Today, we’re bringing you an easy and delicious recipe for homemade enchiladas. With just a few ingredients and steps, you can replicate this authentic Mexican dish in your own kitchen.
Ingredients
- 1 (12 oz.) can tomato paste
- 1 qt. water
- 2 cloves garlic, minced
- 5 tsp. chili powder
- 1 lb. lean ground beef
- 1/2 c. chopped green onions
- 2 c. shredded Monterey Jack cheese
- 1 doz. corn tortillas
Baking Instructions
- In a saucepan, combine tomato paste, water, garlic and chili powder; simmer 20 minutes.
- In skillet, brown ground beef with half of the onions; drain fat.
- Stir in 1 1/2 cups of cheese and 1 cup tomato paste mixture.
- Spoon 1/4 cup tomato paste mixture in 3-quart shallow baking dish.
- Soften tortillas, one at a time, by dipping in and out of remaining mixture.
- Spoon beef mixture down center of each tortilla; roll up.
- Place seam side down in baking dish.
- Pour remaining tomato paste mixture over top.
- Sprinkle with remaining cheese and onions.
- Bake at 350° for 20 minutes. Makes 6 servings.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Easy
The Great Enchilada Encounter
There I was, standing in the kitchen, armed with my trusty whisk and an unflinching determination. I embarked on yet another culinary journey, this time on the quest to create the holy grail of Mexican cuisine: Enchiladas.
The Tomato Paste Tango
The first step in this dance? Tomato paste. Now, I know what you’re thinking. Tomato paste? Really? Yes, really. This humble can of tomato goodness is the secret to a delicious Enchilada sauce. So, I grabbed my large saucepan, dumped in the tomato paste, and started stirring. No, my friends, not just stirring. I was conducting a symphony of flavors, gently guiding the pot and its contents to culinary greatness. Add in the water, two cloves of garlic minced (because garlic makes everything better), and 5 teaspoons of chili powder for a spicy kick, and you’ve got a simmering pot of deliciousness.
The Beef Ballet
Next up, the star of the show: the lean ground beef. In my trusty skillet, I started browning the beef with half of the green onions. Now, I’m not saying my kitchen turned into a ballet of sizzling beef and dancing onions, but I’m also not not saying that. After draining the fat, in went 1 1/2 cups of shredded Monterey Jack cheese and a cup of our glorious tomato paste mixture. The result? A mouthwatering, cheesy, beefy concoction that’s ready for its moment in the spotlight.
The Tortilla Twist
Ah, the corn tortillas. These little guys can be a bit tricky to handle. Softening each tortilla by dipping it in and out of the remaining tomato paste mixture felt like a dance. One wrong move, and it’s a tortilla catastrophe. But with a steady hand and a bit of finesse, each tortilla was filled with the beef mixture, rolled up, and placed seam side down in a baking dish.
The Cheesy Crescendo
Here’s where the magic happens. With the rest of the tomato paste mixture poured over the top, and a generous sprinkling of the remaining cheese and onions, the dish was ready for the oven. As it baked, the aroma filled the kitchen, a tantalizing promise of the deliciousness to come. And after 20 minutes at 350°, my enchiladas were ready.
The Taste Test Triumph
The moment of truth arrived. I took a bite, and let me tell you, it was a revelation. The rich tomato sauce, the spicy kick of chili, the tender beef, the melty cheese, and the soft tortilla all came together in a symphony of flavors. It was a culinary triumph, a testament to the power of patience, perseverance, and a whole lot of cheesy goodness.
So, my friends, that’s the tale of my Enchilada expedition. It had its ups and downs, its twists and turns, but in the end, it was worth every delicious bite. And remember, whether you’re a seasoned chef or a kitchen novice, there’s always a new recipe to conquer, a new flavor to explore. So grab your whisk, put on your chef’s hat, and let the cooking commence!
