Enchiladas can be overwhelming sometimes. They are super delicious, but can take a good chunk of time out of your day to prepare. I love to have all my prep done, so assembling is easier, one trick. Another trick is to make my sauce in large batches. That way I can freeze half for later. Or even better yet, assemble 2 dishes and freeze a whole meal. There are days when I need something quick and run out of time. You can use canned sauce, but I prefer homemade…. I can be a canned sauce snob at times.
10 corn tortillas, warmed through in a skillet on both sides, but not crispy
3 cups enchilada sauce
2 cups sharp cheddar cheese
1 lb. ground beef
1/2 sweet onion, chopped
1 tsp. garlic minced
1 tbsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Salt and pepper to taste
Black olives and cilantro for garnish
Brown the ground beef and onion in a medium skillet, until cooked through. Add garlic, cumin, paprika, chili powder and salt and pepper. Cook another 1-2 minutes until fragrant. Add 1/2 cup sauce to the meat and stir to combine. Set aside.
To assemble the enchiladas, I like to make a “station of sorts” I have my tortillas, sauce, cutting board, meat mixture and baking dish all in a row. Makes for faster assembly. I place about 1/2 cup of sauce on the bottom of the baking dish and spread evenly. Then take my heated tortilla and dip into the sauce, coating both sides. Then place it on the cutting board. Place 1/4 cup of meat in the middle, and roll tightly. Place the enchilada seam side down on the baking dish. Repeat until all are done, lining my enchiladas in a tight row. Then top with the remaining sauce down the middle, and then the cheese. Bake in a 400 degree oven uncovered for 20 minutes to heat through. Remove from the oven and top with olives and fresh chopped cilantro. Serve while warm. Feeds 4-6 hungry people.