Beef Enchiladas

There’s something about pulling a dish of beef enchiladas from the oven, all bubbling cheese and red sauce pooling at the edges, that just hits different.

These are made the old-fashioned way. Flour tortillas get a quick fry in oil, then a dip in beaten egg before they’re stuffed with a saucy mix of ground beef, hot chili peppers, garlic, and tomato sauce. The egg coating gives the tortillas a slightly crispy, golden shell that holds up beautifully under the sauce.

Roll them up, line them in a baking dish, pour red sauce over the top, and blanket the whole thing in grated cheddar. A short bake melts the cheese into a stretchy, golden layer.

With a 5-star average from reviewers, this one clearly delivers.

Pro Tips

• Fry the tortillas just long enough to soften them, about 15 seconds per side. Overdone tortillas crack when you try to roll them.
• The egg dip is the secret weapon here. It creates a seal that keeps the tortilla from getting soggy under the sauce.
• Simmer the meat filling uncovered so the liquid reduces and the flavors concentrate. A watery filling means soggy enchiladas.
• Serve with Mexican rice, sour cream, and a scattering of fresh cilantro for the full spread.