Tipsy Cook

Caitlin Schaffstall

The Best Ever Enchiladas

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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!

Ingredients:

  • 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

 

Ingredients

Ingredients

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!

 

Brown The Meat

Brown The Meat

Once your meat is browned, add in your onion.

Add Onion

Add 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.

Stir In Onion

Stir In Onion

 

Add in your spinach, cream corn, and 1/2 of your can of enchilada sauce.

Add Spinach

Add Spinach

Add Cream Corn

Add Cream Corn

Add 1/2 Can Enchilada Sauce

Add 1/2 Can 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.

Add Spices to Taste

Add Spices to Taste

Add Sugar. The KEY to our Best Ever Enchiladas!

Add Sugar. The KEY to our 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.

Stir and let sit

Stir and Let Sit

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.

Tortilla Time

Tortilla Time

Fill all tortillas with the mixture evenly distributed throughout each.

Fill Tortillas With Mixture

Fill Tortillas With Mixture

Roll them up (no scientific method) and lay evenly in your pan.

Roll Em Up

Roll Em Up

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.

Cover in Enchilada Sauce

Cover in Enchilada Sauce

Add a foil top and bake for 20 minutes at 410-415 degrees in the oven.

Cover With Foil & Bake

Cover With Foil & Bake

After the 20 minutes, remove the foil and broil for 2 minutes.  This will crisp the tortillas ever so perfectly.

Remove Foil & Broil

Remove Foil & Broil

Once removed from the oven, drizzle all remaining enchilada sauce on top and you’re ready to serve!

Drizzle Remaining Enchilada Sauce

Drizzle Remaining Enchilada Sauce

Serve

Serve

Dig In!

Dig In!

Who Wants Seconds?

Who Wants Seconds?

 

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!

XOXO,

Caitlin

A Berry Green Smoothie

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I decided to start a 28 day Paleo diet to get ready for summer.  This decision came about a mile into my 3 mile run.  If I eat better, I wouldn’t need to exercise as much to burn off the calories- novel idea!  Anyways, I picked up the book Paleo in 28 for under $13 on Amazon.   There are more than just smoothies in the book, but I eat like 10 times a day, so I’m drinking smoothies instead of snacks.

If you live in an area that has a Dollar Tree, you can pick up the frozen fruit there for – wait for it- $1!  If you’re not doing Paleo, you can use regular milk instead of Almond Milk, and real sugar or sugar substitute instead of honey.  Those changes will make this smoothie even quicker using stuff you already have in your pantry/fridge.  Pro tip:  mix some sweet wine into this drink for a party starter 😛

 

Berry Green Smoothie

1/2 Cup Almond Milk (or Reg Milk)

1 Banana

1/2 Cup Frozen Blueberries (Dollar Tree)

1/2 Cup Frozen Rasberries (I used frozen strawberries from Dollar Tree)

1 Cup Spinach

Blend all of the ingredients together in a blender or food processor.  From trial and error, I now cut off the stems from the spinach and it blends much smoother.  Since the fruit is frozen, it acts like the ice, so you don’t need to add any extra.

 

 

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