Ok, forewarning, this recipe is a bit more labor intensive. The green sauce is made from scratch, but honestly it is worth the trouble. If you don't feel like doing the work or just don't like green sauce, just substitute red enchilada sauce instead. That's what I use on Isaac's side of the dish. If you would like to see the original recipe, you can click here! ¡Vamonos a mi cocina!.....psst.... Let's go to my kitchen!
Ground Beef Enchiladas
Servings: 8 enchiladas
Ingredients
Green Sauce
1 cup frozen corn, thawed
1 4oz. can chopped green chilies
1/3 cup cilantro
1/3 cup heavy whipping cream
1/4 tsp. salt
1/4 tsp. pepper
Enchiladas
3/4lb. extra lean ground beef
Salt
Pepper
Seasoning Salt
1/4 cup onion, chopped
1 garlic clove, minced
1 Tbsp. olive oil
3/4 cup red enchilada sauce*
1 Tbsp. cornmeal
2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
1 1/2 cups Mexican blend shredded cheese
8 corn tortillas
Cooking spray
Note*: If you want red sauce on top of your enchiladas, you'll need about 1/2 cup to 1 cup extra of red enchilada sauce.
Cookware
Blender or food processor
Small cutting board
Knife
Large saute pan
Large spoon
Measuring cup
Tablespoon
Teaspoon
9x13 baking dish
Foil
Preparation
1. Combine the corn, green chilies, cilantro, heavy whipping cream, salt, and pepper in food processor. Blend until well blended and set aside.
2. Preheat oven to 350F.
3. Chop onion and garlic.
4. Pour olive oil into large skillet and heat on medium-high heat. Add the ground beef, onion, and garlic. Season with a few dashes of salt, pepper, and seasoning salt. Cook until ground beef is done or about 4-5 minutes.
5. Turn heat down low and stir in red enchilada sauce, cornmeal, cumin, chili powder, and oregano. Mix together for about 1-2 minutes.
6. Spray the 9x13 baking dish with cooking spray.
7. Warm tortillas up and add about 1/4 cup of the meat mixture to the tortilla. Top with cheese.
8. Roll up and place seam side down in baking dish.
9. Pour green sauce or red sauce or both onto enchiladas. Top with cheese.
10. Cover with foil and bake at 350F for about 30 minutes. Remove foil and bake for an additional 5 minutes or until heated through. Plate and enjoy!
Step-by-Step Photos
Gather ingredients and cookware.
Combine green chilies, corn, cilantro, heavy whipping cream, salt and pepper in a blender or food processor.
Blend until well blended.
Preheat the oven to 350F.
Chop the onion.
Chop the garlic.
Pour the olive oil into the saute pan and heat on medium-high heat.
Add the ground beef, onion, and garlic.
Season with a few dashes of salt , pepper, and seasoning salt.
Cook until ground beef is cooked thoroughly or about 4-5 minutes.
Turn on low heat and add corn meal, chili powder, cumin, oregano, and red enchilada sauce.
Mix together for about 1-2 minutes.
Spray 9x13 baking dish with cooking spray.
Warm tortillas up and put about 1/4 cup of meat mixture on the tortilla.
Top with cheese.
Roll up and place seam side down in baking dish.
Repeat until baking dish is full.
So if your entire family likes either red or green sauce cover all the enchiladas with either sauce. Since my family is divided in our likes of sauce, I only cover half with red sauce
and the other half with green sauce.
Top the entire dish with cheese.
Cover with foil and bake for 30 minutes at 350F. Take the foil and bake for another 5 minutes or until heated thoroughly.
All done and ready to eat!
Like I said this dish takes a bit more work to make, but trust me it is worth every single extra second of work. Hopefully your family can agree on one sauce and won't be as complicated as my enchiladas. If you try this out, let me know how it turns out!
Do you like rojo (red) or verde (green) sauce?
Happy Cooking!
Katrina
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