On my Facebook page earlier this week, I shared that I had made my first enchilada dish of the winter season. I LOVE enchiladas. Well, most things Mexican really, let’s be honest. I like making mine saucy, so that I can use it to dip into, like you’d layer on hot sauce or salsa on anything else Mexican.
I wanted to share, as it’s a favorite of mine, especially during these colder months. I hope you enjoy this as much as I do!
So to start, you’ll need these ingredients:
1 pound Ground meat (or meat substitute)
1 28 oz (or a big can…) of Enchilada sauce. I take mild here
1 10 oz (small can) of Enchilada sauce. I use medium, for some heat
Tortillas (I make 6 enchiladas, using one tortilla each, so make something else with your tortillas soon)
Onion to like, diced
Tomato to like, diced
Small can of Refried beans
Shredded cheese, to like
First, you’ll want to brown your meat. I add diced onions, but you don’t have to. I’ll start browning my meat (I don’t always use beef either. Turkey is usually a healthier option, while still reasonably cheap), then start dicing my tomato and onion.
I’ll do onion first, and split the onion that I dice (half an onion total), to put in the meat while it’s browning, then the other half on top (you’ll see later).
When the meat is pretty much done, I’ll add some taco seasoning. Yes, even keeping the grease. It substitutes for the water needed, and you don’t need as much seasoning, since it’s more “potent”. Another good way to save money (and kind of your drain)!
You’re probably wondering, WHEN SHOULD I TURN ON MY OVEN?!?! Well, it’s here. 375 will do.
I’ve also used the powdered enchilada sauce here. They taste about the same, and since I have the big tub of taco seasoning, I find it more economical to use that.
From there, I’ll take the small can of Enchilada sauce, and pour it on the bottom of my baking pan. There’s no need to put foil or spray the pan down prior, as the sauce acts as a good layer anyway.
After this, it’s creating that perfect enchilada!
Lay down a tortilla, add some refried beans, add some of your meat (or meat-mix), and fold up.
After this, put each enchilada into your small-sauce’d pan! I put mine in, each time I completely fill and wrap them.
Hopefully these pictures are helping you! I know I was curious on how full to fill them (I even had issues on burrito’s/tacos! I really still do too haha!), and it is an art, and it takes less than you think it will! Plus, I’ve noticed that some people (over the years) don’t know how to fold a burrito/enchilada (I fold them the same).
After this, finally, we add the large can of sauce, top with shredded cheese, tomato and the rest of the onion!
Now, with all of that done, go bake it for about 20 minutes, till the cheese is melted, and sauce is bubbling a bit.
Cool and serve. You can even add some sour cream, or intense the heat however you’d like!
What’s your favorite Mexican dish? Let me know!