It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.
We all know what an enchilada is – meat and or cheese rolled in a corn tortilla and smothered in a sauce. Typically when making Enchiladas, a red sauce is used although I prefer a green sauce when making Chicken Enchiladas, if for no other reason than I find that the green sauce compliments the chicken rather than overpowers it. (I am smiling now – whenever I use the term “compliments” around Hubby, he generally responds by saying something along the lines of “Mr. Chicken, you look nice today.”) Enchilada is derived from the Spanish word enchilar – to season or decorate with chili peppers. While the term Enchilada comes from a Spanish word, the whole concept of rolling a filling in a pressed maize tortilla dates back before the Spanish arrival in Mexico, to Mayan times. I love the idea “to decorate” – we all need to decorate more often – pretty dishes are such fun, don’t you agree?
If you have a favorite Red Enchilada Sauce recipe, by all means use it! If not, canned sauce is fine – making Enchilada Sauce from scratch is another of my “kitchen bucket list” aspirations. I’ve managed to cross off one or two things from that list – so I’m getting there. It just seems for every item I cross off the list, ten more “one of these days” pops up. Hey, that’s okay because it gives me more to strive for, more to look forward to as a home cook.
Please be sure to read the recipe all the way through. You will be mixing a few things into the meat BEFORE browning. The ingredients will help bind the meat together, and in turn that will help with the roll and fold.
Easy Beef and Chorizo Enchiladas
1 Tablespoon Bacon Drippings
¼ Cup Onion, finely chopped
1-2 Stocks of Celery, finely chopped
2 tablespoon dried onion flakes
1/2 cup water
1 lb Ground Beef
1 lb Ground Chorizo
2 teaspoon salt
1/2 cup flour
2 Tablespoons Taco Seasoning
1 Teaspoon Chipotle Seasoning
1 Teaspoon Tomato Paste
1/2 Cup Shredded Cheese (Monterey Jack or Quesco Fresco or both)
1/2 Cup Shredded Cheddar or Colby Cheese
1 1/2 Cups Red Enchilada Sauce
16 Corn Tortillas
½ Cup Sour Cream
2-3 Green Onions, chopped
Mix dried onion with water in a small bowl and let stand for five minutes.
Combine meat, flour, and salt. Mix well. Add onions and water. Mix again. Set aside.
In a large cast iron skillet, saute celery and onions with a little bacon dripping until tender. Remove and set aside.
In the now-empty cast iron skillet, cook meat mixture until browned, about 15 minutes. Stir often while cooking so no large chunks form; it should be more like a lumpy paste. Add onions, celery and tomato paste, stirring to combine. Add Monterey Jack cheese, stirring to blend completely. Cover and keep warm until ready to use.
Preheat oven to 350 degrees.
Pour enough Enchilada sauce into the bottom of the casserole dish to coat nicely. Set aside until ready to fill.
Heat a griddle sprayed with cooking spray over medium heat. Place tortillas on griddle, brush lightly with enchilada sauce and light fry until soft. Turn, brush with sauce and continue to warm about 1 minute longer.
Transfer tortilla to a large plate, spoon meat mixture on one end of tortilla and fold/roll tortilla around filling. Place, seam-side down, in casserole dish. Repeat with remaining tortillas until all the tortillas and meat have been used.
Pour remaining sauce over enchiladas, sprinkle with Cheddar Cheese. Place casserole dish in the oven and bake until cheese has melted and sauce is bubbly, about 10 minutes.
Remove from oven, garnish with some sour cream and green onions, if desired.