Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large skillet
- Baking dish
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ground beef to the skillet and cook until browned, about 10 minutes.
4. Stir in the diced tomatoes, green chilies, chili powder, cumin, salt, and black pepper. Simmer for 10 minutes.
5. Warm the tortillas in the microwave for 30 seconds or until pliable.
6. Spoon the beef mixture onto each tortilla and roll up tightly. Place the enchiladas seam-side down in a baking dish.
7. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and sprinkle with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 24g
Carbohydrates: 25g
Protein: 27g
Sodium: 670mg
Sugar: 3g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Corn tortillas can be substituted with flour tortillas.
Variations:
- Add black beans or corn to the beef mixture for added texture and flavor.
- Top the enchiladas with sour cream or guacamole.
- Use leftover shredded chicken instead of ground beef.
Tips and Tricks:
- Warm the tortillas in the microwave or on a skillet before rolling to prevent them from cracking.
- Use a toothpick to hold the enchiladas together while baking.
- Make the beef mixture ahead of time and store in the refrigerator for up to 3 days.
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 for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the enchiladas on a bed of shredded lettuce or with a side of rice and beans.
Garnishes:
Chopped cilantro, sour cream, guacamole, diced tomatoes, and sliced jalapenos.
Pairings:
Serve with a cold beer or a margarita.
Suggested Side Dishes:
Mexican rice, refried beans, or a side salad.
Troubleshooting Advice:
If the tortillas crack while rolling, warm them up a bit more or try using flour tortillas instead.
Food Safety Advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Enchiladas originated in Mexico and are a popular dish in Mexican cuisine.
Flavor Profiles:
The Pitsi-pitsî Enchiladas are savory and slightly spicy with a hint of sweetness from the diced tomatoes.
Serving Suggestions:
Serve the enchiladas hot with your favorite garnishes and side dishes.
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Region: Mexican