Garnish with avocado slices and sour cream, and serve with Spanish rice and beans.