Makes 12 enchiladas, serves 6
1 lb lean ground beef
1 medium diced onion (or more to taste)
1 1/2 cups finely diced zucchini
12 corn tortillas
2 1/2 cups enchilada sauce (see recipe below) Canned works just fine
3 cups cheddar - jack cheese (2% works fine)
Enchiladas:
- Spray 9 x 13 pan with nonstick spray
- Preheat oven to 350 degrees
- In a large sauce pan, break apart and crumble ground beef
- Sautee meat on medium until brown
- Remove any fat and place meat in a bowl (keep any nonfat oil in pan)
- Add onions and zucchini and cook until softened
- Remove pan from burner and add meat to vegetable mixture. Set aside
- Add 1/2 cup sauce to the 9 x 13 pan (spreading to cover entire bottom of pan)
- On a clean work space, place a tortilla . Spoon 1/4 cup meat/vegetable mixture down the middle
- Add 2 tablespoons of cheese on top
- Drizzle 1 tablespoon of sauce on top of cheese
- Wrap the tortilla around the filling tightly and place seam side down in the pan
- **(it is ok for the tortillas to be close together)
- Pour remaining enchilada sauce over top
- Cover dish with foil and bake for 30 minutes
- Remove pan and remove. Sprinkle remaining cheese on top and bake for an additional 5 minutes. (or until cheese is melted)
- Serve immediately**Tastes good with sour cream, diced tomatoes and diced lettuce
Enchilada Sauce:
1/4 cup vegetable oil
2 tablespoons flour
2 tablespoons chili powder
1 8 oz can tomato sauce (I had spaghetti sauce, so I used that)
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
- Heat oil in a large skillet over medium heat
- Add flour and chili powder, mix
- Continue mixing until slightly brown
- Add tomato sauce, chicken broth, cumin, garlic powder and onion powder
- Stir until slightly thickened
-Queenie Cuisine
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