Enchiladas
Ingredients
2 tablespoons olive oil or avocado oil (I used avocado oil)
1 white onion, peeled and diced
6 cloves of garlic, minced
1.5lbs Ground beef/ground turkey or Chicken (Diced in small pieces)
1 small can of diced green chiles
1 can diced tomatoes or diced tomatoes with green chiles
salt and pepper to taste
1 15oz can of black beans, rinsed and drained
3-4 cups Mexican shredded cheese
8-10 large flour tortillas
Red enchilada sauce (the link brings you to mine, worth it, i promise.)
2 tablespoons cilantro, chopped
Optional toppings: Sour cream, avocado, guacamole, onion, black olives
Preheat oven to 350°F and start making your Enchilada sauce. You can buy pre-made sauce, but its truly not the same, plus the sauce is so easy to make.
In a large pan heat olive oil over a skillet, add in the chopped onion and saute for about 2-3 minutes, stirring occasionally.
Add in the green chiles and the tomatoes. Season with salt and pepper. Add the garlic and saute mixture till the onions soften a bit.
Add in the meat, (beef, turkey or chicken), Season meat with salt and pepper. Saute mixture till the meat is cooked, stirring occasionally.
When meat is ready add in the beans, stir to combine. Set meat mixture to the side.
In your large 9x13 baking tray, add one maybe two spoons of enchilada sauce on the bottom of the pan. You only need a little tiny bit, too much and they will get soggy, if you don’t add any, they will stick.
Now its time to assemble the enchiladas. Take a large tortilla and add a nice spoonful of sauce on the tortilla, add a generous portion of meat mixture in the middle and top with whatever amount of cheese you would like. Roll up the tortilla by folding in the ends just a bit then rolling it. Place filled tortilla in the pan. Repeat process with remaining tortillas till your pan is full.
Top the tortillas with the remaining enchilada sauce, go ahead and gently move some sauce in between the tortillas too. Top with as much cheese as you like, I love cheese.
Cover the enchiladas in aluminum foil and bake for 20 minutes covered. Removed foil and bake for an additional 15-20 minutes until the cheese is cooked to your liking. You may cook them uncovered for 20 minutes and that it, if you're in a time crunch, but baking them covered first really makes a difference.
Remove enchiladas from oven and allow to cool a bit before serving. That’ll make it easier to serve. Sprinkle with chopped cilantro. Serve the enchiladas with sour cream, avocado, guacamole, black olives, even lettuce or tomato, you do you, I wont tell you how to top them.
Enjoy!
