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Thursday, February 4, 2010

The Big Enchilada

Someone mentioned a taco bar today as an option for a buffet, followed closely by someone mentioning a chili bar, and I drooled over the thought of them put together. I wasn't feeling ambitious enough though, so I'm making enchiladas instead.

My mom had a rotating list of suppers that were acceptable to everyone in the family. They were posted on the side of the fridge and once in a while, when we were lucky, we got to pick one that we wanted. I varied between macaroni and cheese, shake-n-bake chicken and enchiladas. She would make the tortillas from scratch on her cast iron grill, then roll them up over crazy amounts of cheese, then bake with tomato sauce. It wasn't fancy, but it was so filling and comforting and tasty.

I only had mozza cheese instead of cheddar, but it didn't really matter. Cheese was cheese at that point.

For starters, make your tortillas.

Cornmeal Tortillas


1/2 c. cornmeal
1 c. all-purpose flour
1 egg
1 1/2 c. water
1/2 tsp. salt

Olive oil


Whisk all ingredients together until they form a uniform batter.

Heat a bit of oil in a heavy bottomed skillet over medium-high heat. Once hot, quickly re-whisk your batter for a couple of seconds to distribute the cornmeal, then pour about three inches worth (diameter) into your pan. Swirl the batter to make a thin tortilla. Cook until golden then flip, about 2-3 minutes depending on your heat.

Cook evenly on both sides, then remove to a warm plate in the oven. I just used my toaster oven set at "Keep Warm".

You can use these for all sorts of things, and they freeze really well too.



about a 1/3 - 1/2 brick of cheese, usually cheddar, grated
1 lb. ground beef (I used lean)
1 small onion, chopped
2 tsp. taco seasoning

Olive Oil

A jar of tomato sauce (or your own which would be even better! It should be pasty.)


Heat a bit of oil, then sauté your onion and beef until just cooked through. Add your seasoning and mix well. Remove from heat.

(Oops! Forgot a photo after it was done!)

Pre-heat your oven to 375F, and lightly grease a deep baking dish.

Put a reasonable amount of meat and cheese mixture in each tortilla, then wrap and place seam side down in your baking dish. Snug them in together nice and close. After your bottom layer is done, pour about a cup of the tomato sauce over top. Finish your second layer of wraps.

Smother with tomato sauce, then top with any extra cheese.

Bake, uncovered, for about 35 minutes or until cheese is melted and the sauce is bubbling.

Serve with a salad so you don't feel so bad for the heart attack in a pan that you've brought to the table. Total cheesy goodness comfort food, perfect for February weather.

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