Enchiladas were a dish that I had never prepared before. Tacos were a go to meal of course, but I had found these nifty taco kits that came with hard and soft shells, taco sauce, salsa, and even a packet of Kool-aid. I mean, this sucker was a feast and literally required me to put soft taco shells in the microwave, hard in the oven, and meat on the stove. Assemble when heated.
Simple. Easy. Fast. Cheap. Words not only used to describe some of the people I know, but also most of my favorite meals. The enchilada to me was a daunting task. MULTIPLE tacos to make, then you have to FIT them into a casserole dish and add MORE cheese. That’s where it hit me. I could do this, and I was going to do it for the cheese.
So on one adventurous night, I set out to try my hand at a more “authentic” Mexican dish. Overall it was a great success and tasted delicious. Once you get the hang of rolling the tortillas so that they will all fit in the pan, you’re good to go. My mistake right out of the gate was not rolling my soft tacos tightly enough and had to go back a tuck them in a little. This recipe lovingly adapted and inspired by The Pioneer Woman! Check out her site with amazing photos of each step! I’ve got a lot to learn from her when it comes to food photography, but we all have to start somewhere right??
Take it step by step and it’s really quite easy!
1 Tbs Canola Oil
1 Tbs Four
1 28oz can of Enchilada Sauce (or multiple small cans if you can only buy it in 6oz cans like I do)
2 Cups Chicken Broth
1/2 Tsp Salt
1/2 Tsp Black Ground Pepper
1lb lean ground beef
1 Jalapeno Pepper-Chopped small
1 Red Pepper-Chopped small
1 Onion-Chopped small
Package of Tortillas (Any kind. White, Wheat, or Green, whatever floats your boat)
3 Cups Grated Cheddar Cheese
1 cup Green Onion
1/2 cup Black Olives
1/2 cup Cilantro (if you like that sort of thing)
1) Heat up the oil over medium heat and whisk in flour until a paste forms
2) Pour in the enchilada sauce, chicken broth, salt and pepper and mix together
3) Bring to a boil. Reduce heat and simmer 30-45 minutes
1) Brown the meat with the chopped onion in a skillet
2) Drain off fat. Mix in the peppers and set aside for now
Putting it all together
1) Preheat the oven to 350 degrees
2) Put the stack of tortillas on a microwavable safe plate. Cover with a piece of wax paper (the most underrated tool in the kitchen in my opinion) and heat in the microwave for approx 20 seconds or until warm and flexible. While they heat up, pour 1/2 cup of the enchilada sauce into the bottom of a casserole dish or baking pan. This is going to give the tortillas some sauce to sit in.
3) Take each tortilla and put a little enchilada sauce on the inside (I did this specifically for a reason to use my new pastry brush). Spoon in a little of the meat, some grated cheese, and some green onion into the center. Roll up the tortilla and place, seam down, in the dish.
4) Repeat until you have filled in the entire dish. Pour the rest of the enchilada sauce over the enchiladas and top with the remaining cheddar cheese. I had chopped some extra, so I added come green onion to the top and also covered one half with black olives (so those in our household opposed to black olives don’t have to suffer. Well, more for me!).
5) Bake for 20 minutes or until it start to bubble. If you like cilantro, sprinkle it over the top and serve!
This dish is not only pretty easy, its actually fun to make and delicious to eat. Once you master the basic Enchilada, the sky is the limit! Just the other day we had Butternut Squash and Black Bean Enchiladas. Amazing (and recipe to come).
Here are some photos from the process: