WARNING: messy looking enchiladas below with an unreal flavor.
Enchilada is a corn or flour tortilla rolled around a meaty stuffing and covered with a chili pepper sauce (enchilada sauce...duh). Enchiladas can be filled with so many flavorful ingredients, including meat, cheese, beans, potatoes, vegetables, or even seafood.
With two people this recipe should not take longer than 45 minutes...even for bigger groups.
¡Buen apetito!
Ingredients:
- 1 lb. ground beef
- 1 jalapenos
- 1 beefsteak tomato
- 16 oz. enchilada sauce
- 8-10 flour tortillas (10-12 corn tortillas)
- 1 small can of diced green chili peppers
- 3 1/2 cups of shredded mexican cheese
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1 tbsp of taco seasoning
- A handful of cilantro
- A handful of green onions
- 1/2 cup of sour cream or greek yogurt
Directions:
- Chop up tomato, jalapeno (don't pit if you like the extra kick), cilantro, and green onions. Put to the side.
- In a skillet, heat up olive, and brown ground beef with the jalapeno, cumin, oregano, and taco seasoning.
- Once meat is browned, pour 3/4 enchilada sauce into skillet, 1 cup of shredded cheese and cook for additional 3 minutes or until cheese is melted.
- Preheat oven to 350 F.
- While oven is preheating, hold flour or corn tortilla in the palm of your hand. Take a large spoon and scoop beef from skillet onto tortilla. Once the tortilla is full, wrap it tightly and place it in a shallow baking dish side by side till pan is full.
- Once the pan is full, top the dish with chopped up tomatoes, can of diced chili peppers, and the remainder of the shredded cheese.
- Bake in the oven for 15-20 minutes.
Serve with a side of cilantro, green onions, and sour cream on a colorful festive plate...we will definitely be having leftovers!
