Eating Well: Easy enchiladas refreshing change of pace
Every once in a while 'Tex Mex' food is a nice mealtime diversion from the regular meat and potatoes routine.
This easy Beef Enchilada dish goes a long in way in satisfying any of those south-of-the-border cravings, and the best part, only takes a short while to prepare.
The dish is also a great one to whip up in advance, refrigerate, and then pop in the oven when meal time arises.
This recipe came to me by way of our good friends who served it as a dinner entrée while visiting them in Arizona earlier this year.
It's fresh, clean taste is the result of only utilizing a handful of ingredients, not interfering with the distinct flavor each has to offer.
I have since served this recipe to my family, with everybody loving it.
The recipe is absolutely wonderful as written; however, I did try a few variations that were equally as delicious.
Not having green enchilada sauce in my pantry, I substituted mild red sauce, and I also smothered the top with shredded Monterey jack cheese the last ten minutes of baking time.
The individual tortillas serve up nicely out of the dish for an attractive presentation.
As you would with any enchilada or burrito recipe, serve with whatever garnishes your family and friends enjoy enhancing the hardiness. Sour cream, guacamole, salsa, pickled jalapeno peppers, tomatoes, lettuce, black olives, are excellent choices, served on the side so guests can help themselves.
Also making for easy accompaniments are any brand of canned refried beans, heated, and packages of Spanish or Mexican Rice that you can find on grocery store shelves. The latter are so much easier than starting from scratch and so good that nobody will notice they aren't homemade.
I'm guessing that this recipe would be a good fit for either shredded chicken or shrimp so will more than likely being giving that a try the next go-round.
Until next time, from my kitchen to yours, happy baking.
1 pound lean ground beef
1 medium onion
½ cup sour cream
1 cup shredded mild cheddar cheese (or whatever kind you prefer)
1 large can green enchilada sauce
1 package eight-inch flour tortilla shells
Brown ground beef and chopped onion in skillet. Let cool a bit and add sour cream and cheese and mix well.
Grease 9x13 baking casserole or cake plan, either glass or metal. Pour little bit of enchilada sauce in and smooth around to cover bottom of dish.
Take tortilla shells one at a time (I used eight of them to fill pan) and spread a little bit of the enchilada sauce on top. Place ground beef mixture evenly on side length of shell and roll tightly. Place seam side down in baking dish. Do same with remainder.
Pour remaining enchilada sauce over top and bake until heated through and bubbly, 30-45 minutes in 350 degree oven.
Let rest about five minutes before serving.