Easy Spicy Enchiladas
This is a hearty, heavy meal but one that I just love! It is inspired by a big beef enchilada that I used to enjoy at Chi Chi's restaurants.
Chi Chi's went out of business quite some time ago but the memory of that overstuffed tortilla, smothered in spicy enchilada sauce covered in melted cheese with the just-right beef filling inspired me to make my own.
Paired with my mom's Spanish-style rice and freshly homemade cornbread, this makes a nice meal for guests.
Here is how to make my spicy enchiladas.
For 4 big enchiladas you will need:
1 lb of lean ground beef. ( I prefer organic beef because I am fearful of fillers and pink slime)
About 2 cups of tomato sauce
2 cups of grated cheddar cheese
salt & pepper
Step one is to brown the ground beef and drain off any fat.
Return it to the pan and make the filling by adding 1/2 cup of water and slowly adding the spices.
I begin with the following measurements and add more according to taste. Remember that these spices will catch up in flavor so be careful! The "kick" can be delayed! You can always add more but taking it back is harder to do.
I start with a teaspoon of each (except salt and pepper which I add about 1/2 teaspoon only)
Generally I allow the mix to come to a boil and simmer before I adjust the seasonings by adding more cumin (sometimes up to 1 tablespoon and more chili powder (sometimes 2 teaspoons)
The flavor should be strong.
Shut the flame off and allow it to cool while you make the sauce.
Pour tomato sauce into a sauce pan and add 1/2 cup of water. Stir together and add in the following seasonings:
1 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon garlic powder.
Next pour just enough sauce to line the bottom of your pan.
On a cutting board, place a tortilla down and scoop a generous amount of meat in the center of it. Sprinkle a handful of grated cheese on top and then fold the tortilla.
How to fold a tortilla? Consider that this should be completely sealed so that the filling does not get out. First fold in the sides. Then fold over the other edge. Roll the stuffed tortilla towards the last unfolded edge, being careful to keep all sides folded as you roll. Place it fold sides down onto the sauce lined pan. Repeat with remaining tortillas and meat.
Pour the remaining sauce over the top, and top with the remaining cheese.
Bake in a 350 degree preheated oven for about 30 minutes. Filling will be hot!
Serve with rice and cornbread.