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?
Serves: 12 enchiladas
- 2 dried guajillo chilies, stemmed & seeded
- boiling water to cover
- 1 tablespoon extra virgin olive oil
- 1 medium onion, roughly chopped
- 3 cloves of garlic, grated on a microplane
- 2 cups homemade or store bought chicken stock
- 1 cup water
- 2 cups canned diced tomatoes, undraied
- ½ cup tomato paste
- 1 generous teaspoon ground cumin
- ½ teaspoon Mexican oregano
- pinch of cinnamon
- ½ teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- ½ medium onion, finely chopped
- 2 cloves garlic, grated on a microplane
- 1 cup cremini (baby bella) mushrooms, sliced
- 1 pound ground turkey
- kosher salt & fresh ground black pepper to taste
- 12 (6 inch) corn tortillas
- 8 ounces Monterey Jack Cheese, shredded
- Bring several cups of water to a boil. Place chilis in a heat-proof bowl. Cover with boiling water, set a plate on top of the bowl and set aside.
- Heat olive oil in a large, steep sided skillet over medium heat. Add onions and cook until soft, 8 to 10 minutes. Add garlic and cook for another minute. Stir in chicken stock, water, tomatoes, tomato paste, cumin, oregano, cinnamon, and chilis. Discard chili soaking water.
- Bring to a boil, then reduce to a simmer. Cook for 15 minutes, or until sauce has slightly thickened. Taste and add salt if necessary. If sauce is spicy enough, remove chilis.
- Place sauce in your VitaMix or blender. Remove the plug in the top of the blender and cover with a kitchen towel. This allows steam to escape and will save your blender from blowing it’s top. Start on low and increase to medium high, pureeing until smooth. Return to sauce pan and keep warm.
- Preheat oven to 350F. Use one 9×13 baking dish or two smaller 8×8 baking dishes. Wrap 12 corn tortillas in aluminum foil and heat in oven for 10 minutes. Increase heat to 450F when you remove tortillas.
- Heat olive oil over medium heat. Add onions and cook until translucent, 5 – 8 minutes. Add garlic and cook for another minute, until fragrant. Add mushrooms and cook until soft. Move onion mixture to the side of the skillet and brown ground turkey, stirring onion mixture in as turkey cooks. Season to taste with salt and pepper.
- Set up an assembly line of sorts with your warm tortillas, shredded cheese, turkey & mushroom mixture, and dishes. Cover the bottom the baking dish with sauce. Put a tablespoon or so of cheese down the middle of the tortilla then fill with a generous ¼ cup of turkey. Fold the sides in and place seam side down in the baking dish. Repeat with remaining tortillas. Cover with enchilada sauce, top with remaining cheese, and bake for 15 – 20 minutes, until bubbly and cheese is lightly browned. Let sit for 15 minutes before serving.