I’ve been delivering a lot of food from Mexican restaurants lately and it smells amazing, so I had the idea to make some enchiladas for dinner tonight. I’ve made enchiladas plenty of times, but it’s been awhile. Just to clarify from the start, I don’t follow an authentic recipe and I have absolutely no Hispanic heritage, so I’m taking a lot of creative license with my recipe.
I don’t remember exactly how I came up with my enchilada recipe, but it was several years ago and it’s really good, even though it isn’t authentic. I’ve tried it with both chicken and beef, and both were great. For the beef variety, I use regular ground burger meat. Once the meat of choice is cooked, I add a packet of spicy taco seasoning and some medium salsa. I reduce it and then roll the beef (or chicken) mixture up in small flour tortillas, arranging them in a greased 9″ x 13″ baking dish. I pour red enchilada sauce over them and sprinkle them with a mixture of grated lactose-free cheddar and pepper Jack cheeses, then bake them at 350 degrees for 15-20 minutes until they’re melted and bubbly. I usually make Spanish rice from a mix and refried beans from a can as sides, but those aren’t impressive. The enchiladas are really the star of the show.
I’ve made several revisions to this recipe over the years, the most recent being the pepper jack cheese (excellent choice for those of us who like spicy food). Not only are they delicious but the spiciness will clear your sinuses too. Win win!