Our earliest associations about food, the ones we can end up retaining for life, are formed during childhood. For example, if you could not watch TV unless you ate your broccoli, eating it now might feel like a chore. On the flip side, the foods we find most comforting are the ones we associate with positive emotions. One of my fondest memories as a child was the comfort provided by my Grandmother Cecelia’s enchilada recipe. This recipe has been handed down in my family for many generations, and it is still one of my favorites. I hope you enjoy it too.
Sauce:
- 1 tablespoon olive oil
- 1/2 cup minced onion (no chunks)
- Kosher salt
- 2 tablespoons tomato paste
- 2 cloves garlic, minced well
- 1 teaspoon ground cumin
- 1/2 teaspoon chopped fresh thyme leaves
- 1 (28-ounce) can crushed tomatoes
- 3/4 cup beef broth
Beef:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 cup chopped green & yellow peppers
- 2 cloves garlic (minced)
- 1 1/2 pounds ground beef
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons salt
- 1 packet (or about 3T) Spanish seasoning blend (available everywhere)
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon onion powder
- 1/4 to 1/2 teaspoon ground cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon leaf thyme
- 1/2 teaspoon leaf oregano
- 2 tomatoes (chopped)
- 1/4 cup beef broth
- Kosher salt and freshly ground black pepper
- 1 1/2 cups shredded Cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 18 (5-inch) corn tortillas
Directions
- Preheat the oven to 350 degrees F.
- For the sauce use medium heat; add the oil, onions, and a pinch of salt. Sauté until the onions are tender. Add the tomato paste. Stir and cook until it deepens in color, and then add the garlic, cumin, and thyme. Stir to blend and then add the crushed tomatoes and beef broth. Raise the heat to bring the mixture to a boil, and then cover and lower to a simmer for about 20 minutes.
- For the beef filling: In a large pan, add the olive oil over medium-high heat. Add the onions and bell peppers. Season with a pinch of salt and sauté until the onions and peppers are tender. Add the garlic and cook until tender. Add the beef, onion powder, cumin, thyme, Spanish seasoning, tomatoes, and broth. Make sure to allow a little time between each to blend. Season with a pinch of salt and a grind of black pepper. Stir and break down the beef into bits using the back of a spoon and cook until the beef is cooked through (maybe eight to ten minutes).
- To assemble the casserole: Add some of the sauce to a baking dish (13x9 glass is best) and spread to coat the bottom evenly. Next, dunk the tortillas, one by one, in the warm red sauce until soft and pliable. Remove from the sauce and add the beef mixture and roll it up and place in the baking dish. Once a row has been formed, add a little sauce on top and sprinkle with cheese. Once complete, pour the rest of the sauce over the top and spread evenly with any remaining cheese. Bake until the cheese is melted and the sauce bubbles, 25 to 30 minutes, and serve hot. This also freezes and reheats very well for awesome leftovers. . .yummy!