Tag Archives: enchiladas

Enchilada Meatball Sub

When a Turkey and Swiss just won’t cut it…I give you THIS!  Now, like most sane adults, I’m a sucker for a meatball sub, hoagie, grinder..whatever.  They’re gooood no matter what you call your sandwich!  The last time I played around with the ever popular recipe, I tweaked it with a cheddar and barbeque flair (try that one too please….ughhh sooo good).  However, THIS TIME, I’m giving it that TexMex flavor and turning the great state of Texas’ favorite enchilada into a handheld vessel.  Genius you say?  Yes.  Yes it is.

Now, you do not have to use the enchilada flavored meatballs to make only a sub sandwich.  By all means, use them on their own with a plate of rice, refried beans, warm tortillas or chips…wrap them in a large flour tortilla with extra enchilada sauce and beans or place them on a platter alongside toothpicks for a great appetizer!  No disappointment will follow.

* I used Oaxaca Cheese for my meatballs (Mexico’s version of mozzarella), but feel free to use any of your favorite melty cheese! I.e. Monterey Jack, mozzarella, cheddar blend, Pepper Jack, etc.

The Starting Lineup

  • 1-1/2 to 2 pounds ground beef
  • 15 ounce can enchilada sauce, divided
  • 3/4 cup panko bread crumbs
  • 2 eggs
  • 1 jalapeno, diced (I kept seeds in on for mine)
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup cilantro, rough chop
  • 2 tsp each: cumin, chili powder, Mexican oregano
  • 2 cups shredded cheese (I used Oaxaca cheese), to top

If making into sub sandwiches:

  • Bakery roll or Torta bread
  • Avocado/guacamole
  • Pickled onion
  • Jalapenos, sliced

Preheat the oven to 350 degrees and lightly grease a 9×13 casserole dish.

In a large bowl, combine the ground beef, 1/4 cup of the enchilada sauce, panko, eggs, jalapeno, onion, garlic, cilantro and spices until just incorporated.  I just use my good ol’ hands for this and no need to overwork.

Using an ice cream scooper or again, your hands as I did, make about 2″ balls and place into the 9×13 dish.  *Try to make them relatively the same size for even cooking.  You can always add/take away the meat mixture to make even.

Pour the remaining enchilada sauce overtop all of the meatballs and cover with foil.  Bake in your 350 degree oven for 30-35 minutes.  Uncover and add the cheese overtop, bake uncovered for 10-15 minutes more.

Serve warm straight from pan with a side of rice, beans and tortillas OR turn into a monster sub sandwich with Mexican inspired toppings of your choice!  Enjoy!

EnchiladaMeatballs

Mexican Tater Tot Casserole

Some parts call this a casserole, others call it a hot-dish..but I simply call it goodness!  Growing up we ate many a meal where you would add meat, a cream of something soup, cheese and vegetables mixed in and it was always good.  However, it was always the same.  Same, same, same.  So now that we live in a more foodie inspired world (I know, the word “foodie” would gasp to hear her name in regards to a casserole), I thought we could take the standard, cream of mushroom tater tot casserole, up a notch or 5!

Like always, feel free to tweak to your likeness.  Swap out the beef for ground turkey or chicken, the pinto beans for black beans and corn, or change up the cheese a bit!  Just don’t change it too much or you will no longer have that comforting classic we all grew up with and loved!

The Starting Lineup

  • 1lb ground beef, lean
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 1 15oz can pinto beans, drained
  • 1 4oz can diced green chiles
  • 1 pckg Mexican blend cheese, shredded
  • 1 pckg tater tots, enough to cover evenly

Spices (You can also easily use a taco seasoning packet)

  • I used a mix of cumin, chili powder, coriander, mexican oregano, salt, chipotle chili powder and whisked together.

Garnish (optional)

  • Sour cream
  • Cilantro
  • Jalapeños
  • Black olives
  • Green onions
  • Tomatoes
  • Salsa



Preheat the oven to 375 degrees and spray a baking dish (9×13 or similar) with non-stick spray.  Place on top of a baking sheet to catch any sauce drippings or melty cheese!
Next, bring a large skillet to medium/medium-high heat and add in the ground beef, chopped onion and the seasoning packet/spices, followed by the minced garlic for the last minute.  If necessary drain the grease from here.  I, however, used a very lean beef to avoid this one extra step. 😉  Cook through.

To that same skillet with the now cooked ground beef, add in the pinto beans, green chiles, half of the cheese and half of the enchilada sauce.  Stir to combine and then carefully pour into the casserole dish. Top with them taters!

Drizzle the remaining enchilada sauce overtop the taters and place in the oven (uncovered to get crispy) for 40-45 minutes.

Time is up, so sprinkle on that last bit of cheese overtop and allow to melt in the oven, about 3-5 minutes.  You can even broil it if you like that extra crispness!  

Once to your liking remove from the oven and allow to rest for about 5 minutes…this thing is HOT!!!

