The Whole Enchilada

I wanted some BEEF for dinner the other night. Lawd, I could never be a vegetarian. I crave red meat like a momma bear coming out of hibernation at least twice  week.

I had seen this recipe for Pioneer Woman’s enchiladas thanks to my freckled friend Lauren (who ran her first half marathon yesterday!! Go Lauren!), and they seemed like just the ticket.

BUT, one thing I hate about making a new recipe is going to the store and buying $20 of ingredients that I don’t already have. So, I decided to whip this one up using mostly what I already had, and leaving out some stuff Pioneer Woman did. So you can check out Pioneer Woman’s recipe and then check out how I made it. I’M SURE, it was just as delicious. Seriously, I about died. These were so good.

The Whole Enchilada (adapted from Pioneer Woman)
Makes 5 healthy enchiladas – Rog and I had them for dinner, and lunch! Perfect for two – may want to nearly double for a family.

■1 can (10 Ounce) Enchilada Or Red Sauce (I think it was the 10 ounce can – whichever one is the size of a soup can)
■1/4 cup sour cream
■Pinch of Salt
■Pinch of Ground Black Pepper

■1 pound Ground Beef
■3/4 Medium Onion, Finely Diced
■1/2 teaspoon minced garlic
■1 can (4 Ounce) Diced Green Chilies
■1/2 teaspoon Seasoned Salt

■5 Flour Tortillas
■2 cups shredded cheddar cheese (oh yes)

Preparation Instructions
Preheat oven to 350.

The Meat
Brown the meat, drain off fat. I removed the meat and put in a separate bowl. Sauté onion in same skillet, until translucent. Add garlic toward the end and sauté. Finally, stir in can of diced, DRAINED chilies. Pour into bowl with meat, add one cup cheese, seasoned salt, and stir well.  

The Sauce
While browning your meat, in a small sauce pan, simmer sauce, sour cream, salt and pepper over looooow heat. Just to warm through and whisk together. Remove from heat.

Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of glass baking dish. Spread to even out. Fill each tortilla with your meat mixture. This made just enough to fill 5 tortillas for us, so plan accordingly. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.

Cover with aluminum foil and bake for 10 minutes. Remove aluminum foil and bake for 12-15 more minutes, until cheese is melted. Devour.

We served it with black beans topped with a little purple onion and sour cream. Delish.

Go look at pictures of the Pioneer Woman’s if you want to be inspired to make these, because mine looked like pig slop after I dug in and remembered to take a picture.




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