Friday, July 27, 2012

Day Seven Iftar: Enchiladas!

Masha Allah, I love all things cheesy :D Yesterday I was in the mood for enchiladas but did not have all the makings for it so I decided to stop by the store today after work to pick up some things. I have two different recipes that I go between, the more commonly version, meat/beans with cheese rolled in corn tortillas then topped with red enchilada sauce, cheese, olives and green onions. Then there is the newest version that I picked up from a friend that does not require enchiladas sauce. So Good! Masha Allah!

Before I add the recipe, I must admit, I lost the recipe my friend gave me so I kind of winged it from the last two times I made it. I also did not have enough corn tortillas so I stretched it a bit. Here is the recipe I used to make this tasty iftar dish tonight. :) Insha Allah I hope you enjoy it! (should you try it out :D)


2 lb               Ground Beef
1 can (15oz) Black Beans (low sodium)
1 can (8 3/4 oz) Kernel Corn
1 can (16oz) Fresh Salsa
2 lg               Bell pepper
2 pks            Taco Seasoning (low sodium)
3 Tbs            Garlic Powder (to taste) note: I add lots of garlic powder
2 Tbs            Black Pepper (to taste)     "    "      "    "     "     "      "
1/4 cup         Italian Dressing (Light)
1 cup            Sour Cream
                     Corn Tortillas
2 cups          Sharp Cheddar Cheese


Brown the meat on medium to high heat. Add bell peppers and cook for a few minutes. Add garlic, black pepper and taco seasoning. Mix well. Drain the beans and corn, then add along with the fresh salsa and mix well. Cook for a bit longer on medium heat. Reduce heat. Add Italian dressing and mix well. Turn off heat and set meat mixture aside. At this point, you can add the sour cream to the mixture but I usually wait until I am ready to layer my enchiladas. Heat the corn tortillas on both sides in a frying pan with little to no cooking oil.  Layering method: Spoon some meat mixture on the bottom of the pan then sprinkle some cheese on top. Cover the first layer of meat and cheese with corn tortillas. Spoon another layer of meat and cheese. Continue the layering until you get to the top ending with a thin layer of meat and cheese.
Cover the pan with foil and bake on 375 for 40 minutes. Then uncover, the cheese should be melted and bubbly. Bake uncovered for another 10 - 15 minutes or until cheese is golden and slightly crisp.
Garnish with shredded lettuce, chopped cilantro and sour cream! Enjoy Insha Allah!

Ramadan Kareem!

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