Enchiladas Con Carne
You know when you start thinking about something like getting a new car, you start paying extra attention to the different makes and models while you are on the road? Well, this is how I am right now when it comes to Fall Door Hangers/Wreaths. I know, I know… BUT I am so excited for a real Fall and fun decor. I love some good decor…hello Homegoods + Target. Back to the door. My issue is that our front door is black which match our shutters. This really limits my door hanging options. So this morning on my run, I looked at just about everyone’s front door (especially the black ones) to see what colors would work. Ridiculous? Probably. But a lot of you I am sure can relate. So stay tuned for what I decide on…suggestions welcome!
Fall is also Chili season! I love a good Chili. And a good enchilada. Cue this recipe for Enchiladas with Chili or “Enchiladas Con Carne”. The spanish version sounds so much better! There are SO many recipes out there for enchiladas. After looking over a few this is what I came up with and I promise you it does not disappoint. The prep work does take a little bit, but if I can do this with an infant and a toddler so can you. You can actually make it in advance and then pop in the oven when you’re ready to eat!
I love seeing when you make my recipes so be sure to share it and tag me in it @angelicaflan.
Mangia Bene!
XX,
Angelica
Enchiladas Con Carne
Ingredients
½ cup all-purpose flour
2 tablespoons vegetable oil
1 pound ground meat (i used turkey)
salt & pepper to taste
1 medium white onion, chopped
2 cloves garlic, minced
1 cup canned crushed tomatoes
3 tablespoons chile powder
½ teaspoon ground cumin
½ teaspoon dried oregano
2 cups chicken stock + more if needed
FOR THE ENCHILADAS:
½ cup oil or a spray bottle with oil (good for frying)
yellow corn tortillas, about 12
3 cups shredded Cheddar cheese, or a mixture of 1 1/2 cups Cheddar cheese and Monterey jack
Instructions:
Prepare the chili con carne: Put flour in a large sauté pan set over medium-high heat. Cook, stirring frequently, until it begins to turn golden brown and smell nutty, then pour it onto a plate to cool. Be careful…this burns quickly.
Wipe out sauté pan and return it to high heat with 2 tablespoons oil. When oil is hot , add ground turkey to pan, and cook, breaking it up with a wooden spoon and stirring, until it is well browned, about 12 to 15 minutes. Season with salt and pepper, then set aside on a plate.
Add onion, and garlic to pan and cook, stirring to scrape up any browned bits of meat, for 10 to 12 minutes, or until vegetables are soft. Stir in tomatoes and cook until their liquid has evaporated, then add chili powder, cumin and oregano and stir to combine. After a minute or so, when mixture begins to turn fragrant, return browned meat to pan, along with toasted flour, and stir well to combine.
Lower heat to medium-high and slowly stir in chicken stock, 1/2 cup at a time, until mixture has thickened and started to simmer. Lower heat again and allow chili to cook slowly for 45 minutes to 1 hour, until meat is tender. Add more stock if needed. I kept adding.
When you are ready to cook the enchiladas, heat oven to 425 degrees. In a medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until lightly browned. Remove tortilla and set aside on a baking sheet. Repeat with remaining tortillas, working quickly.
Assemble the enchiladas: Using a ladle, put about 1/2 cup chili in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of cheese into each tortilla, along with a tablespoon or so of chili, then place it seam-side down in the pan. Ladle remaining chili over top of rolled tortillas and sprinkle with extra cheese.
Bake until sauce bubbles and cheese is melted, about 10 to 15 minutes. Serve STAT!