Enchiladas are a great make-ahead meal. Double or triple it and freeze the extras for times when you are in a time or energy crunch!
1 lb. ground beef, chicken or turkey
1 yellow or white onion, diced
1 tsp. minced garlic
2 1/2 cups shredded cheese (I use cheddar or a colby/jack mix)
3 tsp. dried parsley
1/4 tsp. black pepper
15 oz. can crushed tomatoes
1/4 tsp. (rounded or slightly heaped) cumin
3/4 tsp. dried oregano
1 1/2 T. chili powder
8 soft tortillas - corn, flour, whole grain - whatever suits your fancy
Sour cream
Brown the meat in a skillet with onion and garlic. Drain fat and stir in 1 1/2 cups shredded cheese, parsley and black pepper.
In a skillet mix tomatoes, cumin, oregano, chili powder and 2/3 cup of water. Heat to boil and turn down to simmer for 5 or 10 minutes, whatever you have time for. Allow to cool slightly.
Dip a tortilla shell in the sauce, coating both sides. Lay it in a baking pan or casserole dish, spread the beef mixture on it (about 1/4 cup for each tortilla) and roll up. Repeat with remaining tortillas and beef mixture.
Spread remaining sauce over the enchiladas; sprinkle remaining 1/2 cup cheese across top. Bake at 350 for 20 minutes.
Serve with sour cream if desired.
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| Here they are before baking. I assembled these yesterday; they are a household favorite around here! |
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