Burrito Day? Naw

Today is the First Thursday in April. Nationally speaking, it’s Burrito Day. Didn’t we just make burritos? Yeah, we did for Nevada Day. My guys would say there’s no such thing as eating too many burritos. Still, variety is the spice of life.

Besides, tomorrow we’ll be making yet another burrito dish. Today it’s all about Flour Tortilla Enchiladas. Think of it as burrito-adjacent.

Before we get to cooking, let’s talk a moment. First off, I am so excited that we will be putting in a garden again this year. The Tomatillos from our last harvest (now in the freezer) are running low. Having a garden is wonderful on so many levels. I know everything is grown without chemicals or pesticides of any kind. There’s something about our soil that produces some of the hottest peppers around. Even our Jalapeños put out a high degree of flame. Almost everything Hubby and I grow is for the Mexican dishes that come out of our kitchen. One bite of these Enchiladas and we all agree, I am the Queen of Mexican Cooking. I can’t remember the last time we ate at our favorite Mexican Cantina – maybe before Christmas. Wow, that is a long time ago. Fine by me – I love cooking so much. It is my love language. And I feel so blessed to have my guys to cook for. Other women can have their fame and fortune. I am beyond content to be exactly where I am – where God wanted me to be.

Whatever your journey in life, find what you were meant to do.

Flour Tortilla Beef Enchiladas
Kosher Salt to taste
15 Tomatillos
3 Jalapeño Peppers
1/2 Yellow Onion
2/3 cup Cilantro Leaves
1-1/2 tablespoons Spicy Olive Oil
1 lb Ground Beef
2 teaspoons Cumin
1/4 teaspoon Cayenne Pepper or more to taste
3 tablespoons Taco Seasoning
Fresh Black Pepper to taste
1 tablespoon Masa Flour
10 (6-inch) Flour Tortillas
2 cups Pepper Jack Cheese

Husk and rinse the Tomatillos. Stem Jalapeños, cut in half lengthwise. Peel onion, cut into 4 wedges, then dice 2 of the wedges, leaving the remaining two as is. Rinse and roughly chop cilantro. Set aside.

Bring a medium pot of well salted water to a boil. Add Tomatillos, jalapeños and onion wedges to the boiling water. Lower heat to a steady simmer, cover and let cook for 10 minutes.

Drain well, transfer Tomatillo mixture to a blender. Add 1/3 cup of cilantro to the blender. Purée to desired thick consistency, season to taste with salt.

Heat a tablespoon of oil in a large skillet over medium-high heat. Add ground beef and diced onions to the skillet. Season with cumin, cayenne, taco seasoning and black pepper. Cook until the meat is browned, breaking into small pieces as it cooks. Drain, return to skillet and sprinkle with Masa Flour. Stir to blend.

Heat oven to 425-degrees. Lightly grease a casserole dish with remaining spicy olive oil, brush to coat bottom evenly. Set aside.

Wrap the tortillas in a few slightly damp paper towels. Microwave on high for 30 seconds.

Working with one tortilla at a time, spoon about 3 tablespoons of the beef mixture down the center of the tortilla ad sprinkle with about a tablespoon of Pepper Jack Cheese. Roll tortilla up snuggly around the filling; place seam-side down in the prepared baking dish.

Repeat with remaining tortillas, beef mixture and cheese until all the tortillas are filled. Pour Salsa Verde over the Enchiladas. Sprinkle with remaining Pepper Jack Cheese.

Bake in the heated over until warmed through and the cheese is bubbling, about 15 minutes or so. Garnish with remaining cilantro just before serving.

Great with Spanish Rice and Refried Beans. Just don’t forget the margaritas.

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God so loved the world that He gave His only-begotten Son,
so that everyone who believes in Him might have eternal life.