Monday, September 28, 2009

Enchilada Night!

Last night I decided to make enchiladas. It is normally an event reserved for weekends because it is sooo time consuming to roll each enchilada. But, for some reason, I felt it was necessary to make them on a Monday night...probably from boredom. Once I had all the ingredients I'd say it probably took me around an hour and thirty minutes to have everything ready.


There are notes to help you make this that may effect your shopping list.

Ingredients: (for two people)

2-Package of McCormick "Enchilada" seasoning (you find it in the aisle with all the gravy mixes)

2-8 oz. cans of tomato sauce

3-cups of water

1 1/2 - 2-lb. ground hamburger (I use ground turkey, much healthier and you can't taste the difference.)

16-(estimate, feel free to get more, its safer that way) corn or flour tortillas

2-cup of Shredded Cheese (I use more like 3 1/2...I like cheese)

(These are the instructions on the packet of Enchilada seasoning with my two cents shoved in)

Preheat oven to 350.

Combine the seasoning, tomato sauce, and water into a sauce pan. You want the sauce pan to be large enough that it will A) Hold all that water and sauce and B) be wide enough so you don't have to fold the tortilla later on. Heat the concoction until it boils, reduce heat and simmer for around five minutes then set aside for it to cool. DO NOT keep it on simmer. You'll burn your fingers later.

Brown the meat, once it is mostly finished be sure to break the large pieces into little pieces, it will help with the rolling later. If you are using hamburger, drain it after cooking. If you took my advice and used the turkey, there is no need to drain because there is simply not enough grease to drain. Put the meat into a large bowl and then add 1/2 of a cup of the seasoning concoction to the meat. Mix well.

The McCormick instructions say to heat tortillas according to the package instructions. I've had trouble finding these so-called "instructions" so I made up my own. Place about five tortillas in between two DAMP paper towels and microwave for around 25 seconds. The tortillas should be warm all the way through.

A note about tortillas and enchiladas... you have a choice to use either corn or flour. There are pros and cons to both. The corn tortillas give a more restaurant kind of feel but they tend to break when rolled. When I use corn tortillas I always end up with something like enchilada casserole. The enchiladas look fantastic in the pan, but when I scoop them out, they break apart. Flour tortillas are more of a home grown kind of feel and they don't break... usually.

So, once you have heated your five tortillas, grab about a foot of foil and lay it on the counter. No need to grease. Take a single tortilla, dip and hold it in the enchilada sauce for around ten seconds. This is where it gets time consuming. You must hold it in the sauce for around ten seconds. This softens the tortilla further so that rolling is easier. The holding time depends on brand of tortilla, so if ten seconds doesn't work for you try more or less time. The sauce should be warm, but not hot or you will burn your fingers.

Lay the tortilla on the foil and spoon 2-3 tablespoons of meat onto one side of the tortilla. The amount you spoon depends on the size of the tortilla and how full you want you enchiladas to be.

You can also make cheese enchiladas. Just skip the step about adding the sauce... or the meat.

Once you have spooned, loosely roll the tortilla from the filled side. Place into a pan with the seam side down. I would recommend putting foil down on your baking dish. It sucks trying to clean cheese off your pans once it has been baked on.

Keep doing this until you run out of tortillas, meat or sauce. Preferably not sauce -lol. Once you pan is full, pour the remaining sauce on the enchiladas, fling cheese on top and bake for around 15 minutes.

That's really all there is to it. Goes really well with red rice! I'll have to get that recipe from mom. I can't make rice to save my life.

I would recommend making this for lunch on a very uneventful weekend. Between the meaty cheesy goodness and the red'll want about thirty minutes to simply sit and digest.

It's meals like this that are the reason the Mexican culture includes naptime (they're called siestas).

Please let me know how it goes for you. Also, if you have questions or if I've forgotten some crucial step, comment and I'll fix the recipe. :)

Good luck and much love!



  1. I heart your apron! ... and am super intimidated by the length of time and effort to put into this meal lol. i hate that I can only cook alone. :(

  2. :) The apron says "Put your big girl panties on and deal"

    We can make the dish when you come over. It's not as hard as you think. I just wanted everyone to understand that it's not a thirty minute meal.

    I also have a present for you when you come over. :) It's actually an accumulation of gifts that I keep getting for you thinking that you would love them...and then I never send them. yay procrastination!


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