Classic Enchiladas {and a bonus recipe for Homemade Enchilada Sauce!}
Author: 
Recipe type: Casserole
Cuisine: Dinner
 
This cheesy homemade meal will have you feeling like you are going out for dinner at a great Mexican restaurant. The homemade enchilada sauce recipe is optional....but so good and really easy!
Ingredients
  • 12 corn or flour tortillas*
  • 2 tsp canola oil
  • ¼ cup onion, diced
  • 2 garlic cloves, minced
  • 2 lbs lean ground turkey or beef, you can also use chicken by dicing 4 chicken breasts
  • 1 batch homemade enchilada sauce**, or 2 14.5 oz cans of red enchilada sauce
  • ½ cup sliced green onions, more for garnish
  • 3 cups shredded cheddar cheese
  • sour cream, guacamole, salsa, sliced olives, sliced green onions for serving
  • **Homemade Enchilada Sauce
  • 2 tbsp canola oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 2 cups cold water
  • 3 oz tomato paste
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 tsp salt
  • cayenne pepper, optional for a kick
Instructions
  1. *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!
  2. ** Homemade Enchilada Sauce is so good and so worth the extra ten minutes it takes to make it!
  3. Directions for Enchilada Sauce:
  4. In a small saucepan, heat oil, flour and chili powder to create a roux.
  5. Cook for two minutes as it gets thick and fragrant.
  6. Add water and whisk until smooth.
  7. Heat for 3 minutes.
  8. Whisk in tomato paste, spices and salt.
  9. Whisk until smooth and cook for 10 minutes over low heat until smooth and thick.
  10. Remove from heat and it is ready to serve.
  11. Enchilada Recipe:
  12. Preheat oven to 350 degrees.
  13. Spray a 13x9 baking pan with cooking spray to prevent the tortillas from sticking.
  14. In a large pan, heat canola oil.
  15. Add onion and garlic and cook for 1 minute.
  16. Add ground beef or turkey or chicken and cook until browned.
  17. Add 1¼ cup enchilada sauce and green onions and lower heat to a simmer.
  18. Cook for 8 minutes.
  19. Remove meat from the heat and begin assembling enchiladas.
  20. Take one tortilla, add about two tbsp meat mixture, and sprinkle with 1-2 tbsp shredded cheese. Fold and tuck into pan with folded side down.
  21. Repeat using all of the tortillas and arrange into the pan.
  22. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheddar cheese.
  23. If you are saving to bake later, this is when you would cover with foil and put into the fridge.
  24. If you are baking now, bake for 30 minutes, covered with foil.
  25. Remove foil and bake for another 10 minutes.
  26. When done baking, garnish with green onions and olives.
  27. If you are removing from the fridge to bake, bake for 45 minutes covered
  28. Then remove foil and bake for an additional 15 minutes.
  29. Remove from oven and top with sour cream, salsa and guacamole if desired.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2015/05/classic-enchiladas.html