Beef Enchiladas (Sort of)

We (it was a communal effort) made enchiladas the other night, however, when I made the tortillas, I made more rather than larger, and they were dangerous to roll and became more taco-like! No regrets, they were delicious and the fork is a great transportation system!

This was from scratch all the way, we made the tortillas, we made the enchilada sauce, we made the filling. So good, so worth it.

Step one – the tortillas (next extra money I have, I’m buying a tortilla press):

Ingredients (this recipe is from Gimme Some Oven and is my winner – I have tried many, I have tried authentic, but these worked best for me):

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons pink salt
  • 1 teaspoon baking powder
  • 1 cup hot water
  • 1/3 cup coconut oil (room temperature, not melted)

Mix the flour, salt & baking powder together. I used my mixer bowl and doubled the recipe. Add the coconut oil & hot water & get that mixer working. When the dough is basically together & shaggy, turn it out onto your counter and knead it by hand until it’s smooth(ish). Put it back in your bowl and let it rest, covered, for at least 10 minutes.

When it is finished resting, cut into 12 pieces (I cut into 16 and they were 4-5 inches across, which worked but not for rolling).

Roll them out flat and round, cook them in a frying pan (no oil or anything needed) on medium heat. If they cook too slow, up the heat a little, too fast, lower the heat. I used a cast iron pan and once the sweet spot was hit, it was pretty simple. They only need a minute or so per side. If they bubble up and the bubble gets too big, just smush it down a spatula.

Step 2 – Enchilada Sauce (again, Gimme Some Oven because I never, ever buy enchilada sauce but always have spices)

Ingredients:

  • 2 TB olive oil
  • 2 TB flour
  • 1/4 cup chili powder
  • 1 tsp minced garlic
  • 1 tsp cumin
  • generous sprinkle of oregano
  • 2 cups chicken or vegetable stock
  • salt to taste

In a saucepan, heat up the olive oil. Add the flour & whisk until smooth. Add the chili powder, cumin & oregano and let them bloom (you should really smell them), but don’t burn them. 🙂

Add the stock, about a quarter cup at a time, whisking until smooth.

Add the garlic and let it all get acquainted and happy together. Add your salt. Use as needed.

Step 3 – the Filling

  • 2 lbs ground beef
  • 2 cups black beans
  • 1 cup cream cheese
  • 2 cups shredded cheddar cheese (or more, depending how you feel about cheese) – we put about 1.5 cups in the mix and the rest sprinkled over the tops of the pans
  • 1 medium onion, chopped
  • 1 TB minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 TB green chilis (optional)

Cook the ground beef in a good sized frying pan. When almost done, add the onion & cook until translucent. Add the rest of the ingredients and heat everything up. Taste for seasoning, turn off the heat and assemble.

WARNING: This made 3 pans of enchilada type things, so by all means, half the filling recipe or use half and freeze the rest for another night.

Assembly:

Spread some enchilada sauce in the bottom of a baking pan – I used a ceramic (well, three of them) dish measuring about 8×11. Spread it around the bottom and start loading your enchiladas.

Add a couple tablespoons of your filling to a tortilla and roll up, or fold up. Add to the pan. If you need to go to another layer, add another scoop of enchilada sauce between.

Once your pan is full, add another scoop of sauce & sprinkle with some cheese.

Bake for about 20 minutes (everything is cooked, you’re just melting the cheese and heating through).

Serve as is or add some salsa, sour cream, Greek yogurt, green onions, jalapenos, and/or banana peppers.

All told, this probably took about an hour of prep time & assembly and about 20 minutes bake time, so despite all the ingredients and steps, it really doesn’t take long. I made the dough for the tortillas and while it was resting, I made the enchilada sauce. I rolled the tortillas while some were cooking – if I had done by myself, I would have rolled one, cooked one side, rolled another, cooked the other side and so on.

Once the tortillas were just about done, we put the meat on to cook, which happens fairly quickly when the meat is thawed. The beans were in the freezer because I cook a big batch and freeze what I don’t use. While the beef was cooking, I chopped the onion. The rest is just adding spices and stirring, then assembling the pan(s) and baking.

Smooth like butta!

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