Ok, I put enchiladas in quotes because these really aren’t enchiladas. They are burritos with sauce. A true enchilada is made with corn tortillas. (Aren’t pet peeves weird?) Now that we’ve got that out of the way,this dish needs to be renamed “I’m SO good I should be an Enchilada!” The way I stuffed them, though, make them more of a burrito. While I was crushed for time and didn’t do it, these would go well with some Spanish rice and a Cesar salad. I’d love to mix up the filling, too. Add shrimp. Maybe some grilled steak. Or, add some sweet red bell pepper. Grab a margarita, get comfortable, and let’s go do this!
1 Tbs olive oil
1 6-oz can tomato paste
2 cups (up to 3) vegetable stock (you want a soup consistency)
¼ cup flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder (optional, I omit)
2 tsp ground cumin
Salt and pepper to taste
1 Tbs olive oil
1 15-oz can black beans, rinsed & drained
2 cups frozen corn, thawed
¼ cup cilantro (optional, I omit)
2 tsp ground cumin
12+/- fresh tortillas
3 cups Colby-Jack cheese (or cheddar)
Sour Cream for topping
In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth / stock and cook 8 minutes.
Preheat oven to 350°. Warm olive oil in pan. Sautee spinach& onions until spinach wilts slightly. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture. Add a thin layer of sauce to the bottom of 9×13 pan. Cook tortillas. Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.
Top with sour cream, olives, tomatoes, lettuce. Whatever sounds good to you!
Serves: 10 – 12
Total time: 45 minutes
*Derived from ButterWithAStickOfBread
This recipe was not a hit with the family. D doesn’t like meat. Berto doesn’t like cheese. The Hubs doesn’t like ground meat or cheddar cheese. Sigh. This meal, to me, was wonderful! I do believe, though, it had less to do with the actual meal than with the fact this dish is true comfort food and it’s been over 100 degrees here in Cali. Maybe dinner would have been more successful had I just served ice cream. Hmmm, things to ponder . . .
1 Lb ground beef (I Texas Longhorn beef from the farmer’s market and it cooked up similar to ground turkey, but still had a wonderful beef flavor)
1 1/2 cups hot water
2 cups milk
2 cups whole grain elbow macaroni (or whatever you have on hand, I used penne)
1 1/2 cups shredded cheddar cheese (I can see any number of types of cheese being used and it being wonderful)
1 1/2 Tbs cornstarch
3 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp black pepper
Heat a large skillet to meidum high and brown meat. Once cooked, drain any fat that remains.
While meat browns, mix together seasonings in a small bowl. When drained, return meat to skillet and add seasonings, stirring to combine. Pour in hot water, milk, and pasta. Bring to a boil. Cover, reduce heat and simmer for 10-12 minutes, or until pasta is cooked.
Stir in cheddar cheese until melted. Remove from heat and let stand for a few minutes until sauce thickens.
Serve immediately with melty garlic bread and a crisp salad.
Wine Pairing Suggestions (because no matter the dish, we always need wine)
Pinot Gris / Pinot Grigio
Total time: 25 minutes
The other night I had a nice big steak I bought to practice my searing skills. Sounds weird, I know. But that’s just how I roll! LOL Anyway, I had steak leftover and didn’t want it to go to waste. I know a lot of people here in the United States like to make enchiladas with ground meat, but ground meat isn’t an often used ingredient in Mexico. But steak is. And I had enough to for these amazing, thumbs up enchiladas. Oh, and if anyone tells you to use anything other than corn tortillas for enchiladas, let them know that it is then no longer an enchilada, but a burrito with sauce. Here are a couple of tips for working with corn tortillas – first, use white corn whenever possible, they are more pliable; and second, warm the tortillas (no more than 2 at a time) in a skillet on medium to low heat. Be sure to just warm and not cook, this will make them pliable for rolling without cracking or splitting.
1 lb diced steak (you can sub with ground meat of your choice)
2 cups Quick and Easy Enchilada Sauce (can sub 16 oz no sugar added red enchilada sauce or salsa)
1/s tsp garlic powder
1 tsp Mexican Blend seasoning (such as Morton & Bassett)
1/2 tsp black pepper
1 ½ cups shredded cheddar cheese
1 cup reduced-fat sour cream (or plain Greek yogurt)
10 white corn tortillas
*for some heat, you can add a 4 oz can of green chile peppers
In large skillet, heat the steak through. If using ground meat, cook over medium heat, breaking up while cooking. Drain off any fat.
In a medium mixing bowl, add meat, garlic powder, Mexican blend seasoning, salt and pepper to taste. Stir to combine. Next add 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup of cheese. Mix well.
Warm tortillas in skillet and place 1/2 cup meat mixture in center of tortilla. Roll tightly and place seam side down in large baking dish lightly sprayed with non-stick cooking spray. Combine the remaining enchilada sauce and 1/2 cup sour cream, spread over enchiladas. Sprinkle remaining cheese over top and tent loosely with aluminum foil and bake until bubbly, about 30 minutes. Remove from oven and garnish with your lettuce, tomato, avocado, sour cream, etc.
Wine Pairing Suggestions:
Prep time: 30 minutes; Cooking time: 30 minutes
*Derived from Skinnyms.com
This meal came together so well with the Garlicky Rice, and Raspberry Parmesan salad. The kids could not get enough of the chicken and rice, though they pretty much passed on the salad (well, with the exception of the raspberries!)
2 Tbs brown sugar
2 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
3/8 tsp salt
1/4 tsp ground red pepper (I omitted this, my kids would have scrunched their noses)
8 boneless, skinless chicken thighs
Preheat broiler to high. Combine sugar and next 5 ingredients; stir in 3/8 tsp salt. Sprinkle half the spice mixture over chicken. Place chicken a foil lined cookie sheet or jelly-roll pan coated with cooking spray. Broil 6 minutes. Turn chicken over; sprinkle with remaining spice mixture, broil 6 minutes or until done. Remove chicken; reserve pan drippings. Let chicken stand 5 minutes. Spoon drippings over chicken; serve with Garlicky Rice (see Sides).
Total time: 40 minutes
*From Cooking Light
- Mexican Smothered Chicken Thighs Recipe (ikhayalenyamablog.wordpress.com)
- Lemon Garlic Crockpot Chicken Thighs With “Rice” (nograin.wordpress.com)
- Honey Spiced Chicken Thighs (and roasted summer veggies) (thatwhichnourishes.com)