Tex Mex Enchiladas!

i'll have seconds, thank you

I’d like to admit right here and now that there was once a time when I was scared to make enchiladas. I’ve overcome that fear and can now look back and think how silly I was.

So I started telling you about my little Everyday Food binge huh? Well… I recently watched an episode of EVERYDAY FOOD on PBS and was immediately inspired to make some for myself. I thought that if they can do it so fast- I CERTAINLY CAN. I know you can too!

Not yet inspired? Perhaps I can tempt you with a little close up?

tex mex enchiladas

I just followed this recipe from Everyday Food:

Tex Mex Enchiladas (makes 8 total)

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup all purpose flour (spooned & leveled)
  • 1 can (14.5 oz) reduced sodium chicken broth
  • 1 1/2 tablespoons chili powder
  • 1 small canned chipotle chili in adobo, minced-plus 1 tablespoon adobo sauce from can
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 3/4 lb. lean ground beef
  • Coarse salt & ground pepper
  • 8 tortillas (6 inch)
  • 1 1/2 cups shredded cheddar cheese (about 6 oz.)
  • 1/4 cup cilantro

1. Make Sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

2. Make Filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

3. Preheat oven to 350°. Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.

4. Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and perhaps some sour cream like I did!

If you follow the link above, you will find their instructions for freezing your batch!

***Note: After assembling the enchiladas, I was concerned that there might not be enough sauce covering all the tortillas. I decided to drizzle the leftover adobo sauce on top of the assembled enchiladas. I think this added a LOT of flavor!!! ***

This will definitely be in our regular rotation. I can’t wait to experiment on different types of filling!

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  • Jessica

    Hi! I love Everyday Food myself, and cook almost exclusively from it. I have been meaning to try this recipe for I can’t even say how long, don’t know why I keep skipping it. Have you tried the Vegetable Enchilada recipe? Soooo good. It’s another one of the Freeze It recipes, and I love having an extra batch in the freezer.

  • Jen

    Yess!! That recipe from EF is one of my faves. Glad you liked it :)!

  • Tracy

    Jessica- It’s a winner! I haven’t tried the veggie enchilada recipe…must do so!!

    Jen- Got any others that are you faves? Do share!

  • Maija

    Hey, there – I’m not sure how I got this blog on my bookmarks list (probably your TJ
    recipes). My fave enchilada recipe – I roast several sweet potatoes & a few red
    peppers at about 400 degrees until soft. I mix a can of black beans with a good spoon
    or two of cocoa powder (makes it tasty smoky/like a mole) & a thing of frozen spinach. I fill 12 corn tortillas with some beans, sweet potatoes/peppers & fold up. Pour a basic enchilada
    sauce over top (sometimes I just simmer a couple of cans of tomatoes with other spices).
    Sprinkle cheese on top & bake 20-30 minutes at 350. The sweet potatoes make it so good!

  • Tracy

    oooh i bet!!! and i’ve been craving sweet potatoes too! thanks for the idea! :)

  • Megan

    I made these last night with veggie crumbles and they were fantastic! I love the kick of the chipotle chili in adobo.

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