As much as I love cooking, some days I don’t want to have to do much of anything in the kitchen. Tuesday was one of those days. Wade was off of work, so in addition to getting some work done on my thesis we worked on the yard and started replacing the gutters on the house.
After working outside in the chilly fall air for several hours we were hungry for something hearty and easy to make.
I have been making beef enchiladas this way since high school. Come to think of it, this is one of the first dishes I remember making when I became interested in cooking. It has been a mainstay for cold, lazy nights for years.
Easy Beef Enchiladas
•package of small corn or flour tortillas
•1 pound ground beef (or turkey if you prefer)
•1 small onion, chopped
•4 oz. can chopped green chilies
•16 oz can red enchilada sauce (I used some that I canned earlier in the summer from this University of Utah Extension Office recipe, but I’ve also used this recipe from Emeril, or just the plain canned stuff from the store)
•2 cups shredded cheddar, Monterey jack, or pepper jack cheese
Preheat oven to 375.
Brown the ground beef, onions, and chilies in a large skillet till cooked through. Drain, if there is too much fat in the pan. Stir in about 1/2 cup of enchilada sauce and 1/2 cup of cheese. This will help hold the beef together a bit, making it easier to roll up the enchiladas and keep them from falling apart when serving.
Spray or brush each tortilla with a small amount of olive oil to soften. (I use a Misto filled with olive oil), Microwave until soft and pliable. You could also heat some oil in a small skillet and soften them that way, but using the microwave is easier. Perfect for a lazy evening.
Place a few tablespoons of the beef mixture in each tortilla. Roll up and place in a lightly greased baking dish. Continue with the rest of the tortillas and beef mixture. Top the enchiladas with the remaining sauce and cheese. Bake until heated through and bubbly, about 20 minutes. Serve with rice, beans, and sour cream.