Tuesday, September 28, 2010

Enchiladas à la Lisa

(at the bottom, it will say that this was posted by Thomas, but don't believe it. This is Lisa posting.) ;o)

When I first moved out to Utah two years ago for school, I had this ongoing list in my head of "Top 10 Single College-Student Dinners." Unfortunately, I did not write it down, but (for me at least) it included Little Caesar's $5 pepperoni pizzas, Top Ramen with frozen veggies, and beef enchiladas.

This weekend I had the opportunity to roll some yummy enchiladas for a little former-roommate party at our apartment. Thomas encouraged me to take some photos, so here you are:


1 can red enchilada sauce (I used the large can of Las Palmas Enchilada Sauce this time, but Old El Paso would be my top choice)
1 small onion, diced
1 Tbsp. or so of oil
ground beef (you need about 1 lb if using the small can of sauce; I used about 2 lbs with the large can)
spices of your choice; I like some garlic, salt, pepper.
small corn tortillas (about 15, for the larger can of sauce)
approx. 1 1/2 cups of grated cheese (I prefer Monterey Jack)

  1. Heat a small amount of oil in a frying pan. Add onion pieces and let them cook and soften for a few minutes.
  2. Add ground beef. Season to your liking and allow to brown.
  3. Once cooked, drain your meat.
  4. To the cooked, drained beef, add about half of the can of enchilada sauce and about half of the grated cheese.
  5. Spoon a bit of this mixture into a corn tortilla**. Roll it up and place it with the overlap down into a lightly greased baking dish. If you use the large can of sauce, like I did, you'll need a 9*13 plus a 9*9. 
  6. Continue filling tortillas and placing them in your baking dish until your filling runs out.
  7. Pour the remaining enchilada sauce over the rolled enchiladas. Use a spoon or other utensil to ensure the sauce covers as much of the exposed tortillas as possible, as this will reduce dryness. Top with the rest of your cheese.
  8. Bake for 30 minutes at 350°. Serve with your favorite salsa or guacamole, and perhaps some rice or refried beans!

**Depending on the corn tortillas you are using, you may notice that after sitting in the pan for a moment, they will crack along the top. To remedy this, it is helpful to take individual tortillas, place them into a damp paper towel, and microwave for about 12 seconds before filling and rolling. I used La Banderita brand tortillas this time and did not find this step necessary.

Happy cooking! oxox

1 comment:

  1. those look tasty-my roomate would make some like that with green enchilada sauce-pretty good stuff :) I love all enchiladas :)