I love, love, love cheese enchiladas. Not beef, or chicken, vegetarian, or shrimp. Just plain cheese with plain gravy and plain yellow cheese on top. Stuffed tortilla perfection. Today, after much request, I gave in to make ground beef enchiladas. I still used the plain gravy with the plain yellow cheese on top.
Meat Filling:
1 pound ground meat
1 package of taco seasoning
2 Teaspoons of chili powder
1/2 small onion diced
3 gloves of garlic diced
1/2 small onion diced
3 gloves of garlic diced
2 cups water
Saute onions until tender. Add meat, brown, drain excess grease. Add garlic, chili powder, seasoning packet, and water. Cook for a minimum of 30 minutes adding water if needed. Meat needs to be dry for enchiladas. The longer the meat is cooked, the better the flavor.
Gravy Instructions/Ingredients (minus the dried oregano)
Enchiladas Ingredients:
Cheese (mild/medium cheddar, or my favorite Colby jack)
Corn Tortillas
Instructions:
When meat is ready, warm corn tortillas in a plastic bag in microwave until just soft. For two corn tortillas this is 5 seconds, flip the bag over, and 5 seconds more.
Microwave:
On a microwavable plate, place 1/4 cup of meat filling in soft, pliable tortilla and roll until tight and leave seam side down on plate. Repeat with second tortilla. Cover with 1/3 - 1/2 cup of gravy and top with cheese. Microwave until cheese melts.
Oven:
Preheat oven to 350. In a oven safe dish of choice, repeat same instructions above for filling/wrapping tortillas. Cover entire dish with gravy and top with cheese. Cook until cheese is bubbly.
Eat and repeat.
Scaled for Likability: Good
What can I say, I like plain cheese enchiladas. If I was not biased to plain cheese enchiladas, these would have been great. Will these beef enchiladas be made again? Sure and next time the insides of the enchiladas will be filled with gravy and meat. Will they be eaten as often as plain cheese? Probably as taco meat filling is a staple in our refrigerator as once the meat is made, beef enchiladas are just as easy a cheese enchiladas. Really, what can I say: I am a cheese enchiladas snob.
Saute onions until tender. Add meat, brown, drain excess grease. Add garlic, chili powder, seasoning packet, and water. Cook for a minimum of 30 minutes adding water if needed. Meat needs to be dry for enchiladas. The longer the meat is cooked, the better the flavor.
Gravy Instructions/Ingredients (minus the dried oregano)
Enchiladas Ingredients:
Cheese (mild/medium cheddar, or my favorite Colby jack)
Corn Tortillas
Instructions:
When meat is ready, warm corn tortillas in a plastic bag in microwave until just soft. For two corn tortillas this is 5 seconds, flip the bag over, and 5 seconds more.
Microwave:
On a microwavable plate, place 1/4 cup of meat filling in soft, pliable tortilla and roll until tight and leave seam side down on plate. Repeat with second tortilla. Cover with 1/3 - 1/2 cup of gravy and top with cheese. Microwave until cheese melts.
Oven:
Preheat oven to 350. In a oven safe dish of choice, repeat same instructions above for filling/wrapping tortillas. Cover entire dish with gravy and top with cheese. Cook until cheese is bubbly.
Eat and repeat.
Scaled for Likability: Good
What can I say, I like plain cheese enchiladas. If I was not biased to plain cheese enchiladas, these would have been great. Will these beef enchiladas be made again? Sure and next time the insides of the enchiladas will be filled with gravy and meat. Will they be eaten as often as plain cheese? Probably as taco meat filling is a staple in our refrigerator as once the meat is made, beef enchiladas are just as easy a cheese enchiladas. Really, what can I say: I am a cheese enchiladas snob.