So...here I am...back for my yearly post. I am at the point where I am making no promises to myself, or anyone else, regarding my post frequency. I feel like I say I will post more and automatically set myself up for failure. We'll just view the blog as a place where when I feel compelled to post, I will.
And I feel really compelled to post these delicious, super easy enchiladas. They are for sure a top five with my family. The beauty of them is...you can pretty much fill them with whatever you like. All ground beef, all pork, ground turkey or chicken, even roasted veggies or sweet potatoes. We love them with a mixture of local ground beef and pork, so that it how I wrote the recipe. The best part, in my opinion, is the way the tortillas soaks up the enchilada sauce and combine with the melted cheese. Add some crunchy romaine and a spoonful of sour cream or guacamole...perfection.
I will leave you all with some super fancy iPhone pics...and of course, THE RECIPE!
- 1 lb grass fed ground beef
- 1 lb ground pastured pork
- 1 tsp sea salt (more if needed)
- 1 large yellow onion, chopped
- 4 cloves of garlic, minced
- 8 organic flour tortillas
- 8 oz. cheddar cheese (or combo of cheddar and Monterrey Jack), shredded
- Enchilada sauce (recipe follows)
- Preheat Oven to 375 degrees
- Cook beef and pork in a large skillet, over medium heat, breaking it up with a spoon or spatula, until crumbly and no longer pink.
- Add onions and salt. Cook until the onions are translucent.
- Add the garlic, cooking for an additional 2 minutes.
- Remove the pan from heat.
- Spread about 1/2-3/4 of a cup of enchilada sauce in the bottom of a 13"x9" casserole dish.
- Using a slotted spoon (to allow grease to drain), fill each tortilla with 1/8 of the meat mixture and roll up, laying them seam side down in the pan, side by side.
- Spread remaining sauce evenly over the tortillas.
- Top with shredded cheese.
- Bake on the middle rack of the oven, uncovered, for 25-30 minutes, or until cheese is melted and starts to brown.
- 2 Tbsp butter (grass fed)
- 2 Tbsp organic AP flour
- 1/4 cup chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 8 oz. tomato sauce
- 1 1/2 cups chicken stock
- Salt to taste
- Melt butter in a medium saucepan, over medium heat.
- Add flour and whisk until bubbling.
- Continue to whisk continuously for 2-3 minutes, creating a roux.
- Add spices.
- Whisk for 30 seconds, then add the tomato sauce.
- Slowly whisk in the chicken stock. Once mixture is bubbling, and slightly thickened, reduce heat to low.
- Taste to see if salt needs to be added.
- Allow sauce to simmer for 15-20 minutes, stirring occasionally.
Once the sauce cools it can be stored in a tightly closed jar in the refrigerator.
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