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Main dishes

Best Beef Enchiladas

photo by:kraft
You've tried all those other beef enchiladas. Now try the best! This one stars tender bits of shredded steak, a garlicky sauce and fresh cilantro.
time
prep:
30 min
total:
40 min
servings
total:
6 servings

What You Need

 Enchilada Sauce
2
Tbsp.  oil
1/3
cup  chopped onions
2
cloves  garlic, minced
1/2
cup  fat-free reduced-sodium beef broth
2
cans  (10 oz. each) enchilada sauce
1
Tbsp.  chili powder
1
tsp.  sugar
1
tsp.  dried oregano leaves
1/4
tsp.  ground cumin
1/2
cup  cold water
1
Tbsp.  cornstarch
 Beef Filling
2
Tbsp.  oil
1/4
cups  chopped onions
1
clove  garlic, minced
2-1/2
cups  shredded cooked beef flank steak or skirt steak
1
can  (4 oz.) diced green chiles, drained
1/4
cup  fresh cilantro
12
 corn tortillas (6 inch)
2
cups  KRAFT Shredded Monterey Jack Cheese

Make It

HEAT oven to 375ºF.

ENCHILADA SAUCE:

HEAT oil in medium saucepan on medium-high heat. Add onions and garlic; cook and stir 5 min. or until tender. Add broth to onion mixture. Stir in enchilada sauce, chili powder, sugar, oregano and cumin. Combine cold water and cornstarch; gradually stir into enchilada sauce mixture. Simmer 10 to 15 min. or until slightly thickened, stirring occasionally.

BEEF FILLING:

HEAT oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 5 min. or until tender. Stir in meat, chilies, cilantro and 3/4 cup enchilada sauce; simmer 10 to 15 min. or until thickened.

SPREAD 1/2 cup enchilada sauce evenly on bottom of 13x9-inch baking dish. Heat each tortilla in skillet on medium heat 15 sec. or until warm, turning frequently. Fill tortillas with beef filling; roll up. Place seam sides down in prepared dish. Pour remaining enchilada sauce over filled tortillas. Bake 10 min. Sprinkle with cheese; bake 3 to 5 min. or until cheese is melted and enchiladas are heated.

Kraft Kitchens Tips

Serving Suggestion
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
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