Finally top with the garnishes of your choice and serve up!  Enjoy!  **I recommend the sour cream once served as it’s quite hot and will melt quick! 😉 

BBQ Pulled Pork Enchiladas

Being creative has its perks!  Like when you can’t decide between spicy Mexican food or a warm bbq sandwich for dinner..decisions, decisions!

Now one my think this sounds crazy, but it’s oh so not!  The slightly spicy pulled-pork mimics south of the border carnitas and instead of the flavor of a cornbread side, you’re replacing it with corn tortillas.  Finally, the marriage of enchilada sauce with a slightly tangy and spicy bbq sauce is a winner!  Hell, I know in the near future I’ll be re-concocting this sauce for some barbecue sandwiches!  It has a great flavor that I know no one will be able to pinpoint..unless they read this of course. 😉

*You can use left over pulled pork or even shredded chicken if so inclined. 

*I prefer a thinner, spicy and tangy BBQ sauce here.  Leave the Sweet Baby Rays for your ribs, as these enchiladas need a bit of a kick..NOT sweetness.  My opinion..but believe me!

*When I was planning on preparing  this meal, I knew that I had a busy weekend ahead.  So on Saturday, before we ventured out for a full day of baseball, I slowcooked the pork.  When returning home that evening, I shredded it and placed the meat and the juices in an airtight container in the refridgerator.  The next day for dinner, I simply had to assemble and bake the enchiladas (as pork was cooked) and it took less than an hour to hit the dinner table!

*If you’re not into making your own pulled pork, you can pick up a tub from your favorite restaurant.

The Starting Lineup

Simple Pulled Pork (Slowcooker)

  • 3lb Pork butt/shoulder
  • 1 yellow onion, quartered
  • 1 cup barbecue sauce (your choice)
  • 1 Tbsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 rounded tsp of chicken bullion 
  • 1/2 tsp cayenne pepper

Enchiladas 

  • Corn tortillas
  • Pulled Pork (cooked)
  • 1 red onion, chopped (3/4 for filling/1/4 for garnish)
  • 1 can green chiles
  • 1 tsp cumin
  • 1/2 tsp smoked paprika 
  • 1 can enchilada sauce
  • 3/4 cup bbq sauce (I prefer a thinner, spicy one..not too sweet here folks!)
  • 2-3 cups Mexican-blend cheese
  • 2 Tbsp vegetable oil

Garnish (Optional)

  • Red onion, chopped
  • Jalapeños, thinly sliced
  • Cilantro
  • Sour cream 

Alright!  Now, again, you can pre-cook the pulled pork the day before (like I did) so that this is an easy, quickly assembled homemade dinner OR you can just as easily start the slow cooked pork on a Sunday morning and have this on the table by dinner time no problem!

So either way you choose, you’ll always start with the pulled pork..and its simple!  In your non-stick sprayed crockpot, place in the quartered onions followed by that pork butt!  Next, add all of the seasonings and the cup of bbq sauce.  Cover and cook on low for 8 hours! (*Once finished, continue on to assemble the enchiladas OR shred and store in an airtight container, remember to ladle in a bit of those juices too!

Enchilada time!!

Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.

In a large pan over medium heat, add in the vege oil.  Follow that with the 3/4 cup of chopped red onions, green chiles, cumin and smoked paprika.  Saute for 3-5 minutes.  Then in goes the cooked and shredded pulled pork, cook till mixed throughly together.

Meanwhile, in a medium bowl, whisk together the can of enchilada sauce and the bbq sauce.  Make sure to taste as you can add more BBQ sauce if desired..I think I did add a bit more?? Haha. 

Warm the corn tortillas (in a tortilla warmer OR on a plate with a damp paper towel over top for a few seconds.)
One by one, spoon a good amount of the spiced pulled pork onto the middle of each tortilla and roll up.  Place seam side down into your baking dish.  Repeat until full.  *One or two may slightly crack..dont you worry!  They’ll be covered by sauce and cheese and will taste the EXACT same..no one will be the wiser! 😉

Pour the BBQ enchilada sauce evenly over the filled tortillas and top with all that glorious cheese!

 

Place (uncovered) in the oven for 25 minutes, or until cheese is melted and edges are browned.  Remove and let sit for a few minutes as the cheese will be molten hot!!

Serve up with the garnishes of your choice and unlike the normal Mexican cerveza you’d enjoy with enchiladas..we’re actually tasting BBQ flavors here!  So we like ours with a cold good ol Texas beer and a shot of bourbon!  Enjoy!!  

YUMMMMMMMM……..

Breakfast Enchiladas

With the weekend fastly approaching, I thought I’d share an easy family favorite brunch that I’ve been making for years!  What’s fun (and economical) about this breakfast is that you can use up what’s already in your refridgerator!  

Below, I gave the ingredients that I recently used, but sometimes I may only have bacon or asparagus or red bell peppers…and sometimes I don’t even have any breakfast meats at all and just make the enchiladas with eggs & veggies.  The options are truly endless with this great meal!

