Enchilada is made from tortilla dipped in spicy tomato sauce and stuffed with your choice of meat. A popular Mexican dish, the term enchilada means dipped in chili.
Because of the popularity, there are so many versions of enchiladas nowadays, depending on the preference of the cook.
Well, my version is a non-traditional enchilada, because it is not spicy. My husband is not into spicy food, so I omitted the chilis.
But nevertheless, this dish turned out to be a cheesy, flavorful and wonderful version. This might be a pinoy version of enchilada, since I added a bit sugar into it.
Here are the recipes for the beef filling and tomato sauce. You can make (approximately) 3-4 enchiladas.
3 cloves garlic, minced
1 medium size onion, chopped
250g. ground beef
half a teaspoon of dried basil
1. Saute garlic and onion, add the meat. When the meat is no longer pink, season with salt, pepper and herb. When the liquid has evaporated, turn off the fire and set aside.
3 cloves of garlic
1 medium size onion
1 can of dice tomato
1/2 teaspoon of dried basil
1/2 teaspoon of dried oregano
about a teaspoon of sugar to remove the acidity of the tomatoes (or more if you want it sweeter)
chili flakes / chili powder (this is a must! but i omitted it)
1. Saute garlic and onion. Add the tomatoes. Season with dried herbs, salt and pepper. Simmer until the mixture reduced in half. Add the sugar.
To assemble you will need the following:
a pack of corn tortilla, but I used flour tortilla.
quickmelt cheese, grated
parmesan cheese, optional.
The picture below is the process on how to prepare the enchiladas.
We loved them much!!!