|These Beef Enchiladas Look, Smell, and Taste Wonderful.|
I went to town this morning to buy gas and stop and pick up the few things I needed. Then of course I vacuumed.... seems like that is an everyday chore. (No mishaps, if anyone is wondering!)
I picked up a pound of shrimp for Pesto and Shrimp one night, Enchiladas ought to be good for 2 nights and carry out will work for another. (Brian stops and gets chicken about once a week at the Buehler's Buy Low grocery on his way home as they make it fresh and it's very good.)
|This beautiful dish of enchiladas can be baked and served now, refrigerated and baked later, or freezer wrapped and frozen for later baking. It will keep about 3 months in the freezer.|
First I make my sauce either out of my home canned tomato sauce or store purchased sauce. I freeze what I don't need for another time. Today I am using my home canned sauce. www.thehiddenpantry.blogspot.com/2012/08/canning-basic-tomato-sauce.html
1-2 T. olive oil
1 diced onion or about 1/4 C. dried onion flakes
4-5 cloves fresh garlic peeled and diced
6-7 T. chili powder
2 T. ground cumin
1 quart canned tomato sauce (4 C.)
2 C. chicken stock
1 t. kosher salt add more to taste
1/2 t. freshly ground black pepper add more to taste
Ingredients for Easy Beef Enchiladas:
2 T. olive oil or melted butter
2 T. flour
5 C. enchilada sauce
1 C. chicken or beef stock
salt and pepper to taste
1 pound lean ground beef
1 diced onion
salt and pepper to taste
vegetable oil to fry the tortillas
12-14 corn tortillas
2-4 ounce cans of diced green chilies
1 bunch of green onions sliced with the tops
2 small cans of sliced black olives or 1 regular can of black olives and slice them
3-4 C. grated cheese (Cheddar or Monetary Jack and Cheddar blended or part Pepper Jack)
Whisk the fat and flour together in a saucepan over medium heat. Let it bubble for a minute or so and pour in the red sauce. Keep stirring and add the stock, taste for seasoning and add salt and pepper if needed. Reduce the heat to the lowest simmer and leave it to get delicious while you cook up the beef!
Preheat the oven to 350 degrees F. Butter a 9 x 13" baking dish and set it aside for now.
Bake for 25-30 minutes until bubbling and heated throughout. Let it sit a few minutes before serving. Yield 8 servings.
This casserole can be made ahead, covered and kept in the refrigerator until time to bake. It also freezes well for up to 3 months. Increase the baking time to about 1 hour and keep covered with foil for the first 45 minutes of baking. Check the center to be sure it has heated through. The edges should be bubbling and the cheese melted and bubbling.