So I know it’s closer to Cinco de Junio than Cinco de Mayo, but nevertheless, a good enchilada recipe is always worth sharing!
This was actually the very first time we’ve made enchiladas (because someone in this house who isn’t me isn’t the biggest fan of cheese… I know… madness). But since he promised he’d try them, I figured, why not?! So glad I did!
This recipe is super easy and really adaptable. You can use ground beef, shredded chicken, or even ground turkey or sliced, grilled veggies if you wanted. What I like most is that they come together in almost no time. Store-bought corn tortillas, Mexican blend cheese and enchilada sauce make this a breeze (although, we made our own enchilada sauce… More on that coming later!).
Honestly you can’t go wrong with this recipe. The filling is simple to make and this quantity will easily feed the whole family. Double it up and grab some more tortillas if you’re expecting a crowd. It is NBA Finals season, is it not?! Perfect game day meal right here!
They’re kind of messy, but definitely worth it. These enchiladas bake up in just 20 minutes and you just top them with your favorite garnishes (sliced jalapeños, diced Roma tomatoes, freshly chopped cilantro, a dollop of sour cream perhaps…) and your’e ready to dig in.
- (1) 15 oz. can black beans, drained and rinsed
- 2 ears of fresh corn
- 1 medium white onion, diced
- 2 large cloves of garlic, minced
- ½ lb ground beef
- 1 tbsp hot Mexican chili powder
- 1 tbsp garlic powder
- 2 tsp cumin
- ½ tsp (Mexican) oregano
- 1 small Anaheim pepper, minced
- Salt, to taste
- 2 cups enchilada sauce
- 10-14 6” corn tortillas
- 1 cup green onions, diced
- 2½- 3 cups shredded cheese
- 1 jalapeño, sliced for garnish
- 1 Roma tomato, sliced for garnish
- ¼ cup fresh cilantro, chopped for garnish
- In a large cast iron skillet, melt 2 tablespoons of butter and roast the corn, rotating to roast each side. Once lightly browned on all sides, allow the corn to cool until it's safe to handle. Cut the kernels off each cob and set aside in a large mixing bowl.
- Drain and rinse the black beans and add to the bowl with the corn.
- Using the same skillet you used for the corn, heat up 2 more tablespoons of canola oil over medium heat. Add the chopped white onion and minced garlic and saute until fragrant. Then add the ground beef. Use a wooden spoon to break up the ground beef as it cooks. Add the chili powder, garlic powder, cumin, oregano, Anaheim pepper, and a generous pinch of salt. Stir to combine and cook until the meat is browned and thoroughly cooked through. Once done, add the meat to the bowl with the corn and beans. Stir to mix everything together well.
- Preheat the oven to 350 degrees F.
- Warm 2-3 tablespoons of canola oil in a small skillet, and line a plate with paper towels. Set aside.
- When the oil heats up, fry each tortilla just slightly until softened, but without crisping. They need to be pliable. Once soft, remove each tortilla from the skillet to the plate lined with paper towel to drain off excess oil.
- Pour your enchilada sauce into the skillet you cooked the meat in and scrape up any bits of flavor stuck to the bottom of the pan. Keep the sauce on low heat to warm up just a bit.
- Grab a large 9x13" oven-safe baking dish and spoon ½ cup of the enchilada sauce into the bottom of the dish. Place another clean plate nearby and grab some tongs. Working with one tortilla at a time, dip each tortilla into the pan of sauce, coating each one lightly on both sides. Shake off any excess, and then set the dipped tortilla on the plat. Scoop 2-3 tablespoons of the meat filling into the center of each tortilla, and then top with a sprinkle of cheese and green onions (reserve some cheese and green onions for the top of the pan!). Roll up the tortilla and gently place it seam side-down in the baking dish. Assemble the rest of the tortillas and line them up in the pan.
- Once all of the enchiladas are rolled, pour the remaining sauce over the top of the pan. Top with a generous sprinkling of cheese, the sliced jalapeño and diced tomato.
- Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.
Sour cream
Diced red onion
Jeoff Moore says
June 8, 2016 at 1:16 pmThis looks so delicious, I can’t wait to try it with ground turkey .. we will definitely be adding this dish to Turkey Taco Tuesdays!