I came in last night and decided to start on my enchiladas for today's meal plan.
The process is easy - but a bit time-consuming because that's the way I roll.
Super Tasty Enchiladas
Yield: about 12
ENCHILADA INNARDS:
1 medium onion
2 lbs of ground meat (I use an 80/20 mix)
1 package of spicy taco seasoning
1 package of Fajita seasoning
1/4 cup water
SAUCE:
2 cans of fire-roasted tomato enchilada sauce (it's savory & barely warm)
1 cup sour cream
1 cup salsa or taco sauce
corn tortillas
TOPPING:
shredded Mexican blend cheese (about 3/4 cup depending on how cheesy you want the top)
Step 1. Gather all your ingredients (listed below in the recipe) and put them on the counter.
Step 2. Heat your oven to 350.
Step 3. Chop your onion. Cook the onion for about 5 min then add the ground beef,.
Step 4. Drop in the 2 packets of seasoning, top with the water and cook well.
Step 5. While the beef mixture is cooking (remember to stir to keep the beef from sticking together while it cooks), prepare your sauce by combining 1 cup of sour cream to 2 cans of enchilada sauce (fire-roasted is best) and 1 cup of taco sauce (or salsa if you don't have the taco sauce). Mix well. (the sauce can be as spicy as you like.)
Step 6. After the beef cooks, remove the beef mixture from the burner and burn your corn tortillas. (I turn my stove eye up on high (or just below high) and quickly rotate the tortilla on the hot burner. This puts burn/scorch marks on them and make the tortilla soft and pliable in addition to adding flavor.)
SLOPPY PROCESS INSTRUCTIONS
Step 7. Cover the bottom of a lasagne pan or baking dish with a thin layer of sauce.
Step 8. Fill the tortillas and give a quick roll. Attempt to place the tortillas seam-side down in the dish and hopefully not spill any of the beef innards out of it. After you fill your pan up with those rolled-up puppies, then..........
Step 9. Spoon the sauce over the enchiladas. Make sure to wiggle the enchiladas around just a little to get the sauce in between them.
Step 10. Spread the cheese on top and bake for about 20 minutes or until the cheese melts really good on the top.
Remove from oven and ENJOY!
Leave a comment and let me know how you like them :)
Oh my lawd! Sister, didn't anyone tell you it's an enchilada, not a 5 alarm fire!!! Holy cow that'd be spicy!! :p Love'n the recipe, love'n the new skin on here and most of all love'n you :)
ReplyDeleteActually, it's a little warm but not super spicy at all. No, really. But try them for yourself and let me know, wimpy girl LOL
ReplyDeleteSeriously, sis, the "fire roasted" sauce is savory - not hot. It's barely warm (spicy-wise) and Mike uses hot sauce to give hit heat. His reaction? "now that was reaaaaal good" and "best meal i've had here (Tulsa) - i might keep you for a bit"...you'll love it :)
ReplyDeletei did make extra so you might want to adjust the seasoning to the amount of meat you have. I mixed the 2 seasonings because I don't like a full-taco-type of taste or a full-fajita-type of taste. I used the mild seasonings but I also use the spice and mix it up a bit. This is an EXTREMELY versatile recipe.
ReplyDelete