By PCG

Who doesn’t love an enchilada?

First thing’s first.  This whole parenting thing takes a lot of stamina!  It’s been difficult to find my stride with our new schedule and even for someone who loves to cook, it’s been challenging to find the time and energy to do so.  To all you parents out there making meal time at the dinner table a family tradition – bravo!  I have even more respect for you now.

Back to enchiladas.  Why are they so tasty?  Because you can put all kinds of goodies in them!  Chicken, beef, beans, butternut squash, kale, green chilies…covered in red sauce, green sauce, cheese, cream…

My mom makes a mean chicken enchilada with cream sauce and I usually make some variation of this.  I have yet to meet someone who doesn’t love this recipe.  Just follow it step by step and your family will love you.  Only recommendation I have is too bake them at 375 instead of 350.

Another great enchilada recipe from my favorite cookbook, Keepers, (thanks, KT) is butternut squash enchiladas.  While the homemade red sauce really is worth it – if you’re in a pinch just buy a can of red enchilada sauce at the store.

But tonight, I decided to try something new. I grabbed a bunch stuff from the store that Rob and I like – grass fed ground beef (really, you can get this at Walmart now!), mushrooms, onions, kale, green chilies Red Gold diced tomatoes…I think that’s it.

Tips & Tricks

• Chopping an onion can be easy – the uniform dicing helps keep things pretty and cooking evenly.
• Sauté onions in oil until they’re soft and then add the mushrooms. Once those have cooked a bit, dump it all in a strainer to get rid of excess liquid.
• While the onions and mushrooms are draining, put some more oil in the pot and brown your meet.
• I forgot to buy taco seasoning so I just grabbed some seasonings and tossed them. Just a bit of red pepper flakes adds a nice bite!
• I also recommend draining the liquid off of the ground beef once it’s finished cooking.
• Combine the onions, shrooms, meat, and all your other goodies back into the same pot and stir.
• You need something to bind your innards together – you pick – cheese, sour cream, greek yogurt, cream of mushroom soup. I usually go with sour cream and cheese.  Put away your calorie counter; you  need to be generous with these ingredients.
• Roll your enchiladas and place them seam side down in the pan.
• Cover with your choice of sauce – we like green sauce – plus cheese.
• Bake at 375 for 40 -50 minutes until the top and edges are golden brown. Let it rest 15 minutes before serving.
• Side dish recommendation: Spanish rice + can of tomatoes + can of drained black beans or…Margaritas – one part fresh lime juice, one part tequila, half a part agave.  Shake and pour over ice.

Uniform dicing. Start with cut # 1 (top left), then cut #2 (bottom left) & finally cut #3 (right). 

I forgot to buy taco seasoning so I just grabbed some seasonings and tossed them. Just a bit of red pepper flakes adds a nice bite!

Sauté onions in oil until they’re soft and then add the mushrooms.

Rob loves beef after hard races or training rides.

All together now.

You need something to bind your innards together – you pick – cheese, sour cream, greek yogurt, cream of mushroom soup. I usually go with sour cream and cheese.

Roll your enchiladas and place them seam side down in the pan. Cover with your sauce and cheese. 

Bake at 375 for 40 -50 minutes until the top and edges are golden brown. Let it rest 15 minutes before serving.

Mmmmmmm…mmmmmm.