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.  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.  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.  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!  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.  Mexican cuisine is rich in vitamins, proteins and minerals.  These were really pretty good, but I could use some practice on my presentation!

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

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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

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I decided to prepare a pan of enchiladas to include two kinds of meat.  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.  Next, combine the dry herbs and spices with each meat divided in half.

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Blend both of the bowls of meat with half of the spice/herb mixtures.

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

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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.

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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.  

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

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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.

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

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Top with remaining cheese.

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

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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

 

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