Sunday, September 16, 2012


My MIL is a fabulous woman. She cycles, quilts, knits, cooks and so much more. Whenever she comes to visit, she takes requests from us on what we'd like her to cook. My husband always asks for enchiladas.

Enchiladas were planned this past visit but we didn't get around to them. She offered to make the enchiladas and then freeze them for us, but I told her it was ok. I knew she really wanted to spend time with the kids instead if cooking.

So here it is, 2 weeks later, and I'm finally making them. Not quite like the way my MIL makes them, but still tasty.


Inspired by S.M.

1 lb ground beef
1/2 onion, chopped
1 T oil
1 t cumin
1/2 t salt
1/4 t garlic powder
3/4 c cheddar cheese, shredded
20 corn tortillas
1 28 oz can enchilada sauce

  1. Heat oil and sauté chopped onion until translucent and slightly brown.
  2. Add ground beef and brown. Drain fat and add salt, cumin, and garlic powder and cook for 2 more minutes. Set aside.
  3. Heat oven to 425 degrees. Pour 1/3 of a 28 oz can of enchilada sauce into a 13x9 baking pan.
  4. Heat an iron skillet until smoking, then reduce heat to low. Place a corn tortilla in the center and place a heavy pot on top of the tortilla. Heat for 20-30 seconds, until tortilla is soft and pliable.
  5. Remove tortilla and place on a plate or cutting board to assemble enchilada. Sprinkle some cheddar cheese and a spoonful of the ground beef in the center of the tortilla. Roll up the tortilla, then place seam side down in the baking pan. Repeat until the pan is full.
  6. Top with remaining sauce and cheese.
  7. Bake for 15-20 minutes, or until bubbly. Turn on broiler and place under for 3-5 minutes, or until cheese is bubbly and starting to brown.
  8. Serve warm.
  9. Enjoy!

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