Enchiladas just like my mom used to make. As a kid, this dish was a staple in my house because it was easy to prepare, cheap to make, and (most importantly) was a meal my brother and I actually wanted to eat. Quick disclaimer: this recipe is in no way authentic. I grew up on this recipe so I wanted to share a tasty part of my childhood with you all. My mom has officially passed the torch to me and this is the way I remember it as a little girl (with a few tweaks).
Chloe doesn’t remember these from her childhood the way I do so she doesn’t have the same nostalgia for them. That being said, she did like the flavor. Although my technique lacked finesse, she appreciated the effort I put into making my own taco seasoning. Chloe dubbed this one an 8/10 thus validating my very fragile ego.
Notes
Customizing Your Enchiladas
Something I love about enchiladas is the sheer variety of ways you can make them. You can add veggies to the filling, make them vegan, use green sauce, make a cheese only variety, use corn instead of flour tortillas, and the list goes on. I encourage all of you to make them exactly the way you want and to get creative!
Easy Beef Enchiladas
Yield: 12-14 enchiladas
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients
1 lb lean ground beef
½ of a large yellow onion
4 garlic cloves
2 Tbsp mild chili powder
1 tsp chipotle powder
1 tsp garlic powder
1 tsp dried onion flakes
2 tsp coriander
1 tsp cumin
1 Tbsp salt
2 Tbsp pepper
¾ cup water
1 12 oz can of back beans
1 package of medium-sized flour tortillas
1 24 oz can of red enchilada sauce
½ cup shredded cheese of your choice
Sour cream (optional)
Fresh cilantro (optional)
Directions
Preheat the oven to 350 degrees F.
Prepare your vegetables by dicing the onion and mincing the garlic. Set those aside.
Prepare your taco seasoning in a small bowl by combining the chili powder, chipotle powder, garlic powder, dried onion flakes, coriander, cumin, salt and pepper. Set that aside.
In a large pan, cook the ground beef until it’s fully cooked. Also, if you want, drain any excess fat, now's your chance.
Add the onions and garlic to the ground beef and allow the mixture to cook until the onions are translucent. This will take about 5 to 8 minutes.
Next, add the spice mix to the pan along with ¾ cup of water. Continue to cook until most or all of the water has evaporated from the mixture.
Then, open and drain the can of black beans and add them to the ground beef mixture. Allow them to cook for 3 to 5 minutes, or until the beans are cooked through and soft. Take the mixture off of the heat and set it aside to begin prepping your enchiladas.
Grease a large 8x13” casserole pan with nonstick spray and spoon some of the enchilada sauce into the bottom of the pan in a thin layer.
Next, take one tortilla and place it onto a large plate. Spoon some enchilada sauce onto the tortilla to lightly coat it with the sauce and flip it over to coat the other side.
Once the tortilla is lightly coated in sauce, use a large spoon to put 2-3 tablespoons of the meat mixture in the middle of the tortilla.
Begin tightly rolling the tortilla, keeping the meat mixture in the center, to make your enchiladas. Place the rolled enchiladas into your prepared casserole pan. Continue this process until you have used up all of your meat mixture.
Pour any remaining enchilada sauce on top of the prepared enchiladas.
Sprinkle the shredded cheese on top of your enchiladas and put them into the oven.
Let the enchiladas cook for 30 minutes before taking them out. Allow them to cool before serving them.
Optionally, serve with sour cream and cilantro.
Enjoy!
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