*Another tip..you can make this the night before (pouring the egg over even) and then bake the next morning!! 

The Starting Lineup

  • 1lb breakfast sausage (or diced ham, bacon, or vegetarian)
  • 8 flour tortillas
  • 2 cups cheese, shredded (i.e. cheddar, jack)
  • 6 eggs, beaten
  • 1/2 cup milk
  • 1 can Rotel diced tomatoes, drained
  • 1 green bell pepper, chopped
  • 1/2 red onion, diced
  • 1 cup mushrooms, sliced
  • A pinch each of salt, pepper & cumin

Garnish

  • Jalapenos, thinly sliced
  • Green onions
  • Lime wedges
  • Salsa/Hot sauce  

Here we go…preheat the oven to 350degrees and prepare a 9×13 pan with non-stick spray.

While the oven is preheating, we’ll rinse, chop and dice up the veggies (of your choice), grate the cheese and start cooking the breakfast sausage in a pan heated to medium. 

     After the sausage is about halfway cooked through, add in the seasonings and the vegetables and cook together till sausage is done and the veggies are translucent.  Set aside, off of heat. 

   Now one by one, prepare each tortilla by spooning a healthy amount of the cooked sausage and veggie filling down the center and topping with a Tbsp of cheese.  Roll up and place seam side down in the baking dish.  Continue until the tortillas and filling are gone.  *Keep the ends ‘open’ so that the egg mixture can seep its way into the rolled tortillas. 

     In a medium size bowl, crack in the 6 eggs and whisk in the 1/2 cup of milk with a bit of salt and pepper.  Next, fold in the slightly drained can of Rotel diced tomatoes and pour the entire mixture over the filled tortillas.  *Give the baking dish a jiggle to make sure the egg mixture is evenly distributed. 

         Cover the entire dish with foil and pop in the preheated oven for 30 minutes.  After the half-hour is up, remove the foil and top with the remaining shredded cheese.  Continue to bake (uncovered) for another 10-15 minutes until cheese is melted and bubbling. 

 Remove from oven and let sit for about 10 minutes to set.  Serve each enchilada with the garnish of your choice and enjoy!! 

 

Chilé con Carne Enchiladas

I love, love, love how you can change up enchiladas with any number of ingredients.  There are times I like a plain ol cheese or maybe go modern and do a funky goat cheese and roasted veggie…but today, I’m thinking Tex-Mex.   

Here in Texas, they love LOTS of cheese and LOTS of meat with their Mexican food.  So I’m going to do just that!  Let’s begin..

The Starting Lineup

  • 12-14 corn tortillas 
  • 1 lb ground beef
  • 1 1/2 cups chopped white onion, plus more for garnish
  • 6 cloves garlic, smashed
  • 4 cups sharp cheddar cheese, grated
  • Guajillo Árbol Sauce | Railroad Wife (divided. 1 part for tortillas, 1 part for beef)
  • 2 cups beef/chicken broth
  • 2/3 cup flour
  • 2/3 cup vegetable oil
  • 2 Tbsp cumin
  • 3 Tbsp + chili powder
  • 2 tsp ground pepper
  • 2 tsp kosher salt
  • 2 tsp Mexican oregano
  • Pinch of cayenne pepper 

Preheat your oven to 375 degrees.

In a blender combine 1/2 cup water with the chopped onion and garlic.  Cover and blend till smooth.

  
In a large pot, add together the onion purée with your ground beef and simmer for 25-30 minutes.

While your beef is cooking, dip each tortilla in the Guajillo Árbol Sauce.  You can either let sit in a shallow dish. **or (even better) lighty ‘fry’ each tortilla in a bit of oil for just 15 seconds and then dip in the spicy sauce just before assembling.


Once your beef and purée has almost cooked down, heat your vegetable oil in a separate pan to medium-high.  Turn heat down to low and slowly add in your flour while whisking quickly to create a rue.

  

Next, add the broth, 2 cups of water and all of the spices to your rue.  Keep whisking over low heat.  Once combined, whisk in your Guajillo Árbol Sauce till a nice even reddish-brown color appears.

Pour this gravy-like sauce into your cooked ground beef.  Let simmer for 10 minutes.  ***make sure to taste along the way for needed salt, etc.


While your chilé con carne is simmering, grate your cheddar cheese.  A great workout for your arms here with that pile o’ cheese needed!

With dipped tortillas, cheese and casserole dish ready, it’s assembly time!!

Lay a tortilla flat and place a nice layer of grated cheese down the center.  Roll up like a cigar and place in your casserole dish seam side down.

Repeat and repeat again until you’ve filled your dish…or dishes perhaps 😉

Once assembled, pour that beefy, chilé con carne directly over top your cheese filled enchiladas…its unfolding nicely isn’t it?!

Top your dish evenly with the remaining mound of grated cheddar cheese and pop in the oven for 15-20 minutes, until cheese is melted and bubbling.

Remove from oven and top with some extra chopped onion, cilantro and serve with sour cream.  Delicious.



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