Chris' Recipes

Bon Appetite!

Ground Beef or Turkey Enchiladas

Written By: Chris - Mar• 04•14

Although we really enjoy it, I don’t prepare a lot of Mexican cuisine – other than taco’s and/or taco salads herunterladen.  Recently, I decided to prepare Enchilada’s (pronounced as “ehn-chee-lah-thahs”) after spotting some pre-made sauce at the grocery store that got my taste buds going din herunterladen.  The term “enchilada” simply means ” dipped in chili”.  Originally, enchiladas are made from a tortilla dipped in chili sauce and stuffed with cheese and beans or chicken and beef, sometimes with spinach herunterladen.  Mexican restaurants worldwide cater enchiladas with different kinds of filling and when the kids were coming recently for dinner, I decided to wing it and prepare my version based on some ingredients that I had on hand 3sat filme downloaden!  In Mexico, enchiladas are often enjoyed on city streets. They are bought wrapped in foil as a form of fast food, much like Americans might enjoy a hot dog bought from a street vendor download tiktok for free.  Mexican cuisine is rich in vitamins, proteins and minerals.  These were really pretty good, but I could use some practice on my presentation!

IMG_4474

I dug around in my pantry and found a few ingredients that I thought looked like would go well in my Mexican dishes spider solitaire for free for mac!

IMG_4433 IMG_4437 IMG_4432

Ingredients: 

2 Cups Turkey, cooked and cubed
1 pound of Ground Beef
Salt and pepper
1/2 teaspoon Coriander, ground
1 teaspoon Oregano, dried
1  Onion, chopped fine
1 Tablespoon Cumin, ground
1 teaspoons Garlic Powder
1 Tablespoon Cornstarch
1 Tablespoon Chili Powder, I used HOT
1 Tablespoon Paprika
1 Tablespoon Brown Sugar
1/3 Cup Chicken Bouillon Powder
1 Tablespoon  Chipotle peppers in Adobe Sauce, minced
2 Garlic Cloves, pressed
1 Can Corn, drained
1 Can Green Chiles, chopped with juice
1 (28 ounce) Can Fire Roasted Tomatoes, chopped with juice
1 Can Tomatoe sauce
4 Cups Shredded Cheddar Cheese, or more to taste

IMG_4425 IMG_4426

I decided to prepare a pan of enchiladas to include two kinds of meat sender.  I had some left over cooked turkey and started by sauteing the onions and ground beef together until cooked through.  Drain the cooked ground beef, allow to cool and place in it’s own bowl how to music on android.  Next, combine the dry herbs and spices with each meat divided in half.

IMG_4434

Blend both of the bowls of meat with half of the spice/herb mixtures antivirenprogramm für windows xp kostenlos downloaden.

IMG_4459 IMG_4440

Since my son Nicholas doesn’t like a lot of chunk in his tomato sauce, I pureed the canned tomatoes and sauce together herunterladen.

IMG_4446

Then add half of the sauce to each bowl of meats and stir in about half of the cheese; as well as the split can of drained corn.  Mix well.

IMG_4449 IMG_4447

Microwave tortillas on high for 30 seconds to soften them and to make them more pliable.  Coat the bottom of two baking dishes with with a bit of enchilada sauce.  

IMG_4452

Using a pan, warm the sauce and dip each tortilla in enchilada sauce to lightly coat on both sides.

IMG_4454

Spoon about 1/4 to 1/2 cup of the meat mixtures within each tortilla and filling two pans.  Fold over filling, place eight enchiladas of each flavor in the pans with seam side down.

IMG_4455 IMG_4457

IMG_4461 IMG_4463

Top with remaining filling (if any) and pour over the rest of the enchilada sauce.

IMG_4465

Top with remaining cheese.

IMG_4469 IMG_4471

Bake for 15 minutes in a preheated 350 degree oven until cheese melts.

IMG_4476

Top with garnishes including cilantro, green onion, sour cream, black olives and chopped tomatoes before serving.  I served ours with black re fried beans and it paired perfectly with the Kunde Chardonnay!

Enjoy!
Cheers!
~Chris

 

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.