One of my greatest culinary faults is my inability to cook for large groups of people. Keep the table to under 6 people and I am good to go but the moment it gets bigger than that I start to panic. There’s a dance of making sure you cook something everyone will enjoy while making sure the amount of work involved in the meal doesn’t have you running around the kitchen like the tasmanian devil. I have erred on the both ends and the experiences have me often freezing up in the face of planning a menu for large groups.
Luckily, this recipe has been my savior time and time again. It’s a little more exciting than your basic chicken and cheese enchiladas but familiar enough flavors for everyone to enjoy without hesitation. It also is an easy recipe to double or even triple without adding on hours of meal prep. Obviously, I like this recipe. And my hope is that one day, when it comes to the rescue, you will too.
- 1 lb pasture raised ground beef
- 1 yellow onion
- 8 oz cheddar cheese, shredded
- 6 – 8 tortillas, we use sprouted ezekiel tortillas
- 1 tsp of chili powder
- 1 tsp of cumin
- 1 garlic clove, minced or 1/2 tsp garlic powder
- fresh cilantro for garnish
Red enchilada sauce ingredients:
- 2 cups tomato puree
- 1 garlic clove, minced
- 1 tsp onion powder or 2 tbsp of grated yellow onion
- 1/2 cup of water
- 1 tbsp apple cider vinegar
- 3 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp cocoa powder
- 1 tsp cayenne pepper (omit or cut down if children will be eating)
- 1 tsp of salt
- 1/4 tsp cinnamon
To make red enchilada sauce :
- Combine all of your ingredients in a medium sized saucepan.
- Bring sauce to a gentle simmer over medium heat and keep on heat until enchiladas are ready for assembly
To make enchiladas:
- Preheat oven to 350 F. While sauce is simmering, brown your beef and cook onion together in a large skillet.
- Once beef is cooked through and onions are translucent stir in the 1 tsp of chili powder, 1 tsp of cumin and minced garlic clove until fragrant. Set aside.
- Grease a 9×12 baking dish lightly with olive oil. Spoon a thin layer of red enchilada sauce at the bottom of the dish.
- Working with one tortilla at a time, coat one side of tortilla with enchilada sauce, spoon in a few heaps of beef mixture, top off with some shredded cheese, roll tortilla to close and place seam side down in baking dish. Repeat until you run out of tortillas and beef mixture.
- Spread the rest of the enchilada sauce on top of the tortilla until evenly coated. Top off with some shredded cheese.
- Bake uncovered for 25-30 minutes until bubbly and hot throughout.
- Serve with sour cream or avocado. or both. Garnish with fresh cilantro.