April 12, 2016
Are we the only family who practically eats our weight in chips and salsa at a Mexican restaurant? Match up our love for Mexican cuisine with an affinity for snacking on crunchy things, and before you know it, we’ve scarfed down chips by the basketful.
So it should come as no surprise that when I solicit the boys’ recommendations for dinner, tacos always make the request list. I cannot begin to guess how many tortillas we’ve consumed.
When I want to change up our traditional taco menu, I make enchiladas. For years, I bought canned enchilada sauce. Little did I know that making the sauce is simple!
Try it and you’ll be quickly converted. You can adjust the spices to fit your family’s taste buds.
Eat ‘Em up Enchiladas
1 Tbsp oil
2 Tbsp flour
15 oz can tomato sauce
1 teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon chili powder
**optional, ¼ teaspoon cayenne pepper (I don’t add cayenne because I cannot handle spicy foods!)
Salt and Pepper
3 cups ground beef or shredded chicken or pork, cooked
1 ½ cups shredded cheese, Cheddar or Monterey Jack
Heat oil in small saucepan. Sprinkle in flour and cook for about a minute over medium heat.
Whisk in tomato sauce and spices. Bring to a boil and then simmer for about 10 minutes.
Spoon a layer of sauce onto the bottom of a 9 x 13 baking dish.
Scoop meat on tortilla and roll up. Place in baking dish. Repeat with other tortillas.
Cover with remaining sauce and cheese.
Bake at 350 for 20-25 minutes.
Serve with sour cream and guacamole.
These enchiladas are a perfect way to use leftover meat. They work with chicken, ground beef, or pork.
Fill them with this leftover pork and they are irresistible!
Want them extra cheesy? Add a little cheese along with the meat inside each enchilada.