Tuesday, November 4, 2014

White Enchiladas (Beef)

This week we are going to be using our flour tortilla recipe from last week to make white enchiladas.
These are beef enchiladas baked in a white sauce which is a little twist on traditional enchiladas.


1 1/2 lb. hamburger

1 package of taco seasoning
(I linked to a previous recipe posted here on the blog for homemade taco seasoning. Or, if your like me you just use several spices and quickly toss them in with the beef - garlic powder, onion powder, cumin, ground cayenne pepper, paprika, salt, black pepper.)

8 oz. of tomato sauce 
(I use tomato paste and add water until it is the consistency of tomato paste along with paprika, and a small amount of sugar to lessen the acidity)

2 cups of sour cream

**1 can of cream of chicken soup

**So, I am interrupting this list of ingredients to explain what I do when a recipe calls for cream soups or if I want to make a cheese sauce. I found this recipe years ago when my hubby and I were first married. The only thing is that now I have made it so much I just eye the ingredients but I would say for a recipe like these enchiladas, I would at least double the white sauce recipe. Now, this enchilada recipe calls for cream of chicken soup. I place two bullion cubes in a small bowl and add approximately one cup of boiling hot water to them, stir them until they dissolve, and stir that broth in to the sauce mixture. It is okay for it to be a bit thick as you will be adding milk to the soup mixture (in our case sauce mixture) anyway. 

1/3 cup of milk

grated cheddar cheese (we use Gouda)

4 oz of diced green chilies (I substitute with jalapeno peppers since they are available to us)

12-16 flour tortillas


Cook hamburger and seasonings together. This is where it is difficult to give amounts of seasonings as some like foods more spicy than others. Season per your family's preference. Drain. Mix hamburger with tomato sauce. Set mixture aside.

Combine sour cream, cream of chicken soup, and milk until blended. Pour a small amount of mixture into the bottom of a 9x13 or larger pan. Divide the meat between the tortillas and place a small amount of cheese in each. Roll up each stuffed tortilla and place it in pan, fold down. The tortillas are placed side by side, filling the entire pan. Pour the remaining mixture over the tortillas and top with diced chilies or jalapeno peppers and grated cheese. Bake at 350 degrees/180 Celsius for approximately 30 minutes or until mixture is bubbling and cheese is melted but not browned.Remove from oven and allow to stand 5 minutes.

Serve with tortilla chips and a side salad (if lettuce is cheap enough this week! ;)