WEEKNIGHT RED ENCHILADAS
Every mom needs a simple crowd-pleasing weeknight dinner. I'm unashamed when it comes to using bottled sauces to help me out when I know my family will arrive just in time for supper from hockey, wrestling, tennis, and dance, exhausted and famished.
Nota bene: The enchiladas may be made in advance up until step 7, covered with aluminum foil, and refrigerated until dinner. Baking time may need to be increased 5-10 minutes. My favorite red enchilada sauce is from Trader Joe's. This dish is equally good made with a shredded rotisserie chicken.
3/4 pound ground beef
3/4 pound ground sirloin
1 small yellow onion, diced
1 small can jalapeños, drained and diced
11/2 teaspoons Mexican oregano
Pinch of red pepper chili flakes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 can black beans, rinsed and drained
1 (12 ounce) package finely shredded Mexican cheese blend
2 (12 ounce) bottles red enchilada sauce
1 (8 count) package of medium sized flour tortillas
1 (16 ounce) package of coarsely shredded mozzarella
2 avocados, diced
1 lime, juiced
1/2 cup sour cream
1/2 head of iceberg lettuce, shredded
4 scallions, thinly sliced, white and green parts
1. Preheat the oven to 350 degrees F.
2. Heat a skillet over medium heat for 2 minutes. Add ground beef, sirloin, onion, jalapeños, oregano, chili flakes, salt and pepper. Stir frequently until the beef is cooked through. Drain excess fat from the skillet. Add black beans to skillet and set aside to cool.
3. Spread a thin layer of the red enchilada sauce over bottom of a rectangular oven-proof dish large enough to hold the 8 rolled enchiladas.
4. Add the package of finely shredded Mexican cheese blend to the beef mixture and stir to incorporate.
5. Divide the beef mixture among the eight tortillas, roll the tortillas and place them seam side down on top of the enchilada sauce.
6. Pour red enchilada sauce over the tortillas to lightly cover all the white of the tortillas. This will ensure the tortillas won’t dry out when baking. All the sauce may not be needed.
7. Sprinkle the package of mozzarella evenly over the top of the rolled tortillas.
8. Place in the oven for 15 to 20 minutes, or until enchiladas are heated throughout, the cheese has melted and the sauce bubbling.
9. While baking the enchiladas, dice the avocados and squeeze the lime juice over them to prevent browning. Plate the enchiladas at the table and serve with the sour cream, lettuce, avocados, and scallions.