Sunday in the Kitchen: Enchiladas from Scratch
Tonight, I made enchiladas from scratch, and they turned out to be really yum. Mr. J asked me to jot everything down so we can have them again soon. Below you’ll find the spice mix, sauce method, enchilada recipe, and a bonus side idea.
I really like to do a big batch of something on Sundays. It serves two purposes – it gives us time to enjoy a meal together as a family before the craziness of the week starts, and it gets me started off right with either toddler lunches or one less meal to worry about through the week.
It was great to be back in the kitchen…workin’ on something from scratch. Just like the good ole days. At our house, an important part of this meal was toddler wranglin’ by Mr. J while I got everything prepared. Getting dinner on the table isn’t as easy as it used to be, people! (Which explains the lack of picture…sorry!)
Enchilada Sauce Spice Mix
4 tsp chili powder
3 tsp paprika + 1 tsp smoked paprika (or 4 tsp regular, if you don’t have smoked)
4 teaspoons cornstarch
3 teaspoons salt
2 teaspoons sugar
2 teaspoons ground cumin
1 teaspoon oregano (or Italian seasoning)
1 teaspoon ground coriander
1/4 – 1/2 teaspoon cayenne (based on your taste preferences and how hot your particular bottle of cayenne is)
Add all ingredients to an air-tight container. Shake or stir to combine completely.
To finish the sauce, you’ll need
1 – 28 oz. can of crushed tomatoes + scant amount of water
In a small saucepan on low heat, add this entire dry mixture to 1 – 28 oz. can of crushed tomatoes or tomato sauce. Rinse out the can with a small amount of water to get the last little bit of tomato out and thin the sauce. Whisk the mixture until well incorporated. Keep on low heat until needed.
Notes: This makes a lot of sauce that is thicker than traditional enchilada sauce. That’s how we like it at Chez Ary. We keep it saucy.
Based on this recipe. You can double (or multiply to your heart’s desire) this recipe easily to always have dried mix on hand stored in an air-tight container.
To complete enchiladas, you’ll also need
1 package of 8″ flour tortillas (usually 10 count)
1 lb. ground beef
1 15 oz. can refried beans
To garnish: Cheddar cheese, lettuce, tomatoes, sour cream, cilantro, etc.
Brown 1 lb of ground beef, drain, and add 1 cup of sauce.
Add a little less than 1 cup of sauce to a 9 x 13 in baking pan sprayed with cooking spray.
To assemble: Spread a large spoonful of refried beans in a line on the center of an 8″ tortilla, and put meat on top. Roll up and place in pan. Continue on until pan is full and fillings are used. Add remainder of sauce on top, cheese (if using), and cover with aluminum foil. Place in 350* oven for 20-25 minutes until heated through and cheese is melted. To make this dish dairy-free, I baked without cheese and added it at the plating stage (popped in the microwave to melt before serving).
These beef and bean enchiladas taste great with Spanish rice on the side.