Last week I was craving Mexican food
. My first thought was to go over to Raul's
in downtown Glens Falls
after work but decided I wasn't in the mood to hang out in a restaurant
(although it is great there). I opted to make my own enchiladas. I remembered a friend telling me she made them lasagna style rather than rolling each individual one the traditional way. I never did get her recipe, so I decided to wing it and come up with my own. If I do say so myself, It came out really good. I test drove it on my husband and a co-worker and received positive reviews, so I'll share with you. Try it and let me know how it turns out. Feel free to email me
your suggestions & opinions or leave a comment here. I'm always looking for new ideas.
- 15 6 inch corn tortillas
- 2 lbs 80% lean ground beef (you can use chicken or turkey if you prefer
- 2 8oz cans of a good enchilada sauce
- 2 plumb tomatoes (you can use chilis or any garnish you prefer)
- About 1/2 cup chopped scallions or chives
- 1/2 medium yellow onion
- 3 cloves of garlic
- 1 large can of crushed tomatoes
- 8 oz shredded Mexican cheese blend
- 8 oz cream cheese (softened)
- Sour cream (dollop for the filling and the rest to have to top your dish)
- Have your seasonings ready. I used paprika, cumin, chili powder, crushed red pepper, oregano, thyme, chipotle hot sauce, salt & pepper.
- In a large skillet brown your well seasoned ground beef with a dash of olive oil (2 tblsp.
- While that is browning, dice the onion & mince the garlic
- Make a "well" in the center of the cooked beef & drop in the onion and garlic to sweat them a bit.
- Add about 2 cups of crushed tomatoes and another layer of the seasonings, mix well and simmer on low.
- In a large bowl, mix the cream cheese, 2 or 3 ounce of sour cream (enough to get it creamy), chopped scallions or chives & about 2 ounces of shredded cheese. Mix well.
- Pour the enchilada sauce into a bowl.
- Dredge tortillas through the enchilada sauce and place a single layer (5 tortillas) on the bottom.
- Put dollops of the cheese mixture for the next layer
- Spoon a layer of meat
- Repeat (tortillas, cheese, meat and the last layer of tortillas on top
- Pour any extra enchilada sauce over the top
- Cover with the shredded cheddar, sprinkle with diced plumb tomatoes & a tiny bit of herbs.
- Bake at 350 until cheese is bubbling (not quite browned.
Tip: Like traditional lasagna, I find this is best when it has a chance to sit. If you can prepare the day before, it reheats nicely.
Serve: Top with a spoon of salsa (I make my own with the rest of the crushed tomatoes) and a dollop of sour cream. If you're a spicy food fan like me, the chipotle hot sauce is a great condiment.