Thursday, April 22, 2010

Enchiladas...redneck style

I haven’t one lick of Mexican in me. But I make bad ass enchiladas. Don’t get me wrong, I’m sure there’s a Mexican woman out there who will argue my point. But only if someone interprets this blog to her.

Shit you’re gonna need:

1 pound of ground beef (yup. There’s that pesky red meat again. I’m taking chances, but you can use ground turkey. I won’t tell anyone you don’t have balls.)

1 small onion, chopped

Half a green pepper chopped (I use the other half for the hubs eggs in the morning and that’s a post for a different day. My hubs is spoiled and he knows it.

(Also on this particular day, I added 1 cup of frozen corn. I did it that day because I felt like adding a vegetable only to find out that corn is a starch. Son of a...)

10 pack of tortillas (I use the burrito size. It holds more. Apparently so does my ass.)

Whipped cream cheese (yup. Cream cheese. Trust me.)

1 can of refried beans (go for the fat free if you want, but seriously? Who are you kidding if you’re making fucking enchiladas?)

1 can of red enchilada sauce

2 cups of Mexican blend shredded cheese (it has like, some taco seasoning or some shit in it. It makes a difference)

Shit you’re gonna do:

Preheat your oven to 375. Sauté your onion and green pepper for about 2 minutes. And can I just say that I have no idea what the hell they mean by translucent. Doesn’t translucent mean “see through”? I’ve never been able to cook an onion and see though it. Whoever the dumbass is that came up with that term is probably the same one who said that childbirth is “uncomfortable”. I’ll get off my soapbox now.

So, after you’ve messed with your veggies, add your beef and cook until it’s done. Add ‘bout half a can of your enchilada sauce and a handful of your cheese (this is where you would add your corn if you're using it). Stir that shit around. And yes, you can eat a spoonful if you’d like. Now, take it off the burner and let’s assemble these little fuckers of goodness.

Spray a 9x13 pan with your non-stick spray. Warm up your torts in the microwave. I’m guessing that the reason you do this is so that they’re easier to wrap. I asked someone who worked at Taco Bell once. They had no fucking clue what I was talking about. But I think if you try to roll them while they’re room temp, they’ll crack. Someone correct me if I’m wrong. But I’m not wrong.

Lay out a tort, spread a little of your whipped cream cheese all over it. Now, smear a little of the refried beans on it. Add a heaping spoonful of the meat mixture and fold that shit like you’re the district manager of your local Taco fucking Bell. Repeat until your torts are gone and your pan is full. Then pour the rest of the enchilada sauce allllllll over and sprinkle the rest of the bad ass cheese all over. Bake this shit at 375 until it’s all bubbly and melty. Again, I’m not Mexican but I’m sure you can talk your way into buying a new dress that you saw at Anthropolgie with this meal. Worked for me! (Note to the hubs: Ummm, might not wanna use your Discover card for awhile. Just a suggestion)

OH! And serve with sour cream.


  1. So I made these yummy enchiladas and they wer just that -- YUMMY. I substituted everything for low-fat or fat free and used whole wheat torillas and they were still delish!

  2. Why is it when I get red sauce on my combo burrito at Taco Bell, it tastes great, and when I buy a can of enchilada sauce, it tastes like gak?