Enchiritos

ENCHIRITOS

Some times you just want a simple meal that is cheap and will make everyone happy. This is one of those. It is a meal my mom makes and I have adapted to our liking. I'm not sure where she got the recipe though but I'm grateful she has it. My husband really enjoys these. As I was making them he came home from work and asked what I was making for dinner. I told him enchiritos, he replied with "OOO!! you haven't made those in a while". He was happy and that made me happy. As a woman I think we find pleasure in pleasing our men. 

I have experimented with the recipe a few times just to have fun and every time it turns out really good. This time I used ground pork, the recipe calls for ground beef. Here is the great thing about pork, its cheaper then beef and its healthier so why not use it. We often use ground chicken or ground turkey to substitute ground beef as well. Its good, try it. I minced up my onions super fine, gotta please the hubs, and sauteed it in a pan with a little oil and the ground pork. When my mom makes these she just cooks the meat then adds raw onions into the tortilla before she bakes them. We like ours cooked, so you decide which you would rather have, soft onions or crunchy ones. 

Once your meat is cook add your seasonings and the water. Here is another variation I do just because I think its a little easier, I mix my refried beans right into my meat mixture. The other option is to smear a spoonful onto your tortilla then top it with your meat mixture, it doesn't make a big difference just depends on what you would like to do. 

Warm up your tortillas in the microwave for a few seconds just so they are easier to work with and don't crack when you roll them. Put a heaping spoonful into the center of the tortilla then top with cheese. Roll them up however you like. This is how I do it, ends tucked in so nothing oozes out. 

Spray a 9x13 pan with cooking spray then place your rolled tortillas inside. It will depend how many you end up with on how full you make them and how much refried beans you use. I would say they make 6 to 8 so if they don't all fit in your pan use a bigger one if you have it or put the remaining ones in a 8x8 pan. Cover with your favorite enchilada sauce, I made mine from scratch and will add the recipe below. (Use as much sauce as you would like) Cover with foil and bake in a 375 degree oven for 20-30 minutes. 

Once warmed through remove the foil and top with cheese if desired. I used a Mexican cheese blend. I put it back in the oven for a few minutes just to melt the cheese. 

Top it with your favorite toppings like sour cream, green onions, cilantro, ranch dressing, black olives etc. I hope you enjoy these as much as we do and don't forget to get creative and make it your own. Enjoy!

Ingredients:

1 lb Ground Beef (or any other ground meat)

1 Medium Onion, chopped

1 Tbs Chili Powder

1/4 tsp Onion Powder

1/2 cup Water

1/4 cup Flour

1 tsp Salt

1/2 tsp Garlic Powder

1/2 tsp Paprika

Dash of Red Chili Flakes (optional)

Refried Beans

6-8 Tortillas (Burrito size)

Enchilada Sauce

2 1/2 cups Shredded Cheese (Cheddar or Mexican Blend etc)

Favorite Toppings

Instructions:

Preheat oven to 375.

In a skillet or dutch oven brown your beef in a little oil, add your onion and cook through. Add (chili flakes) flour, chili powder, salt, onion powder, paprika, garlic powder and water. Stir to incorporate. 

Warm Tortillas 

Spoon refried beans onto tortilla. Top with beef mixture and if desired cheese. 

Fold tortillas and place in sprayed 9x13 pan. Pour desired amount of enchilada sauce on top then cover with foil. Bake in the oven for 20-30 minutes to warm through. Remove foil and top with cheese. Place back in oven and bake until cheese is melted. Top with your favorite toppings such as olives, sour cream and green onions. 

6-8 Servings

I found this recipe on Pinterest and really enjoy it, its so much better then the canned stuff and its really easy to make and you probably already have everything on hand. 

yield: ABOUT 2 1/2 CUPS

prep time: 15 MIN

cook time: 20 MIN

ENCHILADA SAUCE

INGREDIENTS:

1/4 cup vegetable or canola oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt

DIRECTIONS:

1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

2. Serve immediately, or keep in a covered bowl in the refrigerator for up to 3 days