Cinco de Mayo is simply an excuse for me to eat a lot of chips and guacamole.
Like a lot of guacamole. I made two different kinds and just want to sit there with a spoon and eat it.
But, I didn’t okay? Before you get all judgy about it, I actually didn’t do it. I just wanted to. There’s a difference.
I did, however, make the best enchiladas ever! You know I love enchiladas. I have shared some recipes with you before. These shrimp enchiladas are making my mouth water right now, and this honey lime enchilada recipe is so flavorful…yum!
This is not a new recipe. My mom has been rocking this enchilada recipe since I was a little girl and it has always been one of my favorites! It is simple and delicious and a perfect meal to make to go with all that guacamole that I want to eat.
This was that recipe when I knew my mom was making it, I made sure to be available for dinner. My friend Tina would often make herself available for dinner too. Funny enough, my mom used to keep a schedule of the meals she was going to make for the week in the kitchen desk drawer (yes, I do that now too) and I would call Tina and let her know: Enchiladas were on the schedule. She would immediately schedule herself over to enjoy them with me.
Life was pretty easy back then. I mean, life was scheduling ourselves around enchiladas. Wow.
I made these not too long ago for one of my brothers who then told my mom that I make the best enchiladas and that she needs to get my recipe. Funny since as you could guess from my story above, it is her recipe. Mothers never seem to get the credit they deserve. Really.
These are a perfect make ahead recipe too for those busy nights. Easy enough to throw all together and then put in the fridge until you are ready to bake.
I make my own enchilada sauce and have included the recipe for you, but feel free to just use canned in a pinch. Whatever is easiest for you!
Serve with chips, guac and a salad, and you have a perfect meal for any day of the year!
12 corn or flour tortillas*
2 tsp canola oil
1/4 cup onion, diced
2 garlic cloves, minced
2 lbs lean ground turkey or beef
1 batch homemade enchilada sauce**, or 2 14.5 oz cans of red enchilada sauce
1/2 cup sliced green onions, more for garnish
3 cups shredded cheddar cheese
sour cream, guacamole, salsa, sliced olives, sliced green onions for serving
*My mom would fry each tortilla individually until it puffed up. This helped the enchiladas stay really crispy and delicious, but it is a lot of work! I do it only if I have a lot of time. It is a definite must try, but the enchiladas are delicious without doing that as well! The extra step just brings them over the top good!
** Homemade Enchilada Sauce is so good and so worth the extra ten minutes it takes to make it!
Here is the simple recipe:
2 tbsp canola oil
2 tbsp flour
2 tbsp chili powder
2 cups cold water
3 oz tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp salt
cayenne pepper, optional for a kick
In a small saucepan, heat oil, flour and chili powder to create a roux. Cook for two minutes as it gets thick and fragrant. Add water and whisk until smooth. Heat for 3 minutes. Whisk in tomato paste, spices and salt. Whisk until smooth and cook for 10 minutes over low heat until smooth and thick. Remove from heat and it is ready to serve.
Preheat oven to 350 degrees. Spray a 13×9 baking pan with cooking spray to prevent the tortillas from sticking. In a large pan, heat canola oil. Add onion and garlic and cook for 1 minute. Add ground beef or turkey and cook until browned. Add 1 1/4 cup enchilada sauce and green onions and lower heat to a simmer. Cook for 8 minutes.
Remove meat from the heat and begin assembling enchiladas. Take one tortilla, add about two tablespoons meat mixture, and sprinkle with 1-2 tblsp shredded cheddar cheese. Fold and tuck into pan with folded side down. Repeat using all of the tortillas and arrange into the pan. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheddar cheese. If you are saving to bake later, this is when you would cover with foil and put into the fridge.
If you are baking now, bake for 30 minutes, covered with foil. Remove foil and bake for another 10 minutes. When done baking, garnish with green onions and olives. Serve with sour cream, guacamole and salsa. If you are removing from the fridge to bake, bake for 45 minutes covered and then remove foil and bake for an additional 15 minutes.
Remove from oven and top with sour cream, salsa and guacamole if desired.