An enchilada is a traditional Mexican dish, which is prepared by rolling a corn or flour tortilla outside a meat, vegetable or bean filing. The filling for enchiladas can be prepared with many ingredients like beans, chicken, pork, beef, potatoes, seafood and vegetables. The enchiladas are then covered with enchilada sauce and shredded cheese before baking them. So, if you have the handful of ingredients required, then you can definitely try to cook this wonderful dish.
Difficulty level: Easy
Servings per recipe: 4-6
Preparation time required: 10-15 minutes
Cooking time required: 40-50 minutes
1 baking pan
1 stirring spoon
1 cooking spray
1 wire whisk
1lb. of lean ground beef
1 teaspoon of ground cumin
2 large onions, finely chopped
1 cup of shredded Monterey jack cheese
1 tablespoon of chili powder
2 large green bell peppers, finely chopped
2 teaspoons of all-purpose flour
1 cup of shredded yellow cheddar cheese
½ teaspoon of salt
1/4th teaspoon of black pepper powder
For the Enchilada Sauce
1 cup of tomato sauce
1 cup + ½ cup of water, at room temperature
1/4th teaspoon of cumin powder
2 teaspoons of all-purpose flour
1/3rd teaspoon of chili powder
Salt, to taste
2 teaspoons of unsalted butter
Freshly ground black pepper, to taste
Method of Preparation
1. First take out the ground beef from the refrigerator and let it sit at room temperature for 30-40 minutes. Then take a skillet and grease it with 2 tablespoons of olive oil. Tilt the skillet to spread the oil in it and then place it on the stove. Light up the flame by turning the knob of the stove and then adjust it to set it on medium. Now put the thawed ground beef into the hot skillet and try to break the chunk with the tip of your stirring spoon. Break the entire chunk of ground beef into small pieces and then brown them for 8-9 minutes.
2. While the beef is browning, take a saucepan and place it on the other hob. Turn the knob to light up the flame and then set it on low. Put the butter into the saucepan and stir it to melt it quickly. Once the butter is completely melted, add-in the flour and stir it immediately to combine with the butter and to form a smooth roux. Cook the roux for 2 minutes while stirring it continuously with a wire whisk and then add the chili powder, cumin powder, a pinch of salt and a pinch of freshly ground black pepper.
3. Whisk the mixture continuously until you get an evenly mixed and smooth roux. Then pour 1 ½ cups of water into the saucepan. Whisk the mixture immediately to mix the roux with the water and then let the sauce cook for 5-6 minutes. Next, add-in the crushed tomato sauce. Turn up the heat to medium high and cook the sauce stirring it occasionally for 7-10 minutes or until it thickens up a bit. While the sauce is cooking, set your oven to 375 degrees Fahrenheit to preheat it. Then take a baking pan and grease it lightly with some cooking spray.
4. Then check the browning beef in the skillet and add the chopped onions and the chopped bell peppers to it. Stir to combine all the ingredients and then add 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/4th teaspoon of black pepper powder and ½ teaspoon of salt to the mixture.
Stir to combine all the spices and the seasonings with the beef mixture and then add-in 2 teaspoons of flour to the beef. Stir the mixture immediately to combine the flour nicely with it and then pour 1/4th cup of water into the skillet. Give a brief stir to the beef mixture and then let it cook on medium high heat for 3-4 minutes or until the mixture turns partially dry.
5. Once the sauce is ready, remove the saucepan from the stove and turn off the flame. Then pour a few ladleful of sauce into the baking pan. Spread the sauce all over the base of the pan evenly and then take 1 corn tortilla. Dip the tortilla completely in the sauce and then put 2 tablespoons of the beef mixture on one side of it. Top the beef mixture filling with 1 teaspoon of shredded Monterey Jack cheese and then carefully roll the tortilla into a log.
6. Once done, place the roll seam side down into the prepared baking pan. Repeat the same process for making more enchiladas, until you run out of the beef mixture filling or until you don’t have more space to place more enchiladas into the baking pan. Once done, ladle out the remaining sauce over the enchiladas and spread that with a spoon. Finally, sprinkle the shredded cheddar cheese on top and then pop the baking pan into the preheated oven. Bake the enchiladas for 20-30 minutes or until the cheese at the top turns golden brown and bubbly. Once done, take out the baking pan and serve the enchilada warm.