We don’t go long in this house without whipping up a good Mexican or Tex-Mex dish. When you marry a New Mexican, it’s kind of par for the course. But, I do have to admit we have an eclectic taste for good food – we like variety and ethnic food.
Just a little Burch history: when Tall & Handsome first moved to Alabama it was rather humorous to go out to eat with him if we went Mexican. Why? Well, where he comes from (New Mexico), their enchiladas are different from anything you’ve probably ever had. Most of my life I’ve had rolled enchiladas. Right?
Well, in New Mexico they stack those puppies and top them off with a fried egg. I know!
He tried valiantly to order stacked enchiladas with a fried egg for months, but he finally gave up because it was a loosing battle.
Today’s recipe is kind of a compromise. It’s stacked, but there’s more goodies in it than just cheese or just beef. I used flour tortillas (a staple in this house), but you can use corn tortillas. If I have them I use them on occasion.
T & H was happy with the “compromise” – he didn’t even put a fried egg on top.
Bragging Good Enchiladas Bake
1 pound lean beef
1 medium onion, chopped
1 tablespoon minced garlic
1 10 ounce can red enchilada sauce
1 cup frozen corn, thawed and drained it needed
1 4.5 ounce can chopped green chilies
1 14.5 ounce can diced tomatoes, do not drain
1/2 cup coarsely chopped black olives
1 teaspoon ground cumin
1 teaspoon chili powder
about 3 or 4 large flour tortillas
2 cups of cheddar or Mexican blend grated cheese
Lite sour cream for garnish1.
1.Preheat over to 350 degrees.
2. In a non stick skillet brown beef with the chopped onion and minced garlic over medium high heat – about 5 to 7 minutes. Drain if necessary.
3. Add red enchilada sauce, corn, chopped green chilies, chopped black olives, and canned tomatoes. Stir to mix. Next, add ground cumin and chili powder. Stir to combine well.
4. Reduce heat to medium and simmer uncovered for 10 minutes to allow liquid to reduce slightly.
5. Spray a baking dish with cooking spray. If you have a round one that fits the tortillas you can use that. If not, you may have to cut the tortillas. I used an 8 x 11 dish and cut the tortilla in wedges.
6. Place one tortilla in the bottom of the dish. Add 1/3 of the beef mixture and 1/2 cup of the cheese.
7. Repeat the layers twice, except on the last layer (top layer) and 1 cup grated cheese.
8. Bake, uncovered for 30 to 40 minutes until hot through and cheese is melted and bubbly. Cool 5 minutes.
9. Serve with sour cream or lite sour cream.
© 2017 Beverly Hicks Burch All Rights Reserved
Tagged: Beef, Casseroles, Cheese, Chili Powder, Cooking, Corn, Cumin, Easy Cooking, Enchiladas, Food, Garlic, Green Chilies, Ground Beef, Meat, Mexican Food, New Mexico, Olives, Onions, Recipes, Southwestern Food, Tall & Handsome, Tex - Mex Food, Tomatoes