I don’t have corn tortillas on hand. Can I use flour tortillas instead?

I definitely prefer corn tortillas for enchiladas, but flour tortillas will work. Homemade corn tortillas are super easy to make and a fun DIY project if you’d like to make them yourself.

How does baking soda tenderize the beef?

Baking soda raises the pH level of the meat's surface, making it more alkaline. This change in pH disrupts the protein structure in the meat, making it more tender. Baking soda also accelerates browning, which boosts the flavor of the dish. However, it's important to use baking soda sparingly, as using too much can lead to an undesirable soapy taste; stick to the recommended amount for the best results.

I don't have a microwave. How should I soften the tortillas?

You can soften the tortillas in the oven. Simply wrap the stack of oiled tortillas in aluminum foil and place them in the preheated oven for about 10 minutes, or until they are warmed through and pliable.

Can I substitute the beef with another protein?

Yes, you can use ground chicken or turkey instead of beef; just be sure it's not too lean. If you go this route, skip the tenderizing step with the baking soda.

Beef Enchiladas - Once Upon a Chef

Beef Enchiladas

By Jenn Segal

Inspired by Sam Sifton's Enchiladas Con Carne featured in The New York Times

Whip up these cheesy, crowd-pleasing beef enchiladas in just about an hour, and bring the authentic flavors of Mexico straight to your dinner table!

Servings: 5

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour 10 Minutes

Ingredients

For the Sauce

1 pound 90% lean ground beef
Heaping ¼ teaspoon baking soda
1 teaspoon salt
2 tablespoons vegetable oil
1 medium white onion, finely chopped
1 jalapeño pepper, seeded and minced (see note)
2 cloves garlic, finely chopped
3 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
3 tablespoons all-purpose flour
1 (8-oz) can tomato sauce
2 cups chicken broth

For the Enchiladas

2 tablespoons vegetable oil, for brushing the tortillas
10 (6- to 7-inch) yellow corn tortillas, preferably Mission Super Size "Super Soft"
3 cups shredded Mexican blend cheese, preferably Tilamook

Instructions

Tenderize the Meat: In a medium bowl, combine the beef, baking soda, and salt. Mash with your hands until evenly combined and let sit on the counter for at least 20 minutes.
Preheat the oven to 425°F and set an oven rack in the middle position.
Make the Sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Using a slotted spoon, transfer the browned meat to a plate.
Add the onion, jalapeño pepper, and garlic to the skillet and cook, stirring frequently, until the onion is softened, 3 to 4 minutes. Do not brown; reduce the heat if necessary. Add the chili powder, cumin, oregano, and flour; cook, stirring constantly, for 1 minute more. Add the tomato sauce, then gradually pour in the chicken broth, stirring to combine. Add the beef and bring to a boil, then reduce the heat and vigorously simmer until the sauce is thickened, 12 to 14 minutes. Taste and adjust the seasoning, if necessary. (The sauce may taste a bit spicy; it will mellow out when combined with the cheese and tortillas.)
When the sauce is almost done, soften the tortillas: Pour the oil into a small bowl or ramekin. Using a pastry brush, brush both sides of each tortilla with oil, then stack them on a plate and microwave, uncovered, until hot and steamy, about 1½ minutes.
Assemble the Enchiladas: Spoon about 1 cup of the sauce evenly into the bottom of a 13 x 9-inch baking dish.
Put about 3 tablespoons of cheese and 2 generous tablespoons of the sauce onto the center of each tortilla, then roll the tortillas up and place them seam-side down in the pan, nestling each one against the last. (You'll have two rows of 5 enchiladas.) Spoon the remaining sauce over the rolled tortillas and sprinkle with the remaining cheese. (I like to sprinkle the cheese over the center of each row of enchiladas, rather than all over, so that the tortillas are partially exposed during baking.) Bake until the sauce bubbles and the cheese is melted, about 15 minutes.
Make-Ahead/Freezer Friendly Instructions: The enchiladas can be assembled up to one day ahead of time, tightly covered with foil, and refrigerated until ready to bake. If you go this route, bake for 15 minutes covered with foil, and then remove the foil and bake for 15 minutes more, or until the cheese is melted. The enchiladas can also be frozen for up to 3 months before baking (if frozen, defrost in the refrigerator overnight before cooking).
Note: Always wear gloves and/or wash your hands very well after working with jalapeños, and keep your hands away from your eyes.
Note: For maximum efficiency, prep the onion, jalapeño and garlic and measure out your ingredients while the beef tenderizes in step 1.

Nutrition Information

Serving size: 2 enchiladas
Calories: 693
Fat: 43 g
Saturated fat: 16 g
Carbohydrates: 37 g
Sugar: 6 g
Fiber: 6 g
Protein: 41 g
Sodium: 918 mg
Cholesterol: 126 mg