Emergency Enchiladas
This blog was created because of a craving.
A craving that required specific ingredients.
That’s why they’re called emergency enchiladas, because sometimes you have to think outside the box to satisfy your craving.
Trust me, the recipe will have you going back for more.
I wrote this blog during our quarantine. So when I had this enchilada craving my first thought was, “What would Kenzie do?”
Kenzie and Joshua in Loving Only You (The Winters Family Book Three) loved ordering takeout at their favorite Mexican restaurant. Kenzie even made some delicious Mexican dishes for Joshua.
The only problem with mixing up a recipe at home is making sure you have ALL the ingredients. Every time I’ve made enchiladas in the past, I’ve bought canned enchilada sauce. Sometimes it’s just easier to open a can and pour. Then my craving hit and I didn’t have a trusty can of sauce in the cupboard.
Which is why I thought about Kenzie at that moment.
Since we didn’t have a can of enchilada sauce in the cupboard, it was time to enjoy the next best thing. Make the sauce homemade. Something I’ve never done before. Honestly, I thought it would take time to get it the perfect consistency.
Guess what?
It turns out making homemade enchilada sauce is easy and better yet, it’s more delicious than the canned version. I know, I know, homemade is always better…but the convenience is nice, too. Well, it’s nice until you don’t have the ingredient in your cupboard.
Maybe you’ve already made homemade enchilada sauce and you’re saying, “Terra, where have you been all this time.”
My answer, “Living under a rock.” (Kidding but goodness, I was missing out.)
For those of you that chose convenience over homemade all this time…are you ready to try something new?
The benefit of reading this blog- you may never buy canned enchilada sauce ever again.
Now, we need to give a thank you to Gimme Some Oven for their quick and delicious enchilada sauce recipe. I needed to learn how to make it first and now the skies the limit.
Have fun making a pan of enchiladas!
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Emergency Enchiladas
Recipe by Terra Kelly
Prep: 25-30 minutes
Cook: 15-20 minutes
Serves: 4-6
Ingredients
8 oz cream cheese
2-4 cups shredded cheddar cheese
8 medium tortillas
1 pound ground beef, browned
For Enchilada sauce:
4 Tbsp Avocado oil
4 Tbsp all-purpose flour
8 Tbsp chili powder
1 tsp garlic powder
1 tsp salt
½ tsp ground cumin
½ tsp dried oregano
4 cups of vegetable stock
Directions
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix chili powder, garlic powder, salt, cumin, and oregano. Set aside.
(If you use bouillon cubes) In a small saucepan over medium-high heat, bring four cups of water to a boil and add vegetable (or chicken) bouillon cubes. Once mixed together set aside.
Brown burger and season with salt and pepper. Set a sided.
In a saucepan over medium heat, add oil and flour, whisk together for one minute. Add spice mixture and continue whisking together. Slowly add vegetable stock while continually whisking spices. Once they are well incorporated let the sauce simmer for ten minutes.
To assemble enchiladas, add about one ounce cream cheese, shredded cheese, burger, and enchilada sauce to the inside of each tortilla. Carefully fold all sides until ingredients are rolled together. Place prepared enchiladas in casserole dish side by side. Top with more enchilada sauce and cheese.
Bake for about 15-20 minutes or until ingredients are bubbling.
Enjoy!
