Hello world! Today is Tasty Tuesday and have I got an easy and very tasty recipe for you to try! The recipe featured today is my favorite Enchilada recipe! Let me entice you with a preview!
Doesn’t that look good? This dish will serve 6. Well let’s head on into the kitchen! We begin with our list of ingredients…
1 1/2# ground beef
1 small onion, chopped
1/4 cup of fresh cilantro, lightly chopped
1 7 oz. can fire roasted diced green chiles
2 TBS cumin
1 tsp Mexican oregano
1 tub medium hot salsa
1 28 oz. can of enchilada sauce
1# of Mexican cheese blend, split 1/3# and 2/3#
1 package of large flour tortillas
Let’s start by getting all the ingredients together and ready to use. In a large skillet, heat over medium high heat, and add the ground beef, the onion and the lightly chopped cilantro.
Cook the meat until browned, breaking it up as you go. It should look like this:
Drain the meat but leave about 1 TBS of the liquid in the pan with the meat. Next, add in the green chiles and stir to blend.
Oh, boy does the kitchen smell good! Now let’s add in the cumin, oregano and 4 TBS of salsa.
Cook for about 5 minutes. Turn off the heat and add in the 1/3# of the cheese blend.
Your mixture should now look like this:
Now is the time to preheat the oven. Set your temperature to 350° F or 177° C. Let’s get our pan ready for the enchiladas, shall we?
Use a 9 x 13 glass baking pan. I use glass because it will not react to the tomato in the sauce. Coat the bottom with about 5 TBS of the enchilada sauce and 5 TBS of the salsa and stir them together. Your pan should look like this:
Now, let’s go on to making the enchiladas! Take a tortilla and lay this on a plate. To the center spoon in 3 heaping spoonfuls, and spread as this next photo shows.
Now fold in the sides, then take the edge closest to you and roll it up! Add this to your pan with the seam side down. When you are done with all the enchiladas your pan should look like this:
Now pour the enchilada sauce over the enchiladas leaving about 1/2 cup as reserve. Then spoon two good size spoonfuls of salsa over each enchilada. Let’s take a look!
Now, for the remaining cheese. Cover the enchiladas with the remaining cheese spreading it evenly over the enchiladas.
Now pop that pan into the oven and set the timer to 30 minutes. Midway through cooking, check out your enchiladas. I like to spoon some of the sauce over them at this point.
When the timer goes off, serve this up with a hefty spoonful of sour cream topped with cilantro!
Now doesn’t that look good? Tuck the reserved sauce away in the fridge if you are not going to eat all 6 servings. This will give you a bit extra to add to the enchiladas when you reheat them!
Well, I am going to go eat! Thanks for stopping by today and see you next time for another fabulous recipe! Be well… ^..^