I’m making terribly unhealthy things again.
I can’t help it. Cheese and spice and carbs and sour cream and AVOCADO. These foods are the GOOD foods. The foods I need.
Since I’m going to be a bride and all, you’d think I’d be… cutting back? Watching what I eat? No… just no. I’ll go to the gym every now and then, sure, but only to counter all the deliciousness I get to consume. Food = love.
What are the staple foods in your fridge? I’m interested to know. For us, it’s milk, cheese, sour cream, fruity V8 juice, and… eggs. And bell peppers. And spinach. That’s pretty much it.
These enchiladas are stupid good. But the recipe makes a lot. I would freeze half right away, because no matter how good something is, you can’t eat it for lunch and dinner for five days straight. That’s silly, even for me.
And don’t skimp on the garnishes… avocado, sour cream… these things are MUSTS.
Heat oven to 350 degrees. Grease 9x13-inch baking dish. To make the sauce, heat a large saucepan and add olive oil. Whisk in the flour and cook until it is golden brown. Add the remaining ingredients and bring the mixture to a simmer. Cook for 5 more minutes before using. When the sauce is done, heat olive oil in frying pan, along with the peppers, onions and garlic. When soft, stir in the green chiles then add the beef.Add the cumin, paprika, chili powder, salt and pepper. Cook until the beef is browned. Add 1/3 cup of sauce and a bit of cheese to the skillet. Add another 1/3 cup of the sauce to the bottom of the baking dish and spread it out with a spoon. Add the beef filling to the center of each tortilla and roll them tightly, placing them next to each other in the dish, seam down. When finished, cover the tortillas with the remaining sauce and then cheese. Bake for 30 minutes, until the cheese is golden and melted on top.
Adapted from How Sweet Eats