Saturday, September 8, 2012

Tasty Enchiladas

Good afternoon!  We have been a wee bit busy around the Gilchrist household as of late but I wanted to share a recipe with you that my family loves and is great for FREEZING for later, Yeah!  Those are the best kinds of recipes to have you know.  You  can make double and put in the freezer (uncooked) for a rainy day when you don't feel like cooking or when you are on the go and you just don't have the time to jump in there and get even MORE things done than are what is called for during the day so I thought I would share a recipe with you that you can prepare in advance too.  

I was raised in Oklahoma where there were quite a few Mexican and Native American foods in our area.  I absolutely LOVE spicy food and this is the type of food that you can spice Up or Down.  lol  I am the  only non-wimp in our family so it is usually just on the edge of spiciness.  Okay, without further adieu, here is my enchilada recipe.  I do hope that you will enjoy with your family!


1 lb. ground beef (your choice)
1 16 oz can of re fried beans
1 7 oz can of green chilies
1 large onion- chopped
1 large green pepper- chopped
4 cloves of garlic- minced
3 tsp ground cumin
2 tsp chili powder
1/4 tsp pepper
salt to taste
1 regular package of flour or corn tortillas
1 14 oz can of your choice of enchilada sauce

Chop the green pepper and the onion and mince the garlic then add to the ground beef in a large skillet and cook with the lid on until the beef is cooked and the veggies are sauteed.  Drain the beef mixture then return to the skillet adding the green chilies, cumin, chili powder, pepper and salt, and re fried beans and let simmer with lid on for about a half hour.  

Preheat oven to 350 and spray a 9x13 dish with cooking spray to prevent from sticking. Pour approximately 1/4 cup of the enchilada sauce into the bottom of the pan, tilting until all the dish is covered.  Take one tortilla in one hand and a large serving spoon in the other and fill the tortilla then roll the filled tortilla up and place side by side in dish, repeat until all meat is used.  Drizzle the rest of the sauce over the top of the enchiladas.  This will not cover them to make them soggy.  If you would like more sauce, please do.   Makes approximately 10 enchiladas.  Sprinkle with the cheese until covered and and then place in the oven for approximately 30 minutes or until the cheese is melted and slightly browned.  Remove and serve immediately with shaved lettuce, sour cream, salsa and Spanish rice.

As I stated before, this can very well be prepped in advance and frozen.  All you need to do to is place foil on top of this and put in the freezer then when you decide you would like to use it, put it in a COLD oven and bring it up to oven temperature as the oven gets warm.  Also, you will need to cook it with the foil on top as it will brown before it is cooked through.  You will need to almost double the cook time when comes directly from the freezer.  Or...just set out the morning of in the fridge and it should be thawed enough to use that evening.  You can make several of these and place in the aluminum pans to cook for a crowd as well.  It is easy to double/triple, etc the recipe.  Approximately 2 enchiladas per person.  If you would like to make more meat and just freeze it in containers, it can be done as well.  All you need to do is basically 1 onion/green pepper and 4 garlic cloves for each pound of meat/ one can of re fried beans as well.  Just cook as stated above and freeze in containers and pop in the microwave when you get home so all you need to do is fill the tortillas and cook.  Easy peasy!  The meat can stay in the freezer for one year if frozen correctly.

*hugz n blessingz*

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