Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (10 oz) diced tomatoes and green chilies
- 1 can (16 oz) refried beans
- 1 cup shredded cheddar cheese
- 8-10 corn tortillas
- Salt and pepper to taste
- Optional toppings: sour cream, chopped cilantro, sliced avocado
Special equipment needed:
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Add chopped onion and minced garlic to the skillet and cook until onion is translucent.
4. Stir in enchilada sauce and diced tomatoes and green chilies. Season with salt and pepper to taste.
5. Spread a thin layer of refried beans on each corn tortilla.
6. Spoon beef mixture onto each tortilla and roll up tightly.
7. Place enchiladas seam-side down in a baking dish.
8. Pour remaining beef mixture over the enchiladas and sprinkle with shredded cheese.
9. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly.
10. Serve hot with optional toppings.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 20g
Saturated fat: 9g
Cholesterol: 80mg
Sodium: 1100mg
Total carbohydrates: 26g
Dietary fiber: 6g
Sugar: 4g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Refried beans can be substituted with black beans or pinto beans.
- Cheddar cheese can be substituted with Monterey Jack or Mexican blend cheese.
Variations:
- Add sliced jalapeños or hot sauce for extra heat.
- Use flour tortillas instead of corn tortillas.
- Make it vegetarian by omitting the ground beef and adding extra beans and vegetables.
Tips and tricks:
- Warm the tortillas in the microwave or on a skillet before rolling to prevent them from cracking.
- Use a spoon to spread the refried beans evenly on each tortilla.
- Use a toothpick to hold the enchiladas together while baking.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place enchiladas in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve enchiladas on a colorful plate with a side of rice and beans.
Garnishes:
Top with a dollop of sour cream, chopped cilantro, and sliced avocado.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Guacamole and chips
Troubleshooting advice:
- If the tortillas crack while rolling, warm them up more or use a different brand.
- If the enchiladas are too dry, add more enchilada sauce or a splash of water before baking.
Food safety advice:
- Make sure ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine. They are typically made with corn tortillas filled with meat, cheese, or beans, and topped with chili sauce and cheese.
Flavor profiles:
Colaz enchiladas are savory and slightly spicy, with a combination of beef, beans, and cheese.
Serving suggestions:
Serve hot with a side of rice and beans, and top with optional garnishes.
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Region: Mexican