Tag Archives: easy enchiladas

Beefy Cheesy Enchiladas

 

You know how some days you just don’t want to cook?  Well, I’ve had more than my usual share of those lately.  I usually have a whole list of simple “throw it together” meals just for this reason.  You know, like pasta.  Or cereal.

But the other day, even those seemed like far too much work.  I just… couldn’t.  So I figure, we can order something to go and pick it up, no problem.  Well, did I ever find a keeper.  My fiancee says, no worries, I will cook tonight!  I’m immediately intrigued.  I figure there’s now a 98% chance I’ll be eating burritos.  (Trust me, that’s maybe an under estimation).

What are you going to make?  I ask, as he starts poking around in the refrigerator.  Oh, you’ll see… is the only answer I get.  He’s a man of many mysteries.

With a glass of wine, I settled in to watch the meal unfold.  I could almost see the wheels turning in his head as he pulled out one ingredient after another.  Ground beef… frozen peppers… shredded cheddar cheese… Do we have corn tortillas?

I’m 100% sure it’s burritos now, and ask him as much.  No… not exactly. And your one guess is gone now.  Hmmm…

Ingredients:

  • 20 small corn tortillas
  • 1 cup shredded cheddar cheese
  • 1 pound ground beef
  • 1/2 bell pepper, diced
  • Jar of jalapenos
  • 2-4 tbsp butter
  • Chili powder
  • Salt & pepper
  • 2-3 tbsp flour
  • Optional: refried beans & rice

Corn tortilla for enchilada in pan

Step 1: First he browned the beef in the pan, adding in some chili powder.  After removing that and setting it aside, he diced the peppers finely, and added it to the pan with the butter and a healthy splash of juice from the jarred jalapenos (which I made last spring).

Enchiladas being prepared

Step 2: One by one, over medium-low heat, each tortilla was placed in the pan until softened (to add flavor, he said) and then moved to an aluminum pan.

Putting cheese in the enchiladas

Step 3: Each soft tortilla had a healthy handful of beef added, and a big pinch of cheese.  AHA!  You’re making enchiladas!  He smiled, you got it!  Awesome! … but I was basically right, because enchiladas are just baked burritos.

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(Sneak peek of the gorgeous finished product!)

You can use other fillings here too, I didn’t even have to ask but he made a few veggie burritos for me, with black beans, spinach, and mushrooms!  Try more peppers, onions, or different types of beans.

Enchiladas in pan ready for oven

Step 4: For the sauce, he simply added a few tbsp flour to the juices still left in the pan to thicken it up.  With the pepper chunks in it, he poured that over everything, and sprinkled on more cheese (of course).

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Step 5: Put into an oven preheated to 350 degrees, and bake for 20-25 minutes, until cheese is melty and bubbly.

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This is the lovely finished product!

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Top as you like.  We had some cilantro left from a previous Mexican night, as well as salsa, sour cream, and of course more jalapenos!

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Throughout the process, rice had been cooking in the rice cooker, and it went off just as the enchiladas were about done.  With a can of refried beans, the meal was complete.

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A fiancee-approved meal!

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I also had some lime wedges, which I think are just about required with Mexican food.  The tartness helps cut the spice a little.  Plus it looks nice.  🙂

I’ll need to not want to cook more often…

Slow cooker enchiladas

Since I have no oven in my current apartment, I have been looking for new and creative recipes to try in the slow cooker. I found one for enchiladas on Allrecipes.com and decided to use that as the basis for dinner tonight. Of course, I am terrible about measurements, so maybe you’ll want to look up their recipe if you want exact amounts.
Ingredients:
~1.5 lbs ground beef
1/2 cup taco seasoning
1/4 cup water
1 can cream of chicken
1 cup salsa
handful of fresh cilantro (because it was on sale 0.74 a bunch!)
Corn tortillas
Shredded cheese
Step 1: Brown the ground beef in a skillet. Drain off as much of the grease as you can. Add the taco seasoning and water, and cook the seasoning into the beef until most is absorbed. This is the second layer over the tortillas.
Step 2: Mix the chicken soup, salsa and diced cilantro in a bowl. This will be your third layer.


Step 3: Spray the inside of the crock pot so hopefully there will be no burnt-on mess later. Put down a layer or 2 of tortillas. Then a layer of meat. Then the cheese mixture. Over the topmost layer of beef, I added some slices of pepper jack to give it an extra little kick.

Keep layering until you use all the beef and soup mixture. Put a top layer of tortillas on and sprinkle with more cheese. 
Put on High for 45 minutes to 1 hour. We will see in an hour how well I did!