This post has been delayed over 2 months, no lie.
Not because it was bad, but because I wasn’t too proud of the pictures. I mean, how do you photograph enchiladas without having them look like a pile of meh? At least, I haven’t mastered the art of photographing them, yet.
However, despite the ugly pictures, I felt that I needed to share this recipe because it was so flippin’ good. Homemade enchiladas just can’t compare to the restaurants. Even the enchilada sauce is homemade and it’s simply to die for. It made our entire hallway in our apartment smell of a Mexican restaurant and as this was cooking, I kept peeking at it, as if that would help it cook faster.
J & I had friends over that evening so they got to enjoy this dish along with the refried beans I made a while ago. Amazing combination and it was so filling. All 4 of us polished off the entire casserole dish and we were left very satisfied. This is the best enchilada recipe I’ve ever made and it’s something I would definitely make again in a heartbeat. Next time, I just wish I had a huge slab of guacamole on top!
Adapted from Pink Parsley
Yield: 4 servings
1 medium onion, finely chopped
2 jalapenos, seeded and finely chopped
3 garlic clove, minced
3 tbsp. chili powder
2 tsp. ground cumin
3 tsp. sugar
1 can (15 oz.) tomato sauce
1 cup water
1 large tomato
1 pound ground beef (I used 80/20)
1 cup extra sharp white cheddar cheese, shredded
1 cup monterey jack cheese, shredded
12 6-inch soft corn tortillas
Salt and pepper, to taste
- Preheat oven to 425 degrees. Grease a 9 x 13 casserole dish. Set aside.
- In a large skillet, saute the onions and jalapenos until softened, about 8 minutes. Then stir in the garlic, chili powder, cumin, and sugar. Cook until fragrant, about 30 seconds then stir in the water, tomato sauce, and tomato. Bring to a simmer and cook until slightly thickened, about 5-7 minutes.
- Meanwhile, cook the ground beef in another skillet until no pink remain. Drain and set aside.
- Once the sauce is done, season with salt and pepper, to taste. Remove from heat. Take about 1/2 of the red sauce and mix it in with the beef. Reserve the rest of it.
- Stack your tortillas and pop them in the microwave for about 40 seconds to warm them up & get them pliable.
- When ready to work with them, on a flat surface, take a tortilla and in the middle, sprinkle a mixture of the two cheeses then add the red sauce and beef mixture on top. Tightly roll each tortilla and lay them seam down in the prepared casserole dish. Repeat until all the ingredients have been used up and the casserole dish is full.
- Take the cooking spray and spray the tops of the enchiladas. Place in the oven, uncovered, for 7 minutes, or until the tops of the enchiladas start to brown.
- Reduce oven temperature to 400 degrees and take out the casserole dish. Pour the remaining red sauce you reserved evenly on top and top with shredded cheese. Cover with foil and bake for an additional 20 minutes, or until heated through.
- Remove the foil and let bake uncovered for another 5 minutes to brown the cheese.
- Remove from oven and let sit for 10 minutes before serving.
- Serve with whatever sides and toppings you like. Suggestions: guacamole, refried beans, sour cream, salsa, etc.
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