Yesterday as I wandered aimlessly around the grocery store, I bought the ingredients for enchiladas, at my daughter’s request.
It’s a family favorite that I’ve shared here before, but today you get the printable version. And there a few variations from the original recipe.
Easy Enchilada Recipe
|Serves||4 - 6|
|Prep time||30 minutes|
|Cook time||20 minutes|
|Total time||50 minutes|
|Meal type||Main Dish|
- lb ground beef or turkey (turkey tastes just as good!)
- 20oz enchilada sauce (for a little kick try medium heat)
- 2 cloves garlic (minced)
- 1 heaped teaspoon onion powder
- salt (to taste)
- pepper (to taste)
- 1 tablespoon cumin
- 1 dash mexican oregano (optional)
- 12 corn tortillas
- 2 cups mexican blend cheese (shredded)
|preheat over to 350 degrees|
|spray 9 x 12 pan with Pam|
|brown meat and drain fat|
|add minced garlic and saute|
|season meat with cumin, onion powder, salt and pepper|
|stir in a little enchilada sauce...just enough to moisten the meat mixture|
|while meat is cooking, wrap tortillas in damp paper towels and microwave for about a minute|
|spoon meat mixture and cheese into tortilla, roll and place seam side down in pan. ( I actually do all of this in the baking dish)|
|pour the remaining sauce over the enchiladas and top with cheese|
|bake in oven for about 20 minutes or until dish is hot and bubbly|
Serve this dish with a side of spanish rice and refried beans.
Also on the menu this week:
Wednesday: Jessica’s Easy Crockpot White Chicken Chili
Friday: Broccoli and Cheddar Frittata
For more posts in my 31 Days to Finished series, click here.
Any time that you cook a meal in the same week that you planned it, is a check mark in the finished column in my book.
See you in class,