Everyone has a certain food genre that they gravitate towards and are always in the mood for. Me, I could pretty much eat mexican food every day.
A few years ago, my roommate was taking cooking classes here and there through the Publix Apron’s Cooking School. She learned alot of great recipes while attending these classes, but there was one recipe in particular that blew both of our socks off -enchiladas. These enchiladas are a little different then authentic enchiladas from a mexican restaurant, but they are super easy to make and so amazingly phenomenal that after you’ve tried them, your mouth will water at the mere mention of them. So I wanted to share:
Super Easy Party in Your Mouth Enchiladas
You need just a few ingredients: burrito size tortillas, shredded cheese (I prefer the fiesta blend), salsa verde (the green salsa), a package of stew meat, cumin & some oil to cook the meat.
I am striving to make flavorful meals without breaking the bank in order to feed our family of 2, but one of us is a bottomless pit man. I think most ladies can agree that half of their motivation for learning to cook and live a bit more frugally stems somewhere from living with a man who can eat you out of house and home… 😛 I prefer to buy my stew meat at Winn-Dixie because for whatever reason, it’s so much cheaper there. I usually buy everything at Walmart because it’s SO much cheaper in comparison, but when it comes to stew meat, Walmart is usually about double the price because I can pick up a pack at Winn-Dixie for between $2.50 and $3.00. Go figure. To stretch that $3.00 even further, when I open my pack of stew meat, I get out a cutting board and a knife and slice the meat even more. Rather than cook large chunks, I cook more smaller and thinner pieces that helps it cook faster and gives you more meet to spread a little more evenly throughout the enchiladas.
After you’ve sliced up your meat, if you choose to, toss the meat in cumin. Usually I use a light hand when adding cumin to anything because it’s a pretty heavy spice but for this recipe, I think it’s a good idea to use a fair amount.
Add those pieces to a heated pan with oil (I prefer to use EVOO) on your stove top and brown the meat. While one batch browns, I toss the next several pieces with a little more cumin.
Once you’ve browned all your meat, take out the tortillas. You’ll want to portion your meat across however many rolled up tortillas will fit in the baking dish that you have on hand. Mine is a 9×12 dish and fits roughly 6 rolled up tortillas but if you rolled them up a little tighter, you may be able to squeeze an extra one or two.
Add the meat and shredded cheese and roll up the tortillas.
After you’ve rolled up all of your tortillas and have them sitting snugly in your baking pan, add the salsa verde. I have seen salsa verde in a couple different sizes but I use a 16 oz jar. Dump the whole jar over top of your rolled up tortillas.
Next, add shredded cheese over top of the salsa verde. How much is up to you and how cheesy you like your enchiladas. Me, I probably use about a cup of shredded cheese.
After you’ve added the cheese, you’re in the home stretch! Set your oven to 400 degrees and set it for about 15 minutes.
Once your oven is beeping telling you that 15 minutes is up, pull out your pan and let those things cool no matter how enticing they are. Once you’ve let your pan sit for about 5-7 minutes, DIG IN to the goodness and I promise this will become a staple on your menu list!