I like enchiladas except for a few things:
I don’t like a lot of sauce because the tortillas can get soggy.
It sometimes feels like too much work to roll them all perfectly and then eating them is a pain if it unrolls.
I like to choose my ingredients- i.e. no bell peppers.
Most red sauce you can buy pre-made has sugar in it or if not, it’s expensive.
The following recipe is highly customizable and pretty easy to assemble. I did do a bit of extra work because I got a grinding attachment for my stand mixer (best Christmas present ever!)… and I spent the evening of my day off making ground hamburger and little sausage patties. Those I made tiny enough that they take literally 5 minutes from freezer to plate. Later I took the rest of the ground meat and made mini-meatballs.
So, unless you’re grinding the meat yourself, this should take 20-30 minutes to prepare and another 10-15 to toast up in the oven.
Cheater’s Enchiladas (proportions are up to your taste and number of people)
Tortillas (I used Trader Joe’s rice tortillas)
canned tomato sauce
Spices: garlic powder or minced garlic, paprika, chili powder, kosher salt, chipotle powder (for smoke and heat), cayenne pepper or black pepper, whatever else suits your taste buds and compliments your ingredients
ground beef, turkey or chicken
shredded soft cheese (cheddar, mozzarella, jack, etc)
anything else tasty and a little crunchy
1. Chop vegetables and set aside.
2. Heat tomato sauce in a small pot with the garlic and spices. Just heat through to blend the flavors. Set aside.
3. Brown meat to just-barely-done. Set aside.
4. Start layering: oil the bottom and sides of your pan so the tortillas don’t stick. Dredge a tortilla in red sauce and use that as your bottom layer. Sprinkle on a mix of toppings and some cheese. Don’t pile it on too thickly or you’ll run out or room in the pan on your first layer (think lasagna). Repeat layers of sauced tortilla, cheese, meat and veggies until you reach the top of the dish.
5. Sprinkle or dregde the top tortilla with cheese (to your cheese density preference) and cover with foil. Pop it in the oven for 10 minutes, and uncover for another 2-3 so the cheese gets toasty.
6. Grab a fork and dig in! … just don’t forget to take it out of the oven: no matter how good it smells, the burns aren’t worth it.