enchiladas

Ronda Hamm

Enchiladas

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Author: Ronda Hamm

Cook time: 40 MinTotal time: 40 Min

My favorite type of food has always been Mexican. Enchiladas are one of my favorites to eat and make. They are versatile. They can be involved or simple. This recipe has been passed down from my grandmother to my mother to me. To be honest this is the first time I’ve tried to write down the recipe. We have cooked this recipe by “feel” just adding the ingredients as we go. It’s truly science in the kitchen experimenting with different combinations of meat, veggies, sauces, and tortillas.

Ingredients

• 1 lb ground or shredded beef, pork, chicken, or veggies
• 1 small-medium onion (I prefer red onion)
• 2 cloves garlic
• 1 bell pepper (optional)
• 1 packet Taco or Fajita seasoning (I like Penzeys Bold Taco or Fajita Seasonings)
• 15 oz can Black beans or Chili beans (optional)
• 15 oz can green or red enchilada sauce (I like Hatch green chile enchilada sauce)
• 7-8 flour tortillas or 10-12 corn tortillas
• 1-2 cups shredded cheddar or Mexican blend cheese

Protocol

1. Brown meat and drain.
2. Add onion, garlic, and bell pepper. 
3. Add taco seasoning and prepare according to package. 
4. Cook until onion, garlic and bell pepper are softened. 
5. If you are adding beans, warm them in the meat mixture. 
6. Warm tortillas in microwave or in a hot pan for 10-20 seconds each until tortillas are pliable. 
7. Add beef mixture to tortilla and fold into a 8x11” baking dish.
8. Continue until all meat mixture is used.
9. Pour enchilada sauce over top and top with cheese.
10. Bake at 350 degrees for 25-30 minutes until heated through and cheese is melted.

Notes:

If you are a fan of cheese feel free to add cheese inside and on top!

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