I am so glad to be back!!!! The rigors of law school waits for no one! I was really craving some enchiladas and was missing the kitchen so I had to do a quick recipe to deliver to you all in-case you’re curious to see my technique for making quick and easy enchiladas.
If you want to make a homemade sauce, the chile sauce I made for my pozole rojo recipe applies! Use that same technique and you will have a delicious enchilada sauce, BUT if you’re like me and are busy then I recommend using a Las Palmas sauce! I like it better than La Victoria personally.
Prep time: 10-15 mins. Cook time: 15 mins. Total: 25-30 mins (makes 14-16 enchiladas)
- 1 large can of Las Palmas (red)
- 1lb of ground beef ( i used 80/20)
- 1 whole onion diced
- 1-2 serrano chiles (optional)
- 1-2 pkgs of shredded cheese
- 1-2 green onions diced
- 1 cup of vegetable oil
- 1 pkf of 6 inch round corn tortillas
- 1 large casserole pan
Cook ground beef, season liberally with salt, seasoning salt, garlic salt, black pepper, crushed red pepper flakes and onions. I also used some beef bouillon to give it a more beefy flavor.
pre heat oven 350 degrees.
Now heat your sauce on low heat. In a separate skillet, heat oil to medium heat and lightly fry the corn tortilla until it is pliable (30 seconds). Then set aside on paper towel, quickly dry the tortilla then carefully place it in sauce just to coat the tortilla.
Now began assembling your meat, cheese, peppers, onions, etc.
Fold over to the right. And continue the process.
Cover the sauce over the tortillas.
Bake on 350 uncovered just until tortillas are cooked and cheese is melted. Don’t overcook or your enchiladas will be dry!