It’s not everyday that Pat has a request which isn’t part of the meal rotation. I usually ask him to suggest 1 or 2 but he was quite insistent for me to try to make Enchiladas. He says it’s like pizza. There’s carb, some sauce, cheese and protein which isn’t wrong.
I am not a big fan of Mexican or actually American-Mexican dishes. I can do Nachos, Fajitas and Tacos but I actually have never eaten Enchiladas. Anyway, Pat was away for 2 weeks and what’s a better way to welcome him home with something he doesn’t think I would make.
This is actually really easy to make and it all boils down to the Enchiladas sauce, which is home-made = 100x better than store bought. Really, all it takes is 20 mins. Make it the day before and your dinner prep will be reduced.
Pat inhaled the whole tray of it while I was taking some pictures. He’s like Joey from friends – #patdoesnotsharefood. So, that’s a good sign this is going to be part of the meal rotation.
Prep Time: 20 mins
Cook Time: 20 mins
Yield : 4 portions
- 1 lb lean ground beef
- 3 cups Tex Mex shredded cheese
- ½ can (2 0z) diced Jalapenos
- 1 package of flour tortillas ( I use taco size ones but any size would work)
- 1 can of black beans, rinsed and drained
- 1 batch of Enchilada sauce
- 2 tablespoons canola oil
- 2 tablespoons all-purpose or gluten-free flour
- 4 tablespoons chili powder (American, not the chili plant)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 cups chicken stock
- Spring Onion, Salsa and Sour cream to serve on side
- Make the Enchilada sauce
- Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
- Set aside for it to cool.
- Heat oven to 350ºF . Grease a 9 x 13-inch baking pan with cooking spray. Set aside.
- Cook the ground beef in a medium-large pan over medium high heat. Use a spatula to break up the beef as it cooks. Once cooked, drain and return beef to pan.
- Add onion to the pan and cook till translucent. Add jalapenos and a little enchilada sauce. Mix them all up for a min or so.
- Remove from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread one teaspoon of sauce over the surface of the tortilla. Portion some ground beef mixture and black bean, spread it in a line down the center of the tortilla, then sprinkle with cheese. Roll up tortilla and place in the prepared baking dish. Repeat with the remaining ingredients. Spread any of the remaining enchilada sauce on top of the tortillas, then sprinkle the remaining shredded cheese on top.
- The amount of enchilada sauce to use is up to personal preference, I prefer not to down the tortillas in the sauce or they might end up too soggy to serve.
- Bake for 17 mins and broil the cheese for another 3 mins until golden brown.
- Remove and serve with salsa, sour cream and spring onions in anyway you like.
Recipe from Gimmesomeoven