Homemade enchiladas
Recipe by Courtney Glantz
You’ll need about 2.5 cups enchilada sauce, homemade or from a can
2 TBS canola oil
1 lbs lean ground beef
1 large onion, small dice
1 zucchini, small dice
1 cup corn
12 corn tortillas (find ones that contain wheat, as they are easier to roll)
2-3 good handfuls of shredded cheddar
shredded ice berg lettuce, for serving
avocado, sliced, for serving
sour cream, for serving
1. Make your sauce, if you are choosing to make it homemade.
2. Preheat your oven to 350 degrees.
3. Heat the oil in a large skillet over medium heat. Sauté the ground beef until lightly browned. Drain off the excess fat.
4. Add your veggies to the mix and sauté until softened, just 3-4 minutes.
5. Spray a 9X13 baking dish with non stick spray. Spoon in ½ cup or so of the sauce along the bottom of the baking dish and spread around evenly with a spoon.
6. Take a tortilla, fill it with a small amount of your meat and veggie mixture, a sprinkle of cheese, and a TBS or so of your sauce. Roll up tightly and place seam side down in your baking dish. Repeat with your remaining tortillas.
7. Top your rolled enchiladas with the remaining sauce and cover with foil. Bake for 30 minutes and remove from the oven. Take off the foil, add a few handfuls of cheese, and bake for 5 minutes more to melt the cheese.
8. To keep things a bit lighter, I served them a top shredded ice berg lettuce, sliced avocado, and a small dollop of sour cream. Yet of course you could go the traditional route of beans and rice, no one is judging you.
main courses February 18, 2016 17:12
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