Thursday, December 31, 2009

Wok's For Dinner: Easy Enchiladas

Rona, you left a comment a couple days ago requesting the recipe for these enchiladas. I emailed the recipe to you, but I'm not sure if it went through. I'm sorry if it didn't. I made some changes to my blogger & gmail settings, and I'm still learning how to work with the new settings.

I went out all for tonight's meal. The kids are at their grandparents' house having a sleepover. And instead of going out to eat, hubs and I are ringing in the new year here at home. I decided to make dinner a romantic event. I pulled out the fine china plates and wine glasses, lit some candles, and even put some sparkling pear juice on ice! Hubs sure was surprised. And while we ate, it was quiet--quiet!! What a difference from our usual dinner meals. And to think that 6 years ago it was just the two of us. Where has the time gone? :)

Easy Enchiladas

1 lb ground beef
1 medium onion, diced
1 can (28oz) crushed tomatoes
2 Tbsp chili powder
1 tsp cumin
2 Tbsp sugar
salt and pepper, to taste
1 cup water
8 flour or corn tortillas
grated cheese
toppings: olives, sour cream

Brown ground beef and diced onion; drain fat. Add tomatoes, chili powder, cumin, sugar, salt and pepper. Stir in water. Simmer for 10 minutes. Place a heaping spoonful of enchilada sauce into a tortilla. Roll up tortilla and place seam-side down into a baking dish. Continue putting enchilada sauce into remaining tortillas, using about 2/3 of the sauce. Spoon out remaining enchilada sauce over enchiladas and sprinkle with cheese. Add sliced olives on top. Bake in preheated 350 degree oven for 20 minutes and serve.

If freezing: Prepare enchilada sauce and place in gallon-size freezer bag. Squeeze out air, seal, lay flat and freeze. Thaw 24-36 hours in refrigerator. My enchilada sauce was just a little frozen, so I heated it up in the microwave for about 3 minutes, then spooned it into the tortillas to make the enchiladas. Bake as directed above.

These were ok. I think this is only the second time I've ever made beef enchiladas. Hubs said that he preferred my chicken enchiladas. I think the flavor was a little off because I accidentally used basil-infused crushed tomatoes. So they were more like spaghetti-meets-enchiladas. Different, but not bad.


  1. Been there done that on the tomatoes. I swore I got 3 cans of rotel but that is not what made it home from the store. Thus, we had a few meals this month that had a Guido married Maria flavor.....Julie

  2. Haha, I'm glad I'm not the only one! :) If there's anything good about goof-ups, it's that sometimes they actually turn out all right.


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