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Enchiladas

By: Easy Peasy Mommy

Full transparency, this recipe is not super easy peasy, but it will yield you enough enchilada sauce for two more dinners, which will hopefully provide easy meals later. So put in the leg work and I guarantee that your family will love this. Also in full transparency, I’ve had this recipe for more than a decade now, and it was most definitely adopted and modified from somewhere else, although the original source escapes my mind (Sorry!)

Servings

4

Ready In:

Prep: 30 min

Cook: 1 h 10 min

Cost (Estimated):

$10 – $15

Level:

Mid-Level

Ingredients

Enchilada Sauce

  • Whole Tomatoes (or 3/4 small)
  • 1 can Tomato Sauce
  • 3 cups Chicken Broth
  • 2 pkg  Taco Seasoning
  • 3 TBS Cumin
  • 4 Cloves of Garlic (minced)
  • 1  Medium White Onion (diced)
  • 2 1/2  Olive Oil
  • TBS All Purpose Flower

Beef Filling

  • 1 lb Ground Beef (makes 6 enchiladas)
  • 1/2 TBS Garlic Powder
  • 1/2 tsp Cumin
  • Sprinkle Black Pepper

Additional Ingredients

  • 1 pkg Flour or Corn Tortillas
  • 1 pkg Mexican Blend Cheese

Easier Peasier Recipe Tips:

  • You can skip step 2b below if you buy whole canned tomatoes instead of boiling 2 whole tomatoes. If you buy whole canned tomatoes, make sure to get the 1 lb can.
  • If you have vegetarians (or non-beef lovers), you can replace the beef filling with vegetarian beans
  • Be sure to freeze the enchilada sauce. I like to freeze my sauce in Ziploc gallon bags and lay flat. This sauce should be used before 6 mo (if stored in freezer). Simply dethaw, and prep the rest of the meal as stated below. This one sauce recipe makes 2 additional meals for my family.
  • If you make the filling at the same time while the sauce is simmering, everything should get done around the same time.

Step by Step Instructions

Step 1

Preheat oven to 400

Step 2

a- In a skillet, spray some PAM and brown the diced onion. Remove from heat once the onion is almost translucent.

at the same time…..

b- Boil whole tomatoes.  Best way to do this is to fill pot with water, and bring to boil. Add Whole Tomatoes for about 4 min. Laddle tomatos out and set aside to cool down. DO NOT let it cool down too much. You will want to peel the skin off of the tomato. Score the skin with a knife and it should easily peel back. Crush tomatoes with fork or potato masher (doesn’t need super smooth consistency. Ok if lumpy)

Step 3

In a large pot, heat olive oil. Add flour to it, scrambling vigorously to get all the lumps out.

Slowly add in chicken broth.

Step 4

Add in tomato sauce, cumin, garlic, pepper, onions, fresh crushed tomatoes, taco seasoning (both packets)

Bring to simmer for 30-40 min

Step 5

Brown ground beef and drain.

Add in cumin, garlic, pepper. Cook thoroughly.

Step 6

Time to assemble!

In a large pan (I use glass) spread a little of enchilada sauce on bottom to prevent sticking.
Put small amount of beef mixture in flour tortilla, with 1 TBS of enchilada sauce and small sprinkling of cheese. Roll and place in pan seam side down. Repeat until beef mixture is gone.
Pour remaining sauce on top and sprinkle with heavy cheese (I think I used half a bag).
Step 7

Bake in oven for 25 min and then ramp up last 5 min to broil.

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