Avery and Robert’s Mom, Cindy, will be showing us how to make a childhood favorite of hers, Tex-Mex Enchiladas. There are lots of possibilities for filling and topping substitutes so have fun getting creative with a really delicious recipe.
Ingredients:
- 1 lb ground beef
- 1 medium to large white/yellow onion, chopped
- 6 cloves garlic, minced
- 12 medium or 24 small corn tortillas (white/yellow)
- ½ – 1 cup olive/vegetable oil
- Lawry’s Seasoning Salt (or 1 package of taco seasoning)
- Lawry’s Garlic Salt
- 1 28oz can of Las Palmas red enchilada sauce (mild, medium or hot)
- 1 small block monterey jack cheese or 2 cups of shredded monterey jack cheese
- 2 cups of shredded cheddar/colby jack/mexican blend cheese
Optional Toppings: black olives, green onions, sliced jalapenos, cilantro, sour cream
Optional Filling Substitutions:
- For cheese enchiladas, omit beef, onions and garlic.
- For mushroom enchiladas, substitute beef with two 8oz boxes of mushrooms, chopped.
- For chicken enchiladas, substitute beef with 2-3 cups shredded rotisserie chicken and substitute red enchilada sauce with green enchilada sauce.
Equipment:
- Large skillet
- Small skillet (omelet sized)
- Cutting board
- Knife
- Garlic mincer (if you have one)
- 9×13-inch baking dish
- Small sized mixing bowl
- Medium sized mixing bowl
- Wooden spoon
- Tongs
- 2 large plates
- Paper towels
- Tablespoon
Instructions:
Preheat oven to 350 degrees F.
Drizzle 2T olive oil in a large skillet and heat on medium-high heat. Add minced garlic and chopped onions to the skillet. Stir occasionally for 5 minutes until soften and the onion is transparent. Transfer to medium sized mixing bowl. Wipe skillet clean with a paper towel. In the same skillet, drizzle olive oil and heat on medium-high. Add ground beef and break up a bit. Sprinkle garlic salt and seasoning salt, and let it brown for 2-3 minutes without stirring. Stir and break up the rest of the ground beef. Add the garlic and onion mixture back to the beef in the skillet. Stir frequently. When the meat is cooked through, turn off heat. *If preparing with taco seasoning mix, follow the instructions on taco seasoning mix.
Pour enchilada sauce into a small bowl, filling it ¾ to the top of the bowl. Set to the side. Cut monterey jack cheese block into thin rectangles approximately ¼-½ inch (they should be small enough to roll inside of the tortilla).
Add ¼- ½ cup (depending on the size of your skillet) of oil into the small skillet and heat on medium. When the oil sizzles when you toss a piece of corn tortilla, it is ready to fry the corn tortillas. Gently and carefully, using tongs, put one corn tortilla into the skillet of oil. When the tortilla curls and bubbles up, flip it to the other side. When the tortilla starts to bubble and curl on the second side, carefully remove the tortilla from the skillet and transfer to the large plate lined with paper towels. Repeat process with the remaining tortillas.
Dip the fried tortillas, one at a time, into the bowl of red enchilada sauce. Flip and cover both sides with red sauce. Transfer your tortilla to your second large plate. Add 2T of ground beef mixture, 2 pieces of monterey jack cheese (or 2T of shredded monterey jack cheese), and gently, but tightly, roll up and place seam side down on to the edge of a greased 9×13-inch baking pan. Repeat as you start a row, until you get to the end of the other side of the pan.
Cover the enchiladas with ½ cup of the enchilada sauce from the bowl earlier. Top with 2 cups of shredded cheddar, colby jack or mexican blend cheese. Bake in the oven for 30 minutes. Optional: top with green onion and black olives the last 10 minutes or garnish with green onion when removed from oven.