Enchiladas Made Easy
This August has been so hot that our dinners have mostly consisted of something that can be thrown on the grill plus a salad. It’s cooler this week, and it seemed like a nice idea to try something different that would spice up what has become very ordinary. The answer was my super-easy enchiladas. In my personal opinion, people go to way too much trouble to make something so simple. The grocery store has all that you need: ground beef or turkey, enchilada sauce, seasoning, beans, and cheese. My extra secret ingredient is hominy. It’s such a fun food and so overlooked. You don’t need to chop up a lot of things; it’s all in those handy little seasoning packets.
The only issue I’m a snob about is grating my own cheese. The stuff that is pre-grated tastes like wax, and the fact that it doesn’t always melt is a little telling. So, here’s the plan – cook ground beef or turkey, add taco seasoning, and make sure it combines with the meat. I am going to admit that I add the tiniest splash of bourbon – because – well, it’s what I’ve always done.
Add black beans and hominy. Fill each tortilla with meat, add cheese, and place in the baking dish that you have prepared by pouring half of a can of enchilada sauce into it. Repeat. Top it all with any extra meat, enchilada sauce, and cheese. Bake and eat. There you have it – a delicious dinner – one skillet and one baking dish and done. Another reason to love this – leftovers! This recipe would probably feed four people easily. If you are a single diner or just a couple, you can freeze separate portions for meals later.
This recipe makes six to eight nice-sized enchiladas. That is more than enough for two in my house. The rest is already in the freezer for one of those nights when I need a little help. This is a delightful dinner for any night, company, family, or just treat yourself! Enjoy!
Ingredients
1 lb. ground beef or turkey
19 oz can enchilada sauce (or 2 smaller cans)
1 packet taco seasoning (you can buy enchilada seasoning but I like the taco best)
1 can black beans, rinsed (can use as much of the can as you like – I use a little more than a cup)
1 can hominy, rinsed – use as much as you like
About 2 cups each grated mozzarella and sharp cheddar cheese – more if you need it
1 package flour tortillas
(1 Tbsp bourbon – optional)
Directions:
Preheat the oven to 350 degrees.
Pour half of the enchilada sauce into a baking dish.
Brown ground meat in a skillet over medium-high heat.
Add taco seasoning and bourbon (if using), stir to combine and remove from heat.
Stir in beans and hominy.
Place one tortilla on a clean surface and top with meat filling and about 1/3 cup of combined cheese.
Roll up and lay seam side down in the baking dish.
Fill the rest of the tortillas, placing each one in the baking dish.
Top with any leftover filling, the rest of the enchilada sauce and cheese.
Cover loosely with foil and bake 25 minutes.
Remove foil and bake 10 more minutes.
Note: I tried gluten-free tortillas and couldn’t tell a difference. This might help some of my gluten-sensitive friends.
