Simple Perfect Enchiladas
Try this Simple Perfect Enchiladas recipe, or contribute your own.
Try this Simple Perfect Enchiladas recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 pound ground beef
- 1/2 teaspoon black pepper
- 2 tablespoons canola oil
- canola oil for frying
- 2 tablespoons plain flour
- one 28-ounce can enchilada or mexican red sauce
- 2 measurement:cup a cup is an american imperial measurement used to from milk and water through to flour, fruit and vegetables. search online for metric conversions. i know this buy cups cups chicken broth
- 1 medium onion finely technique: chop to cut large ingredie please chopped
- 10 to 14 corn tortillas
- two 4-ounce cans technique: dicing cutting a large please diced green chillies
- 1 measurement:cup a cup is an american imperial measurement used to from milk and water through to flour, fruit and vegetables. search online for metric conversions. i know this buy cups cup technique: chop to cut large ingredients or dishes into smaller chunks using a sharp knife. you can chop using a serrated blade fit
- 1/2 measurement:cup a cup is an american imperial measurement used to from milk and water through to flour, fruit and vegetables. search online for metric conversions. i know this buy cups cup technique: chop to cut large ingredients or dishes into smaller chunks using a sharp knife. you can chop using a serrated blade fit
- 3 measurement:cup a cup is an american imperial measurement used to from milk and water through to flour, fruit and vegetables. search online for metric conversions. i know this buy cups cups technique: grate shredding a large ingredient to produce small, evenly-sized morsels. you can grate ingredients using a grating di
- coriander for garnish
- Carbohydrate 11.6193266666667 g
- Cholesterol 308.4428116 mg
- Fat 96.1945488333333 g
- Fiber 0.475666673819224 g
- Protein 85.901521583 g
- Saturated Fat 28.6957917575333 g
- Serving Size 1 1 recipe (497g)
- Sodium 299.788297533333 mg
- Sugar 11.1436599928474 g
- Trans Fat 10.1285115172333 g
- Calories 1278 calories
Step-by-step
- For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
- For the meat: While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
- For the rest: In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
- Preheat the oven to 180degreesC.
- Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
- Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
- Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chillies, green onions or olives you have left over from the filling.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped coriander over the top and serve.
Simple Perfect Enchiladas: A Weeknight Winner
Enchiladas. Just the word itself conjures up images of warmth, comfort, and a delicious, cheesy explosion in your mouth. For years, I avoided making them, intimidated by the seemingly complex process. The truth? They're surprisingly simple, especially this recipe. This isn't your grandmother's enchilada recipe (unless your grandmother was a culinary genius!), but it’s a weeknight staple that’s become a firm favorite in my house. It's adaptable, delicious, and perfect for a busy weeknight when you crave something hearty and satisfying, but don’t want to spend hours in the kitchen.
My journey to mastering the perfect enchilada started, like many things, with a craving. A deep, visceral craving for cheesy, saucy goodness. I’d tried countless takeout versions, each one leaving me wanting more…or perhaps less, depending on the quality. That’s when I decided enough was enough. I was going to conquer the enchilada, and I was going to do it on my terms. The result? This simple, adaptable recipe that’s become my go-to for satisfying dinner. It's all about building layers of flavor, starting with a rich and flavorful sauce, moving on to a savory meat filling, and finishing with a generous blanket of melted cheese.
The Sauce: The Foundation of Flavor
The heart of any great enchilada lies in its sauce. This recipe uses a simple yet delicious blend of red enchilada sauce, chicken broth, and a touch of flour for thickening. Don’t be afraid to experiment here! You can use different types of chili, add a touch of cumin or smoked paprika for a deeper flavor profile, or even use a homemade sauce if you’re feeling ambitious. The key is to let the sauce simmer gently, allowing the flavors to meld and deepen.
The Filling: A Flavor Fiesta
Ground beef is a classic choice for enchilada filling, but feel free to get creative. I’ve used shredded chicken, pulled pork, or even vegetarian crumbles with excellent results. The key is to ensure your filling is well-seasoned and not too wet. This recipe uses a simple combination of ground beef, onions, and a touch of chili for a bit of heat. You can add other vegetables like bell peppers or mushrooms for extra texture and flavor.
The Assembly: The Art of the Roll
The assembly process is straightforward but requires a bit of patience. Gently frying the tortillas softens them, making them easier to roll without breaking. Then, it's simply a matter of layering the filling, cheese, and sauce. Don't be shy with the cheese! It’s the glue that holds everything together and adds a beautiful, gooey texture to the final product.
The Baking: The Final Flourish
Baking the enchiladas brings everything together, melting the cheese and creating a beautiful, bubbly casserole. The baking time will vary depending on your oven, so keep an eye on them to avoid burning. A sprinkle of fresh cilantro adds a vibrant finishing touch, and it contrasts beautifully with the rich flavors of the dish.
Beyond the Basic Recipe: Endless Possibilities
This enchilada recipe is a fantastic base for experimentation. Feel free to add your favorite ingredients or tweak the recipe to suit your taste. Some ideas include:
- Different Meats: Try shredded chicken, pulled pork, or even chorizo.
- Vegetable Additions: Add bell peppers, onions, mushrooms, or zucchini.
- Cheese Variations: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or queso fresco.
- Spice Levels: Adjust the amount of chili powder or add other spices to control the heat.
- Toppings: Garnish with sour cream, guacamole, or salsa.
Whether you're a seasoned cook or a kitchen novice, this simple enchilada recipe is a must-try. It's quick, easy, and incredibly delicious, making it a perfect dish for any occasion. So gather your ingredients, put on some music, and get ready to enjoy a delicious meal that’s sure to become a new family favorite. And remember, cooking should be fun! Don't be afraid to experiment and make this recipe your own.
