Cooking with Shonte' - Enchiladas

Join us in  Shonte's Kitchen when she shares her spin on Enchilada's.   Shonte' is also the owner of Curemore farm and uses items from her garden in each recipe.  Recipes are created and written by Shonte' with her creative spins for making savory and nutritious meals.  

Recipe: 

Homemade Enchiladas 

Ingredients

1 Large can of mild-spicy Red Enchilada sauce, or you can buy the Mccorkmicks dry enchilada sauce packets

Choose a filling of your liking, it could be beans and corn, squash and mushrooms,  beef, turkey, shredded chicken, or other than meat. I'll be using ground beef for this recipe 

1 packet of sazon seasoning,  Goya is my favorite brand

1 yellow onion

1 green pepper

1 tablespoon of minced garlic or 4 garlic cloves to be minced

For Taco seasoning, I like to use Old El Paso Taco seasoning shaker or 1 packet of taco seasoning

1 can of garlic flavor dice tomatoes

1 8-10 count flour tortillas

1 block or 1 bag of shredded cheddar cheese

1 teaspoon of red chili flakes… optional for those who prefer spice

Salt and pepper for taste 

1 tablespoon of  dried oregano

1 tablespoon of olive oil

Fresh cilantro to garnish

Spicy salsa on the side (optional)

Half red onion, 2 serrano or jalapeno peppers, salt and pepper to taste, half a bunch of fresh cilantro, and  1 tablespoon of lime juice. Blend it all together to create a chunky salsa and refrigerate to serve as garnish on top of the enchilada 

Tools

Baking dish

Cutting board

Chefs knife

Pan

Small pot

Blender or food processor

Directions

Preheat oven to 375 degrees

Chop onion, green pepper, and mince garlic (and any other vegetables you prefer to add to the enchilada filling)

Cook the meat or the filling you prefer

Heat pan with olive oil and add chopped onions, green peppers, and minced garlic, cook until soft

Add meat or filling of choice and cook thoroughly

Add taco seasoning and salt and pepper to taste once the filling is cooked

Let's make the enchilada sauce

Heat a large can of enchilada sauce  in a medium pot or follow the dry packet enchilada sauce instructions to create the sauce, add 1 can of dice tomatoes to the sauce, season sauce with salt and pepper to taste along with 1 packet of sazon, oregano,  and red chili flakes 

Once the sauce is boiling cut it off because the sauce is now complete

Making the enchiladas

Apply a small layer of sauce on the bottom of the baking dish

Take a tortilla, add your  filling in the center and fold it like a burrito, and place it in the  baking dish face down, do this until you have no more space for the wrapped tortillas

Pour prepared enchilada sauce on top of the wrapped tortillas in the baking dish, the sauce should cover the tortillas but should not be soaking in the sauce, this will reduce the tortillas from being too soggy in texture

Shread the block of cheddar cheese and apply it on top of the enchiladas in the baking dish

Place enchiladas in the oven until the cheese has melted

Once done, garnish enchiladas with fresh cilantro and serve on the side with spicy salsa garnish if you choose, or sour cream 

Enjoy!!