Recipe – Enchiladas

One of my favorite Mexican dishes is Enchiladas. One of my previous mother-in-laws taught me how to make them back in the 80’s and I have since changed the recipe up a little bit. One of the big differences that I see between her recipe and others made similar is that she used corn tortillas as opposed to flour tortillas. I’m not a big fan of the flour ones. In addition, she would fry the tortilla before putting together. She also layered them using a pie plate to bake them in. She would layer a tortilla, meat mixture, tortilla, meat mixture and then back. After which she would add a fried egg and lettuce before serving.  I never understood why she added an egg and I never asked. I just didn’t want mine served that one.

When I first started making them myself I didn’t add the fried egg, nor the lettuce as I didn’t see the need and somewhere along the line I changed up the process as it was cumbersome frying 3 tortillas per prepared pan. Instead I would fry them, roll them up and place in a pan to cut in the oven as shown below.

Yesterday was on of those days I decided to make this delicious pan awesomeness.

Complete recipe at the bottom of post that you can print/save.

All it takes is hamburger meat, enchilada sauce, corn tortillas, and shredded cheddar cheese.

Fry each tortilla in about 1/2 inch of cooking oil for about 10-15 seconds on each side. Place on paper towels to drain.

Brown hamburger meat, drain excess grease. Add a can of enchilada sauce.

Add 1/2 cup of shredded cheddar cheese, Mix well.

Spoon a portion of mixture into each corn tortilla, roll up and place in pan seam side down.

Add all tortillas to the pan, top with additional cheese.

Bake for 20 – 25 minutes. Remove from oven, let sit for 5 minutes. Serve. Add whatever additional ingredients/toppings you would like.

 

Enchilados

Easy, cheesy ground beef enchiladas
Prep Time20 mins
Cook Time18 mins
Course: Main Course
Cuisine: Mexican
Servings: 5 Servings

Ingredients

  • 1 lb Ground Beef (at least 80%)
  • 2 cans Old El Paso Enchilada Sauce (10 oz ea)
  • 1 Pkg Corn tortillas
  • 1 1½ cups Shredded Cheddar Cheese

Instructions

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
  • In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 
  • Stir in a can of enchilada sauce and 1/2 cup of shredded cheese.
  • Place a spoonful of beef mixture down center of each tortilla. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
  • Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add toppings as desired.

Southern Chicken n’ Dumplins

A couple post back I shared with you about a pastry that I baked that I learned from my Mom which used egg whites for the filling and I told you I would let you know what I done with all of those egg yolks.  I made dumplins!  In the south we call em’ dumplins, not dumplings; or at least that’s what my family called them.

One time when my Mom was making her pastry dessert, one of my aunts was there and asked her what she was going to do with all those egg yolks and my Mom told her she was going to throw them away. My aunt couldn’t believe she would throw out good food, so she took them and showed my mom what to do with them. I honestly don’t remember my Mom making dumplins like this, but I do remember my aunt making them, so I put out a call to my Mom to see exactly what other ingredients I needed besides the egg yolks and flour. Anyway, she said to use ice water, not cold water, but ice water which meant you add ice to the water and gradually add to your yolks and flour mixture, but don’t let the ice drop in.

 

You keep adding sifted flour until the mixture gets to the point where you can handle it on a floured surface and knead it like you would dough.

Once you can knead it a few times, then you roll it out with your rolling pin land slice in both directions to whatever size you want your dumplins to be. Mine were not all the same size.

After I cut them, I placed them on parchment paper and froze in gallon bags until I was ready to use. I made the dumplins back on New Years Eve when I was doing all that baking, but waited until this weekend to add to my chicken for a good pot of chicken n’ dumplins.

I bought a whole chicken, cut it up into pieces and cooked on the stove until the chicken was fully cooked, then deboned it. I used the chicken broth that I cooked the chicken in to cook the dumplins. I waited until the broth was boiling, then I dropped the frozen dumplins in one at a time. I let them cook for about an hour on a low temperature. Once they were done, I added the chicken and let it cook for another 10-15 minutes.

This was some of the best chicken n’ dumplins I have ever eaten. I’m not one to brag about my cooking, but I really felt like I outdone myself considering it was the first time I had ever made these. It brought back memories of childhood when my aunt would make them. It was like she was sitting at my dinner table saying, “you done a great job.” I know she would have been proud of me and happy to know that at least one of us “grandkids” from that generation learned to make a good pot of southern chicken n’ dumplins!