Enchiladas! What’s not to love. My family loves these and it would cost me a fortune to feed three hungry teenagers if I had to take them out to a restaurant to buy them. So I figured out how to make them, and the bonus is they are dairy free so I can eat them too. They do add cheese to theirs when they plate them. I just don’t mix it in with the meat or sprinkle it on top.
The ingredients necessary for the filling are below.
1 lb Ground Beef, I use 85/15
(Because I am going to cook it in a little water and the onions and then strain it.)
1 Medium Onion, diced
1/2 Cup Water
1/2 Cup Sour Cream, I used my Tofutti Dairy Free so that I could have it
2 Tablespoons of Fresh Parsley, chopped or 1 Tablespoon dried
1/4 teaspoon Pepper
1 Cup Shredded Cheddar Cheese, (NOT PICTURED, OPTIONAL)
Cook the beef, 1/2 cup Water and Onion in a skillet over medium heat. When cooked through, strain the liquid out of pan. Add in sour cream, parsley, pepper and cheese (if you are using it.) Set aside and make the sauce.
Ingredients for the sauce are pictured below.
2/3 Cup Bell Pepper, diced
1 1/3 Cup Water
2 – 15 oz cans Tomato Sauce
2 Tablespoons Chili Powder
1 teaspoon dried Oregano
1/2 teaspoon ground Cumin
2 Serrano Peppers, diced (You can add more depending on how hot you like it.)
2 Jalapeno Peppers, diced (You can add more depending on how hot you like it.)
2 Cloves Garlic, Minced
Corn or Flour Tortillas (10″ in diameter)
Shredded Cheese, lettuce, sour cream & extra chopped onions (Optional)
Heat all these ingredients in a saucepan over medium heat until it begins to boil. Reduce heat to low and simmer uncovered for 5 minutes. Pour into a bowl and allow to cool for a few minutes.
Prepare a large pan with aluminum foil (easy clean up). Spray with a little cooking spray. Dip each tortilla in the sauce and coat it front and back. Lay in the pan, and take a large spoonful of filling (about 1/4 cup) into the tortilla. Roll it up and place it seam side down in the pan. Continue until you have them all rolled.
Take the remaining sauce and ladle it over top of the tortillas. At this point you can sprinkle with extra cheese.
Preheat oven to 350 degrees. Bake uncovered for 20 to 25 minutes. Remove from oven and serve with diced onions, sour cream, shredded lettuce and cheese.