Enchiladas Homemade Sauce

 These are so good and easy.  If you don't like to make sides like me to go with your Enchiladas then just add the beans to the beef enchilada. I also made chicken enchiladas.  This recipe makes 10-12 in a 13x9 baking dish. You can use tomato sauce but I used pureed tomato.                                                                   I use 2 pkg of taco seasoning.

I start my sauce first as it needs to simmer before basting the tortillas. 

You can do 1/2 beef and1/2 chicken.

I use Sargento or Kraft pre-shredded cheese.  You can use a blend or just cheddar if you prefer.



Ingredients

1 pound ground beef and/or rotisserie chicken or both

1 white onion, chopped

1-2 Pkg Taco Seasoning(your choice)

1 pkg flour tortilla, taco or burrito size

1 can (15 oz) refried beans, add some water and smash with a fork

1 can diced green chili (optional)

2 cups shredded cheddar, jack and colby 


Sauce

1 can(28 oz) Cento pureed tomatoes or crushed

1/2 cup of water

1 green bell pepper finely chopped

3 cloves garlic, chopped

2 Tbsp chili powder

1 1/2 dried or fresh oregano

1 Tbsp cumin


Oven 350 degrees

Add all ingredients for the sauce in a large sauce pan and let simmer for 15-20 minutes.

Brown the ground beef with the onions. Once completely browned add the Taco seasoning and follow the directions on the packet. Set aside

Use a basting brush to add sauce to both sides of the tortillas. Add a small scoop of refried beans to the tortilla, add some beef on top and sprinkle with cheese. If using chicken also, you can omit the beans or use. Fold in the bottom of the tortilla before rolling tight. Place in sauced 13x9 dish. Continue until all tortillas are completed in the dish. Pour the rest of the sauce over the top of the enchiladas. Sprinkle with more cheese.



Bake for 30-40 Minutes

Optional toppers, sliced olives, sour cream guacamole, green onions, cilantro.



Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more