Best Enchiladas

I love enchiladas and I assume you do as well if not we can’t be friends. They’re really not that hard to pull together and don’t require a whole lot of time or ingredients. Here is my favorite at home enchilada recipe. It includes a homemade sauce by Cookie and Kate. Once you make your own enchilada sauce you won’t go back to can.

Ingredients:

• Flour Tortillas (roughly 6-8)

• Shredded Cheddar Cheese (trust me)

• Shredded Mexican Cheese blend

• 1 pound and 1/2 of ground beef

• Half a diced large yellow onion

• Garnish with Sour Cream, Salsa, Avocado and Cilantro

• Cookie and Kate Enchilada Sauce (Double the recipe)

  • 6 tablespoons olive oil

  • 6 tablespoons flour

  • 2 tablespoons ground chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon salt, to taste

  • Pinch of cinnamon

  • 4 tablespoons tomato paste

  • 4 cups vegetable broth

  • 2 teaspoons apple cider vinegar

  • Freshly ground black pepper, to taste

1. Follow Cookie and Kate’s enchilada sauce recipe. I double the recipe (the ingredients listed above are for double the recipe). Make the sauce and set aside.

2. Brown the beef in a large skillet. The smaller you’re able to break it up the better. I suggest the meat chopper as it’s my go to for browning ground meat. Remove the beef, drain the fat and set aside.

3. Add the diced onion to the skillet and cook until translucent. Add back in the beef and combine- remove from heat.

4. Grab a 9x13 inch pan, spray with pan spray and spread a small amount of the sauce on the bottom of the pan (enough just to cover the bottom). Grab a tortilla, fill with roughly a tablespoon of sauce, a bit of the beef mixture, and some of the shredded cheeses. Roll tightly and place on one side of the pan, repeat until the whole pan is filled- rolling the tortillas tightly along the way so they don’t spill out. Pour the reminder of the sauce over the top of the enchiladas and cover with a generous amount of the shredded cheese.

5. Bake at 350 for 20-25 minutes (until cheese is melted to perfection on top). I sometimes make ahead and freeze so cooking time differs to be a bit longer if you do that.

6. Serve with sour cream, chopped cilantro, avocados and rice!