Meat and Spinach Enchiladas
This is one of my “go to” comfort food recipes. It’s hearty, filling and DELICIOUS! It does take a bit of time to make, but it is well worth the effort. It’s kind of a combination of a few different recipes I’ve tried over the years, but now, this is the winning result! There’s no strict recipe or measurements, just make it to your liking and taste. The recipe easily doubles, so you can freeze half the filling to use at a later time. It’s also good for making ahead – just assemble everything and put in the fridge until you’re ready to bake it. You’re really only heating it through and melting the cheese on top. I hope you’ll try it and enjoy as much as my family does!
Making the Flour Tortillas (I make mine from scratch)
makes twelve 8-inch tortillas
3 c All Purpose Flour
1/3 c oil (I use Extra Virgin Olive)
1 tsp Salt
1 c Warm Water
Place the flour in a mixing bowl, and add the oil. Mix together with a form until it’s crumbly. Mix the salt into the warm water and add to the flour. Mix with a wooden spoon or your hands until you can form a ball. (The dough is VERY sticky, so I use a wooden spoon.) Place it onto a lightly floured board and knead for 3-5 minutes. Place the kneaded dough back into the mixing bowl, cover with a towel and place it in a warmish spot to rest for up to 2 hours, but no less than 30 minutes. (It can also be wrapped in plastic and placed in the fridge. Use it within one day.) Divide the dough and roll it into circles, kind of thin, but not too thin. (For enchilada size, you’ll need 6 tortillas if baking in a 13″ x 9″ pan. The remaining tortillas, you can cut into triangles or strips and fry for chips and salsa on the side. YUM!) Cook the tortillas in a cast iron skillet over medium-high heat. It only takes about 15-20 seconds on each side. Remove and stack as you go, placing the tortillas in between layers of a towel.
Again, you can make this with as much or as little of the seasoning ingredients to suit your own taste
1 lb. Ground Beef or Venison
1 tsp minced garlic (1 clove if using fresh)
1/2 Chopped Onion
4 oz. Cream Cheese (or enough cream cheese to make it all hold together well, depending on how much you’re making)
2 c Chopped Spinach
2 Finely Chopped Jalapenos
Cumin, Salt and Pepper, Cayenne Pepper, Paprika, Chili Powder to taste
Shredded Cheese (about 1- 1 1/2c)
Salsa (or you can use a can of Tomatoes and Peppers)
Preheat oven to 400 degrees. Place a bit of oil in a Dutch Oven and heat over med-high heat. When hot, add the onion and garlic and cook for about 5 minutes. Add ground meat and brown. Drain. Place meat back in the pot and add remaining ingredients, lowering heat to medium. When cream cheese is melted and spinach is thawed, add about 1/2 cup of shredded cheese. (I use a combination of Monteray Jack, Pepper Jack, Colby Jack – just whatever I have along those lines on hand). Remove from heat and allow the shredded cheese to continue melting.
Assemble the enchiladas by spooning the filling down the middle of each tortilla. Roll up and place in your pan, seam side down. Spoon enough salsa over the top of the enchiladas to give them an even coating. You want just enough liquid on the top to keep the enchiladas from drying out in spots while they bake. Sprinkle with the remaining cheese, and bake until heated through and the cheese is bubbly, about 15 – 20 minutes. Allow to set for about 15 minutes before serving.
And there you have it! A delicious, hearty meal made from scratch! It’s a filling meal all by itself, but you could always serve it with chips and salsa, or rice, or refried beans on the side.