Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Marie Sharp's Habanero Hot Sauce
- 1 can (15 ounces) tomato sauce
- 1 can (4 ounces) chopped green chilies
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- Chopped fresh cilantro, for garnish
Special equipment needed:
- 9x13 inch baking dish
- Skillet
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
4. Add the cumin, chili powder, salt, and black pepper to the skillet and stir to combine.
5. Add the Marie Sharp's Habanero Hot Sauce, tomato sauce, and chopped green chilies to the skillet and stir to combine.
6. Reduce heat to low and let the mixture simmer for 10 minutes.
7. In a separate skillet, heat the corn tortillas until they are soft and pliable.
8. Spread a small amount of the beef mixture onto each tortilla and roll up tightly.
9. Place the rolled-up tortillas seam-side down in a 9x13 inch baking dish.
10. Pour the remaining beef mixture over the top of the enchiladas.
11. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
12. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
13. Garnish with chopped fresh cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 28g
Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Any type of hot sauce can be used in place of Marie Sharp's Habanero Hot Sauce.
- Monterey Jack cheese can be used in place of cheddar cheese.
Variations:
- Add black beans or corn to the beef mixture for added texture and flavor.
- Use flour tortillas instead of corn tortillas.
- Make the enchiladas vegetarian by using a meat substitute or extra vegetables in place of the ground beef.
Tips and tricks:
- Make sure to heat the corn tortillas before rolling them up to prevent them from cracking.
- Use a spoon to spread the beef mixture onto the tortillas for even distribution.
- Let the enchiladas cool for a few minutes before serving to prevent them from falling apart.
Storage instructions:
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the enchiladas in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the enchiladas on a colorful plate with a side of Mexican rice and a dollop of sour cream.
Garnishes:
Chopped fresh cilantro, sliced jalapeños, diced tomatoes, and sliced avocado.
Pairings:
Serve with a side of Mexican rice and a cold beer.
Suggested side dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting advice:
If the enchiladas are too dry, add a little more tomato sauce or hot sauce to the beef mixture before pouring it over the top.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Enchiladas are a traditional Mexican dish that date back to the Mayan civilization. They were originally made with corn tortillas filled with meat and covered in chili sauce.
Flavor profiles:
Spicy, savory, and cheesy.
Serving suggestions:
Serve hot and enjoy with your favorite Mexican side dishes.
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