Today was my day off of work and I finally felt like making dinner. Something simple like enchiladas and something besides a sandwich. Don’t get me wrong a turkey sandwich on toasted baguette bread with garlic mayo, crispy fresh lettuce, juicy tomato and sweet onion is so good occasionally.
BUT, that’s not what I am here to talk to you about. I am here writing this blog because I made some basic enchiladas. Wait…? Did I say basic? I did, because from time to time, simple is good. There are ways for you to spice up your simple like I did tonight. The best tip I can tell you is to USE YOUR SPICES. I seasoned every part of my dish tonight. It’s trying to uplift your effortless dishes with a little extra pizazz.
Spicing your Enchiladas.
I made two different kinds of enchiladas tonight: Bean and cheese, beef & bean & cheese. Each step I did something different that would elevate my dish and make it better. Here what you can do.
- Salt & Pepper……. *if canned goods are used be sure to watch how much salt you use because it could already be salty.*
- Adding garlic or onion powder
- Mexican food? Add chili, cumin, dried cilantro, oregano, red pepper flakes or any taco seasoning (pre mixed).
- Italian – Add parsley, Italian seasoning, oregano, basil.
- Asian – Ginger, turmeric, clove, cinnamon, cumin.
- Mediterranean – Basil, rosemary, sage, thyme, coriander.
Look at the different seasoning on google and you’re good to go.
How I made my recipe:
- Preheat oven to 375 degrees
- I cooked a pound of beef in a pan waiting until crumbled and brown, then added a half of an onion (diced). Cooked until onions are soft.
- Added chili, cumin, salt, pepper, onion, and garlic powder. I also added a little paprika. Mix and turn off heat.
- My refried beans came from a can that I seasoned with a little salt, pepper, cumin and garlic powder. I mixed in a bowl.
- Toast the tortillas in a pan with little to no oil only for about 15 seconds on each side. You don’t want them to be crisp, only toasted slightly.
- Start marking your enchiladas. Bean and cheese, bean and meat, meat and cheese, or all three. Add part of the sauce (from the can again) on the bottom of the casserole dish you’re using. Add the rolled up enchiladas to the dish. Cover with sauce and cheese and put into the oven for 15-20 or until heated through.
- Take out of oven after and serve immediately.
I had some left over white rice that I added a whole can rotel, salt and pepper, garlic powder, onion powder, chili and cumin powder and heated until juice from the rotel can was gone. It was delicious and effortless.
Don’t forget that cooking is easy and can be for anybody. Just because you don’t make 5- star restaurant meals DOES NOT mean they aren’t delicious. Keep on cooking and having a good time while doing it. It can stress you out, but don’t let it. Cooking is cooking and if you enjoy it then even better!
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Sweet & Savory 