Beef Enchiladas with Homemade Sauce

#mexican #dormfriendly #beginner #glutenfree #dairyfree

COOKING LEVEL: noob beginner standard

A 3-part recipe from scratch to create 100% authentic enchiladas.

Serving Size: 8 enchiladas Total Cooking Time: 40min.

INGREDIENTS

Enchilada Sauce (or buy from store)

• 2 tbsp oil

• 1/2 tsp garlic powder

• 1 tbsp cayenne pepper

• 2 tbsp cumin

• 12oz tomato paste

• 1 1/2 cups water

• 1/2 tsp salt

1. Heat up saucepan to medium heat.

2. Add the seasonings to the oil and stir.

3. Turn off heat and add the tomato paste.

4. Add water and mix till clump free.

5. Put aside sauce for when you assemble the echiladas.

Pico de Gallo Topping

• 2 roma tomatoes, diced

• 1/2 onion, diced

• 1 bunch of cilantro, diced

• 1 juice of lime

• 1/2 tsp salt

1. Combine all ingredients into a bowl.

2. Cover and refrigerate till ready to serve.

Beef Enchiladas

• 1 lb ground beef

• 8 corn tortillas

• 1 jar of enchilada sauce

• 1 onion, diced

• 3 cups of spinach, approx 2 bunches

• 2 tbsp taco seasoning

• 1 cup dairy free mozzarella cheese

• Baking dish with lid or tin foil

1. Preheat the oven to 375F.

2. Line a 8" pan with parchment paper or cooking spray. Set aside.

3. Heat up a saucepan at medium high heat.

4. Add oil + ground beef + onions. Cook just till the last bit of red meat is cooked.

5. Drain out excess liquid from the pan into a strainer.

6. Add the meat back to the pan, along with the spinach.

7. Drizzle a spoon of your enchilada sauce + taco seasoning into the pan.

8. Mix and cook till the spinach is all shriveled up.

9. Turn off the heat and prepare your enchilada baking dish.

10. To the bottom of the baking dish, drizzle 1/2 cup of the enchilada sauce.

11. Take one tortilla, scoop some beef mix, then wrap closed.

12. Place each filled tortilla into the ban over the sauce layer, seam down.

13. Fill the entire pan with enchiladas.

14. Apply a thin layer of enchilada sauce over the top and sprinkle with as much cheese as desired.

15. Cover the baking dish with the lid or tin foil.

16. Bake for 20 min.

17. Serve with pico de gallo or your favorite guac.
    

Recipe Notes:

• This is a simple recipe once you get the hang of wrapping the enchiladas.

• You can replace the meat with your favorite - chicken, asada, etc.

• For a kick of spice, add some chopped jalapenos when you cook the meat.

• Some additional spices that go well with enchiladas is Tapatio or salsas.