I know, I know- it’s not Taco Tuesday yet, but I wanted to give you enough time to get to the grocery store! I LOVE Mexican food, but it can be expensive, especially if you have a family. My receipt from this meal was around $8 for 8 enchiladas! That’s like the price of one meal going out. Now I’m all for splurging on delicious meals, but I think these enchiladas are even better than restaurants! Read on for my secret ingredient!
- 8- 8in. Soft Tortillas
- 1 Can Red Enchilada Sauce
- 1 Can Cream Corn
- 1 Bag Frozen Spinach
- 1 lb. Ground Turkey or Beef
- 1/4 Onion Diced/Chopped
- Spices of Your Choice ( See step 6 for my preferences)
- 12in. Skillet
- 9×13 Baking Pan (with sides)
- Foil to cover your 9×13 Pan
Preheat your oven to 410-415 degrees F.
Start by browning your meat in a 12in. skillet. I know it seems like overkill right now, but once we add in the rest of our ingredients, you’ll be at the brim!
Once your meat is browned, add in your onion.
I stir in onion and allow to cook for about 2 minutes just because I prefer softer onions rather than crunchy. You can skip the wait on this if you like the opposite.
Add in your spinach, cream corn, and 1/2 of your can of enchilada sauce.
Again, stir and cook for a couple minutes. The goal is to heat throughout the ingredients you just added.
At this point, I added a couple dashes of paprika, chili powder, cumin, salt, pepper, and a NICKLE WORTH OF SUGAR/ SWEETERNER. I believe the sugar is the key ingredient to the best ever enchiladas.
Stir, then take it off the heat to solidify slightly so the mixture doesn’t run everywhere when you try to stuff your enchiladas. 3-5 minutes of cooling should do the trick.
Lay out your tortillas on the counter. My pan only allows 7 enchiladas so depending on your size of pan, 7-8 tortillas are needed.
Fill all tortillas with the mixture evenly distributed throughout each.
Roll them up (no scientific method) and lay evenly in your pan.
Cover all of the enchiladas in enchilada sauce. I used about 1/2 of what I had left, leaving about 1/4 of the total can. This is to keep the tortillas from burning in the oven.
Add a foil top and bake for 20 minutes at 410-415 degrees in the oven.
After the 20 minutes, remove the foil and broil for 2 minutes. This will crisp the tortillas ever so perfectly.
Once removed from the oven, drizzle all remaining enchilada sauce on top and you’re ready to serve!
Now that you’ve tried my Best Ever Enchiladas with a dash of sugar as a key ingredient, what do you recommend to make your enchiladas stand out from the rest? Leave your tips in the comments!