Seriously . . . they’re really good!
Makin’ The Enchiladas
Grate up (or buy pre-shredded) cheese (enough to equal 2 1/2 to 3 cups and set aside. I usually use Monterey jack and sharp cheddar.
In a large skillet brown 2 pounds ground beef, 3 cloves minced garlic, and about 2/3 cups sliced scallions.
Add chili powder to the meat and cook another minute or so.
Stir in 1 – 2 cans of enchilada sauce. I know . . . what you see below is not canned. I made that from my veggie garden last year and froze it in 10 oz portions.
The difference is that I need to use a total of 3 of these because the recipe I have makes a sauce that is thicker than what you buy in a can. So you may not need a full 3 cans. Just use your best Julia Childs judgment when you mix it together.
So at this point I would add 2 ten ounce bags of sauce to the ground beef reserving the 3rd for later in the recipe.
And you can make it as mild or spicy as you like. We just happen to like a little somethin’ somethin’ so I make it on the spicy side. . . the sauce I mean.
Now that I’ve made this more complicated than it needs to be . . . let’s just move on to the next step shall we?
Cover and simmer or about 15 to 20 minutes.
Warm the tortillas in the oven or (gasp!!) in the microwave prior to filling. If you use corn tortillas cook them in a skillet with hot oil for about 10 seconds each prior to filling. I’m guilty of using the microwave for this.
I’m sure the good people of Mexico are cringing right now that I would dare to put a perfectly good tortilla in a microwave. Sorry . . .
Spoon about 1/3 cup filling down the middle of each tortilla and sprinkle with a rounded Tbsp of the blended cheese.
Fold the sides over the filling and secure with a toothpick.
Mix the rest of the enchilada sauce in to the skillet with any remaining meat. Remember how I said my sauce is thicker than most canned sauces? Well, because of that I also pour in just a little dry red wine (whatever I will be drinking with dinner) till it’s the consistency I want at this point in the recipe,
and pour or spread it over enchiladas.
Cover with foil and bake at 350F for about 20 minutes.
Remove from oven, uncover and top with remaining cheese and bake another 5 minutes till cheese is melted.
Top with additional scallions, remove toothpicks, and serve with sour cream and, if you like, jalapenos.
I’m just sayin’ . . . well actually . . . there are no words . . .
Beef Enchiladas:
- 2 pounds ground beef (or you can substitute with chicken)
- 2/3 cups scallions sliced thinly
- 2 Tbsp chili powder or more if you like it a little spicier
- 2-3 10 ounce cans enchilada sauce.
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp black pepper
- 12 flour tortillas (you can use corn tortillas if you prefer)
- 2 1/2 – 3 cups total grated cheese of choice (I usually use half sharp cheddar and half Monterey jack)
- Additional sliced scallions for garnish
- Serve with sour cream and jalapenos if you wish.
In a large skillet cook the ground beef, garlic, and the 2/3 cup scallions till the meat is brown and green onions are tender. Drain off fat.
Add chili powder to meat and cook for about a minute or so.
Stir in 1 to 2 cans of enchilada sauce( depending how thick your sauce is you may need up to 2 cans), salt and pepper. Bring to boiling and reduce heat. Cover and simmer for 15 to 20 minutes, stirring occasionally.
Warm the tortillas a little in the oven wrapped in foil or in the microwave for just a few seconds. just prior to filling.
To assemble, spoon about about 1/3 cup filling down the center of each tortilla. Sprinkle each with a rounded Tbsp of the 2 cheeses (half and half).
Fold the tortilla sides over the meat filling and secure with a wooden toothpick.
If you choose to use corn tortillas, you can cook them in a skillet with hot oil for about 10 seconds prior to filling.
Arrange the tortillas in a baking pan.
Add the remaining enchilada sauce to the meat that is left in the skillet and pour/spread over the rolled up enchiladas.
Bake covered with foil at 350F about 20 minutes or till heated through.
Remove the cover. Sprinkle with remaining cheese and bake another 5 minutes till cheese melts.
Remove the toothpicks from the tortillas before serving. Garnish with additional sliced onion and serve with sour cream and jalapenos if you like.
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