If you’ve been reading my blog for some time now, you’ll know I tend to take a laid back approach when it comes to cooking. Yes, I have my over the top moments, but in general I’m all about shortcuts and finding great staple recipes for those evening rushes.
I set out to make homemade enchiladas yesterday afternoon to bring over to M’s dad’s for dinner together. I found that a lot of the recipes called for enchilada sauce ‘from the can.’ After a bit of reading I found this homemade enchilada sauce and knew I stumbled upon something special. This was not the time for short cuts!
If you start with this rockstar sauce and purchase some really good tortillas, you’re set up for one heck of a dinner. Use your imagination from there. As M’s parents had chicken the night before I choose a lean ground beef with lots of veggies. You could use shredded chicken or even go vegetarian by using only cheese or simply veggies. The choice is yours.
Once you get the routine down these came together pretty quickly. Make sure you make all 12 – or even more if you can squeeze them in your dish. There was not a spec left after dinner. A true sign of blog worthy recipe!
- You’ll need about 2.5 cups enchilada sauce, homemade or from a can
- 2 TBS canola oil
- 1 lbs lean ground beef
- 1 large onion, small dice
- 1 zucchini, small dice
- 1 cup corn
- 12 corn tortillas (find ones that contain wheat, as they are easier to roll)
- 2-3 good handfuls of shredded cheddar
- shredded ice berg lettuce, for serving
- avocado, sliced, for serving
- sour cream, for serving
- Make your sauce, if you are choosing to make it homemade.
- Preheat your oven to 350 degrees.
- Heat the oil in a large skillet over medium heat. Sauté the ground beef until lightly browned. Drain off the excess fat.
- Add your veggies to the mix and sauté until softened, just 3-4 minutes.
- Spray a 9X13 baking dish with non stick spray. Spoon in ½ cup or so of the sauce along the bottom of the baking dish and spread around evenly with a spoon.
- Take a tortilla, fill it with a small amount of your meat and veggie mixture, a sprinkle of cheese, and a TBS or so of your sauce. Roll up tightly and place seam side down in your baking dish. Repeat with your remaining tortillas.
- Top your rolled enchiladas with the remaining sauce and cover with foil. Bake for 30 minutes and remove from the oven. Take off the foil, add a few handfuls of cheese, and bake for 5 minutes more to melt the cheese.
- To keep things a bit lighter, I served them a top shredded ice berg lettuce, sliced avocado, and a small dollop of sour cream. Yet of course you could go the traditional route of beans and rice, no one is judging you.
- Homemade enchilada sauce recipe: http://www.recipegirl.com/2006/05/01/enchilada-sauce/
Hey, I’ll admit it – I ate 3 and wanted more!