Friday, February 8, 2013

Captain Rockstar's Kitchen Adventure Time: Turkey Enchiladas

So today, I want to share one of my favorite meals to make. It's my favorite for like a bagillion reasons, but here are a few:
  1. it's easy
  2. it's quick
  3. it's cheap
  4. hubs goes crazy for it and thinks i worked all day. bahahaha!
You need some ground meat (I used turkey, but you can use chicken or beef, even ground pork if you'd like!) plus whatever else you'd like inside your tortillas (veggies make it a full meal, if you're so inclined), flour tortillas, enchilada sauce, taco seasoning (store-bought or homemade) and cheese. That's really it. I promise.

First, brown your meat in a large pan. Add any additional fillings that you'd like in your enchilada. I used onions and jalapeno peppers.While you're doing this, you can preheat your oven to about 350.

Add your seasonings and bring to a simmer. Use either a packet of taco seasonings, or a mixture of chili powder, smoky paprika, cumin and adobo. Make it yummy. Remember to cook until there's no pink in the meat at all...your enchiladas won't be spending enough time in the over to really "cook" them, so you want to take the time to fully cook the meat first.

Pour a little bit of the enchilada sauce in to the bottom of your casserole dish. This will stop everything from sticking to the bottom. You can give it a good spray with some nonstick spray too if you'd like to make cleaning super easy on yourself.

Place a large serving-spoonful of the cooked meat filling into a tortilla. Top with a portion of shredded cheese.

Fold the tops and bottoms of the tortillas in around the filling, as shown (and please excuse my horrible nails).

Now fold the sides over so that the filling is completely covered and everything's tucked inside all nicey-nice.

Put it in the pan, seam side down.

Do the same thing with all of the rest of them. Use a bigger pan than I did. But they should fit pretty snugly in the pan.

Top all of the enchiladas with the remainder of the enchilada sauce. Try to completely cover them so they don't get all crispity-crunchity. Then top with as much cheese as you want. Like a ton.

Bake 'em, uncovered, for 20-30 minutes, or until the cheese is melty and bubbly and everything else is warmed through.

Then take them out of the oven and eat them! I wish I had a picture of the finished product, but hubs snatched the plate from my hand and ate them all up while they were still steaming and probably way too hot to eat. 
Ta-da! Dinner with only like 15 minutes  of actual work. Enchiladas, like lasagne, can be super hard or super simple to make, and I will always choose the latter.

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