Enchiladas and homemade sauce are so much easier to make than you think.
I hate to admit it but 6 months ago I didn’t even know how to toast a corn tortilla. They weren’t something we ate growing up and I never cooked with them. After ruining more than I care to admit, I swallowed my pride and e-mailed Alta from Tasty Eats at Home. She told me to heat a dry cast iron skillet over high heat and toast it. Simple as pie.
Since then, I’ve fallen in head over heels for corn tortillas. My favorite grocery store carries a locally made brand called El Milagro. They’re super fresh, taste great, and dirt cheap at $1.49 for 30 tortillas.
I’ve been making toastadas, mushroom tacos, corn quesadillas, and now enchiladas.
Joe is always thrilled when I’m making something with corn tortillas. When he walked in the door the other night, instead of saying his usual, “Hey Baby, I’m home!” he said, “Honey, it smells delicious!”
The Whole Enchilada
There are many ways to make enchilada sauce. The quick and dirty way requires thickening a sauce with flour. Not my cup of tea. It’s just as easy to simmer your tomatoes, onions, peppers, and spices on the stove top and it’s healthier, too. It just takes a little longer.
Versatility is something I love about this dish. Use any ground meat you choose or add leftover shredded chicken. Cheese can be switched out or use a couple of your favorites. Like a lot of heat? Add more chilies or some with more spice.
I took the chilis out before pureeing the sauce because it was mighty spicy enough for me. If you want more heat, blend them up along with everything else.
This recipe makes 12 enchiladas which is enough for two dinner for us. One batch was frozen, with the sauce on the side to keep the tortillas from getting soggy. When I want to bake off that batch, I’ll thaw the sauce in the refrigerator, dump it over frozen enchiladas, and bake it covered for about 30 minutes. After uncovering them, I’ll add the cheese and bake until hot and bubbly.
Other SS&GF Meals
- Curried Rice & Lentils
- Pulled Barbecue Chicken Sandwich
- Chicken with Spaghetti Squash & Saffron Tomato Sauce
What are you making for dinner this week?