Enchiladas
"This is a completely non-authentic enchilada recipe that my mom picked out of some women's magazine 50-odd years ago, but it is delicious. I've been eating and fixing them ever since."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs lean ground beef
- 1⁄2 teaspoon garlic granules
- salt & freshly ground black pepper
- 2 onions, chopped
- 3 (8 ounce) cans tomato sauce
- 1⁄2 teaspoon dried oregano, lightly crushed
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin (optional)
- 1⁄2 teaspoon dried rosemary, crushed
- 12 corn tortillas
- 1 lb cheddar cheese or 1 lb monterey jack cheese, shredded (or a combination)
- additional chopped onion (desirable) (optional)
- chopped black olives (desirable) (optional)
directions
- Crumble meat in skillet.
- Add garlic, salt, and pepper to taste.
- Partially brown, add onion and continue cooking, stirring occasionally, until onion is translucent, and set aside.
- Combine tomato sauce, oregano, chili powder, optional cumin, rosemary, and salt and pepper to taste, simmer for 10 minutes, and adjust seasonings as necessary.
- Let cool to lukewarm.
- Dip each tortilla in sauce to soften slightly, letting excess drip back into pan.
- Place a heaping tablespoon of meat mixture and an equal amount of cheese on each tortilla.
- If desired, sprinkle with a little raw onion and chopped black olives.
- Roll and place on a baking sheet.
- Pour remaining sauce over enchiladas, and top with remaining cheese.
- Bake at 350 degrees F for about 25-30 minutes or until heated through and bubbly.
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Reviews
-
This is very good and very easy! I substituted ground turkey for the beef. I was looking for an enchilada recipe that didn't call for sour cream or cream cheese and this fit the bill! I will definitely make this again. -
Used this recipe in my first attempt ever at making enchiladas and was pleased with the results. I did add half a can of enchilada sauce to my sauce (just to cover my bases) but enjoyed the echiladas and sauce alike. Will make this recipe again for my family. Thanks for posting.
Tweaks
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This is very good and very easy! I substituted ground turkey for the beef. I was looking for an enchilada recipe that didn't call for sour cream or cream cheese and this fit the bill! I will definitely make this again.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
