Simple Recipe for Enchilada Bake
Enchilada bake is a Mexican dish made with tortillas, cheese, and sauce. It is a popular dish for parties and potlucks. This recipe is simple to follow and makes a delicious dish that everyone will enjoy.
What You Need
- 1 dozen corn tortillas
- 1 pound ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can (10 ounces) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped cilantro
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown the ground beef, onion, and green pepper over medium heat. Drain any excess fat.
3. In a 9×13 inch baking dish, spread 1 cup of enchilada sauce.
4. Dip each tortilla into the enchilada sauce and place it in the baking dish.
5. Fill each tortilla with 1/4 cup of ground beef mixture, 1/4 cup of cheese, and 1 tablespoon of sour cream.
6. Roll up the tortillas and place them seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the enchiladas.
8. Sprinkle the enchiladas with the remaining cheese.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10. Sprinkle with cilantro and serve immediately.
FAQ
Q: Can use flour tortillas instead of corn tortillas?
A: Yes, you can use flour tortillas instead of corn tortillas. Just make sure to cook them for a little longer, so that they are soft and pliable.
Q: Can use a different kind of meat?
A: Yes, you can use a different kind of meat, such as chicken or pork. Just make sure to cook it until it is cooked through.
Q: Can use a different kind of cheese?
A: Yes, you can use a different kind of cheese, such as Monterey Jack or mozzarella. Just make sure to use a cheese that melts well.
Q: Can make this dish ahead of time?
A: Yes, you can make this dish ahead of time. Just assemble the enchiladas and then freeze them. When you are ready to bake them, thaw them and bake them according to the recipe.
Q: How long will this dish last in the fridge?
This dish will last for up to 3 days in the fridge.
Q: How long will this dish last in the freezer?
This dish will last for up to 3 months in the freezer.
Pros
- This dish is easy to make.
- This dish is budget-friendly.
- This dish is kid-friendly.
- This dish is crowd-pleasing.
Tips
- To make the dish ahead of time, assemble the enchiladas and then freeze them. When you are ready to bake them, thaw them and bake them according to the recipe.
- You can also make a vegetarian version of this dish by using tofu instead of chicken.
- This dish is a great way to use up leftover chicken or vegetables.
Summary
Enchilada bake is a delicious and easy-to-make Mexican dish that everyone will enjoy. It is perfect for parties, potlucks, or family dinners.
Here are the key takeaways from this article:
- Enchilada bake is a Mexican dish made with
simple recipe for enchilada bake
1 pound of ground beef
1/2 cup of chopped onion
1/2 cup of chopped green bell pepper
1 (10 ounce) can of enchilada sauce
1 (10 ounce) can of corn, drained
1 (10 ounce) can of black beans, rinsed and drained
1 cup of shredded cheddar cheese
1 cup of sour cream
1/2 cup of chopped fresh cilantro
1/4 cup of chopped red onion
Tortillas
Shredded cheddar cheese, Monterey Jack cheese, or a combination of both
1 cup of enchilada sauce
1 cup of red enchilada sauce
1/2 cup of water
1/2 cup of cornmeal
1/2 cup of flour
1/4 cup of vegetable oil
2 eggs
1 cup of shredded cheddar cheese
1 cup of chopped onions
1 cup of chopped green bell peppers
1 cup of chopped red bell peppers
1 pound of boneless, skinless chicken breasts, cooked and shredded
1 can (16 ounces) enchilada sauce, divided
1 cup chicken broth
1/4 cup packed brown sugar
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Shredded cheddar and Monterey jack cheese are good choices.
– Use a baking dish that is at least 9×13 inches.
– Make sure the tortillas are completely covered in the enchilada sauce.
– Bake the enchilada bake until the cheese is melted and bubbly.
– Serve the enchilada bake with your favorite toppings, such as sour cream, guacamole, and salsa.
2 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup water