Recipe by Teresa Heath
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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September 13, 2024
Use this recipe to feed a large family or put half the sauce and meat in the freezer for a future dinner. Any cut of steak will work in this recipe. Depending on what cut you use, you may need to add additional cooking time while the meat is in the sauce to make sure it’s tender. Spacing the enchiladas out in your baking dish will ensure they are coated in plenty of sauce and make them easier to serve. This also makes a great make ahead meal - the meat and sauce can be made up to three days in advance.
Heat the oil (⅓ cup) over high heat in a dutch oven until shimmering.
Add the onion (¾ cup), steak (1 ½ lb), Mexican oregano (½ tsp), salt, cumin (½ tsp), and garlic powder (1 tsp). Sauté on high until the onion is beginning to brown and the steak has cooked through; about 7 minutes.
Add the garlic (3 cloves) and cook 2 more minutes.
Sprinkle in the flour (½ cup) and cook, stirring occasionally, for 2 more minutes until just starting to brown.
Gradually whisk in the water (4 ⅔ cups). Then add the beef bouillon paste (1 ½ Tbsp) and chicken bouillon paste (2 Tbsp), green chiles (6–7 cups), and either the fresh tomato (1) or the tomato sauce (3 oz).
Bring to a boil, stirring often. Turn the heat down to low and simmer for 25-40 minutes, stirring occasionally, until the steak is very tender and the flavors have melded. Using a slotted spoon, scoop the meat into a bowl.
Preheat the oven to 350 °F.
Lightly butter each corn tortilla (24) then toast in a skillet until lightly browned and pliable.
Spread 2 cups sauce in the bottom of two 9x13" baking dishes. Fill each tortilla with 2 tablespoons meat and 1 tablespoon cheese. Roll tightly and place seam side down in the baking dish. Repeat with remaining tortillas until there are 12 enchiladas in each dish.
Pour the rest of the sauce evenly over the enchiladas, then top with remaining cheese. Bake 30 minutes or until heated through and bubbly on the sides.
Make-Ahead Tip: Cook the sauce and meat fully, then refrigerate overnight. Assemble the enchiladas just before baking for the best flavor and texture.
Freezer Tip: Cook the sauce and meat fully, then let cool. Transfer half (or all) to an airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before assembling enchiladas.
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