I think I’m an expert at rolling up tortillas because of my training at Taco Bell when I was younger. Yes, I worked at Taco Bell not once, but twice. And in 2 different states! We had to roll up the biggest burritos without any leaks. Did you see Food Babe’s recent post on Taco Bell? I admit, we were still going there once in a while and would just get like a bean burrito or cheese quesadilla, thinking it couldn’t be that bad. Well I was wrong. Just check out her post and you will see what I mean. I think Chipotle Mexican Grill will be the only ‘Fast Food Mexican Food’ we will be getting now…
The great thing about rolling up these enchiladas is you don’t have to be an expert. Just roll it up the best you can and if they leak, it’s perfectly okay. They are going to be messy anyway but oh so good, and you just eat it with a fork. We sure love Mexican food in this house and it’s fun making different combinations at home that we know are filled with much better ingredients. This recipe even includes homemade enchilada sauce! It’s pretty easy to make and you can make it ahead of time so it’s ready when you need it. Everyone loves these, even my daughter. And that was very surprising. I hope you enjoy them too!
Enchilada Sauce: 
- 1 tsp minced onion
- ½ tsp oregano
- 2 ½ tsp chili powder
- ½ tsp basil
- 1/8 tsp pepper
- 1/8 tsp sea salt
- ¼ tsp cumin
- 1 tsp parsley
- 1 TB olive oil
- 2 cloves minced garlic
- ¼ cup salsa
- 1 15 oz. can/jar tomato sauce
- ½ cup water
Mix up all the seasonings except the garlic in a small bowl and set aside. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1-2 min. Add the seasonings, salsa, tomato sauce, and water. Stir everything together and bring to a boil. Reduce heat to low and simmer for 15-20 min, stirring occasionally.
Enchiladas:
- 1 lb ground beef (organic grass-fed preferred)
- 1 small onion, chopped
- chopped green chilies (or green onion, corn)
- Enchilada sauce (recipe above)
- Six 10” tortillas (I get ours at our local food co-op, all natural and GMO free)
- 2 cups shredded cheddar cheese
- 1 small can sliced black olives
- Sour cream (for topping)
In a skillet over medium-high heat cook the ground beef until browned. Add the onion and green chilies (or green onion/corn) about half way through. (If you want/need to drain the grease then add the onion & green chilies after draining. I usually don’t need to drain the grease at all.) Start preheating the oven to 350 degrees. Spoon some of the sauce into the bottom of a 9 x 13″ baking dish, making a small layer (like pictured below). On each flour tortilla, put an equal amount of the beef mixture, some of the cheddar cheese (reserving at least ½ cup of cheese), and a little sauce. Then tightly roll the tortillas and place them in the baking dish, seam side down. Pour the remaining sauce on top of the tortillas and sprinkle on the leftover cheese, and the olives. Bake for about 20 min. Sauce should be bubbly and cheese melted. Let cool for about 5 minutes and then you can top with sour cream.
Cooking the beef, onion and green chilies:
Spreading the enchilada sauce:
Enchiladas rolled up and ready to put in the oven:
You could make your own corn tortillas using a tortilla press (shown below). Here’s a recipe from 100 Days of Real Food that includes a video: http://www.100daysofrealfood.com/2011/04/26/recipe-easy-whole-grain-corn-tortillas/.
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