Tag: jalapeno

Enchiladas: A Delicious Mexican-Inspired Meal for Stay-at-Home Parents

As stay-at-home parents, it can be hard to come up with creative and delicious meals that you can whip up in a hurry. Enchiladas are a great choice when time is of the essence, as they are easy to make and the ingredients are often already in your pantry. This Mexican-inspired dish is sure to bring a little bit of flavor to your family’s dinner table.

I remember the first time I made enchiladas as a stay-at-home parent. It was a Sunday evening, and my husband had taken the kids out for a few hours so I could have some peace and quiet. With some extra time on my hands, I decided to try my hand at making enchiladas for dinner. I had never made them before, but I had a feeling that my family would love them.

When it comes to making enchiladas, all you need is some tortillas, cheese, and your favorite filling. For this particular recipe, I used ground beef as the filling, but you can use whatever you like best. I also opted for cheddar cheese instead of Monterey Jack or mozzarella, as it seemed to give the enchiladas more flavor. To spice things up a bit, I also added some chopped jalapenos to the filling.

Ingredients:
• 10 (6 inch) flour tortillas
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 2 (10 ounce) cans red enchilada sauce
• 2 cups (8 ounces) shredded cheddar cheese
• 2 jalapeno peppers, seeded and chopped (optional)
• Salt and pepper to taste

Once all of my ingredients were prepped, it was time to get cooking! I began by heating the olive oil in a large skillet over medium heat. Once the oil was hot, I added the ground beef and onion and cooked until the meat was browned. After that was done, I added the garlic powder and cumin and stirred until everything was combined evenly. Then I added salt and pepper to taste before removing from heat.

Next came the assembly of the enchiladas! First, I spread one cup of enchilada sauce in an 8×13 inch baking dish. Then I spooned some of the beef mixture onto each tortilla before rolling them up and placing them seam side down in the baking dish. Finally, I poured the remaining enchilada sauce over top of the rolled tortillas before sprinkling with cheese and jalapenos (if using).

I then baked my enchiladas in a preheated 350 degree oven for 30 minutes or until they were golden brown on top. After taking them out of the oven, all that was left for me to do was plate them up for my family! When everyone gathered around our dinner table that night to enjoy these delicious enchiladas that I had made from scratch; it felt like such an accomplishment! Not only was it tasty but it was also special because it reminded us all that we don’t have to be stuck in a rut with our meal choices as stay-at-home parents!